Even though they're called mashed
potatoes, the best way to make them is with a ricer, which processes cooked potatoes more gently than a masher, ensuring that less starch (which would make the potatoes gluey) is released. And nothing does the job faster, better, and more easily than the Swiss-designed Kuhn Rikon Potato Ricer. It can transform whole large Yukons into squiggles of perfect velvety purée, and it comes with two interchangeable discs—one for fine, the other for coarser purée— that stash in a clever built-in compartment. But what truly sets it apart is its smooth curved handles that go easy on the hands and don't require much muscle power. It makes potato ricing so simple, even your kids can do it.
Kuhn Rikon Potato Ricer, $19.99, at Amazon.com