Ricer Reviews

I love mashed potatoes but they seldom come out smooth.Since I received this ricer I havent had any problems, except my husband dosent believe that I made them and wants to know what I did with the lumps. Plus I dont have to peel the potatoes anymore which is an added plus.Thank you to the person that invented this product (I know it had to be a woman).

Well, you could use a traditional masher and it would probably work just as well, take up less space, save you money, etc. But it wouldn't be this awesome!

Mashing potatoes and sweet potatoes and anything else you might care to mash is real fun with this gadget . . . it's like using one of those Play-dough sci-fi masher-crusher goo-maker things when you were a gid. Plus, it cuts down on all the time and effort a thorough mashing usually involves. Just squeeze the handle and the potato comes out completely mashed. It looks a little funny until you mix it around; but with one quick swipe of a spoon or form and you've got the world's most perfect mashed potatoes.

If you peel the potatoes first then the ricer will be a little easier to clean later . . . but I've found it's easiest to NOT peel the potato, because the ricer will leave most of the peel behind for you -- saving you all the peeling time. And if you want to through the peel back in, then that works great too.

This thing is not a necessary item for the kitchen, by any means, but it's one of my favorite kitchen items none the less. I don't have (or need) a baby, but I'd agree with the other reviews here that it'd make for a great baby-food maker. But more importantly, I love mashed potatoes, and this thing can knock out SUPERB stuff with a 10th the effort that quality mashed 'tates usually take.

NOTE: If you like chunky homestyle mashed potatoes, this machine will scare you senseless: no lumps remain, ever. Incredible! Still, for "homestyle," I find the ricer is still the best device . . . use it to mash the bulk of the potatoes, and then ad in some "lumps" or potatoe chunks at the end. Saves so much time! So awesome!

Mashed potatoes are so smooth that you might not even have to add as much cream and butter as you usually do, making these potatoes even healthier than usual!

I could go on forever!

Potatoesssssssssssssssssssssssssssssssssssss . . . . .

I just bought this on a whim I could get other things with free shipping. This funky doohickey has got to be one of the most innovative items i've ever used. If you love mashed potatoes, this is a must have! No more dried potato flakes as making mashed potatoes is very very very easy! Just boil 3-4 potatoes, add 1/2 cup milk and 4 tbsp of butter, and you have amazing mashed potatoes. I also used this to make guacamole too!

I too learned about potato ricers from Cook's Illustrated. They're right -when you use a ricer, mashed potatoes are fluffier and taste much better. (It helps to follow their rule of adding melted butter first, then mix, then add hot milk or cream, then mix again). But the best thing about the potato ricer is that you can boil the potatoes in the skins, plop them into the ricer, and voila! Mashed potatoes with no peeling. Even better yet is that potatoes cooked in their skin retain more flavor than peeled potatoes. Of course, a few bits of peel might escape through the holes and end up in the mashed potatoes -but those are easily picked out -or left in unnoticed. I've even done this for fancy dinner parties for 20 people -once you have the hang of it (I use a fork to pick out the peels in one large piece between potatoes), it takes a couple of minutes to rice a pot full of potatoes. It's so easy that I'm willing to make mashed potatoes on a busy weeknight when I would never think of making mashed potatoes if they required peeling. I can't vouch for any other brand of ricer. Mine is the cuisipro and I'm delighted with how well made it is. Clean up is a snap (in the dishwasher or just rinse) and the construction is excellent -heavy duty stainless steel that is quite rigid and still looks brand new after a year of heavy use. I'm about to order a couple of these as christmas presents for friends who are serious cooks who seriously envy my potato ricer :)

I believe I've found the key to perfect mased potatoes! Now, I can't promise yours will come out perfect too, but this sturdy ricer will go a long way to improving yours. This ricer is sturdy, 18/10 stainless steel and built to last. It comes with three interchangeable stainless steel discs for fine, medium and coarse settings. The fine one is my preferred potato mashing disc. No more gummy, mushy mashed potatoes with this kitchen tool. The potatoes come out light and airy without breaking down the structure the way conventional mashers can. This has quickly become one of my favorite kitchen tools.

Very highly recommended!

this is it...if you know what a ricer will do for potatoes and you learn how to use it, this is the one your looking for. The Williams-Sonoma is plastic, it flexs and it does sloppy work. The Cuispro straddles a bowl, is rock solid and drops in the dishwasher for cleaning. buy it.
'nuff said