Best potato mashers & rices according to redditors

Not OP, but I bet it is from using a potato ricer to mash up the potatoes. E.g. http://www.amazon.com/OXO-Good-Grips-Potato-Ricer/dp/B00004OCJQ My understanding is that it helps to gently break up the potatoes, as compared to a food processor, which can make the potatoes glue-y.

My apologies...

As everyone knows, a potato ricer is an essential yet very personal piece of equipment and special care should be taken when choosing what could be a lifetime kitchen partner... For many of us, we started small, spending time learning the ropes with a basic garlic press before graduating to the real thing...

My personal weapon of choice is the Chef'n Freshforce Potato Ricer in stainless steel and matt black

The scores:

Style = Kanye

Control = Goldblum

Damage = Bronte

Aggression = Phil Mitchell

Also squeezes most soft fruits...

Protip for next time. Use a potato ricer. Makes it go much faster and the mashed potatoes are perfect every time.

PS You sound like a great mom!

these are great, but it makes "Knöpfle" not Spätzle ( sry, that´s a serious difference for a swabian). My family uses these for large batches of Spätzle.

Potato ricer.

https://www.amazon.com/Norpro-Stainless-Steel-Commercial-Potato/dp/B0009SVZ84

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.

As you probably read elsewhere, the potatoes are cooked (peeled and boiled or baked whole with the meat scooped out of the peels) then riced, which just means putting them through a ricer, which is a very inexpensive press that works in the same way as a garlic press. Like this: http://www.amazon.com/OXO-Good-Grips-Potato-Ricer/dp/B00004OCJQ

You can get a cheaper one at a grocery store.

https://www.amazon.com/Priority-Chef-Potato-Perfection-Stainless/dp/B00MUEHPGQ/ref=sr_1_4?keywords=potato+ricer&qid=1565630649&s=gateway&sr=8-4

Put tater in hopper, squish through tiny holes with handle and press. Couldn't be any easier.

Potato Masher?

Similar item here (Potato masher): https://www.amazon.com/dp/B00V7AZ9UI

I know you said it wasn't, but it sure looks like one.

Potato ricer! How are all you heathens making decent mashed potatoes without one?? Mashing like barbarians? Heaven forbid a food mill? Go buy one of these now, and then all YOUR relatives can insist you bring it to make the potatoes at every family holiday dinner.

I can vouch for this model.

https://www.amazon.com/dp/B00004OCJQ/ref=asc_df_B00004OCJQ5388608/



However after looking at above comments OP’s is probably for juice. Buy a ricer anyway though.

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 think the mans got it right

wow

A potato ricer forces the cooked potato through a seive. Makes incredibly light & fluffy potatoes and will make your gnocchi an 11!

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

Ricer. I have this one, it's held up for almost 7 years. It's also indispensible for deviled eggs.

you can use a hand mixer, (like one you use for whipped cream, or cake batter) or get a potato ricer this will fixe that problem right quick.

https://www.amazon.com/Chefn-FreshForce-Potato-Ricer-Press/dp/B002XOHZUO/ref=sr_1_13?

For mashed potatoes, do you have a ricer? You can't beat a ricer when it comes to texture -- just run the potatoes through once then lightly stir in your milk or cream. Some of them also come with interchangeable discs for making spätzle or gnocchi, like this one:

https://www.amazon.com/TOONEV-Potato-Stainless-Masher-Interchangeable/dp/B07PHRJD6F/

>one of those potato mashing devices that you put the potatoes into and push the potatoes through the holes (forget the name).

A potato ricer.

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".

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.

And you, sir, shouldn't stand for it. Not even a fucking fleck of skin.

But you shouldn't eat watery potatoes either.

You boil them up, skin on. Slice in half. Press through a ricer and the entire skin is removed in one piece leaving delicious fluffy spuds for mashing:

http://www.amazon.com/Priority-Chef-Potato-Stainless-Handles/dp/B00MUEHPGQ/ref=sr_1_9

If you don't have a stand mixer another option is to use one of these, a potato masher.

