It is a holiday. You need some mashers. I think they’re pretty much a requirement at all holiday meals! Take this Thanksgiving, for instance. I made dinner for the work dudes this year. I was making Cuban food. Mashers aren’t typically part of my Cuban menu but at $1.99 for 10# of gorgeous russets? Yep, we’re on.
I often make a lighter mashed potato by simply whipping the cooked potatoes with a little bit of chicken stock to smooth it out a bit. This time, I wanted something smooth and creamy and wonderfully reheatable. So I got out the ricer, butter and cream cheese. We were in action.
The great thing about a ricer is that, with a little work, you get perfectly smooth mashed potatoes. No lumps and, after just a few turns of a mixing spoon, you’re ready to go. No lumps and a lovely smooth texture.
I was planning to tell you a tale about my ricer, which came from my grandmother’s kitchen on her dairy farm. And such a ricer does exist! However, it turns out that the ricer I grabbed came not from my grandma but a friend of my mom’s, who passed it along when she moved into a retirement community and scaled down. So the ricer pictured below has a rich history. It just isn’t mine!
I used the Greek yogurt cream cheese to give the potatoes a nice tang. Alternately, buttermilk can be substituted for some or all of the other dairy ingredients. It gives the dish a nice zip. I’ve found that the extra fat in the dish also helps it to reheat much more nicely than my usual chicken-stock-mashed-potatoes. I’ve made this recipe and reheated from both a frozen and chilled state. Both worked beautifully.
- 10 pounds russet potatoes
- 2 sticks (or ½ pound) quality butter
- 8 oz Greek yogurt cream cheese
- 1 cup heavy cream
- roasted garlic, salt & pepper to taste
- Put a big pot of water on the stove to boil. Big enough to accommodate 10 pounds of potatoes. I used my Dad's 16 quart chili pot. If you don't have a Dad who makes massive batches of chili, you might need to put on multiple pots or work in batches.
- Peel the potatoes and cut up into chunks that are roughly the same size. Put in boiling water and cook until fork tender.
- Drain the potatoes into a colander. Put the dry pot back on the stove and reduce the heat to low. Put cream, butter and cream cheese into the pot to allow to melt/soften. Stir to mix it all up and add garlic, salt and pepper to taste. I like to go a bit heavy on the seasoning at this point since we'll be adding in the potatoes in a minute.
- Press all the potatoes through your ricer and add add to the pot. Stir the potatoes into the dairy mixture and stir just until everything is incorporated. Taste and adjust seasoning.
- Serve or set aside for a later meal.