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Creamy garlic mashed potatoes piled high in a white bowl with chives on top

Riced Potatoes

Isabel Laessig
Learn how to make creamy garlic mashed potatoes using a ricer to create the ultimate fluffy texture. The creamiest mashed potatoes ever!
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 357 kcal

Equipment

  • Potato ricer
  • Wooden spatula or spoon
  • Large pot
  • Large mixing bowl
  • Knife
  • Vegetable peeler
  • Sauce pan
  • Cutting board

Ingredients
  

  • 4 pounds Yukon Gold potatoes peeled and cut into 1 inch pieces
  • 1 Tablespoon Kosher salt plus more to taste
  • 1½ cups Whole milk
  • 2 cloves garlic smashed
  • 5 sprigs Fresh thyme
  • 2 Dried bay leaves
  • ¾ cup Unsalted butter 1 ½ sticks, plus more for serving

Instructions
 

  • Place potatoes in a large pot and pour in cold water to cover by 1 inch. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, but not saturated or crumbly, 20–25 minutes.
    4 pounds Yukon Gold potatoes, 1 Tablespoon Kosher salt
    Boiling potatoes for mashed potatoes
  • Drain potatoes, reserving ½ cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1-2 minutes or until moisture is gone.
    Dry-stirring mashed potatoes
  • In the meantime, heat milk, thyme sprigs, bay leaves, garlic, and butter in a small saucepan over medium heat until butter is melted. Remove from heat.
    1½ cups Whole milk, 2 cloves garlic, 5 sprigs Fresh thyme, ¾ cup Unsalted butter, 2 Dried bay leaves
    Stirring milk for mashed potatoes
  • Pass hot potatoes through a ricer into a large bowl. Do this while they are hot; if allowed to cool, the potatoes will become gummy. If not using a ricer, transfer to an electric mixer with paddle attachment and blend until desired consistency is reached.
    Ricing the mashed potatoes into a bowl
  • Remove herbs from warm milk mixture and discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon or paddle attachment until combined and smooth.
    Stirring creamy mashed potatoes in a bowl
  • Season with salt and pepper. Serve with pats of butter on top and chives if desired. Enjoy!
    Creamy garlic mashed potatoes piled high in a bowl with chives on top, taking a spoonful

Video

Notes

  • Start with cold water. Potatoes cook more evenly as the water slowly comes to temperature.
  • Season potatoes before cooking them by using heavily salted water (this will allow the salt to infuse with the potatoes, rather than adding after they are mashed).
  • Be sure to cut your potatoes into even pieces with the same consistency (we like them to be in 1-inch pieces).
  • Use whole milk. You want full fat for a heartier mashed potato.
  • Check potatoes periodically to avoid over or under-cooking.
  • Infuse milk mixture before adding it to cooked potatoes
  • Pass the potatoes through a ricer for the ultimate steakhouse potato texture.
  • Dry-stir the potatoes to remove excess moisture.

Nutrition

Calories: 357kcalCarbohydrates: 42gProtein: 6gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 908mgPotassium: 1027mgFiber: 5gSugar: 4gVitamin A: 642IUVitamin C: 46mgCalcium: 89mgIron: 2mg
Keyword mashed potatoes with ricer, potato ricer, riced mashed potatoes, riced potatoes
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