If mashed potatoes are your favourite comfort food, but your homemade mash always ends up a little on the lumpy side, rice the potatoes like professional chefs do. A potato ricer is a kitchen tool that creates small bits of potato that resemble rice, hence the name. Unlike a food processor or immersion blender, the ricer doesn't release too much starch, which creates gummy potatoes. If you don't have a ricer, improvise with either a fine grater or food mill.
Peel the boiled and cooled potatoes and discard the peels.
Insert the grater into the bowl to catch the food.
Hold the potato at one end and slide the other end down the length of the fine grater.
Increase the speed to work quickly through the potatoes.
Fluff the grated potatoes with a fork.
Peel the boiled and cooled potatoes and discard the peels. Some food mills will separate the peels, but you must remove the peels before milling more potatoes.
Insert the medium-sized disc into the mill or choose the medium-to-small-milled option to create riced potatoes.
Place the mill over a large bowl.
Cut the potatoes into quarters and insert one or two of the quarters (or more, depending on the size of your apparatus) into the bowl or shaft of the mill.
Exert a downward pressure as you turn the handle clockwise several times until the processed potatoes feed through the bottom.
Avoid the large-hole graters, as your potatoes will be more suitable for hash browns than the smooth texture you desire. If you are using a food mill, turn the handle counter-clockwise to unlock the shaft or bowl and add more potatoes.
When grating potatoes, take extra care not to grate your fingers or hands.