Hi guys, was using a potato ricer to make mashed potatoes for the first time and I'm not sure what I'm doing wrong. I pressure cooked a bunch of potatoes in an electric pressure cooker, peeled them, then put them through the ricer, then I mashed them with a masher, adding my cream-milk-butter mixture. I noticed that my mashed potatoes had bits of "potato rice" spread throughout, almost like a rice pudding.
Is this a problem that happens if the potatoes cool too much before ricing? Or is the pressure cooker inappropriate and I should be boiling my potatoes after peeling and cutting?
Thanks in advance!
[link] [comments]
from AskCulinary https://ift.tt/39mLFZK
Comments
Post a Comment