This lesson is free to watch. No membership needed.
If you are dreaming of mashed potatoes that are light as a cloud, a potato ricer is your best friend in the kitchen. Passing the hot, cooked potatoes through the ricer prevents the starches from getting overworked and turning gummy. Gently folding in whipped cream creates a velvety, airy texture that is pure comfort on a plate.
Technique Summary
Using a potato ricer yields a lump-free, fluffy puree without overworking the starch. Folding in whipped cream creates a light-as-air texture that bakes up beautifully golden on the edges.
Chef’s Checkpoints
- Observe the potatoes fall from the ricer in light, dry, snow-like flakes.
- Feel the potato mixture stay light and pillowy as you fold in the whipped cream.
- Look for a golden-brown, puffed crust to form on the edges of the baking dish.
How Jorj Does It
- Start with a cooked potato.
- Put the butter in your bowl first. The hot potato is going to melt it.
- Stick the potato in the ricer and push it through into the bowl.
- Scoop down and get the potato that gets stuck in the ricer.
- Blend in anything you love: sour cream, bacon, cheese, green onion, jalapeños.
- Scoop out the rest and give it one last press. Jorj likes every little bit.
- Season with salt and pepper, add just a little bit of cream, and stir. The melted butter and the potato come together into the fluffiest mashed potatoes.
Questions Home Cooks Ask
Why is the butter already in the bowl?
The hot potato melts it as it falls through the ricer, so everything comes together with just a little cream and a stir.
What goes best with them?
As Jorj says: bring on the gravy.
Recipes That Use This Technique
- Pommes de Terre Chantilly (Vault recipe, for members)
- Puff-Pastry Beef Wellington with Red Wine Sauce
- Potatoes Four Ways
- Homemade Gnocchi with Sausage and Butternut Squash (Vault recipe, for members)