A potato ricer works in the same way as a garlic press ... overmash—your taters. A potato masher requires multiple passes to ...

I know some also use a food mill or a ricer. However, maybe 15 or so years ago, I picked up a potato masher haphazardly ...

Whether you use a masher, a fork or even a hand-mix, but the goal is the same - to have lump-free potatoes. But what you should be using according to a few foodies, is a ricer. One chef said ...

from using a hand masher and a little elbow grease to passing the cooked potatoes through a ricer and a fine mesh strainer, but nothing tops the stand mixer. The consistency of mixer-mashed ...

Drain in a colander and mash with a potato masher or put through a potato ricer until smooth. Leave to cool for 10-15 minutes. You will need 250g/9oz mashed potatoes for the cobbler topping.

Add the butter and a pinch of salt to the potatoes. Mash well, using a potato ricer, mouli or traditional masher, adding enough milk or cream to bring it to a creamy consistency. Roll the ...

A marriage of baked potatoes and restaurant-style potato skins, these overstuffed, double-baked potatoes boast a salty, crispy skin and smooth, fluffy stuffing. And the creamy filling is brimming ...

Scoop out potato flesh, and pass through a ricer into a medium bowl. (Alternatively, mash potato flesh using a potato masher in a medium bowl until smooth.) Spread potatoes on a large plate lined ...