I have the above..:) I am old..just the new thing I don't:)

My all time fav?

The Ricer.
We had some tonight.. I would say ...90% of my mashed potatoes that I favor..are riced.

I use a ricer for mashed potatoes, the old broke & recently purchased this one, absolutely makes the best mashed potatoes ever. Here's a write up about w/a link for viewing.

Lucy

Deluxe Angled Potato Ricer

When it comes to making the perfect mashed potatoes, nothing beats the efficiency of our potato ricer. Unlike a traditional masher, this tool extrudes boiled potatoes in fluffy rice-like grains, incorporating air in the process. Just place potatoes in the extra-large hopper  thereÂs no need to peel them  then press the removable handle. The hopper is perforated on all sides for maximum yield, and rubber-coated ridges allow the ricer to rest on pots without scratching them. Stainless-steel and cast-aluminum construction. Dishwasher safe. 15" x 4 1/2" x 6" high. A Williams-Sonoma exclusive.

Here is a link that might be useful: Deluxe Angled Potato Ricer

I have one of the round ricers that doesn't work worth a toot....I prefer the zig zag style of masher....the one I have is OLD...the handle was green but the paint has all flaked off, with a little help...didn't want it falling into the potatoes.
Now I need to remember I need one of those angled ricer things.
Linda C

I have 2 of the 3 you show. The zig zag wave one in the middle photo is what I call a potato masher. I use it for potatoes. The other one with the little square holes, I use for mashing pinto beans to make refried beans.

I use a mini masher for smashed potatoes and a ricer for mashed! The mini is great for avocado's and egg salad, too.

Here is a link that might be useful: Mini masher

i have the middle one, but i normally use a ricer, which is my preferred method.

one of my oldest aunts makes the bestest in the whole wide world mashed potatoes and i know she uses a mixer.

maryanne

I bought the first one you posted about a year ago to replace my old second one you posted. I much, much prefer the zig zagger, in the second picture.

Maybe I am not doing it right or something, but I cannot get it to mash my potatoes. I liked it because it wasn't metal, but it isn't working for me!

Here are mine, vintage like me :)

I use either a ricer for smaller amounts or the big Sunbeam Mixmaster (taken off the stand) right in the pot the taters were cooked in. I suppose the difference is that when they're Sunbeamed they're whipped, with the zig zag they're actually mashed and with the ricer, well they're riced

I use the second one you show and also my electric mixer.

I would love the angled one from William Sonoma.

Ohiomom: I like your's, that's because, I'm that old.
Am I a collectable too ???

Lucy : I found this one in my shop. It's better that your's.
LOU

{{!gwi}}

Hawk

I have never found another one like this. Don't know what the metal is, but it is a lot stronger than the stuff they use now a days.

I started collecting vintage kitchen utensils years ago ... then one day I started using them :) Kind of cool to think of the hands that wore them smooth all those years ago.

I am a boomer, which definitely makes me vintage ... can't say if I am collectable though.

ROFLMAO LOU!!!!

Nothing better than a potato ricer. It is right up there near the top of my list of favourite gadgets. The easiest to use is the angled "French Ricer". Takes less hand strength than the straight sided one.

Here is what the riced potatoes look like before adding the butter and cream/milk.

I use my hand blender because everyone in my family likes them creamy. Diana55

I use my mixer. I have one of the mashers with the round base and little squares in it but I use it to flatten my peanut butter cookies as it makes a nice grid on them. : )

My ex-SIL was a potato research specialist and her advice to get the best mashed potatoes was to make sure that you mash them quickly after draining; and not to overmash or you would end up with gluey smashed potatoes because of the potato starch.

Thanks for chiming in with the hand blender comment Diana. I was starting to feel weird... okay continuing to be weird is more appropriate! Thank you for the pictures, AnnT. I can see why it's called a ricer. I didn't even know what one was until this very post! Whipped, mashed, and riced, thanks for the explanation Pkguy. Very astute :o) Ohiomom, I've never in my life seen a masher like that, very unique. Trixie, at least you have something unique to look at even if it doesn't work very well. If it's like you say, maybe I'll just stick with my mixer. I don't know where I'd store such a silly shaped thing anyway!

Bobby, in a lower cabinet, under the baking pans, next to the rolling pins! That is where mine has been for nearly a year, unused.

My old masher is in the utensil holder on the counter that I use regularly!

So that is where you store it, or at least I do. I probably won't even put it in a garage sale, because no one would know what it was.

Jade, that is why you should never use a food processor to make mashed potatoes. Because it just turns the potatoes in to a gluey mess.

