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Following this summer's "hilarity" and my subsequent return to single life, I find myself sans masher for potatoes. I've made do with rice, pasta, bread, but I have about 5kg of spuds in the skafferi and I need to use them before I have to plant them.
So, what's good in the world of mashers these days? IKEA 365 is out (handles are really weak) and it appears that my previous masher du choix, the GastroMax Bio is no longer made. OXO Goodgrips? I want something that is not one of the bent wire one, but a grid/mesh and solidly built.
Why a masher and not a ricer?
Why a masher and not a ricer?
Personally I hate pureed potatoes, time enough for that when I'm in a nursing home. Give me mashed/textured potatoes
We’ve been through this.
Ricer FTW.
Why a masher and not a ricer?
So happy that this was the first reply, great work
Oxo one's fine
Just cut the raw potatoes up into small chunks before boiling them, that way once they’re cooked you only need a fork to mash them in the pan after draining.
Sounds nonsense but trust me it works. I’d been doing it the hard way for decades until trying the way the Hello Fresh recipe card suggested and it’s the best mash I’ve had.
Smashed potatoes is where it's at.
Electric hand mixer. Saw it on the telly, works great.
Ikea ricer works fine and is actually quicker than a masher
Loads of eBay sellers flogging these. I have one, it gets used loads and is robust!
https://www.ebay.co.uk/itm/375896893046
Ricer for us then finished in the mixer
Just cut the raw potatoes up into small chunks before boiling them, that way once they’re cooked you only need a fork to mash them in the pan after draining.
That right there is how you get watery mash. Keep the spuds whole, ideally with the skins on. It means that when mashed they absorb more butter/cream so make even better mash.
Oxo good grips
Not one of these. Definitely a case of form over function. https://www.uutensil.com/products/spudnik-potato-masher-bright-colours
We had the oxo one for many years. Mashes well but after a while the rubber/silicone on the handle went sticky (!!) and you could see corrosion forming on the metalwork inside the silicone cover. Wife chose a ricer next- I was skeptical but am now a convert to it. Prefer a masher for cleaning & drying after than the ricer.
An alternative is to cook the spuds in the microwave, scoop out the inside & it mashes well with butter. The skins can be crisped up in the oven and eaten with a topping of choice
{Close thread}
I make the best mash all thanks to an old school Prestige (of pressure cooker fame) masher* we've had for years.
*and shit loads of butter and full fat milk.
https://vintagepantry.co.uk/item.html?
You guys need to up your spud game. Try aligot
You (by that I mean me) don't want a ricer.
Don't get one where the plate folds on one side to form part of the handle. The angle will reduce and mashing will be compromised. A handle with braces both sides of the plate is recommended.
I performed an internet search and one of the results bore the word precision in it's name. I like the sound of precisely mashed potatoes. But not a ricer, they are for the pretentious and depraved.
Truth be told, I hoped to find a titanium masher, alas not.
NEVER PLASTIC
I love the vibe from sirromj's reply, really sounds like he's had a couple of refreshing beverages
I personally love my Sage Mash Master, being able to weigh pre and post mash is essential.
If you haven't got the £££ for something so fancy, then I'd get a reconditioned Italian one from Ebay (anything pre 2003).
Failing that just get a Berlingo (you can fit them straight in the back without having to peel them).
One with a very solid construction as suggested by Gribs. I can't remember where mine came from but it's a similar construction with a comfortable wooden handle and makes light work of mashing.
Ricer FTW and you WILL NOT convince me otherwise. Lumpy mash can get in the sea.
Many posters fail to understand that mash is not puréed spuds
Ricer or **** your mother.
(Unless you want it a bit chunky, in which case anything sturdy that doesn't flex too much.)
You don't want a masher you want a deep fat fryer
Ricer FTW and you WILL NOT convince me otherwise. Lumpy mash can get in the sea.
I bet you serve it with an ice cream scoop too like at school. Bleurrrgh!
I bet you serve it with an ice cream scoop too like at school. Bleurrrgh!
No, the wooden spoon (with which it is beaten, with butter, post ricing) is sufficient to get a good mound.
I bet you serve it with an ice cream scoop too like at school. Bleurrrgh!
I can taste the sadness and disappointment.
@jordyboy- you blighter! I fell for that and went and googled it!
'I personally love my Sage Mash Master, being able to weigh pre and post mash is essential.'
We got this
some years ago, and it's still rock solid now. The dishwasher has made some of the chromoplastic on the handle a little tatty, but otherwise it's stood up well, and produces nicely lumpy mash rather than the smooth/creamy stuff that some deviants seem to want. I rather suspect you won't have Sainsburys in Sweden, mind, which might make things harder.
Does a ricer puree the potatoes?? I’ve never tried one but now I’m tempted….
Joseph Joseph Helix potato ricer looks like it’d do the job.
We have the older Joseph Joseph scoop ricer, it’s brilliant, I’d never go back to a masher.
Errmmm- you want lumpy mash? I think what you may be reffering to is crushed potatoes.
