Time to get creative with your potato ricer! Try these healthy potato ricer recipes.We’ve put together a few of our favorite potato ricer recipes for you to try. These recipes traditionally use a potato ricer in their preparation, but you can use a food processor if you don’t yet have one yet. If you are thinking of buying a potato ricer click here to see our selection.
Crispy Hash Browns
- 3 Tablespoons of olive oil
- 1 pound of quality baking potatoes
- Salt and pepper
PreparationGrate the potatos using a food processor or Mandoline Set. Begin to heat the olive oil to a medium high heat. While the oil is heating squeeze the moisture from the grated potato using your potato ricer. There are a few techniques to do this. If your ricer has more than one blade then you can put 2 or 3 into the ricer to block the holes through which the potato would normally go. Turn the ricer upside down and squeeze, the potato moisture will drip out of the top of the ricer. If your potatoe ricer only has on set of blades then you can put a piece of kitchen towel into ontop of the blade. The moisture will then be absorbed by the towel as you squeeze. The key to perfect crispy hash browns is removing the potato juice! When the oil is hot enough (just before it begins to smoke) sprinkle the grated potato into the pan. Make sure the potato is not more than half an inch thick in any one place. Sprinkle salt and pepper on top surface and cook until the bottom is golden brown. Flip with a spatula to cook the top. Divide or cut the cooked hash brown into 4, or smaller portions for kids.
Skorthalia (Skordalia) Greek Garlic & Potato Dip
- 1 1/2 pounds of potatoes for boiling
- 6-12 cloves of garlic (to taste)
- 1 cup of extra virgin olive oil
- 1/3 cup of good quality red or white wine vinegar
- 1 tablespoon of salt
- 1/2 teaspoon of freshly ground black pepper
PreparationBoil the potatoes in salted water until they are easily pierced with a fork. Sprinkle the potatoes with the black pepper and put through your Potato Ricer along with the garlic. While mixing the puree with a spoon add in the olive oil and vinegar. Alternate between vinegar and oil and beat until the mixture is smooth, but not too oily. Skorthalia should be thick and creamy (a similar texture to humous). Skorthalia is a matter of taste – some prefer a mild garlic taste while others prefer garlic to be the predominate flavour. More potato can be added to the mixture if you have put too much garlic in, so save a little potato just incase! In some regions of Greece walnuts or almonds along with lemon juice may also be added to the recipe. Finely chop the nuts or crush them with a mortar and pestle and stir into the sauce. Serve as a side dish with warm pitta bread.
- 1 kg potatoes
- 500g flour
- 2 eggs
- 100 grams grated cheese
- Pinch of salt
PreparationBoil potatoes with skins on. When the are cool peel them and discard the skins. Put them through ricer into a large mixing bowl. Add flour, egg, cheese, and salt. Knead the mixture until all the ingredients are worked together. Roll out in a rope to about the width of your finger. Cut the rope into about 1/2 inch pieces. With a fork, roll each piece over a few time to shape it as in the picture above. Add the Gnocchi to a pan of boiling water and cook until they float to the top. Drain the water and serve with your favorite pasta sauce recipe and grated cheese.. lovely!
Ingredients (serves 6)
- 5 large potatoes
- 1 1/2 cups sifted Flour
- 1 teaspoon Salt
- 2 tablespoons Butter
- 2 tablespoons Whole Milk
PreparationBoil the potatoes and then process through your potato ricer. This is critical for this recipe – the potatoes must be completely mashed as any small chunks will prevent the Lefse from being rolled out thinly.Add the salt, butter and milk to the potato mixture in a large bowl. Mix thoroughly and then cover and put in the fridge to chill (overnight if possible). Heat your griddle to 500 degrees – higher temperature will stop Lefse from sticking when baking. While the griddle is getting hot mix the chilled potatoes with the sifted flour. Sprinkle flower on your work top and with a rolling pin roll out a pancake size of the mixture. Flip it over a few times and roll on either side. When thin enough transfer it to the griddle and bake until the bubbles have browned on the bottom. Flip and bake the top side. Cover the pile of cooked Lefse with a clean dishtowel to keep them fresh.
ServingSpread butter on a piece of lefse, sprinkle with sugar, roll up, and enjoy. They’re best when warm out of the pan!! You can also use brown sugar or jam. Make delicious savoury Lefse by rolling around a frankfurter or your favorite sausages and salad.
Mashed Potatoes with Spring Onion & Parmesan
- 2 kg potatoes
- 2 tbl spoons milk flour
- 100 grams butter
- 1 bunch spring onions
- Parmesan Cheese (add to taste)
- Salt and Fresh Ground Pepper