FOOD NEWS
The Kitchen Tool That Helps You Skip The Peeling Step For Mashed Potatoes
By Alli Neal
When making mashed potatoes, keeping the skins on when boiling the potatoes helps keep them from getting waterlogged, but it can be hard to avoid burning your hands to peel them.
With the ricer, you can slice the potato in half, place it cut side down in the ricer, and press. The potato will fall right through, but the skin will stay trapped in the ricer.
Just remove the skin and repeat the process to mash all the potatoes. You can discard the peels or turn them into broth enhancers and potato peel chips.
Potato ricers also preserve the starch molecules without bursting them, creating fluffy mashed (riced) potatoes that aren't gluey.