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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Riced potatoes are such a breeze to make as opposed to mashed potatoes. They are light and fluffy just because of the process. Fold in the additives just enough to incorporate them. Ingredients:
4 lb small to med red potatoes |
water |
1 cup warm milk |
1/2 cup butter, unsalted, melted |
1/2 cup shredded smoked mozzarella cheese |
1/2 cup shredded white sharp cheddar cheese |
1 cup sour cream |
salt and pepper |
Directions:
1. Buy a potato ricer. It’s a great investment and time saver. It mashes the potatoes and removes the skins in one stroke.
2. Cut potatoes in half. Add to stock pot with enough water to cover. Bring to a boil; reduce heat to simmer, cover, simmer for 45 minutes or until fork tender.
3. Drain potatoes and save some of the potato water. Process potatoes through the potato ricer into a large bowl.
4. Fold in the rest of the ingredients until just incorporated. Rest 5 minutes. Add salt and pepper to taste. Fold in a little more. If the potatoes are a little too stiff add a little potato water until proper consistency. Please try not to stir the potatoes. A folding-in technique is better for light fluffy potatoes.
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