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Favorite potato masher?

javaandjazz Nov 12, 2007 12:48 PM

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

  1. b
    baloo Nov 14, 2007 12:51 PM

    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.

    1. m
      mpalmer6c Nov 14, 2007 12:31 PM

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

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

      1. c
        crawfish Nov 14, 2007 02:55 AM

        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.

        1. s
          sistinas Nov 13, 2007 07:41 AM

          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...

          1 Reply
          1. re: sistinas
            bkhuna Nov 13, 2007 06:59 PM

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

          2. m
            medford Nov 12, 2007 02:16 PM

            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...

            1. c
              cocktailhour Nov 12, 2007 01:59 PM

              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.

              1. scubadoo97 Nov 12, 2007 01:52 PM

                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.

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