A ricer makes good spuds if you like them super smooth and not pasty, got one but go to the old school hand one most every time. I like chunks.
its the size, a jap one is small and light, and is under 30 dollars, a french one is big but has more options like waffle fry cuts. But a jap one can do all your normal things
That does make up part of the difference but how they get mashed is part of it too. Now on that score I'm talking mixer versus ricer, not factoring in the hand masher as that'll never be truly smooth but also shouldn't be pasty either.
True, red bliss have more starch/gluten. The lightest mashed potatoes will be Idaho russet potatoes in a ricer with heavy cream and butter
This presumes your neighbor has what you are looking for... I have nice neighbors. Want me to take a pic (Yep, have both. Actually 2 Japanese and one French. Maybe I have a problem)? The French mandolin is all stainless and is a little hard to setup (has fold-out feet) and deeper slot for the material. Basically, my "problem" with it compared to the Nipondenso unit is it actually scares me to use. I can't help but think I'm going to shred my fingers. And, here's the kicker, for most stuff it doesn't work any better. I'm working my way up to a cast-iron population photo, but need a wide angle