Fall is truly my favorite time of year. The weather changes, the air becomes more crisp, the seasonal colors become warm and inviting with browns, oranges and golden yellows. And it is my favorite time of year because I get to break out my big sweaters and warm cable knit throw blanket.

One food that is a staple in the fall is mashed potatoes. When I make dinner on a fall day I look forward to a meal that includes mashed potatoes. I love making them, I love eating them, I love making hash brown, mash browns with the leftovers. ( More on that later)
These mash potatoes came out so light and creamy; and I think it has to do with this potato ricer that I got from Williams-Sonoma, and that have it here on Amazon. This thing is AWESOME! Just pass some boiled potatoes through it, and stir. The trick that I found is, not to fill the ricer, because it will be to hard to push through. Just put a couple of spoonfuls at a time. The texture will be so creamy and NO lumps!
My nephew used to say that he loved my CRUNCHY mashed potatoes.
Well Joey check these out!
I make mine with chicken broth instead of milk (most of the time) because of milk intolerance from my husband, but you could definitely swap for milk or cream and it will make them even more creamy.
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Classic Homestyle Mashed Potatoes

Ingredients

  • 4 pounds russet potatoes
  • About 1/2 cup chicken broth
  • 1/2 cup butter
  • Salt
  • Pepper

Instructions

  1. Start by peeling and cutting potatoes into sixths. Place in pot of water that is covering potatoes by and inch or so. And let 'em boil for about 30 minutes or until tender when poked with a fork. I may even let mine go for a bit longer, as I like mine really fork tender. Drain in colander in sink, and enjoy the steam bath.
  2. When drained, get a few spoonfuls and place into ricer that is above a small pot, and squeeze handle to push potatoes through. One you have pushed all of them through ricer (or mashed with a masher) simply add butter and broth or milk, a generous seasoning of salt, a pinch of black pepper and stir.
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