S/O mashed potatos - Mashers?

[WillyNilly]

I use one like in the link in the OP.  I had one like the one pictured in the OP but it was plastic and after a while it broke, so I replaced it with the link one.  I actually made mashed potatoes last night after having read the thread  and used it - its super easy and works well with the skins still being on the potatoes (the skins are the healthiest part!)  And its ridiculously easy to clean - pop in dishwasher and don't give it a second thought.

[Thipu1]

We've been using a cheerful, red plastic hand masher for many years and like it very much.  Mr. Thipu does the mashing because he more strength than I do.  It's also a good way to take out some aggression.

[Lynnv]

Apparently I am a kitchen gadget junkie.  Which I knew.

I have the round one with the holes from the OP, which I use for small batches when it is just DH and I.  I have the loop one, which I mostly use for crushing fruit for jam and breaking up ground beef/sausage that I am browning.  I have a ricer that I use for holidays to get really smooth potatoes.  And I have a food mill that I mostly use for making raspberry and blackberry jam with less seeds.  But I did try it on mashed potatoes once.  But I liked the ricer better for potatoes.

[Judah]

I have a masher like the one Lowspark posted, but I don't use it for potatoes. I use it for quacamole. For potatoes I use a mixer. I got rid of the ricer because I didn't like the texture it gave potatoes.

[Iris]

Wow - I had never seen those before. I just learned that what I use is called a ricer (why? what comes out looks nothing like rice). I am now curious to taste "mashed" potato instead of "riced" potato.

And vice versa for me I would never have thought to call "mashed" potatoes lumpy as many in the other thread have so I'm guessing ricers must make the potatoes very very smooth, which would also explain to me why some people prefer the ultra-smooth instant potatoes.

[Zilla]

Wow - I had never seen those before. I just learned that what I use is called a ricer (why? what comes out looks nothing like rice). I am now curious to taste "mashed" potato instead of "riced" potato.

And vice versa for me I would never have thought to call "mashed" potatoes lumpy as many in the other thread have so I'm guessing ricers must make the potatoes very very smooth, which would also explain to me why some people prefer the ultra-smooth instant potatoes.

Ricing produces a smooth but fluffy texture.  Not smooth and clumpy which I associate instant potatoes with.  Blah. 

[lady_disdain]

Wow - I had never seen those before. I just learned that what I use is called a ricer (why? what comes out looks nothing like rice). I am now curious to taste "mashed" potato instead of "riced" potato.

And vice versa for me I would never have thought to call "mashed" potatoes lumpy as many in the other thread have so I'm guessing ricers must make the potatoes very very smooth, which would also explain to me why some people prefer the ultra-smooth instant potatoes.

Ricing produces a smooth but fluffy texture.  Not smooth and clumpy which I associate instant potatoes with.  Blah. 

Yes, I would describe "riced" potatoes as light and fluffy. I can't imagine them gluey or clumpy.

[Rohanna]

Mine looks like lowsparks.

[Bluenomi]

I have both a masher and a ricer. I got the ricer after wathcing tv chefs use them, it makes the mash a lot smoother but they taste the same.

[IslandMama]

*sigh*  I had dinner earlier (beef eye fillet cooked rare and topped with coriander/lime butter, crispy garlic potatoes and grilled zucchini, mushrooms and eggplant) but now all I really want is mashed potatoes.  *sigh*

[lady_disdain]

*sigh*  I had dinner earlier (beef eye fillet cooked rare and topped with coriander/lime butter, crispy garlic potatoes and grilled zucchini, mushrooms and eggplant) but now all I really want is mashed potatoes.  *sigh*

While your dinner sounds much better than mine, I share your mashed potato craving. Guess what is for lunch today?

[MummyPumpkin83]

I recently purchased this masher http://www.dreamfarm.com/smood/
I have yet to try it on potatoes, but it works well on cooked apples for the baby!

[CakeEater]

I've never seen a ricer in my life! I have a masher like the one in the OP. I'm in Australia.

[lady_disdain]

I made "riced" potatoes last night, with cream cheese instead of butter. Yumm! I tried boiling them whole. I don't think it was worth it. It took much longer and the result was no different from my usual method (boil, drain, heat to remove excess water).

Also, a quick tip for those who use ricers. I don't peel my potatoes before boiling. I put them in the ricer with the skin. As long as you aren't putting too much at a time, the potato will all squeeze out, leaving behind the entire peel in the ricer. Scoop out, add more potato and carry on. As soon as you finish mashing the potatoes, run the ricer under water, to remove all the potatoes bits. They will come right off while they are still warm. However, if you let them dry, it will be a pain to clean all the holes.

Including clean up, it took me less than 5 minutes of active time to make my potatoes (I do something else while they are cooking, so I don't count that.

[kckgirl]

I have a masher similar to the one in the OP that came with a set of utensils, but I actually use one like lowspark's because I like it a lot better (and we like lumps in our potatoes).