Potato
The Best (and Easiest!) Ways to Mash Potatoes Without a Masher
We put a couple of our favorite potato-mashing techniques to the test, including ones that do—and don't—involve a masher.
Photo by James Ransom
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31 Comments
hana
November 23, 2020
I am a novice. What would happen if cooked potatoes were grated with the food processor?
Jewel
November 23, 2020
It said somewhere, maybe even in this article, that the food processor will make potatoes gummy instead of fluffy. That has been my experience as well. I didn't use the grate mode though, but I would think that with cooked potatoes the grate mode wouldn't change much. An electric mixer is a much better option than the food processor. I used one for years and made great mashed potatoes, but nothing beats a ricer.
[email protected]
December 1, 2018
I am not a fan of having a ton of tools in my kitchen, especially those that take up a lot of room. So I use an electric mixer for mashed potatoes and have for years. With no complaints. As with everything, it's all about knowing how long to mix and when to add the butter and warm milk so you don't end up with glue.
Ally S.
November 4, 2018
The way I was taught was: add a touch of butter and seasoning, mash a little with the mixer beaters, then turn on and whip and then add the milk and mix that in gently. Perfect whipped, light potatoes.
All that said I do enjoy potatoes mashed with a masher, especially if you're doing a skin on mash
All that said I do enjoy potatoes mashed with a masher, especially if you're doing a skin on mash
Amy
July 31, 2019
So do I, Ally, though I use the hand masher first, THEN the hand mixer. And I get regular requests for my mashed potatoes - even my mom acknowledges that mine are better than hers! They're fluffy, buttery, and light.
Teresa
November 3, 2018
My fave holiday potatoes are Suzanne Goins with folded in whipped cream, melted butter then short bake; always riced or if doubled, food mill. Otherwise years and years of russets and hand mixer. Never had any complaints..just accolades.
nancy E.
November 3, 2018
How can I close that annoying bar across the top of the page telling me what I am reading? I know what I am reading, I am reading it. For now anyway. It covers most of the article
DEEDEE
June 26, 2018
I think you need to re-think your advertising on this page, because the page refreshes itself every minute while you're reading it, throwing you BACK up to the top of the middle of the website page, forcing you to have to find your place about 20 TIMES DURING THE READING OF IT.
Jewel
June 1, 2018
Nothing was said about an immersion blender (hand blender). I made mashed potatoes using one, and they came out dense and creamy rather than fluffy. This would be because all blenders have blades which cuts through, instead of incorporating air like a whisk would do. How does the hand blender compare to the 4 methods outlined here? Would it be more like a food processor since there is a blade?
Vicky M.
April 10, 2018
I live in Costa Rica whete we cannot get Russet potatoes. The only way to make mashed potatoes here that are not like paste is to use yellow or red potatoes and a ricer I add the butter, salt and pepper to the riced potatoes and if I want them softer, a little warm milk or cream at the end.
cosmiccook
December 28, 2017
I use a food mil--don't have a ricer. As for spices--de rigueur--Quatre épices-a spice I use routinely.
hobbychef
November 4, 2017
I use a combo of a hand masher and then a quick whirl with the electric mixer to incorporate the milk and butter. Definitely when i have time i warm the milk and butter and also add some cream if i have it too. Best!
Nora C.
November 4, 2017
I love mashed potatoes. My current go to combo is to quickly mash with a hand masher, and then to put through the fine setting of the food mill. Eliminates the graininess of the food mill. Best ever.
kateandpat
November 15, 2016
My cannot break rule is to bake, not steam or boil, the potatoes. The hot insides are spooned into a stand mixer with the whisk attachment, then butter, buttermilk, (and if you're feeling crazy) creamy roasted garlic cloves. Whip until juuuust creamy, being careful not to over beat. Perfect mashed potatoes, every time!
AntoniaJames
November 14, 2016
Nothing compares to the ricer (not even a food mill) for putting the lightest topping with the nicest texture on a shepherd's pie, e.g., https://food52.com/recipes/33318-scrummy-shepherd-s-pie . I've had a food mill for decades, which I use for many things, but the ricer has won my heart for this purpose. I generally don't own single-purpose tools, but I make an exception in this case. ;o)
Anne F.
November 22, 2017
A second use for a ricer is to press grated veg for using in other dishes; I use it t get rid of excess water in cucumber when I make tsatziki, to press grated raw potato for potato pancakes (not latkes, I cook them in bacon fat!), and for zucchini to go into zucchini bread.
Andrea N.
November 14, 2016
The food mill is such an underrated kitchen tool. It's great in summer for tomatoes, in fall and winter for potatoes. And, you can pick your texture with the disc options. I bought a ricer and used it only a couple of times before pushing it into the back of the shelf, scooting the mill to the forefront.
amanda R.
November 13, 2016
I love this experiment! I always hand-mash because I don't have a mill or ricer, but it sounds like it could be a worthwhile kitchen addition.
Mary D.
November 13, 2016
After mashing the potatoes with the hand masher pictured above, I use a Scottish instrument called a spurtle to mix them with the liquid - works very well. This looks like a piece of dowling, about 1" across - a hand-me-down from my late Scots mother-in-law.
judith@hudsonvalleycooking
November 13, 2016
I gave up a ricer for a food mill. I the gently heat the potatos to drive out the moisture and replace it with heavy cream. Then I add the butter. I mix bakers and Yukon golds.
Susi
November 13, 2016
The best way we've found (and get the most compliments on) is to steam peeled potatoes and then use a ricer, mix in melted butter and warm milk and adjust seasoning. And a trick my Italian mama passed down to me is to add a few gratings of fresh nutmeg, yum!!!
AntoniaJames
November 14, 2016
Nutmeg, yes. So glad you mentioned this, Susi. Nutmeg is, sadly, an overlooked friend to so many savory dishes. ;o)
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