Do the mashed potato.
At last...perfect potatoes are possible. All you gotta do for the smoothest spuds is drop one in the basket of the press, squeeze the handle (which won’t strain your wrists thanks to that extra gear mechanism) and—ta da!—that’s it. Whip out toppings for shepherd’s pie, delicate croquettes, or just enjoy ultra-fluffy clouds of mashed potatoes ready for a dollop of butter. And when you’re through? Just pop everything into the top rack of the dishwasher.
Photography by Ty Mecham & Julia Gartland
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
Food52's Resident Cheese Plater, Marissa Mullen, tells us why—and how—to do it.
I spent 14 hours alone with only spuds, and I did it for you.
This'll come in handy whether you're making buttery mashed potatoes, creamy potato salad, or crispy fries.
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