I didn't want to hijack the other thread, but was wondering what everyone's choice is for making mashed potatoes. Do you prefer a ricer, food mill, or something else?
Potatoes - Ricer or Food Mill?
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Depends on my mood ,the quanitty and what I'm thinking about doing with leftovers. Fro traditional mashed potatoes, I like the old style masher with the back and forth steel rod.
I have a ricer. I like the texture it produces for potatoes that have to be perfectly mashed, as for gnocchi. But it's slow and a hassle if it's a lot of potatoes. I do like it for garlic mashed potatoes as it handles the cooked garlic well.
The food mill is my choice for a lot of potatoes.
They all have other uses as well.
The hand masher is great for breaking up ground meat in the fry pan.
The ricer is awesome for squeezing cooked spinach dry.
And the food mill does good things for making tomato sauces, and such as well.
For mashed potatoes and the like I use a combination of the ricer and the hand-masher as pictured above. Hot potatoes are forced through the ricer. Then butter, dairy, salt, pepper, etc. are added, and combined well using the masher.
Food mills are great when doing a large quantity of pureeing. For instance, when putting up apple sauce or making large quantities of tomato sauce. And they have the advantage of letting you use spuds with the peels on (peels would block-up a ricer). And, in theory at least, they provide a finer "grind" then the ricer (but I've never noticed a practical difference).
Given the relatively small quantity of potatoes used for a meal, however, I'm too lazy to break out the mill, and have to clean it afterwards.
Basically, I break it down like this for potatoes. If I'm doing them skin-on, I want them to be a little more chunky. Call them "Smashed Potatoes" if you will. For those, I use the hand masher, exactly like the one IceMan has a photo of. But if I want them peeled and smooth, then I run it through the food mill. I have the potato pieces and the butter in there when I rice, and then I stir in all the other goodies once they are nice and mashed up. As for a ricer, I don't have much of a need for one as a result...
Ditto - if time is short , it gets the masher. But I do prefer the consistency the ricer gives it.
I won't do it in the blender or with a stick mixer, that's just me. It feels too much like baby food on the palate.
But always, lots of S&P, butter, double cream, couple of egg yolks. Maybe even some grated cheddar depending on what its going with.