Don't Sweat the Small Stuff......: Potato Ricer

by Steph

I have seen on cooking shows where they use a potato ricer in various dishes, but I had never used one.  This past week, hubby and I bought a potato ricer and tonight I decided to make mashed potatoes using the ricer.  It was easy to use and made the potatoes come out very creamy.  I left the skin on the potatoes, so it was a little messier that it would have been if I had taken the skin off.  Hubby and I both liked the way the potatoes came out, so I can definitely see us using it more in the future. Thanks for checking out my blog. My husband is always telling me to not sweat the small stuff, so this is my place to vent and comment about the things going on in my life. Since my husband and the dogs (usually referred to as "the kids"), are the center of my world, many of the posts will be focused around them and the day to day aspects of my life. Please feel free to offer your comments. Many times we just need to hear from others that we are not alone in our advent...

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How To Use A Potato Ricer

Demonstration of making garlic/rosemary mashed potatoes using a ricer. For more information, visit theladyisachef.com!

Mastering creamy pureed potatoes, no fat required

31.12.69

If you like your mashed potatoes fluffy, the answer is fairly straightforward. Choose a floury variety of potato, such as Maris Piper or russet, pass the peeled, boiled potatoes through a ricer, then mix in just enough butter and milk or cream to moisten.

But if you're after a silkier texture — more like what the French call pommes puree — stick with waxy potatoes, such as Yukon gold or fingerlings. You also should try a modernist technique pioneered by food writer Jeffrey Steingarten and refined by the British chef Heston Blumenthal. It adds a step, but it is well worth it.

Steingarten discovered that gently heating the potatoes for a half hour or so in warm water before they are boiled profoundly improves the result. This is because as the potatoes soak in water at about 160 F (70 C), the starch in them gelatinizes, producing a smoother puree on the tongue. The granules that contain the starch also firm up, making it harder to rupture them during mashing.

Source: AnnArbor.com

Potato Ricer

potato ricer OXO Good Grips Potato Ricer
Kitchen (OXO)
(Amazon.com)

List Price: $24.99
Price: $24.98
You Save: $0.01 (%)

Soft handles absorb pressure on hands
Great for making mashed potatoes and baby food
Fits over pots or bowls
potato ricer Potato Ricer and Baby Food Strainer
Kitchen (RSVP International)
(Amazon.com)

List Price: $12.99
Price: $14.90

potato ricer Norpro Stainless Steel Commercial Potato Ricer
Kitchen (Norpro)
(Amazon.com)

List Price: $43.99
Price: $25.35
You Save: $18.64 (42%)

Fits over pots and bowls for no-mess use
The large capacity makes these tools a great choice.
Commercial quality potato ricer made of stainless steel
potato ricer Norpro Potato Ricer
Kitchen (Norpro)
(Amazon.com)

List Price: $14.99
Price: $10.19
You Save: $4.80 (32%)

Hand washing recommended
Triple chromed finish
Holds 2.5 cups/20 ounces
potato ricer Fox Run 10-Inch Metal Potato Ricer
Kitchen (Fox Run)
(Amazon.com)

List Price: $16.99
Price: $8.22
You Save: $8.77 (52%)

1 cup capacity
Chrome plated steel
Comes with fine and coarse stainless steel inserts

Potato Ricer- News


Weekend Dining: Pan Seared Gnocchi With Garden Vegetables
NBC Los Angeles - Apr 03, 2011
Remove the potatoes from the pot and press through a potato ricer into a fine mesh drum sieve. Using a rubber spatula pass all of the riced potatoes through the sieve into a clean stainless steel mixing bowl. Add the butter and egg to the warm potato

Recipe: Spaetzle
San Jose Mercury News - May 24, 3062
If the batter is too stiff to go through potato ricer or spaetzle maker, add additional water, 1 tablespoon at a time. The batter will be thicker than pancake batter, as well as stickier. 4. Bring salted water to a boil in a large, wide kettle (wider

Capital Chefs – Teddy Diggs of Ripple (Part 2)
We Love DC - Mar 25, 2011
In the recipe, Teddy uses a potato ricer. I usually follow the Alton Brown school of thought that “uni-taskers are bad.” But a potato ricer is a fantastic invention. Once you have mashed potatoes (or this gnocchi) that went through a potato ricer,

Web exclusive recipe: Creamy potato mash
Daily Mail - May 24, 9269
Web exclusive recipe: Creamy potato mash
For really good mash, invest in a potato ricer. Available online, they are a must if you want to make a light, non-lumpy mash. As, too, are butter and cream which make it smooth and delicious Place the potatoes in a large saucepan,

Spaetzle: A Germanic noodle
Minneapolis Star Tribune - Mar 16, 2011
Over boiling water, the batter is pushed through small holes (from a potato ricer, colander, top of a pasta cooker, or spaetzle maker, which looks like a flat grater with a little box on top that holds the batter, available in kitchen specialty stores)