[bobtheman]

I am looking to replace a failing old potato masher we use to make mash potato's. I am looking at these two products and would like any comments or suggestions

http://www.williams-sonoma.com/products/all-clad-professional-potato-masher/?pkey=e|potato%2Bsmasher|105|best|0|1|24||4&cm_src=PRODUCTSEARCH

http://www.williams-sonoma.com/products/rosle-potato-masher/?pkey=e|potato%2Bsmasher|105|best|0|1|24||2&cm_src=PRODUCTSEARCH

I have a few other allclad kitchen utensils that I have been very pleased with quality wise, though they are quite pricey.

 

[mattm]

As far as I know the bigger the fissures the better for your hand, I always had issues with models like the Rosler as they are also messier to handle

 

[chefbuba]

$50 bucks for a potato masher????? I have a $5 one in the drawer that's 20 yrs old and makes mashers just as good.

 

[jimyra]

Go to an estate sale and buy one for .50-1.00. My potato masher was given to me buy a friend estimated age 50 + years.

[h1]New Star Foodservice 37654 Commercial Grade Potato Masher, 18-Inch, Square[/h1]

by New Star Foodservice

4.6 out of 5 stars 44 customer reviews
[hr][/hr]
Price:$5.80 & FREE Shipping on orders over $49. Details

Amazon

This looks like a good one for less than six.

 

[cerise]

Shop around. I have a black silicone multiple-piece set (spatula, ladle, spoon, pasta thingie, etc.) cooking utensils. Don't recall the price, but it was reasonable, doesn't scratch cookware, and withstands high temps. Check out Bed, Bath & Beyond, etc.

 

[chefbillyb]

$50 bucks for a potato masher????? I have a $5 one in the drawer that's 20 yrs old and makes mashers just as good.

I guess you never mashed Yukon "Gold" Potatoes Son! The 99 cent store has them. I checked in the dollar store but those were to expensive...Hove a good day my boy!

 

[mike9]

We were at a Christmas dinner last year and the hostess didn't have a masher.  One other guest and I took turns whipping them with a wooden spoon.  The hostess is lactose intolerant so I used pan drippings and everyone commented on how good they tasted.

 

[flipflopgirl]

$50 bucks for a potato masher????? I have a $5 one in the drawer that's 20 yrs old and makes mashers just as good.

Thanks buba... I was afraid I was going to continue reading this thread and find out I can't come to CT anymore because my potato masher was not of the proper lineage lol.

I have browsed thru WS a handful of times and walked out empty handed every time.

The prices are ridiculous.

mimi

 

[phatch]

A cheap wavy style is great. 

If money is no object, buy a Roesle food mill or ricer. 

 

[brianshaw]

A cheap wavy style is great.

If money is no object, buy a Roesle food mill or ricer.

Amen; I even use the wavy masher to break up the ground beef before adding the Manwich!

But money isn't my criteria for the ricer; smoothness of the mashed potato is.

 

[flipflopgirl]

Way back when it was fashionable I collected all the kitchen hand tools with the chipped green paint on wood handles.

No longer have any except the potato masher.

Does whatever I need it to do at 60 plus years old.

/img/vbsmilies/smilies/drinkbeer.gif

Umm the masher...not me lol.

mimi

 

[rick alan]

There are decent ricers and food mills for $25-50, but how does an ordinary food processor do here (never had one)?

Not completely happy with my wavy-wire masher, and I'd like to try Robuchon potatoes sometime.  You see him using a food mill, wisk and drum sieve.

 

[phatch]

food processor for mashed potatoes is a bad thing. Gummy starchy disaster as you rupture the cells rather than just breaking them apart from each other (mostly).

I learned this lesson first trying a potato bread recipe in the FP. Was  not successful. Later, read a Thanksgiving article by Harold McGee where he explained why the FP is not ideal for potato mash. 

Food mill or ricer makes smooth fluffy potatoes. A little less dense usually and more regular. But I like a little texture to my mashed potatoes in general. 

 

[sal paradise]

I just use a stiff wire whisk when I want texture--like skin on smashed with bacon--and an old food mill on the rare occasion that I want then very smooth