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I keep seeing recommendations to use a potato ricer instead of a normal masher because it makes better mashed potatoes. But I can't see how, since the mechanism is identical.
Can someone explain so that I don't have to go and buy a $20 gadget to test it myself?
I used to use a ricer, but now I just throw them in my kitchen aid.
I do peel the potatoes, cut them up and boil the heck out of them. I think you get lumps because that means the potatoes are still hard. I hate raw tasting or looking potatoes.
Anyway, drain them, throw them in mixing bowl, add sour cream and butter. Start whipping.
Doesn't take long since the potatoes should be cooked well. I know in my old days of home economics they said doing this develops the starch etc. But I think today's potatoes are different. I use the golden butter potatoes. Wouldn't do it with a russet or those other gigantic ones.
I keep seeing recommendations to use a potato ricer instead of a normal masher because it makes better mashed potatoes. But I can't see how, since the mechanism is identical.
Can someone explain so that I don't have to go and buy a $20 gadget to test it myself?
They're not identical at all, and if you find a ricer at a flea market or thrift store, you'll pay only a couple bucks.
The ricer that America's Test Kitchen recommends is only $14.95 on Amazon....if you ordered it with something else that cost enough, you could get free shipping.
I don't like potatoes put through a ricer, makes them too airy , best way is after cooked and drained put them back in the same pot with a kitchen towel under the lid to draw out the moister before adding heated milk and butter.
I keep seeing recommendations to use a potato ricer instead of a normal masher because it makes better mashed potatoes. But I can't see how, since the mechanism is identical.
Can someone explain so that I don't have to go and buy a $20 gadget to test it myself?
It's all a matter of preference. I don't like that the potato ricer doesn't offer any control. You have basically one outcome. With a masher, you can mash as little or as much as you want. Personally, I mash very little. I'm one of the weird ones who likes some chunks of potato in my mashed.
I have a ricer but never use it. Just something else to wash . I peel & cut potatoes into about 1-2 inch cubes, boil til tender, drain, put back on the burner so the excess moisture steams off, add a little butter, milk, & seasoning, mash with a big spoon--voila! Done.
I don't see any advantage to using a mixer either. I've always thought that would give them a gluey texture.
I have a ricer but never use it. Just something else to wash . I peel & cut potatoes into about 1-2 inch cubes, boil til tender, drain, put back on the burner so the excess moisture steams off, add a little butter, milk, & seasoning, mash with a big spoon--voila! Done.
I don't see any advantage to using a mixer either. I've always thought that would give them a gluey texture.
Pommes Aligot, a gluey, cheesy, garlicky French recipe....best mashed potatoes on earth.
The ricer that America's Test Kitchen recommends is only $14.95 on Amazon....if you ordered it with something else that cost enough, you could get free shipping.
It's all a matter of preference. I don't like that the potato ricer doesn't offer any control. You have basically one outcome. With a masher, you can mash as little or as much as you want. Personally, I mash very little. I'm one of the weird ones who likes some chunks of potato in my mashed.
I prefer to mash by hand, because I like the coarser, more rustic texture done with a hand masher. I don't like potato puree or whipped potatoes.
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. I peel & cut potatoes into about 1-2 inch cubes, boil til tender, drain, put back on the burner so the excess moisture steams off, add a little butter, milk, & seasoning, mash with a big spoon--voila! 
Done. 
