Reddit reviews OXO Stainless Steel Good Grips Potato Masher with Cushioned Handle, Single
We found 13 Reddit comments about OXO Stainless Steel Good Grips Potato Masher with Cushioned Handle, Single. Here are the top ones, ranked by their Reddit score.
Great for mashing potatoes, root vegetables and fruitSturdy, stainless steel wire headSoft, comfortable, non-slip handle absorbs pressureDishwasher safe
I have an OXO masher that has served well over the years. The metal is about 1/4 inch Guage stainless. Very tough. Can't bend it if you tried.
https://www.amazon.com/gp/aw/d/B00004OCJK/ref=mp_s_a_1_2?ie=UTF8&qid=1480965657&sr=8-2&pi=SY200_QL40&keywords=oxo+potato+masher&dpPl=1&dpID=31Hb3kageqL&ref=plSrch
Edit: almost all OXO products have plastic handles. Not sure of you meant handle or masher materiel.
I use a potato masher. Works great too. Just twist the handle as you mash and it shreds nicely.
something like this:
http://www.amazon.com/OXO-Good-Grips-Potato-Masher/dp/B00004OCJK
I agree. This is probably the best recipe for "non-adventurous" aka "picky" people.
Although I prefer a potato masher as I like them somewhat lumpy.
Potato Masher - Amazon.com
wow
Tire iron: A tool that separates the rubber from or fits the rubber onto the rim. Not to be confused with a lug wrench, which actually turns the lug bolts or lug nuts.
If you decided to use a screwdriver, the tire iron would also be redundant. The iron will, however, do the same job in less time with less effort.
Do you use a whisk or fork to mash potatoes? Because you could save a ton of time by using a potato masher. What about using any form of teapot? Coffee maker? Toaster oven? Microwave?
All these things are 'redundant', but that doesn't mean they're "not worth it".
this
i've been trying to eat right and lose weight and I absolutely love mashed cauliflower. I've been using forks to mash my veggies and I've broken at least 2 of them. PLEASE SAVE MY SILVERWARE!!!
Sounds like you're way overthinking and over complicating this.
Mashed potatoes
Mashed potatoes are the simplest, easiest ever. Find a starchy potato. I like russets for my mashed, but Idahoes and Yukon golds will work, too.
As you get more comfortable with making them and learning what the consistency should look like, then you can try adding cream or sour cream or cheeses (I like to add cream cheese sometimes) for additional richness and creaminess. But it's really easy to go overboard there. Keep in mind that the point of mashed potatoes is POTATOES. It's not about trying to add as many ingredients as you can. It's about making the potatoes shine.
​
Gravy
Gravy is a little trickier but really not hard. It mostly requires practice.
As a basic rule, gravy proportions are this: 2 T fat (butter, drippings, oil, bacon grease), 2 T flour, 1 cup liquid. Scale up for more gravy. Add more liquid if you want a thinner gravy, less liquid if you want thicker gravy. As you make gravy more often you'll learn how it works best for you and be able to eyeball it better.
The absolute key is to COOK THE FLOUR IN THE FAT FIRST. Too many people add the flour into the stock later and then you get that raw flour taste in the back of your throat. Ick.
Using a potato masher works pretty nicely, too!
The less you mash, the better. Never use a mixer. I recommend this potato masher.
another picture of the meal
The Meal
Chicken:
Mashed Potatoes:
Special Tools:
Directions: i'm going to assume you have basics like olive oil, salt and pepper. from this point ill stop assuming anything
Ill start with the chicken because that took no time at all. Spread beans over tinfoil'd pan. on that bed of beans lay down the chicken. It's up to you if you want to leave the skins on the thighs, i kept one but it's a lot of fat. pepper and salt dat chicken. scatter torn basil on top and cherry tomatoes. Pop into oven at 325º. keep in there until outside of chicken is brown. after about 35 minutes i take one pice out with a fork and cut into it to see how done it is. if it's pink, but it back in (that's what she said).
mashed potatoes:
this is like my favorite thing to cook.
cut up potatoes and yams into about 3-4 equal pieces each. put into pot of water that completely covers all the potatoes/yams and bring to boil. keep em rolling around but you may want to turn down the heat. after about 15 minutes take one out with a fork and slice in half. knife should go cleanly through really easily. if not, put back in pot and keep boiling.
dice onion and garlic and over tiny pan let them simmer. salt and stir. sugar and stir. i do about 2 extremely generous pinches of sugar. you want more than you think an onion needs. stir. let it keep cooking. keep stirring once in a while. you want to cook these until the opinion kind of changes colors and becomes soft. taste test when you think it's done. when it no longer has any bite (unless you're into that), take off heat and put aside.
When potatoes reach good consistency: drain water. use potato masher to bash into submission. add some milk/cream. keep mashing. you don't want it watery. i do it to taste. add onion/garlic mix.
eat like a champ
notes: this made enough for 3 full meals for me and i eat a lot. ~2800+ calories a day. the chicken thighs were on sale for 2 dollars and something cents, i'm still adding basil and tomatoes to my breakfast eggs, and the beans were about a dollar a can. i think this entire meal aggregated cost about $4 and i got 3 meals out of it.
I
offer
you
weapons.
Rather than buy a mixer I have a big pyrex bowl and an Oxo good grips potato masher to mix things up with.
making cheesecake with it.
http://i.imgur.com/w9xqp.jpg
I use plenty of butter and milk and this potato masher and only give it a few hits.
The more you mash/beat/whip potatoes, the gummier they get.
I use the fewest number of hits that make it look mostly mashed.