lump free mash

loren83

Penelope_Penguin wrote:

I don't, but my husband uses a potato masher

Is there another way? A potato masher only does one job (in this house anyway) but is indispensible for that job.

Penny. x

My OH makes lovely mash too, he would eat sausage and mash every day if he could!! I hardly ate meat before we lived together.

He also uses the masher as a kind of fish slice lifting baked salmon etc. out of the oven too!

Edimew

pollyanna24 wrote:

Thanks for the piccie of a ricer.

I never realised using a masher was such an effort. Maybe I'm just young and fit.:rotfl:

Honestly though, maybe because I only cook spuds for two or three people at a time, it never seems hard.

I've never though of it as an effort either.

When I was a little girl my Sunday Dinner job was to mash the potatoes (and the swede). So maybe I developed my mashing muscles early

afsha

I use mine to mash fried onions to make a nice curry paste.

muz

I use a ricer which I bought in Matalan last year for about £4! It also skins the potatoes as you go, so you don't need to peel them first!!:T

hobo123

This might be a stupid question but how does it peel the potatoes? I am definately going to try and find one of these never heard of it before.

elisebutt65

hobo123 wrote:

This might be a stupid question but how does it peel the potatoes? I am definately going to try and find one of these never heard of it before.

Cos when you depress the handle only the squishy potato goes through - leaving the skin behind!!! It's well cool - but then little time savers like that please my overworked brain.:rolleyes:

apple_mint

OH uses the potato masher He also uses the potato masher for squishing the fruit when making home made wine. I officially cannot make non-lumpy mash

furrypig

I use a ricer and got mine from Lakeland and use it every week and really think it's brilliant! Unfortunately has made mydd fussy with other people's mash and she doesn't like it if it is lumpy!

bargain_babe

I use a masher - but I like the idea of a ricer - leaving the skins on so they come off - cool! I think it would save on waste - I hate peeling spuds and seem to take off lots of potato with my peelings. Will look into it.

By the way - for the first time we mixed an egg into the mashed potato yesterday and it was really lovely!

mikeD

elisebutt65 wrote:

Cos when you depress the handle only the squishy potato goes through - leaving the skin behind!!! It's well cool - but then little time savers like that please my overworked brain.:rolleyes:

I'm all for time saving, but also for edible food. In my experience I've never bought a batch of perfect potatoes. Nearly always some, if not most, have some imperfections which only become obvious when peeling them. So using a "Super Ricer", does it get out the nasty bits as well?