I have an incredible potato masher and would not trade it for the world. Makes the best mashed potatoes ever....
My DH!
My DH!
I wasn't sure what a "ricer" wasI don't use a potato masher. I use a ricer instead as it assures me of smooth, fluffy, lump-free potatoes.
...a ricer doesn't reallY MASH the potatoes, it crushes them between a plate and a sieve. Whereas the old fashioned masher does just that... with a lot of elbow grease, the potatoes are.. for lack of a better term.. MASHED into the desired consistency...
I wasn't sure what a "ricer" was
so I googled it and found this...
Dam*. You guys mean business
when you mash your potatoes!
For THAT kind of ricer you need a really big kitchen. I use this kind.
That kind I use at home and it's a delight. But industrially... at our brasserie we use something not unlike a cement mixer, which churns out ace fluffy mashed taters at the turn of a knob. Otherwise, with that small one I'd be ricing all night.
On with the ironing prior to vacation. Sure wish I had a mechanical 'ricer' that took the creases outa my linen pants.
I think linen is the worst. Iron it after you unpack!
Golly Alix, I wasn't at all trying to tell you anything about your mashed potatoes. I was just expressing my opinion on the TERM, not the method by which one arrived at their mashed potatoes.
As you so nicely pointed out, mashed is, now, a matter of opinion.. what some call nicely mashed, others might think are a bit lumpy. Rustic potatoes with big ugly chunks sounds pretty nasty to me!
What I failed to express... my bad... was that a ricer doesn't reallY MASH the potatoes, it crushes them between a plate and a sieve. Whereas the old fashioned masher does just that... with a lot of elbow grease, the potatoes are.. for lack of a better term.. MASHED into the desired consistency.
Mashed isn't crushed... that was my poorly expressed point. Sorry if you took offense, I certainly wasn't calling a riced potato inferior to an old fashioned MASHED
potato!!!!!!
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I use #1. I like lumps in my mashed potatoes and this mashed lets me mash as much or as little as I need.Of the five mashers shown, which is most like the one you use? If you use something completely different, please describe it or provide a link that shows yours.
homeWhere do you primarily use it? (In a professional kitchen or at home?)
At the time I do think I gave it any thought. I probably went into the store and bought the first one I saw.What motivated you to pick the one that you currently use? Price, feel, appearance, functionality?
Seeing as how I had none I would say yes.Were your expectations met?
I would improve the angle of the handle. If there were more of an angle to it then you could use more force with less effort.If not, what would you change or improve?
What is important to me is that it mashes potatoes with minimal effort and that I have control over how mashed they get. What I like about this design is that the potatoes do not get stuck on the masher in small hiding places. If they do stick then a quick tap on the side of the pot and everything clears off the masher and into the pot.What about your potato masher do you think is good? What features are the most important to you? (Rigidity, comfort, afford-ability, safe for use on non-stick products, ease of cleaning, etc.)
I would not pay over $20US for a masher, but I think a realistic price would be closer to $10.Finally, what is the maximum price you would be willing to pay for the best hand powered potato masher you can imagine? Please specify which currency you are thinking of.
What does gender and age have to do with mashing potatoes?I forgot to ask what everyone's gender and age and age is.