I was wondering if anybody know a method to rice potatoes without them turning into mashed potatoes. When I do it to raw potatoes, they mush or just stay too crunchy and with cooked potatoes, just forget about it. What I am looking for is discrete, small bits of potato that will still have a pillowy mouth feel. 

One avenue that I haven't tried yet is starting from mashed, but I can't figure out a way to segregate the bits so that they won't reform into mashed potatoes once a fork hits them.