Easy Mashed Potatoes
Serves 2 to 3 per potato used.
By Dennis W. Viau; from a fan’s recipe.
This is more of a procedure rather than a recipe. Someone told me an easy way to make mashed potatoes is by using a potato ricer and a microwave oven. It really does work well and now this is the only procedure I use for making mashed potatoes.
Ingredients:
1 or more Russet potatoes, about a pound each
2 to 3 tablespoons butter
Pinch of salt
Freshly ground black pepper (or white pepper if you don’t want the black flecks)
3 to 4 tablespoons milk
Directions:
Cut the potato in half the short way, not from end to end. Place on a plate, cut side down. Cook in the microwave oven 6 to 7 minutes until tender — cooking time will depend on the power rating of your oven and the number of potatoes.
Place one potato half in a potato ricer, cut side down. Press with the handles to rice the potato into a bowl, leaving the skin in the ricer. Discard the skin and repeat with the other half.
Add butter, salt, pepper, and milk. Stir only to combine. Do not stir too much, as this can make the mashed potatoes gummy. Serve immediately or keep warm until needed.
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