Today I shared my recipe for Pierogi Casserole at $5 Dinners, which is a delicious way to use leftover mashed potatoes. Since I have potatoes on my mind, I thought I would share a few more mashed potato tips.
The easiest way I have discovered to make perfectly smooth, lump-free mashed potatoes is to use a ricer
: 
You just spoon the cooked potatoes into the potato ricer and squeeze. Add your butter, milk, and seasonings and stir together with a spoon. Voila, creamy mashed potatoes!
Putting all of the dishes on the buffet while still hot can be a little tricky on Thanksgiving. I make it a little easier by making my mashed potatoes in advance and then keep them warm in a Crockpot. One less thing to worry about while trying to carve the turkey!
Making mashed potatoes can be a dirty process: cutting board, cooking pot, the mixing bowl, etc. Alex at A Moderate Life shared a solution and a recipe for mashed potatoes that only dirties one dish: Easy One Pot Loaded Mashed Potatoes.
At the holidays we have people around our table with all types of food allergies and special needs. Here are two dairy-free mashed potato recipes:
This post is linked to Kitchen Tip Tuesday and Works For Me Wednesday.
Stunt says
Target has a potato ricer for about $13.
Colorado Girl says
I have never heard of a potato ricer! Interesting.
The Saved Quarter says
America's Test Kitchen swears by ricers, too, but I can't get behind a unitasker in my kitchen. (I'm like Alton Brown that way! 😉
My mom always used her KitchenAid and it works really well for smooth potatoes. I just smash them and call it good. 🙂
Alea says
I confess to enjoying lumpy mashed potatoes occassionally as well, especially when I leave the skin on. But I do try to make them smooth when I have company over. 🙂
Sheila says
I've always wanted a ricer but I wasn't sure if they were worth buying. I just might have to get one now–though sometimes I do like lumpy mashed potatoes!! Thanks for all the tips. Take care.