Favorite potato masher?

[javaandjazz]

I'm looking for a brand new potato masher not something cheap. I prefer quality utensils. What do all of you like? Thanks, Richie

[baloo]

I have the Rosle and I like it a lot. It's nice and heavy and it's quite easy to mash with and gives a good texture, somewhat similar to a ricer but you can make it a little less smooth than with a ricer if that's your preference.

[mpalmer6c]

Here's the NY Times' take (Nov. 14):

http://www.nytimes.com/2007/11/14/din...

[crawfish]

This apparently the state of the art potato masher

http://www.surlatable.com/product/gou...

I've met the inventor and they really did their home work. Now they just have to get the price down.

[sistinas]

I like my OXO good grips wire potato masher. The handle is nonslip and comfortable for extended mashing sessions and the metal part is thick and will last a long time.

http://www.amazon.com/gp/product/B000...

[bkhuna]

Gotta go with the wire masher. I hate whipped potatos! Hand mashing makes for such a nice texture.

[medford]

Cook's Illustrated is running a T'giving survival guide. On the site, they have a review of potato mashers. It is one of the free reviews if you are not a member of CI. The Profi Plus was their favorite. I usually use my stand mixer.

http://www.cooksillustrated.com/micro...

[cocktailhour]

I too have a thick wire masher for lumpy potatoes, and I use a ricer for smooth potatoes. I have been on a ricer kick lately.

[scubadoo97]

I use the basic wire masher for when I want a rustic texture. Fast easy and no need to spend a lot of money. I have one of those wood handled ones from the 50s. It's lasted that long and still going strong. I'd say that's quality. I also use a ricer for when a smoother texture is desired. I don't see much difference between a ricer and a food mill in texture. If the potatoes are not peeled a food mill will help seperate the skins from the pulp.