you can always pass the potatoes through a sieve. Make sure that they are slightly overcooked and then return them to the pan when drained to dry them out a bit.
will take time but make the smoothest potatoes.
I've tried to whizz potato for gnocchi before and it as going far too wet. I (well... made DH do it, all those muscles have to come in handy sometime) just used a fork and that worked fine.
Hi Foodies, the recipe I've got says to put it through a potato ricer and if you haven't got one of those to mash it within an inch of its life with a potato masher. Now I don't have one of those either and I usually use the bamix for the kids Mash as it's something I don't eat. Mixed with other vegies it's quite thick but a consistency to allow a thick dollop on the plate. But I digress.... the question is do you think I can use the bamix or perhaps just a fork?
I could just "experiment" but it's a welcome home dinner for DH and I don't have many nights left to try it out! TIA!