The ricer looks somewhat like a very large garlic press and works the same way. Just put the cooked potatoes in the hopper and press through the holes into a bowl. Mix with warmed milk and melted butter and stir lightly to combine. By ricing, you avoid the gummy-ness that sometimes happens when you whip the potatoes and you also avoid lumps common with the use of potato mashers.
I used unpeeled potatoes for my first try and found that the skins get trapped in the hopper and make the job much more cumbersome.
In reference to my previous post, I appreciate hearing from all of you -whether you commented or messaged or emailed me. I would welcome additional comments/suggestions for we really are interested in bringing more efficiency to our fledgling operation.I'll leave you with this photo taken this beautiful sunny morning with our thermometer reading -4F.
|Orchard and high tunnel blanketed in snow|