The timer goes off, and your potatoes are ready to mash. You dutifully strain, rinse, and dry them while you open drawer after drawer looking for your potato masher…that you’ve never owned.

(Hint: it’s not a potato masher.) Once you’ve learned all there is to learn about mash, vote in our poll at the bottom of the page to tell us which style of mash you’re going to make next.

After mashing tons of spuds, the OXO Good Grips Potato Masher won me over. This is my long-term review of the OXO Good Grips ...

Drain the potatoes, return them to the pan and add the milk and butter. Using a potato masher, mash until smooth and creamy. You may want to add a little bit more, or less, milk and butter ...

Add potatoes back to the pot. Use a potato masher to mash up the potatoes. (You can also mash the potatoes in a large bowl if ...

Alternatively, mash the dried potatoes with a potato masher until smooth. Article continues below Finally, fold the cream mixture into the potato while both are still hot so they combine properly.

Lastly, the TV chef says your regular potato masher may not cut it for pro-level results. After adding milk and crème fraîche to the mash, she brings out an electric whisk to “whip the ...

Remove from the heat. Add the remaining 2 tablespoons butter and the mustard to the drained potatoes and mash with a fork or potato masher. Stir in the milk and chicken stock, then stir in the ...

Peel the sweet potato and chop into even sized pieces. Place the sweet potato in a saucepan with two thirds of the pan full of water. Bring to the boil. Lower the heat and simmer for 10-12 minutes.

Mash potatoes with a potato masher or rice them with a potato ricer or food mill, then let cool 5 minutes. Add carrots, scallions, egg, bacon, 1 teaspoon salt and ½ teaspoon pepper to potatoes ...