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Anyway, here's mine. Very rigid and pleasingly hefty.
Show off !
Rick Stein has just used a ****ing cake mixer to "mash" potatoes. What does he know?
Lumpy mash FTW. Pureed pap can get in the sea. We're not babies any more!
I had one of these: https://www.amazon.se/-/en/GastroMax-potato-bump-BIO-Time-saving/dp/B07YKXR12X
It was solid as hell, but sadly is no more in this house. I'd really like another one with a similar type of squishy bit.
As for consistency, smoother rather than lumpy. Mash does not have to be perfectly pureed, but having it decently smooth is a bonus.
I have now drawn a line under this argument. I held my nose, used Amazon and bought one of these:
https://www.amazon.se/-/en/dp/B00004OCOJ?ref=ppx_yo2ov_dt_b_fed_asin_title
It will mash.
I made 1.5Kg of mash last night with supervision from better half, as it was possibly my first time. Mashing with basic plastic masher before adding bit of spread and dash of oat milk was a lot harder! Chip sized cuts of spuds, bring to boil and simmer for ~10mins, check with how easy knife goes through biggest pieces.
I have now drawn a line under this argument.
Some of us haven't. Not while there are still people in this world who wrongly think that puréed potatoes are mashed potatoes.
I’m still confused about the difference between mashing, ricing and pureee…er…ing…
Some of us haven’t. Not while there are still people in this world who wrongly think that[s] puréed[/s] lumpy potatoes are mashed potatoes.
If you need a quality potato peeler, potato masher or egg slicer, Westmark is the brand to go.
https://www.amazon.co.uk/Westmark-18482270-Potato-Masher-Silver/dp/B00TPNHHX6
Mash made with quality olive oil and a little salt is our current favourite (keeping the saturated fat content low and catering for the vegan in the house. The Irish distaff side of the household is very happy with this arrangement (and they know their spuds and mash).
This evening I used this method. 10/10 would recommend
Warning: am full on middle class food snob
I held my nose, used Amazon and bought one of these:
Plastic? I hope it gets stuck in all your drawers 😉
You probably should have put that loaf in the oven….
I thought it was an under baked pasty.
Plastic? I hope it gets stuck in all your drawers
My bet is it will struggle with swede and carrot mash.
Right, I thought I should update people on the saga of the masher(tm).
Parcel arrived at the pick-up point on saturday and I braved a blizzard at high winds to go in and get it. And some shopping. But mostly the masher (and milk).
First impressions are that it is a sturdy thing. It's heavier than I expected and solidly cast/moulded. Feels good in the hand. As luck had it, a friend came over yesterday for food so I broke it out for a test drive.
Conclusion: It mashes. It's not the finest/smoothest mash, but it's good enough and, with enough butter in there, no one will ever care. One big benefit is that it is very easy to clean. There are no little cubbies, holes or places for stuff to stay behind. Overall I am happy with the purchase and look forward to many future plates of mash.
...adding bit of spread and dash of oat milk...
All debate about horrible lumpy mash versus lovely smooth mash should be put on hold for discussion of this abomination. "Spread" - as in vaseline with added yellow food colouring type stuff?
I've just got a Joseph Joseph ricer for my daughter as she's a fan of very smooth mash and has had to resort to mashing with a fork at university (peak first world problem). I'm mightily impressed, it makes lovely mash especially with the amount of butter she adds. Really easy to use and bigger than I expected.
Why a masher and not a ricer?
Why potatoes and not cabbages?
I have now drawn a line under this argument. I held my nose, used Amazon and bought one of these:
Amazon dot se? That's not a potato masher, it's for swedes.
All debate about horrible lumpy mash versus lovely smooth mash should be put on hold for discussion of this abomination. “Spread” – as in vaseline with added yellow food colouring type stuff?
If we're going down the snobbery route,
Decent mashed potato, whether your preference is crunchy, lumpy, smooth, or puréed into potato soup, requires nothing other than a good pinch of salt. Milk, butter, 'spread,' or who knows what else is just compensating for the fact that you've made crap mash. Chuck a knob of butter on top of the serving if you must.
Decent mashed potato, whether your preference is crunchy, lumpy, smooth, or puréed into potato soup, requires nothing other than a good pinch of salt. Milk, butter, ‘spread,’ or who knows what else is just compensating for the fact that you’ve made crap mash. Chuck a knob of butter on top of the serving if you must.
Sorry, disagree with this. Should be 50/50 potatoes/butter 🙂
DAMMIT! Went through a cupboard yesterday AND... found the damn original masher. Dammit.
Whatever, now I have a spare
Slowoldman has the best masher. I want one.