Best Potato Ricers

Buying guide for best potato ricers

So just what is a potato ricer, and why bother with a kitchen tool designed solely for processing potatoes? A potato ricer is an implement that squeezes boiled spuds through a plate with small holes roughly the diameter of a grain of rice, transforming the potatoes into a fluffy mash. Despite its name, a potato ricer can be used on other starchy tubers (or root vegetables), garlic, and more, making it far more versatile than its moniker implies.

Ricers have an advantage over immersion blenders or powered whisks to avoid the clumpy, gummy mess that can sometimes result from over-processing. There's also no need to peel potatoes if you use a ricer. The skins stay behind while the potato flesh passes through the holes to form airy, carb-loaded goodness. Finally, a ricer is a fun way to spice up mealtime for kids and picky eaters. 

Add milk or cream and butter to potatoes once riced. Don’t forget to add seasonings.

Key considerations

A potato ricer is a simple and straightforward kitchen tool, but before you finalize your purchase, consider the following.

Size

When selecting a potato ricer, consider how many mouths you have to feed. Commercial-sized ricers are great for feeding a group, but they may be tough to handle because of their oversized hoppers. It’s also harder to find room in storage for a large ricer. Conversely, a ricer that’s too small will turn mashing into an annoying task. For the best ricing experience, opt for a unit that handles 1 to 2 cups of potatoes at once.

Some strength required

You won’t need to start including dumbbell wrist exercises into your fitness routine, but ricing potatoes does require some grip strength. To avoid a struggle, be sure that potatoes are well-cooked so they’re not too tough to process. A unit with a longer handle makes it easier to rice potatoes. Avoid ricers with short stubby handles.

The downsides of potato ricing

It takes a bit more effort to rice potatoes than to mash them. You’ll need to manually place cooked potatoes in the hopper and use force to process them. A ricer is a little tougher to clean than a masher, and the process can be messier than directly mashing potatoes in the pot they were boiled in.

Features

Material

Choose a stainless steel ricer for durability. A thick plastic housing will do the trick, too.

Avoid lightweight ricers made from flimsy materials. You’ll need to press fairly hard to process tubers, so a ricer should be able to withstand considerable pressure. Cast iron is an extra durable material, but ricers made of cast iron are much heavier and may not be easy for all individuals to handle.

Grippy handle

Opt for a ricer with textured handles to help you get a better grip while applying pressure. A handle that’s too slippery may leave you struggling to rice your potatoes or may cause the device to fly out of your hands and create a mess.

Customizable ricing

A ricer with swappable grater attachments allows users to alter the texture of the resulting potato mash. Larger holes create a coarse mash while smaller ones create a fluffier pile. Bear in mind that the finer the grater, the tougher it is to press food through it.

Dishwasher safe

A dishwasher-safe unit is easy to clean, but be sure to rinse it before you place it in the dishwasher since potato tends to dry out quickly. Once it’s dried onto the ricer, it sticks like glue and is tough to wash off without a bit of effort.

Edge design

Some ricers feature an indented notch that makes it possible to secure the ricer on the lip of a bowl or pot.

Best potato ricer prices

A standard potato ricer will run $12 to $25. Ricer sets that feature multiple discs fall at the higher end of the pricing scale. A jumbo-sized ricer designed to hold three cups of potatoes or more costs at least $35.

Tips

A ricer can be used for more than simply fluffing up potatoes.

• Citrus. Use a ricer to juice oranges, lemons and limes.
• Hard boiled eggs. Mash up eggs for egg salad with ease using a ricer.
• Spinach. Squeeze out the liquid from foods such as cooked spinach.
• Garlic. Cooking for a crowd? Use a ricer to process multiple cloves of garlic at once.
• Baby food. Puree different foods for your little one to eat.
• Other starches. Rice tubers such as sweet potato and rutabaga.

Other ricer tips

• Don’t leave a dirty ricer to dry. Wash it immediately, as potato leftovers are tough to remove once dried on.
• Soft foods are easier to rice. Potatoes must be boiled before putting them through the ricer.
• A ricer with a removable hopper and removable discs is easier to clean.
• Sturdiness is important, but avoid buying a ricer that’s very heavy. It will quickly become irritating to use.
• Purchase pre-washed potatoes if you don’t want to peel them.

How to use a potato ricer

• Peel potatoes. While peeling isn’t necessary when using a ricer, some may prefer to do so if the skins are proving tough to wash or rinse.
• Cut potatoes into small chunks. Cutting them into nearly identical pieces means that they’ll cook at the same rate.
• Boil potatoes until soft. It depends on the size of the chunks, but boiling for about 15-20 minutes should do the trick.
• Don’t overcook. Keep an eye on your pot or set a timer so that water doesn’t boil off while you’re not paying attention.
• Drain potatoes. Carefully drain the tubers using a colander. There should be no residual moisture. Don’t let them cool. Process straight away. Be careful not to burn your hands!
• Select a disc for your ricer. If your ricer includes interchangeable discs, pick the desired hole size and insert it into the tool.
• Pack the ricer with potatoes. Don’t overfill. You’ll make a mess. Fill and press in batches until you’ve processed all of the potatoes.
• Add flavorings. Add butter, milk, cream, parmesan, garlic, chives, or whatever your heart desires to flavor your mashed potatoes.
• Stir carefully. Stir gently to mix in the add-ins and enjoy!

Rice other root vegetables along with potatoes for a nutrient-packed mash. Carrots, celery root, and sweet potato are all great options.

FAQ

Q. Do I really need a masher and a ricer?
A. If you prefer more rustic, lumpy mashed potatoes, you may want to keep your masher on hand. A ricer, though, will provide you with uniformly fluffy mashed potatoes. The tool is useful for other kitchen tasks, too, unlike a regular potato masher.

Q. How do I clean my potato ricer?
A. Rinse your ricer immediately after use to prevent food from sticking. Use a dishwashing brush to remove stubborn bits of starch or other food. A ricer with multiple pieces is easier to clean than one that doesn’t come apart. When putting your ricer through the dishwasher always set pieces on the top rack.

Q. Should I peel potatoes before boiling them?
A. Nope! That’s the beauty of a potato ricer. A good quality ricer will process the starch and leave the skins behind. The only reason you may prefer to peel potatoes or other foods is if the skins are particularly dirty. If you grow your own potatoes, washing dirt off may be tough, so peel away!