Potato Masher.

Post by **Charoensri** » March 17, 2012, 1:16 am

I have looked around the supermarkets but for the life of me I cant find a good old potato masher. Have any of you seen one in udon?

Thanks.

Dave.

Post by **Prenders88** » March 17, 2012, 4:52 am

Index have them

Post by **gudtymchuk** » March 17, 2012, 7:04 am

Makro has a very nice potato masher.

KB_Texas · Post by **KB_Texas** » March 17, 2012, 8:17 am

Index Mall also carries them, and was the only place I could find one like I wanted.

KB

Post by **BobHelm** » March 17, 2012, 8:32 am

3rd, floor of the Complex, just before Topps.
Has just about the best selection of Farang cookery accessories in Udon.
Better quality end of the market, so not necessarily cheap.
Still in the same place at the moment, but not sure where it will be in the new Complex scheme of things.

Post by **douglas** » March 17, 2012, 1:05 pm

Hi,
Had the same problem a few years ago, before Index opened. Got one where people say. at the complex. Still was not what i call good. Ended up last time i went home bringing one back with me. All stanless steel and with a slightly curved handle, Far easier to use, than the striaght handled ones. Got it in M. & S., kitchen section. Not cheap but very good. Wife had no trouble using, she had never heard of one before.
Also got a double egg poacher, at same place, don't like fried eggs, Just lower it into boiling water, with the eggs in it, and the handle clips onto the side of the pot. I find it very good and was worth getting. It also has a second clip so you can take the eggs out of the water , when cooked, and suspend them over the hot water, to keep hot.

Post by **mortiboy** » March 18, 2012, 10:23 am

I have a potato masher I bought back from UK.
But I use an electric hand mixer.... comes up creamy texture! (With butter and milk of course)

Post by **BobHelm** » March 18, 2012, 12:35 pm

Wow, that is a bit of an overkill Morti...

Potato Ricers are all the thing in the UK rather than Mashers now..

: oxo-potato-ricer.jpg (11.09 KiB) Viewed 3766 times

I must admit that I was sceptical when I first tried one, but they certainly do ensure lump free mash, even if the potato is slightly under cooked.
I haven't seen one in Udon, but I haven't looked to be honest. I would certainly buy one if I did see it...

Post by TJ » March 18, 2012, 3:34 pm

BobHelm wrote:
I must admit that I was sceptical when I first tried one, but they certainly do ensure lump free mash, even if the potato is slightly under cooked.

I agree. Nothing will produce lump-free mashed potatoes as quickly and easily as a ricer. I have a sturdy plastic one that cost about 400 baht, purchased in the U.S.

Post by TJ » March 18, 2012, 4:20 pm

: 31RYWABZ4XL__SL500_AA300_.jpg (8.42 KiB) Viewed 3732 times

BTW This is a picture of the plastic ricer I purchased. It was highly recomended by a well-known cook book publisher. The results are so smooth that it can be used to make baby food. The price on ebay was about 14 dollars.

Post by **jackspratt** » March 18, 2012, 4:25 pm

I haven't tried the ricers, but a couple of things stick out:

- they look very small - it would take all night to get a decent sized pile of mash

- not much room for the milk and butter.

Post by **BobHelm** » March 18, 2012, 4:32 pm

You place the potato into the 'bed' of the ricer, push down the plunger over a bowl & the complete contents of the 'bed' appears in the bowl. Remove plunger, refill & repeat.
The one I was using supplied just about enough for one person at a squeeze...

The butter should already be in the bowl that you have squeezed the potato into, add milk, salt & pepper to taste & mix the contents quickly with a fork & you have perfect mashed potato.
As all the potato is pushed through the grills of the ricer into the bowl it is impossible that you get any lumps, unlike a masher where the hard lumps can lie between the masher & base of the bowl..

Post by **jackspratt** » March 18, 2012, 4:40 pm

Even though I have a couple of the old style here already, I will look for a ricer when in Oz in a couple of weeks.

Happy to report back after road testing.

Post by **mortiboy** » March 18, 2012, 5:00 pm

BobHelm wrote:Wow, that is a bit of an overkill Morti...
Potato Ricers are all the thing in the UK rather than Mashers now..

oxo-potato-ricer.jpg
I must admit that I was sceptical when I first tried one, but they certainly do ensure lump free mash, even if the potato is slightly under cooked.
I haven't seen one in Udon, but I haven't looked to be honest. I would certainly buy one if I did see it...

A Potato "Ricer"? Never heard of it. AH WELL Technology!

Mind you out of the real world a long time.
BTW... Why do Thai people grind up chilli with a mortal and pestle?
Blender does it in seconds!

Post by **parrot** » March 18, 2012, 7:13 pm

mortiboy "BTW... Why do Thai people grind up chilli with a mortal and pestle?
Blender does it in seconds!"

I asked that question when I first arrived 15 years ago.....a neighborhood lahb restaurant was banging out large quantities of toasted rice in a mortar while a blender sat unused nearby. The owner's response? 'you can get your grind just right with a mortar, but it's more difficult with a blender.' I asked the same question in another place....the cook said the taste isn't the same when done in a blender.

I make my coffee in a Bialetti moka express.....they've been around since 1933. No moving parts, no paper filters, no electrical/digital parts to fail. Despite its low tech design, it makes me the best coffee 4 times a day...without fail. Sort of like my wife's mortar and pestle.