Part 3/6:
Now, let’s move on to the next critical phase: mashing. Using a potato ricer at this point creates a smooth texture that is paramount for gourmet-quality mashed potatoes. The technique here is simply to pass the cooked potatoes through the ricer, which breaks down the starches without over-mashing, preventing gummy results.
For those without a potato ricer, a regular masher can suffice, though it may not provide the same luxurious finish. The potatoes should be processed until they are fluffy and airy.