Thanksgiving Potatoes – Are You A Masher, Ricer, or Dicer? Curious Minds Want To Know

It’s almost Thanksgiving, and we want to know…

Are you a masher, ricer, dicer, or something else when it comes to mashed potatoes?  A few members of the Vintage Unscripted team weigh in below on their family traditions:

The Ricer

Boiling potatoes until they are soft enough to easily squish through the ricer means you will get fluffy smooth mashed potatoes every time. No lumps, no chunks, just yummy smooth and creamy mashed potatoes. Just add a little salt and pepper, cream or milk and butter. Delicious!

The Dicer and Mixer

My Mom was a dicer and mixer with an electric hand mixer. Bless her heart, her mother was 100% Irish and as the mother of many children, she kept them fed and alive but not necessarily craving a taste for gourmet. Every Thanksgiving, Mom hauled out her little hand mixer to whip up the diced and cooked potatoes, turnip, winter squash AND summer squash, each in turn enhanced with plenty of margarine, salt and Durkee’s ground fine pepper in a can. She lovingly served it all to us, her hungry brood. Thinking back now, everything lost any texture due to her ministrations, but we loved her and what she did for us. She burned out many an electric hand mixer over the years. I am now a masher but if my Mom was alive I’d eat her potatoes any day.

The Masher

My family is a “masher”. I rely on my brothers to mash the potatoes at every Thanksgiving dinner. They are the brawn behind our delicious, smooth, mashed potatoes. I don’t know how they do it, nor do I care. I just care about the outcome and how awesome the potatoes are each year. Power to my brothers!

If you prepare your Thanksgiving potatoes in a different way, we NEED to hear about it! Share in a comment below so we can all try something new!

Now gravy… that’s an entirely different story. But if you have ideas for your best gravy, share that too!