Potato Mashers

[megah0]

[Tarffie]

Good to know I wasn't the only one that thought this was going to be about German grenades.

[Butcher]

Mine's a Tesco own brand masher, cost 2 quid and has lasted for years.

[DougMcDonald]

People keep telling me to buy a potate ricer rather than any mashing thing.

I think it's supposed to be like a garlic press....but for potatoes!

Apparently works like a dream...but it does involve starchy fingers picking up par-boiled potatoes

[mroz]

People keep telling me to buy a potate ricer rather than any mashing thing.

I think it's supposed to be like a garlic press....but for potatoes!

Apparently works like a dream...but it does involve starchy fingers picking up par-boiled potatoes

That's what I heard. Bought one, used it, used it a couple more times. It should still be in our pan cupboard. From what I remember the results were ok but nothing wonderful. I think the 'problem' is that I like mash the way I'm used to it & that means not totally homogenous.

While I'm thinking about potatoes, am I right in remembering Delia Smith beats her mash? I always thought she was a little crazy. In my younger more reckless days I might have even indulged in potato beating myself but the results were disgusting - the starch goes a bit elasticy like with kneaded bread & the mash becomes gloopy.

I've never had the nerve or disinhibition to try sieving, which I understand is the only pro way to go, but I really don't want my potatoes that smooth. I'll go with that option when I need to suck my food up a straw.

As to a blender, a blender? A BLENDER? I weep tears of sorrow for they know not what they do.

For now, a regular masher or a fork is my preferred method, though please god not a broken masher like my elderly mother's, which falls apart mid mash, leaving nasty mysterious grey greasy bits in the potato.

One thing I did learn in the last couple of years, from a mash guru, is to make sure the potatoes are well dried out before mashing. I resisted for a while, as it seemed a silly idea, but I now swear this makes mash ten times better. Either bake the pots rather than boil them, or boil, drain & stick in an over on about 150 C for at least fifteen minutes prior to mashing.

Oh god, of all the subforums in all the forums in all the world, I walk into this one... Come sweet slumber, enshroud me in thy purple cloak.