Comment on Mine's a Juicer

roguetrick@lemmy.world ⁨18⁩ ⁨hours⁩ ago

• Klear@lemmy.world ⁨18⁩ ⁨hours⁩ ago

  What would you recommend for mashing ass-potatoes?

  source

  • Crashumbc@lemmy.world ⁨5⁩ ⁨hours⁩ ago

    Hand mixer, like a true redneck

    source
  • Snowclone@lemmy.world ⁨11⁩ ⁨hours⁩ ago

    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.

    source
  • roguetrick@lemmy.world ⁨18⁩ ⁨hours⁩ ago

    For ass potatoes you need a ricer.

    source

    • Wogi@lemmy.world ⁨17⁩ ⁨hours⁩ ago

      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.

      source

      • roguetrick@lemmy.world ⁨15⁩ ⁨hours⁩ ago

        I use a perforated masher. It’s like the middle ground between this and a ricer.

        source
      • Lennny@lemmy.world ⁨13⁩ ⁨hours⁩ ago

        Ineffective potato kasher 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.

        source
      • AA5B@lemmy.world ⁨11⁩ ⁨hours⁩ ago

        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

        source

        • -> View More Comments
  • PlantDadManGuy@lemmy.world ⁨11⁩ ⁨hours⁩ ago

    Have you heard about our Lord and Savior the poop knife?

    source
  • Buddahriffic@lemmy.world ⁨15⁩ ⁨hours⁩ ago

    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).

    source

    • Klear@lemmy.world ⁨15⁩ ⁨hours⁩ ago

      (the ones that spin two “interlocking” things might do decently)

      Can confirm, they do.

      source
• Snowclone@lemmy.world ⁨11⁩ ⁨hours⁩ ago

  A ricer is the ‘Yes chef’ way to do it, but I use this exact masher, when I do it I get lumpy mashed potatoes, but for whatever reason why my 10yr uses it they are silky smooth.

  source