Buzz
I don't use a traditional potato masher. Instead, I rely on a potato ricer, which performs better. Rather than wrestling with a masher to break down the potatoes, I push them through the ricer, turning them into small pieces that can easily be stirred into warm dairy. This reduces the need for extensive mashing, preventing the potatoes from turning gluey. Plus, the ricer holds onto the skins, meaning you can skip peeling the potatoes before boiling them.
As shown in the TikTok video below, a wire rack acts like a hybrid between a masher and a ricer. While you won’t achieve the ultra-fine particles you’d get with a ricer, the rack ensures uniform potato pieces for a consistent mash, and the peels stay behind on top of the rack.
If this technique seems familiar, it's because we've previously discussed using wire racks for mashing avocados. The same concept applies to potatoes. As demonstrated by @xxiamkristinxx, you can cook the potatoes whole, slice them in half, and press them, cut side down, through the rack. Personally, I prefer cutting the potatoes into halves or quarters before boiling for quicker cooking, and I like to cut raw potatoes rather than hot ones. (By the way, this method works with any type of potato, including creamy Yukons, not just the russets Ms. Kristin Xx uses here.)
After the potatoes have been pressed through the rack, you’re free to customize them however you prefer. Add some gently warmed cream, a bit of mayo, a generous amount of butter, and perhaps a dash of MSG. (For more ideas, check out this collection of mashed potato tips. Personally, I love the onion dip mashers.)
