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Nov 8, 2010 11:49 AM

Potato Ricer

I am giving serious consideration to purchasing a potato ricer. What are your thoughtsand brand suggestions, please.

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  1. Depends do you want a rotary style or a press style?

    6 Replies
    1. re: ZeroSignal

      I did not even know there were two different styles. Please educate me.

      1. re: Wtg2Retire

        The rotary style is commonly called a "food mill", or even "Foley", which is (or maybe was) the commonest brand. I prefer the simple press ricer for potatoes, as it subjects them to the least amount of working, and so is less likely to develop excess starch.

        There are many available; I have no recommendation, as I get most of such implements second or third hand, at antique malls and estate sales.

        1. re: Will Owen

          Thanks, Will. I have a food mill, so I guess the press ricer is what I am interested in. I just never thought of using the food mill, duh!

      2. re: ZeroSignal

        We have a plastic one like the one shown on this website

        It comes with two plates of different sizes for fine or coarse ricing. I much prefer it to a food mill. A metal one like the plastic one above would be nice. When putting a lot of pressure to get that last bit out I have often thought I would break the plastic but so far it's holding up to many years of use.

        1. re: scubadoo97

          I have one of those in stainless and it is great. I've never tried a food mill on potatoes.

          1. re: knet

            I have this in stainless too.. no particular brand. Works fine.

      3. Tried food mill and the kind that just presses and rice's the taters and hands down the river wins. Faster, easier, better, get one with insertable plates with different size holes and you rarely if ever need a food mill. I smush em with skins on and just pull the remaining skins out with a pointed paring knife.

        1. I have an earlier version of this one from Williams-Sonoma, and am very happy with it.

          This new one seems to have a larger capacity, which may or may not be a good thing, depending on your hand strength.

          1. I have this one:


            It has 2 interchangeable plates.

            Easy to clean, easy to use, allegedly you don't have to peel the potatoes first but I haven't had the nerve to try that.

            1. I recently became obsessed and just *had* to have a potato ricer - I read all the reviews from people who swear by them for mashed potatoes. I admit, they *do* make really good mashed potatoes. But I'm lazy, and it's more washing up than the trusty old potato masher... so more often than not, I don't use my ricer. In fact, we had lumpy mashed taters done with the old masher tonight!

              2 Replies
              1. re: ursy_ten

                I purchased an Ikea ricer for about $20.00 and while it works fine,I've found I rather like the lumpy, home style potatoes better plus I'm not fond of the labor or cleanup with the ricer. So it sits in the drawer along with the garlic press ,marinade injector and curly butter scraper.

                1. re: ursy_ten

                  Sometimes you really need a ricer. I also use a wire masher for my mashed potatoes since I too like the rustic nature or lumps, but I recently made potato gnocchi which required the potatoes to be riced. Mashing with the wire masher would have resulted in really poor results.