Wart
Banned
I'm in my early 50's, male, and a bit of a tool geek (the functional kind).
I have #1 and have used something similar to #5. I like a bit of chunk in my mashed potatoes.
I leave the skins on my taters so #1 tends to work better for that. #5 tends to smoosh even over boiled skinned potatoes off to the sides.
I have used the Kitchen Aid (mixer) but have found that unless I am making a bunch of mashed it isn't worth pulling out then washing the mixer.
I think I've seen #3, didn't know what it was.
If I had a real thing for mashed potatoes I suppose I would start with #1 then switch to #5, for and for the silky smooth thing I would use a Chinois.
I have #1 and have used something similar to #5. I like a bit of chunk in my mashed potatoes.
I leave the skins on my taters so #1 tends to work better for that. #5 tends to smoosh even over boiled skinned potatoes off to the sides.
I have used the Kitchen Aid (mixer) but have found that unless I am making a bunch of mashed it isn't worth pulling out then washing the mixer.
I think I've seen #3, didn't know what it was.
If I had a real thing for mashed potatoes I suppose I would start with #1 then switch to #5, for and for the silky smooth thing I would use a Chinois.