There are several implements you can use to mash potatoes, and which one is best depends on whether you prefer your potatoes extra smooth or on the rustic side.
Many hounds love the effect they get when using a ricer, and say it yields the fluffiest texture. “[D]efinitely use a ricer for your potatoes if you’re trying for a memorable meal,” chef chicklet says. Another advantage to this tool is that there’s no need to peel the spuds—it’s as simple as baking potatoes, cutting them in half, placing the pieces cut-side down in the ricer, and pushing them through the sievelike machine, says sandylc. The results are “[e]asy, smooth, yummy,” sandylc says. walker recommends this model from Williams-Sonoma.
A ricer alternative that handles larger volume and is less physically taxing is a food mill, says escondido123. But Karl S believes that “the ricer doesn’t work the potato starches as much as a food mill”; he says he made the switchover because he noticed an improvement using the ricer.
Then again, you can go the simplest route and use an old-fashioned potato masher. The results aren’t as smooth, but that’s the reason it’s pinehurst‘s choice: “I like chunks (and potato skin) in my mashed.”
Discuss: mashed potatoes