The tool: masher
Potatoes are done when they almost mash themselves: You poke one with a fork and it softens to a paste. But to get the maximum smoothness with a whole potful, you need the right tool. Some people prefer a ricer, but a masher is quick and easy and also works for other less festive chores, such as mashing refried beans or even slicing boiled eggs.
A masher with a round gridded base might fit into pots and bowls, but that nouvelle design leaves lumps. Look instead for the old square style, especially one with thinly spaced sharp bars that smash and mash to creaminess.
Sur La Table and Williams-Sonoma sell this superb one, called Gourmet Blender, for around $17, but you can’t go wrong with any old-fashioned wire masher.
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more from critics Bill Addison and Patricia Escárcega.
You may occasionally receive promotional content from the Los Angeles Times.