- Joined Apr 3, 2008
I need to make mashed potatoes that are soft and silky. Mine taste very good, I cook them in cream and butter, no water and then smash them. Although flavorful they don't have the texture of a smooth silky puree. I'm going to purchase a ricer. Any recommendations on ricers? Also, in which step do I rice the potatoes, after they've cooked and before I season them or before?