Yes, the turkey is the star of the Thanksgiving Day dinner, but there are many key players. My favorite every year is the creamy, buttery mashed potatoes — no one can make them like my mother. This year, I finally asked: what’s the secret?
Using a ricer instead of whipping or hand mashing potatoes creates smooth, lump-free spuds fit for melted butter, gravy or both. Cook’s Illustrated recently put a few model to the test and picked two models on our site as their top two favorites.
- RSVP International Potato Ricer: This food press features a sturdy handle and pot hook so it stays in place while you process your potatoes. The rectangular shape makes it easy to fit spuds of all sizes, plus the interchangeable disks allow you to master a range of different textures. It’s also a great model for making your own baby food or removing extra moisture from cooked greens. Plus, it’s dis-mountable and dishwasher safe!
Cleaning: ∗∗∗ Ease of Use: ∗∗∗ Performance: ∗∗∗
- OXO Three in One Adjustable Potato Ricer: This ricer from OXO is made for more than one job. The adjustable grates are great for ricing potatoes, but can also be used to cube veggies for soups and other recipes. This model also features a pot hook so it can be rested on the side of your pan while you process potatoes. Made from stainless steel and BPA-free plastic, plus it is safe to use in the dishwasher.
Cleaning: ∗∗∗ Ease of Use: ∗∗1/2 Performance: ∗∗∗
Tips for the best mashed potatoes:
- Season the cooking water: potatoes can be bland and the best way to season them is to salt the water you cook them in.
- Get butter and cream warm before adding: Using cold cream or butter can cause potatoes to get gummy. Heat up the butter and cream beforehand.
- Infuse: Steep crushed garlic and your favorite herbs in your warm butter before adding to your potatoes. This way you get flavor without lumps or chunks.
- Use a ricer: Obviously, using a ricer will give you the smoothest potatoes, but make sure you do it while the spuds are still hot.