Reddit 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.

Kitchen & Dining
Kitchen Utensils & Gadgets
Potato Mashers & Ricers
Fruit & Vegetable Tools
Home & Kitchen
Potato Mashers
OXO Stainless Steel Good Grips Potato Masher with Cushioned Handle, Single
Great for mashing potatoes, root vegetables and fruitSturdy, stainless steel wire headSoft, comfortable, non-slip handle absorbs pressureDishwasher safe
Check price on Amazon

13 Reddit comments about OXO Stainless Steel Good Grips Potato Masher with Cushioned Handle, Single:

u/tootsie404 · 6 pointsr/Cooking

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.

u/jokerswild_ · 4 pointsr/slowcooking

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

u/random_123 · 3 pointsr/recipes

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

u/PharisaicalJesus · 3 pointsr/pcmasterrace
u/bendvis · 3 pointsr/mildlyinteresting

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".

u/TwistedEnigma · 2 pointsr/Random_Acts_Of_Amazon

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!!!

u/MaggieMae68 · 2 pointsr/cookingforbeginners

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.

  • Peel them, dice them, boil them (in water or in stock) until JUST fork tender.
  • Drain them.
  • Don't use a mixer - you're not trying to whip them into submission. Get yourself a basic potato masher (like this one: https://www.amazon.com/OXO-Stainless-Potato-Masher-Cushioned/dp/B00004OCJK) and mash.
  • Add melted butter (maybe 1/2 or 1 stick) and milk, slowly, as you mash.
  • Keep testing the consistency and stop adding milk when your potatoes are just creamy and starting to hold together.
  • Add a little salt and pepper and serve.

    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.

  • Make a roux. This means take equal parts fat (butter or drippings) and flour and cook them over medium heat, stirring. The longer you cook, the darker the flour will get. For a basic gravy, you don't need to cook very long. Just enough to get the "raw" flavor out of the flour. Let it get a lovely pale brown.
  • While whisking your roux, start adding the liquid of your choice. For Thanksgiving gravies, this is likely going to be chicken or turkey stock. (Adding milk will make a cream gravy). Make sure the liquid is at least room temperature or even better, heat it up a little so it's warm. Warm liquid will help keep the gravy from chunking up.
  • Whisk like mad as you add liquid and when the gravy reaches the desired consistency, stop adding liquid. (This takes a bit of practice to learn how thick you like your gravy and when to stop adding/whisking. You can always add more liquid to make a thinner gravy, so err on the side of caution here.)
  • If your gravy is lumpy, don't stress. Just pour it through a mesh strainer and use the back of a spoon to press out the lumps. Throw them away and serve perfectly smooth gravy.

    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.
u/dewprisms · 2 pointsr/slowcooking

Using a potato masher works pretty nicely, too!

u/emk2203 · 2 pointsr/AskCulinary

The less you mash, the better. Never use a mixer. I recommend this potato masher.

u/makesureimjewish · 1 pointr/CollegeCookingLevel

another picture of the meal

The Meal
Chicken:

  • 4 chicken thighs
  • Basil
  • Cherry Tomatoes
  • Black and White Beans (from a can)


    Mashed Potatoes:
  • 3 Idaho Potatoes
  • 2 Yams (sweet potatoes)
  • 1 Large yellow (sweet) onion
  • 3 cloves of garlic
  • cream/milk/somethinglikethat
  • sugar

    Special Tools:
  • potato masher thing like here or here i know it's not a 2 dollar item, but you'll only need one for the rest of your life if it's a metal one




    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.
u/rarelyserious · 1 pointr/Random_Acts_Of_Amazon
u/troxy · 1 pointr/Frugal

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

u/Edward_Morbius · 1 pointr/Cooking

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.