Prep & Assembly
Mash
Crush soft cooked food into a rustic, creamy purée
Mashing crushes soft, cooked foods like potatoes, beans, or avocado into a rough or creamy purée by hand. It's quick, forgiving, and adjustable from chunky to smooth. For potatoes, mash while hot and stop once smooth — overworking turns them gluey.
Mashing crushes soft cooked foods into a rough or creamy puree by hand — fast, forgiving, and tunable from chunky to smooth. For potatoes, mash while hot and stop the moment it's smooth, since overworking turns them gluey. The right tool depends on the texture you're after.
- Difficulty
- Easy
Types & varieties
Stop early to leave texture — good for guacamole or refried beans.
Work fully for an even, creamy puree.
How to do it
- 1
Cook the food until soft and drain off excess liquid.
- 2
Press straight down with the masher and lift.
- 3
Repeat across the bowl, turning as you go.
- 4
Fold in fat, dairy, or seasoning at the end.
Common uses
Tips & pitfalls
- Mash potatoes hot — overworking releases gluey starch.
- Warm the milk or cream before folding it in.
- A fork is plenty for avocado, banana, or a small batch.
Good to know
- Tool
- Potato masher or fork
- Best for
- Potatoes, beans, avocado, banana
- Cue
- Smooth or chunky to taste, not pasty
Also called
mash up
Dishes that rely on it
Related
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Rice
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Grind
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Zest
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