Thursday, May 09, 2013


I was very excited to have the chance to review and test run the MASHA.


First thing that excited me was the information that came in the call out email

The easy-to-operate Masha can create restaurant-quality mash
with a perfect consistency and no lumps, all in just seconds.
Unlike conventional cutting blades that over-process
and rupture the starch grains in potato producing glue like mash,
the Masha’s innovative design works to create the best mash every time.
The Masha uses patented Rotor Cone technology,
which allows the motor to gently squeeze potato through the outer mesh
at a safe, low speed.
As the Masha has no blade it is safe for the whole family.
A quick-release rotor makes the product easy to clean,
while its compact design allows for easy storage.
Masha is also safe for dishwashers and friendly on non-stick pots.


Just the way they talked about the science of mashing potato,
The fact it was meant to be safe for anyone in the family to use,
And the Pièce de résistance… dishwasher safe!


And you know what?
We found all that to be true!!!
Dave is our go-to-Man for mashing
So he gave it a whirl on some potatoes first.
Next up was swede and carrot (I love love love this mash!)
Now swede is a rather hard veggie to mash
and the Masha was given a run for it’s money on this one!
It didn’t like it much and while it was mashed better than a “manual masher”
There were still lumps of swede that the Masha didn’t mash.
So next up I thought I would see how the Masha would cope
with being the helping hand with Walnut and Banana bread.
And I was pleasantly surprised!

1 3/4 cup self-raising flour
1/4 cup plain flour
1 tsp ground cinnamon
2/3 cup brown sugar
1/2 cup milk
2 eggs
50g melted butter (cooled)
2 ripe to overripe bananas
1/2 cup walnuts

First step was to crush the walnuts


Our chef-of-the-day found that easy peasy!


In a large mixing bowl sift all the dry ingredients


Add the nuts and wet ingredients.


I don’t mash our banana, I just break it up, because I find that the mixing process mashes it.


Then using the Masha we just “mashed” it for a few seconds,
Moving the Masha up and down as we went.


Once the mix was combined we poured it into a lined loaf tin.


Then baked in a preheated oven at 180c for 45-50 minutes.


Once it was cooked and cooled for a little while we simply sliced and added a  little butter


And the last step was the best…

Disclosure: This is not a paid sponsored post.
I received a MASHA, for review purposes, and all opinions expressed are purely my own


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