Today’s post started out as an homage to one of my favorite restaurants, but I am terrible at filming when I actually have to hold a video camera. So, half of my footage was unwatchably shaky. My potato footage was pretty good, so here’s a quick little tutorial on how to do mashed potatoes with a potato ricer. Thanks to Andy for helping film, and for being patient while I made dinner. Watch for Spencer the dog near the end; he loves raw potato and was waiting for some to drop on the ground!
My potato ricer is from Central Market, I think. I like it because it’s easy to press, holds a good amount of potato, and only has holes on the bottom. The ones that have holes all over the basket tend to not work very well. This one is easy to clean, too. Other uses for your ricer: mashed cauliflower, sweet potatoes, squeezing the water out of things like spinach or zucchini or cabbage. Do any of you use one for other things? Leave a comment and tell me!
I accidentally deleted the footage that tells you how long to boil the potatoes. Usually about 10-15 minutes will suffice. Stick your tongs in or a fork, and when the potatoes flake or mush easily, they are done.
Also, no, you aren’t crazy. The blog is green now. St. Patrick’s Day is coming, along with my food-logue of New Orleans soon after. That’s right: I’m going to be eating my weight in Cajun/Creole food next weekend! And blogging the whole thing! Whee! Get excited. 🙂