When using a manual masher to make mashed potatoes, how do you get it out of the little holes?
It seems wasteful to just rinse all that down the drain. Does anyone have a trick? I tried hitting it against the pot, but it ended up going everywhere and making a mess.
You can’t use you finger. The holes are too small. BTW, what you wrote was rude. Please, edit it.
February 11th, 2011 at 7:02 pm
I just hit it on the side of the pan and I’ve never had it go all over. There’s still a little on the masher but not that much.
February 11th, 2011 at 7:46 pm
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February 11th, 2011 at 8:33 pm
I use a spatula to clean top and bottom & the little left in the holes, it goes into the soapy water with the potato masher.
February 11th, 2011 at 8:51 pm
tap it lightly against the pot, then put in hot soapy water it should come off.
February 11th, 2011 at 9:09 pm
You mash the potatoes until they are creamy enough so they don’t get stuck in the little holes in big clumps. Use the milk and butter mix, and mash it in until it is really creamy. Use a spatula to mix in all the potatoe pieces, you may be missing the pieces stuck to the sides of the bowl. Be sure these are mixed in as well. There should be a film left over, which can be rinsed in hot water. Or put it in a pan and slowly heat it until clean.
February 11th, 2011 at 9:59 pm
Mash the potatoes with butter first, then pour a little of the milk you’re going to use to thin them out over the potato masher. That will wash out the potato from the holes. Then use a spoon to stir in the milk until you get the desired consistency.
Something about mashing the potatoes with butter before adding the milk seems to give them a better texture, too.
February 11th, 2011 at 10:10 pm
I use a masher that has a zig zag appearance for potatoesso there is less waste, the one with the holes I use for strawberries as they don’t “clog” the holes.
February 11th, 2011 at 10:22 pm
i agree with mystic, i use the zig zag masher, only i put butter and milk in, also some crushed garlic you can add anything you want, some paremesan cheese, make cheesy potatoes, salt/pepper. this masher is great if you want to leave a little bit of whole potatoes in so they don’t get gummy from over processing. you can also use an electric mixer, but run the risk of them getting rubbery instead of smooth and creamy.
good luck!!
February 11th, 2011 at 10:22 pm
Before using oil it. Then also take a knife or spoon and scrape it on either side of the masher and then use a brush of some sort to push potato through the holes. I agree, they are a nuiscance – same with garlic crushers etc.