Just give it a turn while pushing down.

> I like to make my kraut by cutting the cabbage, and adding salt accordingly, and letting it sit to extract the moisture, and use that as the brine.

I cut a bit of the root tip off, quarter the head, then run each quarter through a 10mm slicing disc in my food processor.

I add a layer of cabbage to the crock and stomp the shit out of it with a restaurant potato masher. (That thing is the best nine bucks I ever spent.) Once smashed down, I add a healthy pinch of the salt. Repeat until the crock is 3/4 full, sprinkle whatever salt is left on top.

If I need extra fluid to cover the stones, I make a brine of 15 grams of salt to 1 liter of water and pour in until adequately full.

> What amount of salt does this community use in this method?

For every kilogram of cabbage (not the whole head, only what's going into the crock) I use 8 grams of salt. That's from the booklet that came with my Harsch crock. Done a few hundred pounds that way, seems to be OK.

Also, I'd avoid measuring salt by volume. Grains sizes (and therefore weight) can vary wildly between types and brands.

I use a ricer all the time. It makes super-smooth mashed potatoes. I've had a couple of ricers and this one is by far the best I've used.

It also makes really smooth guacamole.

Some sort of smasher? This is very similar, minus the slots.

https://www.amazon.com/Zwilling-J-A-Henckels-Potato-Masher/dp/B002G9UHRY

if you are pre-straining with cheesecloth, and you already have your cannabis wrapped up nicely, just drop the bundle into a potato ricer. it acts like a citrus juicer or a garlic press & just squeezes the dickens out of what you drop in there. you get way more butter/oil than if you just squeezed it by hand, or pressed it through a strainer. and you also, make less of a mess of yourself in the process.

Looks like a potato masher

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!!!

This is what I use. Perfect texture every time.

I have one like in the video -- it might even be bigger. Definitely industrial size. I used to have this one. I preferred it as was a little easier to handle, but either one makes amazing mashed potatoes, smooth guacamole, homemade spaetzle, can even get the skin off roasted tomatoes when making sauce (no need to peel).

> Stainless Spatula (slotted or unslotted)

I like a slotted metal-core silicone spatula for frying in my non-stick pans, and a very thin solid metal spatula for scraping my cast-iron (something like this).

> Silicone spatula

Yes, preferably a regular size one and mini one for getting into narrow jars.

> Silicone spoonula

Yes, see above.

> Stainless spoon 5. Slotted stainless spoon

I prefer plastic and wood, since they're non-stick safe, unless they're polished ones to use for serving.

> Ladle

Yes, preferably plastic

> Wisk

Yes, both a high-density balloon whisk and a silicone-coated one for nonstick pans.

> Tongs (should they be silicone or stainless? do you use these in your nonstick pans?)

Both. Stainless are easier to use, but I always keep a silicone one around for my non-stick pans.

> Peeler/juliene peeler

I'd say no on a peeler. I've found the best approach is to buy cheap ones and toss them when they get dull. Nothing is more dangerous that a dull peeler that you don't want to part with because it matches a set. I personally use the Kuhn Rikon ones that are 3/$10.

I have a julienne peeler, but it's more trouble than it's worth, and I wouldn't recommend it. If you're doing small quantities it's almost as fast to use a knife, and if you're doing large quantities just get a spiralizer.

> Draining spoon (for pasta)

Yes for slotted spoon, but no need for the "pasta spoons" with the tines for grabbing spaghetti. You're much better off just draining your pasta in a colander.

> Potato masher

I've never used mine. I use my RSVP Potato Ricer instead.

> Measuring cups

Yes, preferably metal dry measuring cups and a Pyrex wet measuring cup. For dry measuring, I like the stainless ones with short sturdy handles (such as the KitchenMade ones). Even though the handles are a bit short, they're incredibly sturdy and won't bend or break, and the handles are short enough that they won't cause the cup to tip. For wet measuring, go with the original-style glass ones, and skip the ones with the inaccurate angled measuring surface.

