The New York Times - A tool for perfect mashed potatoes

Sure, you could use a food mill to make what is arguably Thanksgiving’s most famous side. But in our tests, we found it yields gluey results if you don’t work quickly with hot potatoes. Our experts prefer the fluffier and more substantial potatoes made with mashers and ricers. 

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The best potato mashers→

• Take some of the pressure off the big day by making a few dishes ahead of time—like creamed spinach, sweet potato casserole, or even your turkey.
• Whether you’re team pecan, pumpkin, or apple, these pies are sure to please. (Don’t forget a great pie plate, which not only helps it look good, but also helps prevent slumping crusts and soggy bottoms.)

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NYT Cooking’s most-loved Thanksgiving recipes→

Happy prepping.

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