The Perfect Mashed Potato

April 24, 2014

There's something terribly comforting about a meal with mashed potatoes. Some people like their mash light and fluffy while others prefer it chunky. Either way, the key to the type of texture you want to achieve is through the kitchen tool you use.

 

For fluffy and light mashed potatoes, use our Stainless Steel Potato Masher/Ricer.

When you plunge/force a cooked potato through the small holes of the Ricer, you'll get rice-like pieces of potato. And because air is incorporated into the potato as it’s pressed through the holes, the Ricer gives you the lightest mashed potatoe possible. 

 

For creamy yet chunky mash, you can use the Alegacy Potato Masher With Wood Handle

Make sure your potatoes are thoroughly cooked before starting the mashing or you'll have a lumpy sort of mash. Be methodical with your mashing - use a press and twist movement and make sure you get into every corner of the pot. Don't add all the liquids, like cream or milk in one go - add them a little at a time.

 




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