> Measuring spoons

Yes, again preferably stainless and with the little hooks on the end of the handle so you can lay them down flat on a counter (like the Cuisipro ones have).

Let's up this game a bit. Peel and cut waxy potatoes, ike Yukon, in a pot with cold water, bring to a boil, simmer for about 8-12 minutes, until a knife pierces the potato without resistance, drain them, then run through a food mill or potato ricer. Put the potatoes back in the pan, turn the heat on low, cooking and stirring for a few minutes to release some water. Have your butter cut up into 1 oz pieces on the side, I suggest 4:1 potatoes/ butter if you want it a bit light, 2:1 if you want to go all out. Start dropping them into your mashed potatoes one or two at a time, stirring constantly until each batch of butter melts in completely and there are no streaks. Season with salt and pepper to your taste near the end, but before the last batch of butter goes in. When you will have finished, you will have created a potato/butter emulsion that will blow your family's collective mind.

Really. Do this.

Edit: boiling instructions for potatoes

Alex: I don't know. But she used a potato ricer, which made it pretty smooth.

John: Indeed. When it comes to non-lumpy mashed potato, a potato ricer is your friend. Lumpy mashed potato is enough to make me vomit.

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

You could make cauliflower rice! I've never had it myself, but evidently it's a thing.

I like to cook cauliflower in chicken broth or stock, then puree it. It's very reminiscent of potato soup.

I also like to steam potatoes and carrots, then put them through the ricer together. It's a nice combination, and the carrots add a nice sweetness. No need to add milk or cream.

In case you're interested, this is the ricer I use. It has a very comfortable grip. I had a different one previous to this that had a very uncomfortable grip that actually made it painful to use, so I switched.

Using a potato masher works pretty nicely, too!

its what they want you to believe

> hand mixer

I just use this: https://www.amazon.com/gp/product/B007UGLK7O/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 It does the same thing but doesn't require electricity and won't break(cheaper too)

Using a ricer of coarse.

This is the one I have. I love it because the handles don't get hot and it pops nice :)

Fresh made are best, all you need is this http://www.amazon.com/VonShef-Professional-Stainless-Potato-Handles/dp/B00NHKZ4PG/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1458178869&sr=1-11&keywords=potato+ricer and some russets, some people add an eggyolk for richness. the flour in gnocci should be treated in the same manner as water in pie dough, just enough to bring it togather, the more flour the heavier they will be.
Experiment with flour ammounts, with or without egg, roasting vs steaming the potato, you can even smoke them for something interesting.

As for your prepackage gnocci... theres a way to improve those gnocci flavour and texture wise, they wont be as good as fresh made but they will improve by a country mile from the simply boiled ones.

Drain well and then Melt some butter in a pan with a twig of thyme and just give them a quick pan frying in medium heat untill they start to get golden and even a bit brown, just dont put too many at the same time or it will take forever.

Personally I use a Potato Ricer I just find that much less messy and effective than trying to squeeze them with a towel.

use a potato ricer and they turn out even creamier with no clumps at all!

Do you make it in a food processor or blender? We mash ours with a masher. That's why we call them mashed potatoes. Otherwise, those among us who are civilized, use either a ricer or some other kind of machinery and call it pureé.

A potato ricer makes super smooth potatoes. I've seen where you can even put them thru a 2nd time if you want them smoother.

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Potato Ricer for awesome mashed cauliflower!

It's one of these

• 0-5 Who doesn't need funnels? I need funnels.
  
• 5-10 Freezer labels. I freeze a lot of homemade stuff and these supposedly stick in the frigid temps.
  
• 10-20 Potato ricer. See a cooking trend here?
  
• 20-50 Immersion blender!! Super handy to have on hand.
  
  What a great idea OP!

Ok. So, you can google for finer details, because I never measure, but it goes like this.

The absolute most important thing is to have a potato ricer
This device removes the fibers in the potato and makes it silky smooth. You can use it for many, many other things so it is great little tool to have on hand. I have never been successful making potato gnocchi skipping this step.

