Ricers, Mashers, Mortars & Pestles, Presses and Reamers

Mashing potatoes can be tiresome and getting the right consistency is not always easy. Too little mashing and you end up with lumps; too much and you can over-work the potatoes and end up with a gloopy mess or even glue! A good masher can make all the difference, but what is becoming more common is using a potato ricer. They resemble large garlic presses and basically they push your boiled potatoes through small holes leaving you with a lump-free bowl of 'riced' potato. All you then need to do is add any other ingredients (cream, butter, salt, cheese etc) and finish the mix off either by folding in the extra ingredients or using a traditional masher. Another handy tool for any kitchen is a good quality Pestle & Mortar. Making curries and middle eastern dishes is best achieved with freshly roasted whole spices. Once the spices have been roasted to bring the flavours out, grinding them in a mortar and pestle is a great way to ensure you get the coarseness just right.