Riced Mashed Potatoes

A bowl of creamy mashed potatoes with melted butter and fresh chopped parsley with a silver serving spoon.

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4.50 from 2 votes

Skip the hand potato masher and use a ricer for the best fluffy creamy mashed potatoes.

Prep Time5

Cook Time15

mashing time20

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 297kcal

Author: Sally Cameron

Equipment

Ingredients

3 pound russet potatoes 6 medium
6 ounces milk: whole milk, low fat, or half and half or non-dairy
6 tablespoons unsalted butter
1 tablespoon sea salt for cooking water
½ teaspoon sea salt
¼ teaspoon white pepper optional

Instructions

Peel potatoes and chop into approximately 1-inch pieces, keeping the pieces the same size.
Add potatoes to a medium pot and add cold water to cover by 1-inch. Add 1 tablespoon sea salt. Bring almost to a boil then turn down to simmer and cook until potatoes are tender when pierced through with a paring knife, 10-15 minutes.
Warm the milk so cold milk doesn't chill your hot mashed potatoes, and be sure the butter is at room temperature or melted.
Drain potatoes through a colander then place the colander back on the warm pot on the stovetop to dry for a minute. Place ricer over top of the pot and spoon potatoes into the hopper. Press the potatoes through the ricer.
When done, add butter and milk gradually, stirring, until you get to the perfect taste and texture. Season with salt and a little white pepper if using.
Keep potatoes warm for serving or cool completely and refrigerate to be re-heated. Leftover riced mashed potatoes last 4-5 days in the refrigerator in an airtight container. They can be frozen for up to a month but may not be as creamy upon thawing.

Notes

For no-dairy or vegan riced mashed potatoes, use either coconut milk, almond milk, oat milk, or you favorite plant-based milk, and plant butter.

Add roasted garlic or finely grated Parmesan cheese.

For four ways to re-heat riced mashed potatoes after refrigerating (if making ahead of time), please see the post; stovetop, in the oven, microwave, or slow-cooker.

Nutrition