I always use a fork. I never peel my potatoes when cooking them. When done, I drain the water, add some butter (or smart balance or yogurt) and milk and go at it with a fork. It's simple and tastes great. I never use the electronics anymore for mashed potatoes.

I have tried the fancier looking potato mashers, but am always happier with the classic metal one.

I like the zig zag masher. Quick to use. Easier to clean than the grid. I like my mashed potatoes a bit lumpy though - if you want a more creamy consistency, a masher might not be the best choice of tool.

Ricer all the way! The potatoes come out much fluffier, not as heavy or glue-y as with a masher. I don't know about how time-efficient the ricer is compared with other methods, but the work will be easier if you spring a couple of extra bucks for a heavier-duty ricer than the cheapo version.

(And my secret ingredient for mashed potatoes is sour cream!)

Use the Z type over the Grid type. It's so much easier to clean the Z type, and if you're big on skin-on mashed potatoes, the skins will plug up the spaces on a grid type masher. The Z type mashes just as well as the grid despite less surface area.

I use one of these:

http://bit.ly/9Pv934

I find them to be better than the metal/plastic ones and leagues better than any electric monster.

The only thing to remember is they're not dishwasher safe and once in a while (about 2xs a year) it wouldn't hurt to give it a good coat of the same oil you use on butcher block.

I get mine for a few bucks at antique malls. They're cheap.

I know it's unconventional, but I've always used a whisk!

I use it just like a potato masher and it works just fine - and it makes for one less kitchen tool to have to buy/keep around. (Good for a tiny kitchen and a tiny budget.)

A fork and chicken stock!

I use an old-school masher that I got at Goodwill for 65 cents. Nothing can beat it.

I use a hand masher when I want a lumpier, homemade-feeling texture. Also a plus? Easy to clean. On the other hand, I love using a ricer or a food mill when I want a smoother, creamier texture. Of the latter two, the ricer is definitely easier to clean. I think it just depends on how you like your mashed potatoes.

nothing beats the fluffy, uniform wonderfulness of an old fashioned hand mixer for mashed potatoes, in my humble opinion. it's worth the small hassle.

I have a masher and a mixer but once I got a ricer there was no other way to make mashed potatoes. Sooo light and fluffy. And fun to use.

I used to swear by the hand mixer, but when mine died and I used my roommate's masher, I realized it's just as good. And I don't have to drag out the mixer. I like my potatoes a bit chunky, so it's perfect. I've also been known to use a pastry blender in a pinch.

I've used both the grid and the z-type mashers, and like them equally well. They both go in the dishwasher. I also like my mashed potatoes a little lumpy; I don't trust really smooth mashed potatoes.

A handmixer?! Yikes, I imagine the potatoes would turn into a glutinous paste.

My tool of choice is a large fork, or the bottom of a drinking glass... just make sure it is flat bottomed. If I went to the trouble of peeling my potatoes, I will use a ricer.

The key is to not over-mix, lots of butter and cream (or stock), and a dash of salt. Sometimes I add fresh dill or boil the potatoes with a few cracked cloves of garlic.

Classic metal potato masher--the best. Ricers can be nice, but only if you peel the potatoes. Otherwise, the skins completely block up the ricer disc.

I use a pastry pro pastry blender - they make one with a longer distance between the handle and business end and sell it as a potato masher - I use the shorter one for both potatoes and baking - less stuff to storel

http://www.cheftools.com/prodinfo.asp?number=06-0476&?utm_source=google%2Bbase&utm_medium=organic&utm_campaign=google%2Bshopping

My mom always used an electric mixer, and so did I until my boyfriend's mom gave me a potato masher. I never knew how much tastier mashed potatoes were mashed rather than whipped! I have the metal zigzag kind.

I use a hand masher. I like my mashed potatoes to be a little lumpy. The hand masher also works well for mashing cooked beans, cooked squash, etc.

I have never ever heard of using a mixer to make mashed potatoes. It seems like it would be more trouble than it's worth to me - mashing by hand doesn't really take much time or effort.

I use the zig zag masher - same kind my mom always used. My mother-in-law turned up her nose saying SHE uses the grid kind.. I don't really know what the difference is, but I like my mom's potatoes so I got the same tool as her! I like my mashed a little lumpy too - they seem more "real" that way. I'd rather lumpy over whipped any day! And I second chicken stock - I prefer the taste over butter & milk, and they're healthier that way!

@ProfPica: I use sour cream, too! And minced garlic. So good.

My mother always used a hand mixer when my sister and I were growing up. I've always used a hand mixer. Having said that, my mom now has a potato masher, and I love it. It also works great for smooshing beans for dips and tacos. I happen to like my mashed potatoes on the lumpier side, though.

For perfectly smooth, creamy mashed potatoes, a ricer is the way to go. However, I also find them a complete pain to clean (definitely do not leave it lying around to dry out before washing).

Using a stand mixer and the whisk attachment is the fastest and easiest. Just make sure not to over mix the potatoes or they'll get gluey. I throw in butter and milk with the hot potatoes and whip it all up. The downside is pulling the mixer out for potatoes.

We also have a hand masher, which is low-tech and really easy to clean. But you have to put some elbow grease into it to get good mashed potatoes. The zig-zag version is better than the criss-cross, since sometimes the potatoes "blog" the criss-cross openings. I tend to use the hand masher more for beans than potatoes.

I run them through the food mill and they come out a perfect consistency. Never gluey ever.