Diane, I like creamy mashed potatoes too. That is why I use the ricer. Once the potatoes are riced you can turn them into creamy mashed potatoes by just adding a little milk/cream and butter and a quick stir with just a spoon. Because the riced potatoes are fluffy, there is no effort needed at all.

Ann

One of those times it is good to be a guy. I have one each of the wavy and the grid style. Wavy does a better job on big potatoes. At 6' with 180lbs behind that handle potatoes are mashed in just a few seconds. So I look like a cow in a dress but I can mash potatoes quick.

: )
michael

I learned not to use a mixer on mashed potatoes, develops the gluten! I have both the middle zig-zag one and the grid type. I like the zig-zag, Alice likes the grid. I want a ricer. Actually I bought one for $2 at a Goodwill store in WA but left it behind when I packed to return home. Perhaps I will return to WA and use it there one day. Looks like a cool toy. Mine has several different discs that snap in with small to larger holes.

Odd woman out, again... I use a food mill, the 'blade' with the large holes...

For a while I was using the one Lou suggested but hubby doesn't like me using his tools.... LOL

Rita

Ann : Did you ever use one like Ohiomom has pictured???

I use the Instant Mashed now.
LOU

Lou, yes, I have used that kind but I find that they are not nearly as easy to use as the French/angled ricer. There is less pressure needed to rice the potatoes with the angled ricer.

Ann

Trixie, what kind of motion did you "make" when you used it? The only way I can imagine it working is by rotating it around the circumference of the bowl. Or perhaps pivoting it in a circular fashion. Do you mind if I ask if you got yours at a store or online? I think if I see one at Linnens N Things or another brick and mortar, I'd pick one up. I don't like buying things like that online because if it doesn't work right, returning is such a hassle.

Looks like I should also equip myself with a ricer. Can you also use one as a garlic press, or are the holes too large? Maybe the kind with discs that can be snapped on would work for that. Are potatoes all it's good for?

I have always used and liked the wavy one. It gets the potatoes to just the right consistency for our taste. I love to have a few tiny lumps....and can't stand the mouth feel of the all smooth texture which reminds me of those packages of instant potato flakes.

SharonCb

LOU,
LOL!!!!!! :^ ) I like mine smashed too, but there's gotta be some caramelized onions, butter, & cream. Great cooks think alike! Yummo!!

Lucy

In helping at a friends house I used one like ohiomom posted and have to say it really worked better than any other I have ever used.

I used to use the middle masher - or just a large serving fork and mash. Until I made The Barefoot Contessa's buttermilk mashed potatoes. She suggests a food mill (the fine blade, though, not the large one Rita uses). Wow does that work well. It does make the potatoes look like long strands of rice, so I imagine the effect is similar to a ricer.

I also like the denser, chunkier potatoes that come from a masher or fork, but my family is set on the smooth, food-milled potatoes now. And my daughter loves using the mill - so that's a plus.

Lynn.

Oh Lou I missed adding that I really do like your way to mash them LOL!!!

I bet that does a good job on garlic cloves too !

SharonCb

Bobby

I want you to know that with all this talk of mashed taters, we had fried chicken with mashed potatoes and gravy for dinner today .... a nice dish for Sunday in October. Although it is currently 86 degrees arghhhhhh !!

:)

Ohiomom, we had the same thing today, except I just fry chicken legs, that is what my crew likes. We also had a salad and green beans, that is my standard meal with fried chicken. We hit 90 degrees, I wouldn't mind a bit cooler weather, but it is coming.

Bobby, I tried the masher again today and swirled it around the pan and I don't like it any better than the first time I used it. If you will email me your address I will send it to you. You might like it, even though I don't and it would free up a little space for me to get another "gadget."

Just let me know!

Trixie

....I call it "comfort food" :) I do remove the skin after frying these days...sigh.

SharonCb: " Which reminds me of those package's of Instant Potatoe Flakes " ??????????
I guess I know how to doctor them up. Mine taste pretty damn good. And they have lumps too!!!
LOU

I use the wavy zig-zig kind. I always add hot (not cold) milk to them, too - read that somewhere. Don't know why, but I'm surprised that the riced potatoes look like, well - rice!

Trixie, e-mail sent. Thank you so much, that is very sweet of you. I can't wait to use it for the first time and see how it operates. I'm very intrigued, and what a conversation piece! It will definitely be fun to show people and ask if they can guess what it is! I wonder what fun thing you will find to take up the space it will no longer be occupying. Looks like I will have to leave it out on display. My utensil drawer is busting at the seams! And I don't even have a potato masher (yet)!

