How often do you go to an kitchen appliance store and buy a potato ricer? Not often, am I right?
Well, after reading this article you might buy one for yourself, so I will help you choose what is the best potato ricer for your home and budget.
Potato Ricer VS Potato Masher
Before anything else, you might confused a potato ricer to a masher. They both mash but in a different way.
A potato ricer forces cooked potato through small holes, resulting in small pieces of mashed potato, almost rice-like in shape (hence the name).
It’s made with a hopper in which you place the cooked potato and a plunger that pushes the potato through the holes. Air is incorporated while this process is happening, resulting in the lightest mashed potatoes possible.
The ricer is great for mashing because it guarantees no lumps, but the only disadvantage is that it can be time consuming because, for unpeeled potatoes, you need to remove the skin after each pressing.
A potato masher, on the other hand, is said to leave lumps and doesn't mash all the way. But it actually does deliver smooth and creamy potatoes -- you just have to be patient in getting into every corner of the bowl and creating a press and twist motion while mashing. But before all else, you need to cook your potatoes thoroughly.
If you prefer not to peel the skin (80% of the nutrition is located in the skin), use a metal spoon. Don’t expect it to be light and fluffy, unlike what a ricer does.
It’s up to you what tool you will use. If you want a bowl of mashed potatoes that has texture, use a masher. It’s especially ideal when adding extra ingredients like herbs, spices, or cheese. If you prefer your spuds to be smooth, fluffy, and creamier I suggest using the ricer. You may add butter to make it extra fluffy and creamy.
How To Use A Potato Ricer
If you want to make the smoothest mashed potatoes ever, watch the video below. Enjoy!
5 Tips In Making The Perfect Mashed Spuds
Making mashed potato is pretty straightforward. Some of us make it without any recipe to guide us, but that doesn't mean we can’t get a perfect, smooth, creamy, and lump-free mash.
Anyway, my point is mashed potato can be more than just salt, butter, pepper and a vehicle to gravy.
Here are some tips for improving your mashed spuds.
Tip 1: Choose the right kind of potato.
There are a lot of varieties of potatoes but for making mash, you’ll want the fluffy and slightly starchy types and not the waxy ones. The Yukon Gold variety is the best for mash; they’re available all year round in farmer’s markets and grocery stores. This potato has a velvety texture that works well in any preparation, especially mashed.
Russets are excellent variety as well. Stay away from the fingerling and little red ones that are good for salads because they’re very waxy when cooked. It does hold its shape when cooked but becomes gummy and gluey when mashed.
Tip 2: Don’t peel or cut your potatoes before boiling
When you’ve cooked your potatoes with no skin and already cut into pieces, valuable starch and flavor goes into the cooking water, and the water goes back into the potatoes making it bland and gummy.
Instead, boil it whole and peel it as soon as it’s cool enough to touch. While we're on the topic of boiling, don’t forget to generously salt the cooking water.
Tip 3: Use the right tool.
If you like your mash smooth, silky, and lump-free use a ricer or food mill. If you like eating mash with a little bite to it, a potato masher is perfect. Some people like to use the food processor. I tried making mash using this tool but the texture of the mash was gooey and had a weird texture so I suggest straying away from the food processor.
Always remember that your goal is to limit the amount of damage to potato cells when cooked. When you overcook it, those cells release starch which lead to bland, sad, and gooey mash.
Tip 4: You can never have too much butter.
Butter makes everything heavenly! Especially, in mashed potatoes. The perfect ratio for potato and butter is 2:1, meaning for every pound of potatoes, use half a pound (2 sticks of 225 grams) of butter.
I know it sound ridiculous but trust me it’s outrageously good! Chefs disagree on the order in which butter and milk should be added. Some say you should add butter first, followed by warm milk. You may melt the butter into the milk as well, if you want. You can do anything that pleases you -- just remember every ingredient should be warm and tempered.
Tip 5: Don’t skip on adding flavors.
You may be used to the traditional salt, butter, and milk combination, but adding flavor can give your mash that much needed boost.
Try adding celery root in your mash. It gives a celery-like flavor and earthiness to your spuds. You may also try roasted garlic. My go-to mashed potato involves slicing and cooking onions until caramelized, then adding butter. Don’t forget to finish it with Parmigiano Reggiano or store-bought parmesan to take it to the next level.
