Best potato mashers according to redditors

Newfangled potato masher? Like this

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.

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

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

It's a potato masher https://www.amazon.com/Kuhn-Rikon-2305-Potato-Masher/dp/B000H7L550

Potato Masher?

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

wow

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

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".

https://www.amazon.com/dp/B009LN49JK/ref=cm_sw_r_sms_awdb_t1_s8D.BbGVZ63M8

> 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)

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.

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

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

Looks like a potato masher

I need a potato masher

Do you have any idea how hard it is to use my feet to stomp my potatoes into a mash? And then no one wants to eat them because my toe nail polish chipped off in the mash. Oh dear. A potato masher would be amazing and make dinner time delicious.

Thank you for the contest.

Does the bacon press just make your bacon flat? Cook it faster? Is it really that fun? I keep seeing them and think...this seems like something I don't really want. But people, you included, seem to really dig them

I got one of these double potato mashers at a restaurant supply store a couple years ago and it is -fantastic- on the cauliflower just as it always was on real potatoes.

Pork rinds...as breading....brb, gotta go cook something

> 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.

NOT MY CARD.

this potato masher.

How is a potato masher tied to fraud, because im going to mash cauliflour with it not potatoes! this potato masher is really a CAULIFLOUR Masher in disguise and I am disgusted by its blatant fraudulent activities!!!!

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

Using a potato masher works pretty nicely, too!

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.

I occasionally do small BIAB batches on my kitchen stove in a 7 gallon kettle. When I do, I place a steel colander over the top of the kettle and set the bag in the colander. This allows me to "squeeze" the bag by simply pressing in the colander. This only works because I am still using a bag.

I could see propping the basket up on top of the kettle or suspending the basket over the kettle and then simply pressing the bag against the bottom or sides of the basket. Of course this only works if you are using a bag inside of the basket; if the mesh in the basket is small enough that you don't need a bag, you could use a potato masher to press the wort out of the grain.

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/Goldblatt-G05103-5-Inch-Head-Masher/dp/B00002X2ED

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.

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

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weapons.

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=

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

Cheapest way of finding your blood type is to give blood to red cross or whoever. They'll let you know what type it is.

6" by 2.5" masher: https://www.amazon.com/CybrTrayd-Potato-Masher-Stainless-Steel/dp/B001TXMRDK

Sun & Moon calendar: https://www.amazon.com/Maycom-Creative-Keychain-Keyring-84605/dp/B00JPZAAL0/

Tracker for when your keychain gets stolen: https://www.amazon.com/Tile-Mate-Finder-Anything-Finder/dp/B01L3VEC08/

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.

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.

When I do it the potato skin is broken up by the masher. It may help that the potato is already cut into say 8 bits before boiling. I have one of these nylon mashers, not that i'd recommend that kind of masher.

[I actually found this off a wishlist] (http://www.amazon.com/Joie-MSC50044-Mashy-Egg-Masher/dp/B0001XXCZ6/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&colid=GEKXSOCWU12Y&coliid=I2R7RERAEB5ORE). I would love mascara or bare minerals.