Get the Perfect Mashed Potato with the “Masha” … Seriously it’s Perfect!

| 25 March , 2013 | Reply

Mashed Potatoes, high up on our lists of comfort foods and the challenge to get the creamiest mashed potato with the least amount of effort is the perfect outcome.  If you are left with lumpy mash no matter what you try, your lumpy mash days after over with the release of Masha, your new best friend in the kitchen!

Masha is a fantastic kitchen gadget, and once you have one you’ll begin to wonder how you ever lived without it. Conventional cutting blades over-process and rupture the starch grain in potatoes, which is why our potatoes sometimes take on that glue-y and gluggy texture. Masha however produces restaurant quality mashed potatoes by gently squeeze the potato through its outer mesh.


If you’ve got little fingers getting in the way in your kitchen, you’ll be thrilled to know that Masha doesn’t have a blade, making it a safe tool to keep around. It also comes with an easy to handle, non-slip grip and the balanced weight distribution ensures it won’t be putting any extra strain on your wrists.

Not everyone considers mashed potato a dinner time staple, but Masha also has a whole host of other purposes – prepare homemade and wholesome baby food, make instant guacamole or even rub butter into your cake mix smoothly.  And of course, you can mash pumpkin and sweet potato.

We couldn’t believe how creamy our mashed potato came out – the Masha worked perfectly and got the job done so quickly. It’s a little bit awkward getting the potato off the blades in a ladylike fashion so our hot tip is to hold the masha in the air slightly above the pot and turn the masha on for a few seconds and most of the potato will come out. It takes not even 20 seconds to do, it’s similar to a bamix but you just zap the masha for a few seconds and move it to another spot in the pot, once it’s mashed, you get out your wooden spoon to mix it all together before you dish it onto the plates. We love lots of butter, dash of full-fat cream, organic Himalayan pink salt, and pepper added to it. We also love adding some grated cheese to our mash at the end.

To clean the masha, you do have to soak the outer mesh a little to ensure that all the trapped potato is freed, but cleaning the Masha is fairly simple, you just twist the green blades and voila easy to clean – don’t try what we did and try and clean it without taking the green blades out.

Below are some great recipe ideas for the perfect mashed potato:

The Perfect Mashed Potato


  • 1kg cream delight potatoes, unpeeled
  • 60g butter, chopped
  • 200ml hot milk or cream
  • Salt & Pepper for seasoning


  1. Place the whole potatoes in a large saucepan, cover with cold water. Cover and bring to the boil over high heat. Remove the lid, reduce heat to medium-high.
  2. Boil, uncovered, for 30 minutes or until the potatoes are tender when tested with a skewer. Use a slotted spoon to transfer the potatoes to a colander. Set aside for 5 minutes or until cool enough to handle. Use a small sharp knife to peel and discard the skins.
  3. Drain the water from the pan and return the potatoes to the dry hot saucepan. Shake the saucepan over low heat for 1-2 minutes to remove any remaining moisture from the potatoes.
  4. Use a potato masher to mash the potatoes. Add the butter and milk and mix with a wooden spoon until smooth. Season with salt and pepper. Serve.

Shortcut: Replace steps 1 & 2 above with the following if you are in a hurry. Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.

Cooks tip:  To heat milk, pour into a microwave-safe jug or cup. Heat, uncovered, for 1-2 minutes on HIGH power or until hot.


  • Parmesan mash – Add 50g finely grated parmesan cheese with the butter and milk in step 4.
  • Olive oil mash – Replace the butter with 1/3 cup olive oil.
  • Mustard & sour cream mash – add 1/3 cup sour cream and 1 tbs Dijon mustard with the butter and milk in step 4.
  • Feta & oregano mash – Stir 100g crumbled feta, grated rind 1 lemon and 3 tsp dried oregano into the mash at the end of step 4.

Onion, Feta & Chervil Mash (via)


  • 60ml (1/4 cup) olive oil
  • 1 clove garlic, crushed
  • 2 spring onions, finely chopped
  • 1kg Cream Delight potatoes, peeled, halved
  • 150g feta, crumbled
  • 1/4 cup finely chopped chervil,  plus extra, to serve


  1. Place oil, garlic and onions in a small saucepan. Cook, stirring, over low heat for 5 minutes or until onions are soft.
  2. Place potatoes in a large pan and cover with cold water. Bring to the boil over medium heat, then cook for 15 minutes or until tender. Drain. Using a potato masher, mash until smooth.
  3. Stir in onion mixture, feta and chervil. Season with salt and pepper.
  4. Scatter mash with extra chervil when serving.


Available now (RRP$59.95) from or Big W nationally.

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