Kitchen Tool, The Potato Ricer.
Never peel a potato again.

The title of this post is a bit misleading.

You will indeed need to peel a potato again at some point in your life. I don’t know why, and I don’t know when, but it will happen.

You just won’t need to peel a potato to make mashed potatoes again. Ever.

I’ve mentioned the potato ricer before and how it’s one of the kitchen tools you should have, but I didn’t really explain why. The first reason is the fact that other than pressing them through a mesh screen, a potato ricer is the easiest way to get ultra smooth potatoes. It’s way faster and more effective than mashing with a potato masher or even using an electric mixer.

For smooth mashed potatoes a potato ricer is the only way to go.

At this point you may have noticed there’s no funny in this potato post.

That is because I’m very serious about my potatoes. Deadly serious. They’re no joking matter and I intend to use this post to treat them with the reverence they deserve.

But first a potato joke.

 

potato-joke

Wanna see the magic of a potato ricer? Here we go …

You need a pot with water for boiling the potatoes, a few potatoes and your potato ricer. It’s the star of the show.
1
What you do NOT need is this. A ragged old potato peeler. You don’t need a shiny new one either. You don’t need ANY potato peeler.
Potato Ricer 2 B
Cut your potatoes into equal sized chunks and drop them in cold, salted water. Started them in cold water will make sure they cook more evenly. Equal sized chunks ensures all the pieces cook in the same amount of time. Generally I use baking potatoes for mashed potatoes. Sometimes known as Idaho potatoes. They’re not too starchy, not too dry … they’re potato perfect.

Potato Ricer 3

Once your potatoes are cooked drain them over the sink. Don’t be bothered to dirty a strainer or pot lid, just pour out the majority of the water while holding the potatoes in with a spoon.

Once drained, using a spoon, drop the potato chunks into your potato ricer.
Potato Ricer 4
Pull the handle of the potato ricer down and squeeze those babies out.

Potato Ricer 7
After you’ve squeezed the potatoes take a look inside the ricer. There they are. The peels. It’s a potato miracle.
Potato Ricer 6

Add a whack of butter and some milk or cream and stir with a wooden spoon or a whisk. Enjoy.
Mashed Potatoes
This is the Fox Run Ricer / Fruit Press
I have. For some completely bizarre reason it’s only $13 on the American Amazon site but is $32 on the Canadian Amazon site! No idea why. If you’re in Canada I’m sure you can search it out for cheaper somewhere else.

That’s it. Easy, no peel mashed potatoes that are delicious. All hail the prostitute potato.


94 Comments

  1. Diane says:

    I have been mixing Idaho potato, sweet potato and celery root in equal amounts for my mash. I want this ricer, it looks like it could handle all three of those babies.

  2. Sara says:

    Nice! Thanks for sharing! My sister uses a potato ricer to remove apple peels from cooked apples to make apple butter. She’s been telling me I should get one, but this demonstration from you has sealed the deal. I will get one.

  3. Tracie says:

    My mother bought me a potato ricer and then told me she didn’t like to use one as they made her potatoes too mushy….My mother, a study in contradictions….I carry the scars to this day. Joking!(not really). Anyway, I love my ricer! I don’t care what you say mama….”they’re breasts mama, breasts….” 😉

  4. Kim says:

    I never peel my potatoes for mashed potatoes. The peel and the flesh next to the peel is the most nutritious part and, in my mind anyway, offsets the milk and the big whack of butter. They are barely noticeable when mashed up (especially when disguised with milk and whacks of butter). The finished product doesn’t look quite as nice but I wouldn’t even peel for the Queen. Well, maybe for the Queen…maybe.

  5. Karin says:

    Karen, what i see in your pictures is a
    Spätzle maker, wich is very common in southern germany!
    You mix flour and whole eggs, one egg for 100 gramm flour, some salt, and Mix it very good. It should be a sticky but pasty dough.
    Bring salted Water to a boil, press an amount of dough ( the filling should be not more than 3/4 )
    slowly into The boiling water.
    Wait until the Spätzle turn up again, put them out of water with a sieve ,Drain them with hot water, keep warm and continue until all dough is done.
    We eat Spätzle with lentils or a good piece of meat , vegetables and sauce on sunday !
    Try Spätzle!
    You will love it!

    And,

    • Karen says:

      Hi Karin – We have Spatzle here too. Of course, it’s normally found in German restaurants but I eat it a couple of times a year! Usually with schnitzel and red cabbage. ~ karen

  6. Nan Tee says:

    Wow, a kitchen tool I can actually use! Thank you, Karen.
    Now if only I can go back to sleep…grumble…there seems to be a paul-bird outside my window! That is short-hand for mockingbird, similar to one my Uncle Paul tried shooting in the middle of the night when his family visited mine, many moons ago. He missed, too. Thence, the paul-bird was christened!

