 I'm not going to talk to my ricer because I don't talk to inanimate objects, but I do love this thing. My one thing is making the fluffiest mashed potatoes and the way that I get them to be super fluffy is my ricer. So what I'm going to do is I've already boiled these mashed potatoes. You'll notice that they still have their skins on them. One of the reasons why I love my ricer is because you don't have to peel your potatoes before you mash them. So these are russets. They're still a little bit hot. Russets are flowery and they make extra fluffy mashed potatoes because they don't have extra liquid in them that like glues your potatoes together. So I always use the russets. I make my mashed potatoes with a lot of butter. Cream, you can use milk and I put a bay leaf in there. This is heating up. I'm going to cut them in half. I'm going to crush this clove of garlic. I crush it with the skin on because I'm incredibly lazy and it's just easy and I'm going to put it in whole. This is going to melt. The difference between a really creamy rich and delicious mashed potato and one that's like an everyday mashed potato is just to use extra butter. This is already salted but I'm going to taste it to see whether it's good. All right, I'm going to take this out just because it's going to be easier than fishing it out of a bowl of mashed potatoes. Okay, and this is how easy it is. Put this in with the flesh down and it's going to be just coming through these holes like rice. That's why it's called a ricer because it looks like rice. And the skin if you're lucky sticks to the top so you don't even have to clean it out. So what happens as it's coming out of these holes is it's basically mashing itself already. So by the time it ends up in this bowl of incredibly delicious, rich cream and butter, it's already basically done. The other secret to super fluffy mashed potatoes that are not gluey or gummy is really just barely touch them. Just barely, barely stir this all together until it just barely comes together and they are done. All right, these potatoes are so fluffy. They're so creamy. There's no lumps. It's all thanks to the ricer and it took so little time. If you like this video, check out more one thing videos at thespruceats.com.