Summer is almost over but the heat is still lingering in many parts of the country. I know that in my neck of the woods, it's still about 90 degrees on a daily basis. So when I'm sweating out the last of summer's heat waves, my mind usually ventures to fall. And when I think of fall, I think of food - good home cooked, hearty meals. And what's heartier than potatoes. Am I right?
There are two methods for preparing the perfect mashed potatoes - a potato ricer or a potato masher.
A ricer forces the potato through small holes, which results in tiny rice like pieces. You can even rice your cooked potatoes with the skin on. But much like using a garlic peeler, you'll have to stop after every use and clean out the mess. But for all that trouble your end result is lighter than air, fluffy potatoes that can be used in just about anything. And you're guaranteed no lumps.
A masher produces more of a homestyle kind of mashed potatoes that most people are accustomed to.
In the end, both require a little muscle. Moms, which tool do you prefer, a masher or a ricer?