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The tines of a fork should mimic those of a masher, if on a much smaller scale.Mashed potatoes by fork were neither inedible nor completely enjoyable. Due to the inefficiency of the fork's size—as in, very little ground could be covered by each oscillation of the utensil—patches of the potatoes began to get gluey more quickly, which meant putting an end to the mashing sooner. A lumpier lot was born.
The tamis is a round, drum-shaped utensil with a flat mesh bottom."It dates to around the Middle Ages, and it's been used in professional kitchens pretty much since," reports theIn theory, all three contraptions the boiled potatoes' cells more gently than anything from a stand mixer to a tool fit with a blade, and more consistently than something like a hand masher.Each of the ricer, food mill, and tamis produced mashed potatoes with significantly different textures.
The airiest batch with the best flavor hailed from the food mill, which came with its own pros and cons. Let's start with the cons: It's unwieldy, difficult to clean, hard to store when you're not embroiled in an 11-method mashed potato face-off, and results in the loss of more boiled spud than a masher or tamis thanks to the thin, flat sheets that accumulate around the mill's inner edges while larger chunks pass through its bottom.
Mashed potatoes made by ricer and tamis were largely similar, in that both were somewhat denser than those from the mill, and less dense than those produced in a stand mixer. But the tamis-mashed potatoes were perceptibly smoother than the ricer-mashed potatoes, and despite their lineage from Russets, made for a credible
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