My mom got me this vintage potato ricer and I thought it looked cool. The other day I was making twice baked potatoes and was wondering how to mush up the potato guts when I remembered this potato ricer.
It worked perfectly! My mom would sigh if she knew I am actually using my antique potato ricer instead of displaying it.
Nice ricer! I heard of twice baked potatoes, could you think of publishing the recipe? Merry Christmas in advance from a swedish visitor!
ReplyDeleteAsa- it's pretty simple. Bake your potatoes like you normally would. Then cut the tops off and scoop out the inside. Mix the insides in a bowl with some sour cream, salt, pepper and cheese then fill the empty potatoes back up with the mixture. Bake again for about twenty minutes. That's it!
ReplyDeleteI just tried one of those ricers the other day at my aunt's house- we were making mashed potatoes, and even with the potatoes peeled, we found it incredibly difficult to mash them through the ricer! just wondering if they're all like that or my aunt's was just particularly hard to use...
ReplyDeleteYou have to make sure your potatoes are very well cooked. Nice and mushy.
ReplyDelete