When it comes to mashed potatoes, there are more options than just a potato masher to choose from. Several tools for mashing potatoes give results ranging from silky smooth to rustic and chunky, depending on your preference.
Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.

Mashed potatoes are such a simple basic, but you can customize them any way you want—choose russet potatoes, red potatoes, or gold potatoes. Go for skins on, skins off, filled with herbs and spices, or topped simply with butter. Probably the most controversial mashed potato issue is whether they should be smooth or chunky. We're here to tell you there's no wrong way to mash potatoes. These tools will help you get exactly the texture you're trying for. Simply start with perfectly boiled potatoes and get mashing!

Mashing potatoes with a hand potato masher in a white saucepan

Hand Potato Masher

Here's the tool most people have in their kitchens for mashing potatoes. The handheld masher is the simplest tool for mashing potatoes, and it allows you to do the mashing right in the pan you cooked in. This potato masher gives a coarser texture with a homemade look. Of course, you can keep mashing longer for creamier results (like our Perfect Mashed Potatoes).

Editor's Note: Potato mashers like this traditionally come with a wavy wire (as pictured) but are also available with a grid plate that produces a more even texture.

Mashing potatoes with a white hand mixer in a white saucepan
Mashing potatoes in the pot with an electric mixer

Electric Mixer

A handheld electric mixer is another common tool for mashing potatoes that most of us already have in the kitchen. An electric mixer should be used on peeled potatoes only (no rustic skin-on mashed potatoes here), and is especially handy when making a mashed potato recipe that calls for a good deal of liquid or added fat. Using a mixer to mash potatoes requires less muscle than a potato masher and minimizes lumps. To mash potatoes with an electric mixer, beat on low just until light and fluffy. Don't overbeat or you'll end up with that weird glue-like consistency.

Mashing potatoes with a ricer into a glass bowl

Potato Ricer

A potato ricer is a specialty tool probably most often found in the kitchens of those family members who are always responsible for bringing mashed potatoes to Thanksgiving dinner. Ricing potatoes produces smooth, light, extra-fluffy potatoes. To use a potato ricer, press already-boiled potatoes through the ricer into a bowl, then gently stir in your other ingredients so you don't deflate the potato fluffiness.

Stainless and white OXO food mill with black handle, legs, and handle for turning
Credit: Courtesy of OXO

Food Mill

A food mill is a kitchen tool maybe best described as a sieve with a hand crank. The paddle pushes cooked potatoes through the strainer plate on the bottom, which removes the skin and creates uniform-size pieces of potato. Depending on the coarseness of mashed potatoes you want, you can change out the strainer plate for one with larger or smaller holes. For ultimate ease, process potatoes directly into the bowl you'll be serving in.This potato-mashing tool is ideal for silky, totally clump-free mashed potatoes.

Bonus: A food mill strips out seeds and fibers from other foods, too, making it a helpful kitchen gadget for canning and making sauces, applesauce, and pureed soups, in addition to mashed potatoes. If you're into canning and DIY ingredients, this is the tool for you.

Comments (2)

Better Homes & Gardens Member
November 15, 2018
I agree with Julieg_61....just don't get cute. Plain and simple is best.
Better Homes & Gardens Member
November 14, 2018
As tempting as it is to try and impress your guests with "fancy" mashed-potato recipes for the holidays, you will have the happiest diners if you just stick to traditional, plain milk-n-butter recipes. In everyone's heart, they want the standard comfort-food versus the trendy "cool" spuds. Mashed potatoes is not the dish to get creative with. Hold the truffle oil and the gruyere cheese for some other occasion. Trust me.