An Overview Of The 4 Best Potato Ricers
A Detailed Review Of The 4 Best Potato Ricer
The Bellemain Potato Ricer is made with polished and high-quality stainless steel, which means it can withstand wear and tear over time than any ricer in the market. The ricer is made with formed contours so you never get sore even after using it for longer periods. Also, its non-slip knob holds the ricer in place while you're using it.
Just because it’s called a “potato” ricer doesn't mean it's limited to potatoes only. Anyone up for a cauliflower, carrot, sweet potato, pumpkin, or broccoli mash? With its 3 ricing discs (included in purchase), you can mash out anything! Just place the disc in and out and wait for magic to unfold.
The Bellemain helps you create perfectly smooth, fluffy, and lump-free mashed potatoes with little to no effort. The comfortable cushioned handle requires less force and is great for people who suffer from arthritis.
I ordered this last Thanksgiving for my mashed potatoes and they came out incredibly fluffy and creamy -- not a lump insight! My grandmother actually had one for 20 years now and always uses it to make gnocchi.
The Chef’n Potato Ricer is made with an extra gear mechanism to squeeze potato easily. Like the previous masher, it is also capable of mashing potatoes, cauliflower, broccoli, etc. This rice is completely dishwasher-safe, along with the discs that comes with it.
My dad has arthritis and loves to make mash potatoes by using a ricer. If you’re not familiar, people suffering from arthritis always have a hard time using ricers for longer periods because it strains the palms. I had a hard time looking for the right ricer until I saw the Chef’n FreshForce Ricer. The potatoes came out awesome! After baking the potatoes, he riced them right away so that it comes out even fluffier.
The ricer may only mash a little batch but I didn’t mind. Just cut your potatoes into quarters after baking.
Though it’s expensive than most ricers, the value and quality is there especially when you consider how many years you will use it. This ricer won’t disappoint! It’s definitely very easy to use, well-built, not flimsy at all, and clean up is a breeze.
The OXO Potato Ricer is made with stainless steel material and built-in cushion located in the handles for easy pressing. Also, it’s made with a non-slip knob so that the ricer stays in place on bowls. You’ll be guaranteed with a fluffy, creamy, and smooth mashed potatoes in a matter of minutes. Likewise, it’s great for cauliflower, carrot, sweet potato, pumpkin, broccoli mash, etc.
I made the best mash with the OXO Ricer, I kid you not! The mash came out the silkiest,creamiest potatoes I have ever tasted. The feeling in the mouth when you bite into the mash is game changing because I find myself needing less butter and milk.
I took the advice of my mom who had this kind of ricer when she was still working as a chef -- to cut the potatoes into small pieces that fit into the mouth of the ricer after boiling.
I have neither large or strong hands so pressing it was a breeze. Cleaning it is easy as well.
I tried making gnocchi with this ricer and they came out great. You can make shepherd's pie as well, or even mash other vegetables like carrot or cauliflower.
The SmartGo Ricer is made with 100% food grade stainless steel. It includes 3 interchangeable stainless steel discs for mashing or even noodle making, creating light and fluffy mashed spuds to perfection.
This ricer is comfortable and convenient to use, just put your hand into the contoured handles that are bent to fit the shape of your hand. Whether you have big or small hands, you’ll never get sore while mashing. It also has a non-slip knob to hold the ricer onto the bowl.
You can even make baby food with this ricer. Fancy a fresh fruit drink? Don’t buy expensive juicers! The SmartGo Ricer can do the juicing for you.
If you’re preparing a steak dinner with french beans and potato mash on the side, the last thing you want is lumpy and bumpy mash. With this ricer, you can make your mash light, fluffy, creamy and heavenly. It’s comfortably cushioned and ergonomically designed, perfect for people who suffer from arthritis.
This is a high quality product! It’s not like other ricers that are flimsy and bends or breaks easily. You can even rice a rock with this product! Kidding aside, when you purchase this product, it comes with very easy to read instruction manual on how to set-up and use the other discs.
The Bellemain Stainless Steel Potato Ricer is the best ricer on this list primarily since it's made with polished and high quality stainless steel material.
The mash comes out light, fluffy, creamy and oh so delicious. When they made this ricer, they took into consideration the people suffering from arthritis and those who have weak hands. With little to no force, you can mash in a matter of seconds with this ricer. Also, mashing is not limited to potatoes only -- you can mash carrots, cauliflower, broccoli, peas, etc.
I hope you consider buying this product -- it won’t disappoint!
Did you find this article useful? Have you had any experience with using a potato ricer? If you can recommend other potato ricer brands, feel free to comment below. Don’t forget to share this post. That’s all folks!