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Subject: Potato Ricer
Newsgroup: rec.food.cooking

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From: heathera[at]frontiernet.net (Heather Allen)
Date: Sat, 24 Aug 1996 05:33:56 -0400
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So after seeing all that discussion earlier this month about the potato
ricer, I went out and bought one! You were all right, it's fantastic. They
came out perfect. So perfect that my dinner guest said "how did you make
these potatoes?"  and after showing her the ricer we went to the mall and
she bought one :)   

But now I have a question.. do you think this would work with potatoes
that were never made to be mashed? like salt potatoes or red potatoes?  I
know they make lousy mashed potatoes normally.. anyone tried it?  They do
have really good flavor. I know it has to be able to be done somehow
because I went to a restaurant once and had "smashed potatoes" and it was
mashed red potatoes with garlic according to the description in the menu,
only when I tried to duplicate it, the result was rather sticky. yuck.  

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From: rd39462[at]ix.netcom.com (Robb)
Date: 28 Aug 1996 07:19:14 GMT
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Yes, the ricer will work with almost any type of potato, but it will *not* work 
with unpeeled potatoes!  With any potato that has a "waxy" texture such as red 
potatoes, it's important not to overmix them, so as to avoid creating the 
sticky or "gluey" texture.  If you rice them, add butter and milk together and 
gently stir. You definitely cannot create "smashed" potatoes with a ricer.

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From: p008383b[at]pbfreenet.seflin.lib.fl.us (Edward Conroy)
Date: 28 Aug 1996 11:51:25 GMT
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rd39462 wrote:
: . . . the ricer will *not* work with unpeeled potatoes!

Hogwash!  It was probably a problem with your ricer or your technique.

I have used my ricer to rice Burbanks, Idahos (and similar "baking-type" 
potatoes, as well as "Yukon Gold" potatoes without first peeling them.  
I never had a problem.  The potato skins were left behind in the ricer 
container.  I have done this both in my home kitchen and in the several 
hotel and country club kitchens in which I have worked.


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