Monita is a Recipe Tester for Food52
I think the key is using a ricer rather than a food mill. I prefer all yukons
pierino is a trusted source on General Cooking and Tough Love.
Okay, I'm in the ricer camp too. Although for smooth mashed potatoes I personally prefer russets.
I also like all Yukons. I've decided not to get on board with the ricer or food mill, I prefer mine with some texture like my mother always made.
just get and use a simple potato ricer. it will make life much easier and yield the same, if not better, results in terms of mashed potatoes
A food mill has a wider range of uses, but is bulky to store and a little clumsier to use.
Pegeen is a trusted home cook.
I'm Irish so the term "mashed potatoes" is very literal for me. They were mashed with a solid wood pounder - a cylinder about two inches wide. Then in place of that, a wire pounder witha wood handle and "S-shape" wires at the base for mortifying the potatoes. And then the beaters of an electric mixer, pounding them down into the just-boiled potatoes before adding any milk or cream, butter, salt, pepper and whipping them with the beaters.
I've never seen anyone use a potato ricer in my family but that's why you move to new countries, right?
I think all you need is a hand mixer. You smash the potatoes with them, add your liquids and butter, then start
I love my ricer!
June is a trusted source on General Cooking.
Growing up, Mom (or one of us) always used the food mill. It makes stellar mashed potatoes. A ricer is just (to me) a smaller version that takes more elbow grease. Plus, you don't have to peel the potatoes if you use the food mill. I like German butterballs best for mashed potatoes.
June, what is a "German butterball"? Thanks.
I use a ricer and I use whatever potatoes are on sale. I also really like to add cream cheese and sour cream... Makes the texture extra creamy and gives them a subtle kick of flavor.
I also use a ricer. I put the cooked potatoes through the ricer right over the milk/stock/butter/seasoning, etc. Then I gently mix everything (only need a few toss) and it's done. It stays nice and fluffy.
Please enter a valid email address.
Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.