Masher vs ricer: what makes for better mash potatoes?

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Masher vs ricer: what makes for better mash potatoes?

Ever wondered why you’d use a potato ricer when you can get by with a good old masher? Read on and learn…


A masher is perfectly adequate for making mashed potatoes, and a lot depends on your technique. Make sure you get into the corners of the pot using a press-and-twist motion, adding a little liquid if necessary.

Your potatoes should also be properly cooked to get the best result.

The verdict: If you like your mash with a little texture, and like adding herbs or cheese, a masher is your best bet, but if you want it fluffy and smooth, a ricer is the tool for you.


A ricer forces the cooked potato through small holes resulting in rice-like pieces. Air is incorporated as it’s pressed through the holes, making the lightest, lump free, smooth mash possible. It can be a little time-consuming, though, especially if you’re using unpeeled potatoes.

A ricer is good for making gnocchi, as you don’t want leaden lumps of dough.

Discover more ways with potatoes here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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