1 hour ago, liuzhou said:
What's the difference between getting out the ricer and getting out the masher?
I'm no expert, but the ricer gives me what I consider to be better results and is no more trouble.
My mashed potatoes most likely would not make the "very best" list but a ricer would be difficult to use. I steam red potatoes with the skin on, then mash using an Oxo masher starting with just butter. When they are nearly ready I add a dash of milk and some sour cream. We all like the texture and visual appeal the skins bring to the finished dish.
I suppose for purists this might sway them toward a "worst meal" feeling.
