Sentences with phrase «through ricer»

Cool the cooked potatoes to the touch, then peel each potato and press through a ricer or grate them using the large holes on a cheese grater.

Drain and let cool slightly, then pass potatoes through a ricer or mash with a potato masher in a medium bowl.

You may either press the squash through a ricer or set the squash in a food processor fitted with the grating disk.

Pass potato flesh through ricer onto a clean work surface.

While still hot, peel the potatoes and pass them through a ricer.

Then peel the skins off and put the skinless potatoes through a ricer or mash with a fork.

Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you don't mind a few lumps) directly into bowl with egg mixture.

Put through a ricer or mash well with a potato masher.

Not as great as I'd expected, but would try again, putting the cheese through my ricer along with the egg yolks yo get a smoother result.

Mash or put through ricer.

Drain the potatoes, then mash or put them through a ricer.

You'll get the lightest mashed potatoes possible if you press the boiled potatoes through a ricer before mashing them.

For a creamier mash, press cooked potatoes through a ricer into the pot with cabbage before adding milk and butter.

The potatoes are cooked and then put through a ricer (or sieved), so you won't find any large chunks of root vegetable mixed in with your chocolate!

Using a fork, mash the potatoes in pan until light and fluffy (putting them through a ricer or food mill will get the best results).

Drain well, then push potatoes through ricer into bowl.

Not exact matches

Just stuck a couple of big baking potatoes in the oven for an hour and a half, and once cooled I put them through a potato ricer until I had 250 g worth of mash.

For cauliflower mash, steam'til soft, then push through a potato ricer, or process in a food processor until smooth.

Drain immediately and put through a potato ricer.

Push through a potato ricer into a food processor.

Again, you can use whatever mashed potato recipe you like, but this is what we did: Peel and boil potatoes until soft, then press through a potato ricer.

When the potatoes have slightly cooled down, remove the skins and pass them through a potato ricer or a food mill.

Drain and push through a potato ricer, or alternatively mash the potato being sure to work out all lumps.

If you, like me, do not have a ricer, use a wooden spoon or silicone spatula to push cooked potatoes through a mesh sieve.

Working in batches if necessary, transfer the potatoes and garlic to a ricer and press them through.

Run the potatoes through a potato ricer or mash them with a masher until smooth.

Push the dough through the holes of a colander, spatzle maker, or a potato ricer into the boiling water.

Press potatoes through a potato ricer or mash them well, so there are no lumps.

Working in batches, cut peeled potatoes into large chunks and process through food mill or ricer into saucepan.

Mash the potatoes lightly with a potato masher or put through a potato ricer.

For the Cream Cheese Spread: In a medium bowl, squeeze cream cheese through a potato ricer and add confectioners» sugar and salt.

Pass through a potato ricer into a bowl.

Add the potatoes into the pot by pressing them through a potato ricer.

As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy).

Pass your potato flesh through a potato ricer and place it all on a clean surface in your kitchen (the counter, the table, etc.).

While potato is warm, press through potato ricer into medium bowl; cool completely.

Pass flesh through food mill or ricer fitted with the small - hole disk into a large bowl.

Pass through a food mill or ricer onto a paper towel — lined baking sheet (to absorb excess moisture).

We pass our tomato sauce through it, we put my baked potatoes through it instead of a ricer for making gnocchi, we press fish stock through it to squeeze all the flavor out of every little bone, and we do something else with it that's not very traditional, actually: We slice the nicest parts of the fish loin and belly for our red snapper crudo, and then we push all the trim through the fine holes of the food mill to end up with a kind of fish tartare.

Drain the potatoes and run through a potato ricer (my favorite method) or mash with a potato masher.

You can strain it between 2 plates, 2 containers, 2 jars, through a potato ricer.

Drain the potatoes well and, while they're still hot, gently mash with a fork until there are no chunks left, or pass through a potato ricer.

(If you don't have a food mill, push the warm potatoes through a coarse - mesh sieve or a ricer.)