Riced Minted Potatoes

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15 min


4 to 6 servings

* PLUS Cooking time: 20 minutes


  • 6 medium potatoes , peeled
  • 1 bunch mint
  • 1/2 cup milk
  • 1 to 2 tbsp butter
  • 3/4 tsp salt
  • 1/2 tsp ground white pepper , optional


  • Cut potatoes in half and place in a large saucepan of water. Cover and bring to a boil over high heat. Then reduce heat and boil gently until fork-tender, 20 to 25 min.
  • Just before potatoes are done, remove mint leaves from stems. They should measure about 1/3 cup (75 mL). Coarsely chop. Drain potatoes and push, one or two pieces at a time, through ricer. Or use a potato masher to mash. Place milk in a measuring cup with butter, salt and pepper. Microwave until hot, 1 min. Gradually stir into potatoes, adding just enough to make them creamy. Taste and add more salt if needed. Just before serving, stir in mint. If not warm enough, stir over medium-low heat or microwave on medium.

Nutrition (per serving)

  • Calories
  • 175,
  • Protein
  • 4 g,
  • Carbohydrates
  • 35 g,
  • Fat
  • 3 g,

A ricer looks like a giant garlic press but has rice-sized holes lining the side and bottom. After cooked potatoes are pushed through, they stir up into the lightest, fluffiest mashed potatoes imaginable.