"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Reply
 
Thread Tools Display Modes
 
Old 10-06-2007, 12:12 PM   #1
Assistant Cook
 
Join Date: Oct 2006
Location: San Jose, California
Posts: 47
ISO a Potato Masher

I searched the forums for recommendations for a potato masher but didn't find any. Will someone please recommend a potato masher that is cheap and user-friendly? I have tennis elbow and need something ergonomic and effective for making mashed potatoes. Crate & Barrel sells one that i've never seen before; it's an Oxo metal one that is covered in silicone.
http://www.crateandbarrel.com/search...&Submit=Submit
Is it a good one to get?

In terms of handles, should i get one with the handle like this Oxo masher or the masher with a traditional vertical handle? Which is more ergo? Thanks for the advice!

__________________

__________________
h2oct
h2oct is offline   Reply With Quote
Old 10-06-2007, 12:16 PM   #2
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,167
The Crate & Barrel one is almost identical to the one I have. I love mine, but I've had it for almost 38 years. I've tried other types of mashers, but the configuration of the "holes" on the one I have seems to work best for me. I've tried the ones with the "S" looping design, but didn't like them. As for the handle design, I can't offer any opinion. Mine has the traditional vertical handle.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 10-06-2007, 12:23 PM   #3
Assistant Cook
 
Join Date: Oct 2006
Location: San Jose, California
Posts: 47
Thanks for your feedback, Katie. I agree the S loop one doesn't look very effective. I guess i'll test both handles to see which one requires me to twist my arm too much. Does your masher have simliar "holes" to this Oxo masher? thanks.
__________________
h2oct
h2oct is offline   Reply With Quote
Old 10-06-2007, 01:17 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
Consider a potato ricer as an alternative. They do a good job of "mashing" potatoes with no lumps.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-06-2007, 02:23 PM   #5
Cook
 
strawberry's Avatar
 
Join Date: Sep 2007
Location: Sunny Florida
Posts: 98
I actually use my hand mixer. If I'm making a big batch I'll use my stand mixer. I used to use ricers for ages but got tired of them. Beat the heck out of them long enough with a mixer and you'll get a good product.

Riced potatoes are good for absolutely lumpless potatoes, but one thing I've found is that when you reheat riced mashed potatoes they tend to get a bit thin - not runny, but not the substantial mashed potato feel that I like.
__________________
strawberry is offline   Reply With Quote
Old 10-06-2007, 02:24 PM   #6
Sous Chef
 
PytnPlace's Avatar
 
Join Date: Nov 2006
Location: Ohio
Posts: 801
I have one similar to the crate and barrel one. I've had it for about 25 years and it's getting a little wobbly so I have been keeping my eye out for a replacement. Tried the "S" one - didn't like. I have a potato ricer but sometimes I don't feel like messing with it when I'm so happy with the results of my regular masher.
__________________
PytnPlace is offline   Reply With Quote
Old 10-06-2007, 05:22 PM   #7
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,167
Quote:
Originally Posted by h2oct View Post
Thanks for your feedback, Katie. I agree the S loop one doesn't look very effective. I guess i'll test both handles to see which one requires me to twist my arm too much. Does your masher have simliar "holes" to this Oxo masher? thanks.

Yes, the hole pattern is almost exactly like my masher.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 10-06-2007, 05:44 PM   #8
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
I use my hand mixer most of the time.
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 10-06-2007, 06:13 PM   #9
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Humm .... what you use depends on the texture you want.

If you want a coarser texture you would want something like the "S" shaped wire masher, or a German potato masher, or even a blade type pastry blender (the wire type pastry blender would depend on the stiffness and strength of the wire - some are so flimsy you can't even blend pastry with them). If you really like some lumps - you could use a french fry cutter.

For a finer texture you can use a potato ricer, or press the taters through a coarse sieve, or use a food mill with the coarse plate. You could also use a box grater, or a food processor with the grating plates.

"Plate base" mashers with round, square or diamond openings, like the Oxo at C&B, can give you an "in between" texture depending on how you use them.

Of course, what you get using an electric mixer depends on speed and time - anywhere from coarse smashed to creamy whipped.

That OXO masher looks good - certainly easier to use with that horizontal "pastry dough cutter" type handle than the same type with the vertical stick handle.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 10-06-2007, 08:11 PM   #10
Assistant Cook
 
Join Date: Oct 2006
Location: San Jose, California
Posts: 47
Thanks for the advice, everyone. I like my mashed potato with just some lumps. I will do a little shopping around and test these options.
__________________

__________________
h2oct
h2oct is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:44 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.