Post by Chris in NM on Nov 12, 2004 5:22:03 GMT -6
Hello and welcome elm2003!!! We hope you enjoy your stay with us.
What type of information on potato ricers do you need? I use one occasionally to give a different look to potatoes.
Ricers are easy to use and clean. Open the ricer up - take the "masher" part out of the basket part, put the cooked and peeled potato in; lower the "masher" part and squeeze the handles. Voila! You have riced potatoes! Make sure you rice the potatoes over a plate or in a bowl for serving. If you don't peel the potato before you rice it, you will get a clogged ricer.
Don't put the ricer in the dishwasher nor soak it in water for too long. Yes, they are stainless steel, but they rust if left to soak too long.
I hope this info is what you were looking for. If not, ask away!
The problem is that the potatoes we ice cold by the time I got them riced and added the milk and butter. I dont know if I did something wrong. Some people on another site told me to just microwave them, but I saw it done on tv and all they did was rice them, add the flavorings and stir.
Post by cuteascountry_Shortcake on Nov 12, 2004 21:59:28 GMT -6
May I also welcome you to Nancy's Kitchen recipe message board. Nice to have you join us!
Perhaps reading through the steps in the recipe from the Food Network Kitchen will help with your dilemma. When you click on the link below you might encounter a pop up ad before you are able to view the recipe. The good news is you can add the recipe to your recipe box.
Mashed Potatoes - Slimmed From Food Network Kitchens
1 3/4 pounds Yukon Gold potatoes, whole with skin, scrubbed 2 teaspoons kosher salt 2 tablespoons unsalted butter, diced, at room temperature 1/3 cup buttermilk, at room temperature 1/3 cup whole milk Freshly ground white pepper
In a large saucepan, cover the potatoes with cold water and add 1 teaspoon of the salt. Bring to a boil over high heat, then lower the heat to maintain a simmer. Cook until fork tender, about 30 to 60 minutes depending upon the size of the potatoes. Drain the potatoes and return them to the pan. Swirl the pan over medium heat until the skins are dry, about 1 minute. Halve the potatoes crosswise. Put the halves in a ricer cut-side down, and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.) Immediately stir the butter into the warm potatoes, then add the buttermilk and combine well. Meanwhile, heat the milk in a small saucepan until steaming but not boiling. Slowly stir the milk into the potato mixture. Season with the remaining 1 teaspoon of salt and pepper, to taste. Transfer to a serving bowl, or keep warm in a covered bowl set over a pot of simmering water.
Tips: --Use Yukon Gold potatoes for the buttery yellow color and rich nutty taste. --Boiling the potatoes with the peel on intensifies their potato flavor. --Be careful when adding gravy to your mashed potatoes; it is a major source of hidden fats. For Garlic Mashed Potatoes: Preheat the oven to 375 degrees F. Slice the top off of 2 garlic heads, put in a small baking dish, and drizzle with olive oil. Cover with foil and roast until the cloves are very soft and tan, about 1 hour. When cool enough to handle, squeeze the garlic heads to pop out the cloves. Smash the cloves with a knife or put through the ricer, and add to the mashed potatoes. Copyright 2002 Television Food Network, G.P. All rights reserved
Nutrition Information Calories 256 Fat 6.8 g Sat Fat 4 g Carbohydrates 44 g
Here are some reviews left from customers at amazon.com following their experience with the purchase of a ricer manufactured by Cuisipro. You might enjoy reading their comments.