Why mashing hurts, and why it doesn’t have to
A horizontal handle turns your wrist into the hinge. Every push is a small twist under load, and a pan of potatoes is a hundred of them. A vertical grip lets you push straight down with your arm and your weight behind it. Same mash, a fraction of the effort, and nothing aching afterwards.
The plate does the rest
A wide mashing plate covers more of the pan per push, so you get through a pot in fewer passes — and fewer passes is also what keeps mash light rather than gluey.
Not only potatoes
Avocado for guacamole, cooked carrot and swede, cauliflower, butternut, beans for a dip, peas. Anything soft enough to crush and too coarse to blend without turning to paste.
Clean because it is simple
Stainless plate, rubber grip, no gaps between parts for mash to pack into. It rinses under the tap and goes in the dishwasher.
Not the right tool if…
You want mash with no texture at all. That is a ricer, which pushes potato through fine holes. A masher leaves a little body in it — which most people are after, but not everyone.
Registered, it carries our lifetime warranty. Two minutes, and it’s ours to replace.
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