Wish there were something easier and hoping someone will chime in, and wow do I hear you regarding the old fashioned masher. I've a large potato ricer - love the results, but it's slower, and then there's clean-up. I know, cold water ASAP. Really, I've found nothing easier to clean than the hand held masher, and often we like ours a bit on the lumpy side, with garlic boiled with the potatoes and mashed into. The ricer requires less hand strength, but not by much truthfully. I'm guessing I can rule out my food processor (not fond of eating spackle!).

However, the other day I was looking at this Masha... anyone have one? There is also a Dash Masha X2 I think.

I also use the ricer, but in the past I used a hand mixer. If you don't overdo it and don't overcook the potatoes it works really well. That was how my grandmother and mother made them. You just need to be careful to stop when they are done. If you keep mixing, they will turn to glue. Ask me how I know! :)

I tend to use a hand masher, but have used a ricer before. Some folks like to use a hand mixer- I've heard of folks using a meat grinder or using the grater attachment of their food processor if they have one.

I don't make mashed, I make whipped! So easy. Boil the potatoes, then use electric mixer to mash as you are adding warm milk. (I also use butter) . I'm thinking that just by using the mixer you can get them mashed enough, because that is what they look like before I add the milk.

I always use my ricer or hand masher. As already mentioned, mixers and food processors can give you potato glue. I'm pretty good with a hand masher...not a big deal. For tomorrow I'll use the ricer.

I start with a hand masher just to break up the big pieces, add butter, salt and pepper, and warmed whole milk, and whip it all with the hand held portable mixer. Add more milk as you need it quickly. Be sure to dry the cooked potatoes over a very low flame or just the hot element that is off now for 1 minute before starting this process or you will end up with wallpaper glue. Stir them around so that no moisture clings to the potatoes or the pot.

I boil chunks and use the KA to mix em up, with butter, and sometimes creamed cheese. we like lumpy mash ...

I just use a hand mixer but, like sheilajoyce, I drain the potatoes and make sure the steam has come off before mixing them. I also don't peel the potatoes, so the peel adds a bit of texture to the final mashed.

I used to use the regular metal grid potato masher it works. Then I got the CF approved potato ricer. SO much easier. Awkward to store--big and funny shaped--but worth it. Maybe something for next time.

I do have a ricer. But 5 lb of potatoes takes a very long time using the ricer. I have at Kitchenaid stand mixer, but afraid of over mixing. Think I wil get the first grandson in the house to mash for me. I will supervise, and save my arm. Thanks for the ideas. Might borrow sisters hand mixer and use it carefully.

Hand masher.

First grandson with LOTS of supervision, going slowly. You can always leave a few lumps in them - I actually prefer them that way. We call them "smashed" potatoes in our family.

The ricer linked above is unlike any other ricer I've tried (and mostly hated). Highly recommended by our friends here in GWCF. I've done a whole 10 lb. bag with no issues. But that's not about what to do today/tomorrow.

I vote for grandson. When you use a machine on potatoes it does something scientific to the starches and makes it into paste, not fluff. Good if you need to glue together a model airplane. Not nice to eat.

I use a ricer if I have the luxury of time and am making a few potatoes. I use a hand masher if I am making a bigger pan full and the handmixer if I'm in a hurry and making a holiday dinner's worth. You have to be careful with the hand mixer, though, just a minute or so too long, and it gets that weird sticky/glue texture.

Because I'm very sensitive to texture, I far prefer the riced potatoes, but I'll eat either of the others. If it gets sticky, though, they are all yours, I just can't eat them.

Annie

I vote for younger person as well. In fact it be nice if the younger people would take over all the cooking sometimes. My nephew does do a great deal of cooking and so does my son but I can't eat most of what they cook. At least I can eat most of turkey dinner.

It will be an easier job if you divide the potatoes into a couple smaller batches. I find mashing a huge pot of potatoes to be a difficult task.

