How do you mash a large amount of potatoes?

Answer 1

Many chefs would use a masher, which is a rounded, slatted piece of metal with a handle (used to make guacomole), also, any spatula with slats should work. For smaller things, a fork also does well.

Answer 2

The lightest, fluffiest mashes potatoes will be made using a ricer. This is a kitchen implement: a hinged, two-part tool with a swiveling pusher-plate and a perforated basket. Pulling up the handle of the pusher plate, feed hot peeled, boiled baking potatoes cut into large chunks into the basket. Bring the top handle down to meet the bottom handle. The pusher plate forces the cooked potato through the tiny holes in the basket in loose thread-like pieces. After "ricing" the spuds, quickly toss them with salt and hot milk and melted butter. DO NOT BEAT or WHIP or you will have a dense, gluey texture. Keep warm if necessary in the top of a double boiler or in a warm oven.

Best made and served hot at the last minute.

Answer 3

I use a potato ricer

Answer 4

Use a Fork I guess? Or a spoon, Works for me ...