4-5 medium sized sweet potatoes or yams, roasted in the oven, cooled, and skinned. Roasting brings out the caramelization and gives the recipe such a deep rich flavor. I credit roasting with being able to skip olive oil or other fats for richness.

About 4-6 oz of frozen spinach, thawed and drained VERY VERY WELL. Like, wrap it in thicknesses of paper towels and squeeze on countertop until paper towels are pretty much dry. Moisture must be well controlled for this dish. Alternately, you can chop fresh spinach or de-spined kale very, very finely and use it raw in the gnocchi dough. I have done both and got great results either way.

1/4 cup parmesan cheese. Optional.

Probably 2 cups of Flour. Use regular, whole wheat, rice, or whatever you like. It is just a binder. I don't use egg, or oil. Doesn't seem to need it for flavor, and cuts down on calories bigtime.

Seasoning such as sea salt, pepper, garlic and onion powder. Put a bunch in there.

So now, just know. If you have never made gnocchi before, your first batch will not be your best ever. But it will be a learning experience and taste amazing either way.

Put a large pot, like a stock or soup pot, whatever you usually use for pasta, about 3/4 full of water on to boil.

Rice the sweet potato into a bowl, this will be messy. It is supposed to be. DO NOT PUT THE FIBROUS BITS THAT CATCH IN THE BOTTOM OF THE RICER INTO THE BOWL. Pull them out as they clog the strainer blade and throw them away.

To your gorgeous, silky smooth sweet potatoes, add the veggies however you have prepared them, the parmesan if you want it, and your spices, then moosh them around until well mixed by hand. Begin to add flour in a handful at a time until the mixture takes on a ball of dough shape. It will be sticky and not yet dry.

Spread out some of the remaining flour on your counter or a big cutting board, and then roll a palm sized ball of dough in your hands gently. Make it into a snake, just like playdough, rolling it in the flour as you form it. It will totally feel like playdough, not super wet. Make it about your middle finger wide and 8 or so inches long. Cut in about 1 inch pieces with a sharp knife.

You will have to reflour your work surface as this is how you get the dough the right consistency. The goal is to work the dough gently till its just dry enough to hold its shape and allow you to cut it.

Now you are ready to rock. If you are nervous, you can roll out all of your "snakes" and then start cooking them, but this is how I do it.

I put the first one or two series of pastas, or "snakes" worth, into the water with a slotted spoon. Then I roll out two more while those cook. After I roll out two more, it has been about 3-4 minutes, and my first batch gets pulled out, drained for a second on the slotted spoon, and set into a broad shallow pan or serving platter. Then I add the next two "snakes" worth and begin rolling my next batch, and so on working steadily until all of the pasta has been cooked, drained, and set into the platter/platters or pan/pans.

Then I sit down for a second. jk

Here's the thing. Some people like their pasta soft, I like mine browned under the broiler a bit. You can do either, or try both. This recipe makes a bunch of pasta.

A nice fresh chopped tomato topping, sauteed with onion, garlic and basil, is the perfect complement with some parmesan cheese. This doesn't need oil either if you use pan spray to saute.

I hope I haven't overwhelmed you, it really is fun, and makes a lot to eat throughout the week, or impress someone with :)

Let me know if you give it a go, or if you have any questions. Bon Appetite!

Food processors have their use, but in this case, they damage and spread far too much starch from our potatoes, turning your gnocchi gummy. A potato ricer breaks far less cells, which results in a lighter and fluffier gnocchi, or mashed potato.

The fuck. What are you doing in Weiden?

Here I am, randomly browsing Reddit, seeing another one of those stupid “haha, look at Spaghetti Eis, haha” posts (they are always the same) and then that photo is taken in Weiden, right in front of the old town hall. I grew up in that town.

