Potato Mashers

The best tool for mashing potatoes depends on your desired results. Are you team fluffy-­smooth or do you prefer chunky homestyle? Either way, the right tool can mean the difference between satisfyingly creamy and overworked and starchy.

Most “mashers” fall into three categories. The classic waffle-style has a flat head with large holes to create uniform, slightly textured potatoes. Zigzag models look similar, but instead of a flat head they feature a sturdy coiled wire that produces a chunkier mash. Finally, there are potato “ricers,” which resemble a citrus press and extrude potatoes through small holes, producing fine, fluffy strands for ultra-smooth results.

We tested models from each category, evaluating them on performance and ease of cleanup. Across the board, our favorite was the Norpro Deluxe Jumbo potato ricer. It processed spuds quickly thanks to its large hopper and durable metal construction, and produced a light, fluffy mash. We also found it easy to clean. The one downside? With its big, bulky size, it’s a little heavy and it can take up significant drawer space.

If you prefer chunkier potatoes, a zigzag-style masher is best. The large spacing between the bends in the wire create a good mix of mash and chunks, and works well if you prefer to leave the skins on. We found the Good Cook “Bradshaw” masher got the job done quickly, didn’t require as much force as waffle-style mashers, and was easy to clean.

Mashing so many pounds of potatoes also taught us other lessons. With hand mashers, it was best to add any melted butter and/or cream before mashing. With ricers, we preferred to fold any additional ingredients into our potatoes after ricing to keep the potatoes nice and fluffy.