Pastry blender. Probably because I don't have anything else.

A food mill always.

a zig zag hand one is fastest to use and clean, though will give you lumpy potatoes, which is fine if you want that. For perfect smooth potatoes use a ricer though they can be a bit of a pain if you don't clean them right away or soak them. The big flat mashers (everyone makes them, with holes or a pattern but essentially a big plastic thing) are a PAIN. I have one and never use the darn thing. It pushes the potatoes but its hard to navigate around a pan and its more work mashing them against plastic than it is just using a zigzaggy kind.

I love my ricer and Cook's Illustrated steamed mashed potatoes technique, where you rinse the peeled potatoes halfway through steaming them. It makes them fluffy and not glue-like.

A balloon whisk for small amounts, regular masher for larger. White pepper, salt, butter, milk, chives.

I use a ricer type one. Just as long as you don't let the potato dry on it, it is simple to clean. So just put it in water if you can't be bothered washing it right away.

Man- I love this.

Mashed potatoes are a very 'personal' food, I think. People want what they grew up with. Super smooth and creamy or little lumpy? Milk and butter or sour cream and garlic? So many variations.....quite possibly my favorite food!

For nice smooth potatoes I like to use a big russet or other starchy baking potato and use a hand mixer and just a bit of butter....but for more 'rustic' taters I like to use the small, steamable red potatoes (skins on), a big dollop of sour cream and I'll use a Z-masher.

I like the Z-mashers for ease of cleaning.

I've tried to love my ricer, but the texture is always a bit off. Regardless of the potato used, the mashed potatoes always come out with a hint of graininess that I can't get rid of with milk, cream, butter or sour cream. They're light and fluffy, but still not quite right.

I've tried and tried and I guess I had better just step off the ricer bandwagon and head back to hand masher or hand mixer.

Pampered Chef has an amazing plastic hand masher. It looks like nothing, then... wham! All potatoes mashed!

Marco Pierre White uses a food processor. I was quite shocked by this because I always thought making mashed potatoes in a food processor was a big no-no. But who can argue with one of the world's brilliant chefs? Plus it's fast and you can stick it in the dishwasher. I guess you can't get faster/easier than that.

Electric mixer for skin-on, ricer for skin-off. I find the traditional mashers (z or grid) separate from the skins too much when I leave the skin on, but whipping them with an electric mixer keeps everything together a little better. I'm just careful not to over mix--just do it until everything barely comes together, so the potatoes don't turn into glue.

The bf won't eat mash that hasn't gone through the hand mixer. I make do with a fork (easiest to clean if there isn't a lot of potatoes to mash), or a masher (for larger batches).

Zig zag masher here. I like a few lumps. Too smooth, and I might as well be eating instant potatoes.

For ordinary mashed potatoes, I'll cook them with garlic, and then add butter and milk. For Thanksgiving, I'll also add sour cream.

I have a plastic grid type masher. I used it once on potatoes, and I now use it to wash socks by hand in very hot water. (lift and squish, lift and squish)

For potatoes I use a mixer or fork. I'd love to have a zig-zag masher, but haven't seen one.

I use either a pastry blender or a ricer, depending on my mood. I have to say that the ricer is more satisfying to use, if only because it reminds me of the play-doh kits I had when I was little.

I love to use a fork...lumpy, smashed potatoes are my favorite. Just nuke them covered in a bowl, and smash with a fork when soft. Mixers and wiggly mashers are nice but an added burden to hand wash.

It's maybe strange, but I use an avocado masher on potatoes. It's sharper than a zigzag masher, for a less lumpy texture, but is easier to clean than a ricer.

I have tried all sorts of techniques, but the best way to go is by far a ricer or food mill. The texture is uniform and they're light and fluffy. I'll never go back to a hand mixer or potato masher.

Food mill, all the way. Light, fluffy, not grainy, not glue-y at all. Toss in some blue cheese crumbles, butter, and sour cream. Decadent!

A while back, Bon Appetit had an article on how to make perfect mashed potatoes. They vehemently urged readers to never use a hand mixer. I've been using their techniques for a couple of years now (with my own tweaks) and I'm amazed at how great the potatoes taste. They say to use a hand masher.

The best tool for making mashed potatoes, in my experience, is a simple fork.

I really don't like using a potato masher, it seems to get everything too uniform and mushy. I put all the mashed potatoes in a big bowl and cut through it a few times with a knife...just until the lumps are a little smaller, then I use a fork. You can really feel what you are doing so it doesn't become too soft...old fashioned works best!

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Typically just a fork. For the super traditional with gravy ones (which is only Christmas or Thanksgiving) I use a mixer, but the rest of the time it's a fork. Definitely makes them more of a 'smashed' style but I keep the skins on for nutrients.

I just love using my ricer-it makes the SMOOTHEST potatoes. And I can throw it in the top rack of the dishwasher when I'm done.

Well, I'm glad I read this post. I had never even heard of a potato ricer before today. I looked it up and I guess it is a bit bigger than a garlic press, but about the same idea, huh? The reviews posted here seem to be so mixed I can't decide if it would be a good investment or not. I tend to agree with Alton Brown's philosophy for no "unitaskers" in my kitchen, so is there anything else a potato ricer is good for? Not that I make mashed potatoes too often anyway, I prefer them baked with their nutritious skins to eat as well.

I use a potato ricer. And I make potato salad with riced potatoes too.