Potato Ricer: Box Grater I am so excited about rich gnocchi with simmered sauces right now. I can see a couple of options. A ricer with swappable grater attachments allows users to alter the texture of the resulting potato mash. Discard spice bag. I am going to be making a Goat Cheese Mashed Potato Gratin for a side on Christmas but the recipe is saying that I need a ricer or a food mill and I don't have either. ... Toss the potatoes into the hot pan, coating evenly with the oil and stirring constantly for about ten minutes, until softened. Reduce heat to medium; cover and cook for 20 minutes or until potatoes are tender. For more information, visit theladyisachef.com! And I know that I just can't smash them with my potato masher since it has to be a creamy consistency verse a thicker and chunkier consistency. I would guess the rest of the recipe says to beat the potatoes with butter, salt, pepper and milk or cream. If you do not have en electric mixer, a hand held electric mixer will work fine; you will have to use a fork which is quite a bit or work. Bear in mind that the finer the grater, the tougher it is to press food through it. Using a potato ricer or grater, press or grate potatoes into a serving bowl. But I have no desire to spend the money on a tool with a single use like a potato ricer. Drain. Use a potato masher then fluff it with a fork. How To Rice Potatoes Without A Ricer Larger holes create a coarse mash while smaller ones create a fluffier pile. To rice a potato without a ricer you can push it through your grater or a sieve. Demonstration of making garlic/rosemary mashed potatoes using a ricer. You could make potato orzo (a small pasta that looks like rice) I suppose; googling recipes for potato pasta should point you in the right direction. Add the lightly beaten egg and the salt to the potatoes and mix well with a wooden spoon. Sprinkle with parsley if desired. Waxy potatoes will still retain more texture, even when processed through the ricer. Homemade Hash Browns: No Grater, No Flour, No Sticky Mess. Sprinkle in salt, pepper, and any herbs or spices that you like; stir to coat evenly. You could also, I think use the reverse spherification method. Peel the potatoes, and then pass them through a potato ricer, food mill or grate them over the large holes of a box grater into a large bowl. Most people prefer to simply mash or smash waxy potatoes and enjoy the lumps of potato flavor. Or you can do it all with a fork. Tie peppercorns and bay leaf in a double thickness of cheesecloth; add to pan. Don't mash with an electric mixer or it will get too gluey. The idea is you place boiled potatoes into the ricer and give it a squeeze, forcing the potato through the many tiny holes and into a bowl. Add celery salt and sugar; bring to a boil. Just grate the florets, pat dry with a towel, and sauté with whatever spices you want. 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