For the Best Mashed Potatoes, Don’t Use a Masher

There are very few tools in my kitchen that have a singular purpose and high among them is my potato ricer. My trusty potato ricer has traveled cross country with me twice—each time, it was secured safely in my carry-on luggage. Epic mashed potatoes could be enjoyed in borrowed clothes, but they wouldn’t be possible without my potato ricer!  Here’s why you too should ditch your masher (or stand mixer!) and add a potato ricer to your kitchen for the best mashed potatoes you’ll ever make. 

Why It's Time To Ditch Your Potato Masher 

Ironically, potato mashers aren’t the ideal tool for making silky mashed potatoes. Even the best potato mashers require several rounds of stamping onto the boiled potatoes to make them lump-free. By the time the potatoes are smooth, they have released a lot of their natural starches, making them gluey. No matter how much butter or heavy cream you add to the potato, gluey mashed potatoes will never be creamy and delicious. 

By contrast, a potato ricer works the potatoes in small batches, so they never get gummy. It is a simple lever device. Once boiled and cooled, the potatoes go into the ricer’s basket, and the lever presses them through small holes.

Out flow strands of super-fluffy mashed potatoes that become even smoother when warm milk and melted butter are added. The lever makes “mashing” the potatoes much easier on your arms, too—there is no need to stand over a warm pot, leaning in to get your handheld masher to the bottom of the pot. 

While I absolutely love the mashed potatoes I get from using a ricer, one of my favorite reasons to use one is that I can skip peeling the potatoes. Instead, I halve the potatoes, boil them, drain them, and cool them. Then, I put them cut side down into the ricer—the flesh goes out the ricer, and the peel is captured in the basket. You can even do a few potatoes before removing the peels that have accrued.

The Best Potato Ricer is A Simple One

My carry-on-worthy potato ricer is a simple version from OXO. It has soft handles and non-slip knobs that hold it over a pot or bowl while in use. It is also easy to clean and dishwasher safe thanks to its stainless steel body. OXO also makes a three-in-one potato ricer, which gives you the option to change the consistency of your potatoes. 

You can use a potato ricer beyond mashed potatoes, too. It is the ideal tool for getting fluffy purées for other potato-based dishes like gnocchi or potato pancakes. It is great for getting moisture out of shredded potatoes for hash browns or sautéed spinach for spinach dip and spanakopita. A potato ricer can be used for other puréed vegetables, like mashed cauliflower or sweet potato, for making small batches of baby food and apple sauce.

Once you get your own potato ricer, you’ll never go back to a masher again.