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View Poll Results: When making mashed potato what do you use and why?
Potato masher 31 64.58%
Potato ricer 9 18.75%
Mixer 12 25.00%
Multiple Choice Poll. Voters: 48. You may not vote on this poll

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Old 02-20-2007, 03:33 PM   #151
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Always a hand masher. It's very therapeutic amongst other things!
Return the strained pots to the heat for a few seconds then mash with butter, or garlic, or wholegrain mustard, or horseradish, or herbs etc ...it depends what we are having them with.
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Old 04-19-2007, 06:09 PM   #152
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ISO of Potato Ricer/Masher

Quote:
Originally Posted by Pook
I like the chunks, so I use a potato masher, dumping in milk, chives, bacon bits, garlic, butter, and tons of grated extra-sharp cheddar. Cheesy garlic taters LOL!
Sometimes I have substituted chicken broth for the milk, and that's tasty too.
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Pook, may I get your mashed potato recipe? It sounds good and loaded.

So I'm looking for a potato masher or ricer. What do you cooks recommend? I prefer something a bit ergonomical or comfy to use and reasonably priced. Thanks.

And I forgot, what does IMO mean?
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Old 05-01-2007, 11:06 AM   #153
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I have an old style ricer with i still find makes the best mashed potatoes. I will often put roast garlic in with the potatoes before i pass them thru the ricer as well. Depending on the potatoes one advantage of the ricer is that you can use it to remove skins from smaller potatoes that are challenging to peel like the "Buttercreams"...
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Old 05-01-2007, 02:18 PM   #154
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Last time that I made mashed potatoes, I also made them with roasted garlic, which seems to really bring out the garlic intensity!
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Old 05-01-2007, 03:05 PM   #155
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I have lots of potato mashers. Most look like this

Some look like this

and one even looks like this


I grab whichever one happens to be handy at the time.

I've also been known to use a whisk if I want really smooth mashed potatoes, but I never use a potato ricer to make mashed potatoes. I use a potato ricer to frost my spaghetti & meatballs cake!
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Old 05-01-2007, 06:47 PM   #156
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I use an old fashioned potato masher bought at a yard sale for 15 cents. It is great!
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Old 05-06-2007, 12:13 PM   #157
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mash

If you get the potatoes cooked and dried properly it makes for easier mashing.No one seems to use mixers as they are used in mass catering. If you use the mincer attachment with the fine part in you get an electric ricer! You can lose some to the machine so is best when you make a lot. Mashed potatoe does keep in the fridge and is a very handy thing to have if you then make soups with it/thicken sauces.
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Old 05-06-2007, 12:26 PM   #158
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Quote:
Originally Posted by h2oct
And I forgot, what does IMO mean?

In case no one has answered you, it means "in my opinion".

I reacently just purchased a KA stand mixer for very cheap and I use that now. I like to have some chunk to my taters so the stand mixer does great! I used to use a hand mixer before that but when I was living at home I always used a hand masher. Everyone always raved about them!!
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Old 05-06-2007, 07:01 PM   #159
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IMO, potatoes can tend to get overmixed with a mixer, which could make them gooey like paste.

The masher and ricer helps prevent this from happening.
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Old 06-19-2007, 10:40 AM   #160
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May I ask, what kind of potatoes do you all prefer mashed? Is there a variety that just tastes or works best?
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