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Use a traditional potato masher and mash the hell outta them. Seriously, this does work. I make 12cups of gnocchi about once a month for a customer and I don't have a ricer. Every now and then I'll have little lumps of potato here and there and I just pick them out. It just requires a lot of mashing and arm muscles. It's also necessary to make sure your potatoes are completely boiled and soft. The potato masher won't break up partially cooked potato.
Mrs. Larkin is a trusted source on Baking.
added over 1 year agoA large dinner fork will work, too. Mash, mash, mash away.
A food mill works well too.
Bake your potatoes so you aren't adding more moisture to the potatoes. Then let them cool a bit so you can handle them comfortably, cut them in half and simply push them thru a sieve or fine strainer. Then snack on the skins! Yum!