Whether it’s plastic surgery, a term paper, or mashed potatoes, there is such a thing as being overworked--and you know it when you see it. As delicious as fluffy, creamy mashed potatoes are, overworked spuds are dense, gluey, and thoroughly unappetizing. That’s why, we’re sorry to say, the food processor is simply out of the question for this holiday dinner tent-pole.
But mashing the spuds by hand doesn’t make you immune from turning creamy potatoes into concrete, which is why you should turn to the tool that helps you strike the perfect balance: a ricer. This handy machine transforms spuds into small pieces that let you mix in cream, butter, and the secret ingredient for perfect potatoes without compromising the dish’s fluffy texture.
And if you've never used a ricer before, check out this short video from Cooking Light to see how it's done.
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