Kinda depends how you like your potatoes. I generally like them a little lumpy, but I think the twelve or so of us in the lumpy crew nationwide lose that fight every Thanksgiving.
But! The ineffective ass potato masher does a real good job of breaking up ground meat in to super tiny bits in the pan for stuff like Taco meat.
Ineffective potato masher is an amazing taco meat maker. And sometimes you want lumpy potatoes, like you said. I prefer smooth but something like bangers and mash? It just makes it feel more a substantial if there’s lumps.
The professionals use a potato ricer. Very fast, no lumps, and no risk of accidently making a glue, but you have to buy a potato rice, and change is scary.
I know I wouldn’t recommend one of those electric hand mixers, like the one that just has a tiny blade it spins fast (the ones that spin two “interlocking” things might do decently). The potatoes are too thick and the blades just end up pushing the potatoes away and spinning uselessly. I’d take the one pictured over that kind.
And tbh, I like that style because you can still get good smooth mashed potatoes and the masher is easier to clean vs the grid style ones. Though for either of them, the trick is to dip it into the dish water and shake it around (clear out fragile stuff first obviously).
What would you recommend for mashing ass-potatoes?
For ass potatoes you need a ricer.
Kinda depends how you like your potatoes. I generally like them a little lumpy, but I think the twelve or so of us in the lumpy crew nationwide lose that fight every Thanksgiving.
But! The ineffective ass potato masher does a real good job of breaking up ground meat in to super tiny bits in the pan for stuff like Taco meat.
I use a perforated masher. It’s like the middle ground between this and a ricer.
Ineffective potato masher is an amazing taco meat maker. And sometimes you want lumpy potatoes, like you said. I prefer smooth but something like bangers and mash? It just makes it feel more a substantial if there’s lumps.
I’m in the lumpy potato crew! Some texture makes them so much nicer. Also, don’t add so much milk: I want to taste potatoes
…… of course I also tend to leave the skins in, plus there may be garlic or caramelized onions
Head of garlic in to 2 sticks of butter on the stove, in to the potatoes when they’re ready. Skins and all.
Nommmmmm
Yum, can practically taste that already!
The professionals use a potato ricer. Very fast, no lumps, and no risk of accidently making a glue, but you have to buy a potato rice, and change is scary.
I know I wouldn’t recommend one of those electric hand mixers, like the one that just has a tiny blade it spins fast (the ones that spin two “interlocking” things might do decently). The potatoes are too thick and the blades just end up pushing the potatoes away and spinning uselessly. I’d take the one pictured over that kind.
And tbh, I like that style because you can still get good smooth mashed potatoes and the masher is easier to clean vs the grid style ones. Though for either of them, the trick is to dip it into the dish water and shake it around (clear out fragile stuff first obviously).
Can confirm, they do.
Have you heard about our Lord and Savior the poop knife?
Hand mixer, like a true redneck