Wanted - Potato Masher

joolsveer

I bought a potato masher as per attached photos in Century 21 in Manhattan. It was the greatest masher I had ever used. It is now begiinging to disintegrate. Is there anywhere in Dublin I could get something similar (but hopefully more durable)?
I would be very grateful for a response.

Shabadu

Hmm, looks interesting. I bought a dual spring loaded masher once, but similarly, it has begun to fall apart. For me, the best mash is still made with a crosshatch masher and then whip the bejesus out of it with a fork.

I also roast one to two whole bulbs of garlic, squeeze out the garlic & mash, & mix into spuds.

General rules: Use a floury spud, cut into equal medium sizes, too big or small and they'll disintegrate/cook unevenly. Put drained spuds back on stove and shake before mashing to get rid of excess moisture, do this for a really crispy roast spud too. Always whip your butter in first, then add milk/cream to alter texture. Don't forget lashings of blak pepper!

boneless

Shabadu wrote:

Hmm, looks interesting. I bought a dual spring loaded masher once, but similarly, it has begun to fall apart. For me, the best mash is still made with a crosshatch masher and then whip the bejesus out of it with a fork.

I also roast one to two whole bulbs of garlic, squeeze out the garlic & mash, & mix into spuds.

General rules: Use a floury spud, cut into equal medium sizes, too big or small and they'll disintegrate/cook unevenly. Put drained spuds back on stove and shake before mashing to get rid of excess moisture, do this for a really crispy roast spud too. Always whip your butter in first, then add milk/cream to alter texture. Don't forget lashings of blak pepper!

I use a little sprinkle of nutmeg too. It works with sprouts too, if you don't like that earthy taste.

brianthebard

don't buy a masher in super valu, mine fell apart in one use.

frobisher

I like to add a pinch of colemans english mustard. Not enough that you can taste but enough that it adds depth to the flavour.

When I do a "mustard mash" I add the above and then a good quality wholegrain that isn't too vinagery and then I add a small amount of mature cheddar. Very, very tasty. Makes a simple meal special.

I just realised how off post I'm getting!! I've never seen a masher like that. I use a beast of a one from the 70s. is that fancy one really that good and if so why?