For your information, this is how it’s made: First a base of whipped cream is put down. Then some vanilla ice cream is mashed with a potato masher thingie on top of that cream (stand-in for the spaghetti). Originally, apparently, also meat grinders were used for that job. But I have only ever seen potato masher thingies like the linked one in actual use. Strawberry sauce is added (stand-in for the tomato sauce), at least traditionally, though other flavours are possible. Lastly pieces of white chocolate are added on top (stand-in for the parmesan).

You can’t possibly be German because everyone in Germany is at least seen how Spaghetti Eis is made since everyone has either at some point ordered it for take away or seen someone order it for take away. And if you do it they make the whole thing right in front of you.

How about this

You could just get a ricer to make cauliflower rice.
https://www.amazon.com/OXO-Grips-Stainless-Steel-Potato/dp/B00004OCJQ/ref=mp_s_a_1_3?keywords=ricer&qid=1565911420&s=gateway&sr=8-3

This thingie.

http://www.amazon.com/OXO-Good-Grips-Potato-Ricer/dp/B00004OCJQ

Best thing I've found to get as close to the silky smooth instant mashed potatoes as you can get.

I got the one that was recommended by Cook's Illustrated, and I like it a lot.

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.

So, I'm sort of in love with this set. But this is just my favourite thing :')

With a ricer (e.g.). You can just use a potato masher as well, but the results are a little different, but not prohibitively so. Don't forget to squeeze out the water afterwards...still makes delicious food, but it'll be soggy and unusable as a pizza crust.

Use a ricer. I just made a sweet potato pie with one and it came out unbelievably smooth. I did use a stand mixer after that, but once you have the puree I imagine a whisk/fork would suffice to mix in the other ingredients.

Just be careful about not letting the puree sit around too long before making the pie, or it will start to separate.

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

How about a potato masher? Probably cheaper locally.

https://www.amazon.com/KitchenAid-Gourmet-Stainless-Steel-Masher/dp/B004U2I6QO/ref=mp_s_a_1_1_sspa?keywords=potato+masher&qid=1569210814&sprefix=potat&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyVklMVVhKTlM3SEg5JmVuY3J5cHRlZElkPUEwMTI4ODc3MkdKS1dMOExTWTdPVyZlbmNyeXB0ZWRBZElkPUEwNzAzMTA3NlFZSURPVTQxTEMxJndpZGdldE5hbWU9c3BfcGhvbmVfc2VhcmNoX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

If you are super into fluffy mashed potatoes the only way to go is to use a “Potato Ricer” but get this kind https://www.amazon.com/Metaltex-USA-Potato-Ricer-White/dp/B00542ZCDE not this kind https://www.amazon.com/Norpro-Stainless-Steel-Commercial-Potato/dp/B0009SVZ84

I used to love my ricer but lately I like my mashed potatoes rustic and lumpy so I use a fork and hardly any milk or cream.

I have this one

put it in microwave for 8 minutes then press the water out with a potato ricer: http://www.amazon.com/PriorityChef-Potato-Masher-Stainless-Handles/dp/B00MUEHPGQ/ref=zg_bs_678505011_2

In the past and for this method I'll use this potato ricer to filter, as you get really good leverage to squeese every drop.
http://www.amazon.com/dp/B00MUEHPGQ?psc=1

This ricer is recommend by america's test kitchen and it's a tiny bit cheaper. http://www.amazon.com/Potato-Ricer-Baby-Food-Strainer/dp/B000OLA7KS

I

offer

you

weapons.

Never, never mash potatoes with an immersion blender. It turns into glue. They should be mashed with a potato masher like this:

https://www.amazon.com/Best-Manufacturers-Waffle-Potato-Masher/dp/B000KI8E0K

Then stir in a bit of milk and season to taste.

Also, I always make them fresh, they just taste better that way.

I agree with Kaiotic, a ricer makes the best mashed potatoes. I have this model from RSVP. It was highly recommended by Cook's Illustrated and is only $14.

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.

http://www.amazon.com/Oxo-Good-Grips-Potato-Ricer/dp/B00004OCJQ