Buzz
Making mashed potatoes is simple, but getting them to the ideal creamy texture can be trickier than it seems. While some potato lovers turn to a ricer—an instrument that pushes the potatoes through small holes to form rice-like bits—this isn't necessary. The process of extruding the spuds results in light, fluffy potato pieces that, when combined with butter and dairy, create a smooth, airy texture. Fortunately, a fine mesh strainer works just as well to achieve that smoothness.
How to Perfectly Mash Potatoes with a Strainer
I learned this technique from a video by British chef Thomas Straker. In the video, Straker places halved baked potatoes into a fine mesh strainer, flesh side down. He then uses a towel to press the flesh through the mesh, creating a pile of tiny potato bits ready to soak up butter and cream. (Though Straker actually used his mashed potatoes to make gnocchi, which looked incredibly delicious.)
Curious, I decided to try this method myself. I boiled a few Yukon Gold potatoes until they were fork-tender, drained the water, and added a few tablespoons of butter and a generous splash of milk to the still-hot pot. I set a fine mesh strainer over the pot, flesh side down, and pressed the potatoes through using the back of a large spoon, rather than a towel. This method allowed me to scrape and press the spuds effectively. The skins stayed in the strainer while the soft flesh fell into the pot. A quick stir to blend in the warm dairy resulted in the smoothest, creamiest mash, with no need for traditional mashing.
Why ricing potatoes beats other methods of mashing
Potatoes can be mashed in many ways. You can use a dedicated potato masher, a big wooden spoon, or even a stand mixer, but stand mixers can be pricey. Manual methods often lead to over-mixing as you try to achieve the perfect texture, and overworking the potatoes breaks down their starch granules, turning your mash into a gluey, gooey mess. This same outcome happens when you use fast-moving blades, which is why you should never use a food processor to mash potatoes.
The fine mesh strainer method, on the other hand, reduces the potatoes to delicate, small bits, allowing you to simply mix in your preferred dairy. No need for mashing, no excessive handling, and no ricer—just perfectly smooth mashed potatoes.
