The design of the Beekman 1802 Muddler/Masher was inspired by kitchen utensils of the 19th century. While today it might be used more frequently for muddling sugar, mint & other herbs in a cocktail glass or pitcher, we use ours for "crushed potatoes." Simply roast whole potatoes until nearly finished, lightly "smush" each individual potato with the muddler until the inside spills out a bit, then return to oven until they're crispy all over. Amazingly delicious!
Beekman 1802 master woodworker, Carl Stoner, hand turns our Beekman 1802 Muddler/Masher out of locally grown native cherry wood so it will last for generations, and naturally darken with age. Either side can be used...the wider side for potatoes or cocktail pitchers, the narrower side for muddling in individual cocktail glasses. (Wash by hand with water only, no soap. Walnut or mineral oil can be applied occasionally if desired to restore luster.)