I'm pretty sure my grandma's version would never have been called crushed - such niceties didn't exist in the 50s. They were mashed and lumpy. The only thing crushed in our village was coal and the occasional coal miner.
Does a ricer puree the potatoes?? I’ve never tried one but now I’m tempted….
No. You need to rub them through a sieve 5 times to get a Michelin star.
Anyway, here's mine. Very rigid and pleasingly hefty.
Show off !
Rick Stein has just used a ****ing cake mixer to "mash" potatoes. What does he know?
Lumpy mash FTW. Pureed pap can get in the sea. We're not babies any more!
I had one of these: https://www.amazon.se/-/en/GastroMax-potato-bump-BIO-Time-saving/dp/B07YKXR12X
It was solid as hell, but sadly is no more in this house. I'd really like another one with a similar type of squishy bit.
As for consistency, smoother rather than lumpy. Mash does not have to be perfectly pureed, but having it decently smooth is a bonus.
I have now drawn a line under this argument. I held my nose, used Amazon and bought one of these:
https://www.amazon.se/-/en/dp/B00004OCOJ?ref=ppx_yo2ov_dt_b_fed_asin_title
It will mash.
I made 1.5Kg of mash last night with supervision from better half, as it was possibly my first time. Mashing with basic plastic masher before adding bit of spread and dash of oat milk was a lot harder! Chip sized cuts of spuds, bring to boil and simmer for ~10mins, check with how easy knife goes through biggest pieces.
I have now drawn a line under this argument.
Some of us haven't. Not while there are still people in this world who wrongly think that puréed potatoes are mashed potatoes.
I’m still confused about the difference between mashing, ricing and pureee…er…ing…
Some of us haven’t. Not while there are still people in this world who wrongly think that[s] puréed[/s] lumpy potatoes are mashed potatoes.
If you need a quality potato peeler, potato masher or egg slicer, Westmark is the brand to go.
https://www.amazon.co.uk/Westmark-18482270-Potato-Masher-Silver/dp/B00TPNHHX6
Mash made with quality olive oil and a little salt is our current favourite (keeping the saturated fat content low and catering for the vegan in the house. The Irish distaff side of the household is very happy with this arrangement (and they know their spuds and mash).
This evening I used this method. 10/10 would recommend
Warning: am full on middle class food snob
I held my nose, used Amazon and bought one of these:
Plastic? I hope it gets stuck in all your drawers 😉
You probably should have put that loaf in the oven….
I thought it was an under baked pasty.
Plastic? I hope it gets stuck in all your drawers
My bet is it will struggle with swede and carrot mash.
Right, I thought I should update people on the saga of the masher(tm).
Parcel arrived at the pick-up point on saturday and I braved a blizzard at high winds to go in and get it. And some shopping. But mostly the masher (and milk).
First impressions are that it is a sturdy thing. It's heavier than I expected and solidly cast/moulded. Feels good in the hand. As luck had it, a friend came over yesterday for food so I broke it out for a test drive.
Conclusion: It mashes. It's not the finest/smoothest mash, but it's good enough and, with enough butter in there, no one will ever care. One big benefit is that it is very easy to clean. There are no little cubbies, holes or places for stuff to stay behind. Overall I am happy with the purchase and look forward to many future plates of mash.
...adding bit of spread and dash of oat milk...
All debate about horrible lumpy mash versus lovely smooth mash should be put on hold for discussion of this abomination. "Spread" - as in vaseline with added yellow food colouring type stuff?
I've just got a Joseph Joseph ricer for my daughter as she's a fan of very smooth mash and has had to resort to mashing with a fork at university (peak first world problem). I'm mightily impressed, it makes lovely mash especially with the amount of butter she adds. Really easy to use and bigger than I expected.
Why a masher and not a ricer?
Why potatoes and not cabbages?
I have now drawn a line under this argument. I held my nose, used Amazon and bought one of these:
Amazon dot se? That's not a potato masher, it's for swedes.
All debate about horrible lumpy mash versus lovely smooth mash should be put on hold for discussion of this abomination. “Spread” – as in vaseline with added yellow food colouring type stuff?
If we're going down the snobbery route,
Decent mashed potato, whether your preference is crunchy, lumpy, smooth, or puréed into potato soup, requires nothing other than a good pinch of salt. Milk, butter, 'spread,' or who knows what else is just compensating for the fact that you've made crap mash. Chuck a knob of butter on top of the serving if you must.
Decent mashed potato, whether your preference is crunchy, lumpy, smooth, or puréed into potato soup, requires nothing other than a good pinch of salt. Milk, butter, ‘spread,’ or who knows what else is just compensating for the fact that you’ve made crap mash. Chuck a knob of butter on top of the serving if you must.
Sorry, disagree with this. Should be 50/50 potatoes/butter 🙂
DAMMIT! Went through a cupboard yesterday AND... found the damn original masher. Dammit.
Whatever, now I have a spare
Slowoldman has the best masher. I want one.