| 21. | Force potato flesh through a fine ricer or sieve.
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| 22. | Put potatoes through a ricer, and set aside.
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| 23. | The potatoes will peel themselves when pushed through a ricer or food mill.
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| 24. | Force the drained potatoes through a ricer or a coarse sieve into the saucepan.
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| 25. | Most potato ricers look like large garlic presses.
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| 26. | Far superior to the first three was the aluminum Simplex 2 Dischi potato ricer.
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| 27. | Cool taro and potatoes, peel, and put through ricer with fine disk.
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| 28. | Drain and press through a food mill or potato ricer into a mixing bowl.
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| 29. | Drain and mash potatoes and garlic in a food mill, ricer or food processor.
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| 30. | 2 . Mash the potatoes well, or pass them through a ricer until smooth.
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