Buttery mash, silky purée or crisp homemade fries: the potato is the same every time, but the tool is not. Pick the right one and you get the texture you were after, with less effort. This guide covers four tools, what each one does best and how to look after them.
The short answer
- A classic potato masher makes quick everyday mash straight in the pan.
- A fine-mesh masher gives a smoother finish, close to a potato ricer.
- A food mill makes the silkiest purée and strains sauces and soups too.
- A fry cutter cuts a whole potato into even fries in one pull.
Most kitchens need one masher and, for fry lovers, a cutter.
The classic potato masher: everyday mash in minutes
A masher is the simplest route to mash: drain the potatoes, add butter and press. A wide pressing disc covers more of the pan with every press, so you need fewer strokes.
- Best for: weeknight mash, mashed carrot and swede, guacamole and beans.
- Keep in mind: for a very fine purée, a fine-mesh masher or a food mill is better.
The Hi Nature® Stainless Steel Potato Masher is made of 18/10 stainless steel, with a 3-hole pressing disc, a silicone grip and a seamless head.
The fine-mesh masher: a smoother finish
Swap the holes for a fine mesh and the potato breaks down more evenly, much as it does in a potato ricer, for a noticeably smoother mash.
- Best for: velvety mashed potato, sweet potato, parsnip, cauliflower mash and vegetable purées.
- Keep in mind: rinse the mesh under warm water before food dries on.
The Hi Nature® Fine-Mesh Potato Masher is made of stainless steel, with a fine-mesh press plate and a wide horizontal handle, so you push with your whole hand, not just your wrist.
The food mill: silky purée and much more
A food mill sits on a pan or bowl. Turn the crank and it presses cooked food gently through a disc, leaving skins, seeds and fibres behind. Because it presses rather than whips, mash stays fluffy, not gluey.
- Best for: fine potato purée, tomato sauce and passata, apple sauce, jams, vegetable soups and baby food.
- Keep in mind: it has more parts than a masher, so it suits bigger batches best.
The Hi Nature® Food Mill is made of stainless steel and comes with three interchangeable discs: fine, medium and coarse. Double pan hooks hold it steady over the pot, and it comes apart quickly for cleaning.
The fry cutter: even fries in one pull
Fries cut by hand come out uneven, and uneven fries cook unevenly. A fry cutter presses the whole potato through a blade grid in a single motion, so every fry is the same thickness and crisps at the same rate.
- Best for: homemade fries and wedges, sweet potato fries, carrot sticks and apple wedges.
- Keep in mind: it needs a smooth worktop for the suction base.
The Hi Nature® French Fry Cutter has a cast aluminium frame and four interchangeable stainless steel blades for thin, standard, thick or wedge cuts. A strong suction base locks it to the worktop.
Masher, food mill and fry cutter at a glance
- Texture: a classic masher gives homely mash, a fine-mesh masher a smoother one and a food mill the finest purée.
- Effort: a masher works straight in the pan; a food mill and a fry cutter take a moment to set up.
- Storage: mashers fit in a drawer, a food mill and a fry cutter need a shelf.
- Cleaning: both mashers and the food mill are dishwasher safe, as are the fry cutter blades.
Which tool for which potato dish?
- Weeknight mash with sausages or a stew: classic potato masher.
- Extra-smooth mash for a dinner party: fine-mesh masher, or food mill with the fine disc.
- Rustic mash with a little texture: food mill with the coarse disc.
- Baby food and vegetable purées: fine-mesh masher or food mill.
- Homemade fries and wedges: fry cutter, with the blade that matches the cut.
Care: keep your potato tools in good shape
- Rinse them straight after use. Potato starch sets hard once it dries.
- Both mashers can go in the dishwasher.
- Take the handle and the disc off the food mill, rinse them and put everything in the dishwasher.
- Put the fry cutter blades in the dishwasher, wipe the frame and rinse the suction base.
Frequently asked questions
Why does my mashed potato turn gluey?
Overworking is the usual cause. A blender or food processor releases too much starch and makes the mash gluey. Use a masher or a food mill and stop as soon as the mash is smooth.
Which potatoes are best for mash and for fries?
Floury potatoes suit both: they break down into fluffy mash and fry up crisp. Waxy potatoes hold their shape, which makes them better for salads.
What is the difference between a potato masher and a potato ricer?
A masher crushes the potatoes in the pan, while a ricer forces them through small holes for a finer result. A fine-mesh masher, or a food mill with the fine disc, comes close.
Should I soak potatoes before making fries?
Yes, if you have time. Half an hour in cold water rinses off the surface starch, which helps the fries crisp. Dry them thoroughly before cooking.
Conclusion
The potato is forgiving, but the tool decides the texture. A classic masher makes everyday mash in minutes, a fine-mesh masher or a food mill turns it into a silky purée, and a fry cutter gives even fries that cook at the same rate.
Related Products from Hi Nature®
Find the potato tool that fits the way you cook:
1. Stainless Steel Potato Masher
- View the product
- 18/10 stainless steel with a 3-hole pressing disc and a silicone grip. Dishwasher safe. 2-year guarantee.
2. Fine-Mesh Potato Masher
- View the product
- Stainless steel with a fine-mesh press plate and a wide horizontal handle. Dishwasher safe. 2-year guarantee.
3. Food Mill
- View the product
- Stainless steel with three interchangeable discs, a spring-loaded crank and double pan hooks. Dishwasher safe. 2-year guarantee.
4. French Fry Cutter
- View the product
- Cast aluminium frame, four interchangeable stainless steel blades and a suction base. The blades are dishwasher safe. 2-year guarantee.