As for the method; the ricer is the best way but as others have said, it's time consuming. I used to mash then whip with a hand mixer. I have never even heard of steaming off the liquid and I never turned it into glue with a hand mixer. Then I got lazy and just now use a hand masher only and the mashed potato eater (my husband) is happy with the results. If you want a smoother result, you can first use the zig zag shaped masher then follow with a finer hole masher. I have both styles but I have to use the coarser type first to rough mash then I follow it with the finer masher. A lot of extra work though, but it will result in a no lump potato.

OH, so a funny story; when I got my new food processor, I thought that would be the best thing for mashed potatoes. YEP, you guessed it, it turned into a pot of goop. I had no idea! I suppose if you are careful and only pulse it a few times, it may work? I never tried it again though.

We prefer the old fashioned thick wired masher. Quick and easy for a small batch. A large crowd I grab a volunteer or two to do the task. Don't mind a few lumps.

I vote for plllog's ricer if I made them more often. That's a beauty.

One family holiday my SIL who can't cook insisted on using my MIL's cuisinart....an argument turned into a funny contest. BIL used a ton of butter and heavy cream hand mashed fluffy. (too rich and over seasoned). SIL made glue. We just did the simple pat of butter, a bit of greek yogurt, s and p light. Few lumps, not over smashed....the winner. Too much butter and cream and salt does not even taste like potato.

Use a hand mixer -- just don't overdue it.

I like the hand masher. I prefer to use Yukon gold potatoes, and to leave mine a bit lumpy. Adding butter to melt in helps.

plllog, that's the big masher I have! Yes, makes a lot, and so creamy, but storage can be a pain for it! I do love it.

sheilajoyce_gw, I do the same, take the drained pot back to the turned-off but still warm burner to get rid of excess moisture. Makes for fluffy mashed : ) Not sure how I'll transition with induction, but am sure it won't be an issue.

I use my potato ricer mostly for squeezing liquid out of thawed spinach. Our favorite mashed potatoes are russets. Drying them in the pot works really well. I use a hand masher and start with butter. Then add cream. I warm and infuse the cream with peppercorns, smashed garlic and fresh rosemary while the potatoes cook. Then strain out and add the cream to the potatoes, mashing until they're the right consistency. We like them rather firm, not too creamy.

I use a hand masher if just doing a small batch. For larger batches, I find a hand mixer or even a Kitchen Aid works perfectly well and will not turn the potatoes into glue......just do not overmix!! It's not all that difficult.......... :-)

"I use my potato ricer mostly for squeezing liquid out of thawed spinach."

Same with me, seagrass, and probably more than for potatoes.

Again, it depends on the kind of ricer you have. I find the ones with the cylinder worse than useless because they're too small and clog up so.

I have a double action citrus press that I use on the spinach. :)

I seldom use the ricer, because it clogs up so much. I get hardened, flattened potato on the bottom of the cylinder that needs to be scraped off all the time.

A couple of years ago this double-masher caught my eye and I had to have it. It doesn't suit our purposes, it's good for a large amount of potatoes. I've been trying to sell it to no avail. But the premise is ideal, and it works great. The second masher is spring-loaded, so it mashes twice with one push.

Hand mixer or the Kitchen Aid. Just remember that you're not trying to knead bread.

I was brought up to use a hand mixer on lowest speed for potatoes, but after spending some time in a kitchen with the plain metal waffle-head kind, I much prefer using that. But I rarely make potatoes for more than six people at a time.

I have a cheap moulinex stick blender with the masher attachment and it works really well.

The ricers are great but you need stronger or bigger hands than i have.

IC, it really does depend on the design of the ricer. Most I've seen are very poorly designed for the purpose. The one recommended by so many in this forum is a ridiculous thing to store, but makes quick work with lots of lever action of mounds of potatoes. It requires a modicum of shoulder and arm strength, but mostly just two hands. I'm not trying to sell these things mind you. Just getting the information out. ;)

Actually, I understand both points on the 'big' ricer. Sometimes my hands just aren't up to the pressure it takes to rice potatoes, other times it seems so easy. I do have long fingers so my hands are not small : ) The smaller ricers just take too long!

I'm guessing the Masha (or the Dash Masha) isn't something recommended, but perhaps a stick blender. Gotta get one someday!