• Masher from Jamie Oliver and DKB household Measures 11 Inches long.
• Brushed stainless steel with soft-grip handle insert.
• Integrated silicone scraper removes everything you mash from with less wastage.
• Small inner holes and larger outer holes for quick mashing without leaving any lumps.
• Integrated hanging hook 11-inch long.

Masy Jamie OliverCreate a just-right texture with the Masher from Jamie Oliver. This sturdy, classic kitchen tool is reinvented with two sizes of holes for quick mashing without leaving any lumps and a built-in silicone scraper to remove everything you mash out of the . Constructed of durable brushed stainless steel with a soft-grip handle for comfortable use, the Masher can be used for a variety of everyday tasks in a wide array of recipes including mashed potatoes and other root vegetables, guacamole, bean dips and more. The Masher includes a hanging hole for convenient storage and is dishwasher safe for easy cleaning. The Masher measures 11 inches (28 centimeters) long.Key Features:Built-in silicone scraperTwo sizes of holes for quick and effective mashingDurable brushed stainless steel constructionSoft-grip handle for comfortHanging hole for rail storageDishwasher safe for easy cleaningMeasures 11 inches (28 centimeters) longUse your Jamie Oliver Masher in these and other recipesSmashed Root VeggiesThis simple recipe pairs perfectly with roasted meats and other seasonal dishesINGREDIENTSSea salt1.6 pounds of potatoes, peeled, cut into large chunks3 large carrots, peeled and cut into small chunks1/2 large rutabaga, peeled and cut into small chunks2.6-ounces butterMETHODPut your potatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a into the rutabaga easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a , cover with tinfoil and keep warm over a pan of simmering water.Dish in to a and serve at the table.Food & Home productsJamie's passion for fresh, honest and delicious food forms the basis for his brilliant range of food and kitchenware products, which ranges from oils and vinegars to kitchen spices, and gadgets to must-have tools.About Jamie OliverJamie Oliver is a phenomenon in the world of food. He is the author of cookbooks including "Jamie's 30 Minute Meals", operates multiple restaurants across the UK, provides training for young chefs through the Fifteen restaurant group, and is one of the world's best loved TV personalities on multiple series including The Naked Chef (BBC) and the Emmy Award-winning Jamie's Food Revolution (ABC).As a chef and teacher, Jamie has inspired people to spend more time enjoying being in the kitchenand even start growing their own food. Jamie lives in London and Essex with his wife, Jools and his kids, Poppy, Daisy, Petal and Buddy.Smashed celeriacDeliciously tasty, almost-mashWhat a surprisingly simple and comforting veg dish. Unfortunately everyone seems to be completely baffled by celeriac, but it's beautiful in soups or thinly sliced into salads. When roasted it goes sweet and when mixed with potato and mashed it's a complete joy.INGREDIENTS1 celeriac, peeledOlive oil1 handful fresh thyme, leaves picked2 cloves garlic, finely choppedSea saltFreshly ground black pepper3-4 tablespoons water or stockMETHODSlice about 1/2-inch off the bottom of your celeriac and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1/2-inch-ish cubes. Don't get your ruler out - they don't have to be perfect. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon and smash up the celeriac gently with your Jamie Oliver Masher. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you sma