The potato ricer looks like a pot with two handles ... As a ubiquitous dish, the home cook (and indeed the professional chef) ...

Few dishes are as comforting or as versatile as mashed potatoes. Resultingly, the side is one of the most popular foods in the United States; a recent YouGov survey saw it rank third behind french ...

Lumps have no place in professional mash and anything less ... I recommend a sieve because almost everyone has one, but a potato ricer also works well. A ricer is essentially a larger garlic ...

use a potato ricer). This will help coat the starch particles and keep them fluffy. Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot.

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If you don’t have a potato ricer you can mash potatoes or even push them through a sieve. Boil the potatoes until tender, about 35-40 minutes, depending on size. Drain and dry off potatoes over ...

If you own a business and work with clients, it’s a good idea to purchase professional liability insurance. Professional liability insurance, also called errors and omissions (E&O) insurance ...