For the smoothest mashed potatoes, we recommend using a potato ricer (which functions kind of ... Form the batter into 1/3-cup-sized patties. In a large heavy skillet, heat half the butter over ...

When cool enough to handle, peel the potatoes. Place potatoes through a potato ricer into a large bowl and make sure to mash it well, especially the large chunks. Step #3. Add egg yolk.

In a medium saucepan, cover the potato pieces with salted water and bring to a simmer. Cook until the potatoes are tender, about 15 minutes. Drain the cooked potatoes and force through a ricer ...

In a large heavy skillet over medium heat ... Mash potatoes with a potato masher or rice them with a potato ricer or food mill, then let cool 5 minutes. Add carrots, scallions, egg, bacon ...

Remove the skin and bones, and flake the trout into large chunks. Place the lemon juice ... Pass them through a ricer or food mill, or press through a wire sieve. Preheat oven to 450 degrees.