Ohiomom, that's too bad about the skin. It really is the best part. I only have fried chicken once or twice a year, but you'd better believe I eat the skin. Actually, I could eat the skin alone and throw the rest away and be perfectly happy... just like the icing on a cake!

Lynn, you are right, the food mill does the same job as a ricer. I have a food mill too and if I didn't have the ricer that is what I would also use.

My mom made mashed potatoes with "lumps" in them and I hated the lumps. I want my mashed potatoes to be creamy and smooth. I think that the Russet potato makes for the best mashed potato.

Ann

Luigi, I gotta get me one of those!

I have the potato masher pictured in the middle. It's very old, with a wooden handle, painted green. And it's my favorite, as we love a few lumps in our mashers.

Sol

Lou, I tried using one similar to yours, but my potatoes were more "smashed" than "mashed". Of course, mine was (I think) a 10 pound masher. LOL It'd be great for potato pancakes, though, and I do literally mean pancakes! (grin)

I have both the zig zag type and the grid type. I use the zig zag type, I bought it new when I got married in 1974, so it's 33 years old and still going strong. The "grid" type one I have is round with a single handle in the middle. It's far older than the zig zag one because it was grandma's and it's heavy. It does a great job of mashing but the handle is loose and I don't use it because I don't want to break it.

I never use a mixer because I tend to overmix and then it's icky. I've never had or tried a ricer, and no one in my family or friends has one either, that I know of, so I've never tried riced potatoes.

Annie

Vaccumfreak...........I think the potatoes that are done with the hand blender are called....."WHIPPED POTATOES"..........and those are what everyone in my family likes. They hate lumps in their potatoes. I use lots of milk and a little butter. Parsley for garnish on top. Diana55 P.sss......I have a masher but it just sits in my drawer until I need to mash berries for jam.

I did an ebay search for spud mashers and came up with some things I've never seen before. Some look like torture devices!

Here is a link that might be useful: Potato mashers

ohiomom -- I use a masher similar to the one pictured at the bottom of your picture. I bought it 10 or 15 years ago from Vermont Country Store. Last time I saw their catalog it was still in there. I prefer it over a ricer or mixer because I like "lumpy" mashed potatoes. Most of the time I leave the skins on.

I agree with Annie, Lou is smashing those taters.
- kay

Trixie, I just wanted to confirm that you got my e-mail. I know that Gardenweb e-mail can be quirky at best. Thanks.

Yes I did and it is going in the mail today. I packed it up last evening when I got home!

Happy Mashing,

Karen

Good (that the mail came through)... thanks again! :o) That was very sweet of you. I'll be sure to post my thoughts and maybe pictures when I use it the first time. I'm so excited. I found a very interesting article about this unique masher.

Here is a link that might be useful: Development of the SimplyMash potato masher

My DH and DD are incredibly picky when it comes to mashed potatoes. I have a genetic quirk that allows me to make a gravy that is manna from heaven, but also causes me to make crappy mashers ROFL.

But I have discovered the secret, and have overcome the mudpuddle my genes have been scooped from. All hail the RICER! I rinse my potatoes and poke with a fork. No scrubbing, no peeling.

Microwave (I have a potato setting but do whatever yours instructs for baked potatoes). I cut them in half, and place cut side to the die of the ricer, and squeeze. The peel usually sticks to the plunger and can be peeled right off. Repeat with the other half and rest of the potatoes.

For 4 fist sized potatoes, I heat 1 cup of skim milk until very hot (micro again). Pour this over the riced potatoes and let absorb. Stir with a spatula to make sure all the "wormies" are broken down. Is "wormie" a culinary term?

Then cut cold butter into chunks and scatter over the potatoes. Add salt and pepper. Let the butter melt a bit. Then I take a whisk and whisk it all together until combined and fluffed.

Now mind you I made mashed potatoes this weekend and was very disappointed. They didn't taste right and were quite gluey. Tonight I made them again, using the rest of the potatoes from the same bag and same ingredients, and they were fluffy and delicious. Then I realized what I did wrong before! I had added the butter first, before the milk. I don't know why it made a difference, but it sure did.

I use the zig-zag one, which I specifically bought for mashing avos for guacamole!

Another vote for a ricer. I have used every masher out there for over 40 years, straight and wavy or whatever, but they always left little lumps. DH and DS like them very smooth. What I found is that a ricer makes the creamiest mashed potatoes. I also warm up the milk and have the butter at room temperature. Add the butter to the milk and mix it up before adding to the potatoes. For garlic mashed potatoes add 1/2 to 1 head garlic cloves, peeled and mashed, to 2 lb. of potatoes.
Clare