How to Make Fluffy, Creamy Mashed Potatoes Without a Masher

A variety of kitchen tools can effectively mash potatoes when a traditional masher is out of reach. The texture of this beloved side dish can range from smooth and creamy to light and airy, depending on how the potatoes are mashed. Excessive handling can release too much starch from the potatoes, creating a denser, stickier consistency. Although a potato masher reliably produces a desirable texture, our test kitchen experts have identified alternative methods to achieve similarly delicious results without it.

Potato Ricer

One of our food editors' favorite methods for mashing potatoes is using a ricer. Greg Lofts, deputy food editor at decorvow Living, says this is a particularly good method if you like smooth, creamy mashed potatoes. Start as you would any mashed potato recipe—by boiling the potatoes until tender—then allow them to cool before adding them to a ricer. "If you rice them right away, you're not allowing excess moisture to evaporate off the potatoes," Greg says. Skipping this step can lead to dense, gluey potatoes. Once they've cooled down enough (a good indicator of this is that they're stopped steaming), pass the potatoes through a ricer and then mix with butter, milk, or stock.

Fork

If you like a chunky mashed potato, Greg says use a fork, preferably a larger one. "If you have a serving fork, that's faster and easier because you can break down more potatoes at once," he says. However, he does note that with this method you're never going to get totally smooth mashed potatoes. Stir in your chosen fat and liquid, such as butter and cream, as you work until you achieve your desired consistency.

Stand Mixer

Using a stand mixer with the paddle attachment is an efficient way to mash potatoes. It will break the potatoes down gradually as the paddle moves around the bowl. Be careful not to turn the mixer on too high or run it for too long; Greg says doing either of these things can lead to slightly gummy potatoes by overworking them. Although the tools seem similar, our editorial director of food Sarah Carey, says to process with caution if using an electric hand mixer—it's her least favorite method for mashing potatoes. If this is your only option, be sure to keep the tool on the lowest setting because if you turn it on too high the potatoes will be beaten too vigorously and yield a dense potato.