You could make potato orzo (a small pasta that looks like rice) I suppose; googling recipes for potato pasta should point you in the right direction. Make mash as you normally would, and then put it through a ricer … Just grate the florets, pat dry with a towel, and sauté with whatever spices you want. Using a potato ricer or grater, press or grate potatoes into a serving bowl. How To Rice Potatoes Without A Ricer Whichever type of potato you use, be sure the cooked potatoes have been completely drained of water. Larger holes create a coarse mash while smaller ones create a fluffier pile. Drain. To rice a potato without a ricer you can push it through your grater or a sieve. You could also, I think use the reverse spherification method. Add celery salt and sugar; bring to a boil. For more information, visit theladyisachef.com! Reduce heat to medium; cover and cook for 20 minutes or until potatoes are tender. Demonstration of making garlic/rosemary mashed potatoes using a ricer. Although there were a few mishaps along the way, making the cauliflower rice was ridiculously simple. Tie peppercorns and bay leaf in a double thickness of cheesecloth; add to pan. Use a potato masher then fluff it with a fork. Potato Ricer: Box Grater I am so excited about rich gnocchi with simmered sauces right now. Sprinkle in salt, pepper, and any herbs or spices that you like; stir to coat evenly. I am going to be making a Goat Cheese Mashed Potato Gratin for a side on Christmas but the recipe is saying that I need a ricer or a food mill and I don't have either. Peel the potatoes, and then pass them through a potato ricer, food mill or grate them over the large holes of a box grater into a large bowl. Sprinkle with parsley if desired. Don't mash with an electric mixer or it will get too gluey. ... Toss the potatoes into the hot pan, coating evenly with the oil and stirring constantly for about ten minutes, until softened. Waxy potatoes will still retain more texture, even when processed through the ricer. Discard spice bag. The idea is you place boiled potatoes into the ricer and give it a squeeze, forcing the potato through the many tiny holes and into a bowl. Or you can do it all with a fork. Add the lightly beaten egg and the salt to the potatoes and mix well with a wooden spoon. Bear in mind that the finer the grater, the tougher it is to press food through it. But I have no desire to spend the money on a tool with a single use like a potato ricer. And I know that I just can't smash them with my potato masher since it has to be a creamy consistency verse a thicker and chunkier consistency. If you do not have en electric mixer, a hand held electric mixer will work fine; you will have to use a fork which is quite a bit or work. I can see a couple of options. Most people prefer to simply mash or smash waxy potatoes and enjoy the lumps of potato flavor. 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