My favorite ricer to use is the OXO 3 in 1 potato ricer.
INGREDIENTS:
For the mashed potatoes:
I don’t peel my potatoes and use a ricer to remove the peel after the potatoes are cooked. If you use a masher, make sure to peel the potatoes prior to cooking.
2 pounds russet potatoes
½ cup milk
4 tablespoons butter
½ cup sour cream
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
For the filling:
2 tablespoons vegetable oil
1 medium onion, coarsely chopped
2 carrots, washed and cut into ½ inch pieces
2 stalks celery, cut into ½ inch pieces
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 cloves garlic, minced
⅛ teaspoon freshly grated nutmeg
2 pounds ground lamb or beef
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup beef or chicken broth
1 ½ teaspoons fresh thyme leaves,crushed
1 cup frozen peas
¼ cup chopped flat leaf parsley
INSTRUCTIONS:
For the mashed potatoes:
Place the potatoes in a medium saucepan and cover with cold water. Set over high heat and bring to a boil. Once boiling, decrease the heat to maintain a simmer, and cook until tender and easily pierced with a knife, about 15- 20 minutes.
In a medium saucepan combine the milk and butter over medium heat to melt. Remove from heat and add sour cream. Drain the potatoes in a colander and using a ricer, squeeze the potatoes back into the saucepan, add salt and pepper, and stir the potatoes until smooth.
Preheat the oven to 400 degrees F.
For the filling:
Over medium high heat, heat the vegetable oil in a large dutch oven. Once the oil shimmers, add the onion, carrots, celery, salt, and pepper; saute until they become lightly golden and soft approximately 5-7 minutes. Add the garlic and nutmeg and cook another 30 seconds. Add the lamb and cook until browned and cooked, approximately 4 minutes. Add the flour and stir, continuing to cook for another minute. Add the tomato paste, Worcestershire, chicken broth, and thyme, and stir to combine. Reduce the heat to low, and cook for 2 minutes, stirring frequently. Add the peas and stir to combine. Remove from the heat.
Evenly spread the lamb mixture into a 9 x 13-inch glass baking dish. Top with the mashed potatoes, by dolloping small amounts on the surface of the lamb mixture and then using the back of a spoon or rubber spatula to spread and smooth. Place on a parchment lined half sheet tray and bake for about 25 minutes or until the potatoes begin to brown. Remove from the oven and allow to cool for at least 10 minutes. Sprinkle with parsley and serve.