  7. Kim says:

    I live in Germany and here they also use it to make spaghetti ice cream. You run a couple scoops of vanilla ice cream through the ricer, pour over some strawberry sauce to look like gravy, and sprinkle on some shaved white chocolate to look like parmesan cheese. Yum! (Google spaghetti eis images…)

  8. Jen says:

    I’m on a diet and have given up one of my loves…the potato.

    This post was a combination knife in my gut heart and food porn.

  9. Maddy says:

    Ok, I thought nothing could top my benchtop dishwasher in the scale of things that have actually, truly, changed my life and make it at least 20% better. But this might be on par. I freaking hate peeling spuds. Im a lefty and for some reason I peel skin more than potato flesh. Gross.

    Anyway thanks for possibly increasing my life’s awesomeness.

  10. arlene says:

    O.M.G. I own a potato ricer and had no idea that I did!!! I picked up the antique beauty at a thrift shop years ago – and it nicely decorates our screened porch along with some other cool finds… I thought it was for mushing tomatoes NOT potatoes :/ — BTW I keep my vegetable elastics around my liquid dish soap bottle — not my potato peeler or should I say vegetable peeler. Nice to see another option!

  11. Zoe says:

    As an Irish person I was getting very worried by the title of this post before I read it and that some misfortune was being done to potatoes but I should have known better – you respect the potato.
    And I really want this gadget!

  12. Elizabeth says:

    Everything (if it is available to Canadians) is always more expensive *sigh*

    • Andrea says:

      So true! Buy one on ebay… $12 (free shipping). ebay is the way to go for Canadians as everything is so overpriced here.

  13. My MIL taught me this and I haven’t peeled a potato in 13 years. Remarkably feeing!!

  14. ev says:

    Have had a good ricer for years but didn’t use it. I will try it out your way soon! Thanks Karen!

  15. Tina says:

    This is exactly how I make my mashed potatoes. It is so easy. For some reason, no one else in my family will use one … weird..

  16. Angie says:

    Not only that, but you’ll never have to hand squeeze the water out of cooked spinach again (for recipes where you need squeezed out spinach like in pasta noodles and spinach dips, etc). The ricer works perfectly for this otherwise horrid task. Also the ricer is great for making guacamole.

    • Debbie says:

      Thank you for these additional tips! We have ALWAYS used a ricer for mashed potatoes – something learned from my Italian immigrant grandmother born in 1895 (can’t figure out how she learned this – “old world” secret? – she called them “smashed potatoes” in broken English.) Never thought to use it for guacamole – great idea.

    • Laura Bee says:

      Ooooh – I hate squeezing spinach!

  17. We have an old metal one that was my mothers! It can also be used to separately rice boiled eggs for serving caviar, etc.

  18. Carol says:

    I have my late Mother-in-Law’s potato ricer and it is one of my favorite kitchen tools. You forgot to mention the best part – you make PERFECT mashed potatoes with no butter, no milk. With no extra calories, you can eat MORE potatoes 🙂

  19. Ann says:

    Please do make sure you never cook the skin of a potato that is still a bit green. There is a chemical present that is actually a toxin, solanine. In large quantities, probably more than you could ever eat, it could make someone sick. But they also found than even in small amounts, if you were pregnant, it increases the risk of neural tube defects such as spina bifida. In the British Isles, they actually tell women of child bearing age to be extra careful about potatoes and when they started doing this, the rate of neural tube defects fell steadily for more than a decade.

    I know I am always a bit of dark cloud!! But it is a simple caution I thought might be news to someone somewhere.

    I love potatoes and I have long thought I wanted a potato ricer like this. I had a food mill which serves the same purpose but was always hard to dig out and even harder to take apart and clean. Finally it rusted more than I was willing to deal with and I tossed it out. Now I have the perfect excuse to buy one of these. And I will next time I am planning on making mashed potatoes. Which is not all that often cause we love them baked so much more.

    • Anonymous says:

      “I know I am always a bit of dark cloud!! But it is a simple caution I thought might be news to someone somewhere. ”

      It is useful news. Thank you for sharing!

  20. Nancy Carter says:

    So, the other tater says, If that’s Idaho, who’s the mean tater with her, oh that mean is her boss of bosses, his name is Dictator.

  21. RuthyJ says:

    This is one of those things I didn’t kknow I needed, but suddenly life seems incomplete without it.

    I may not be able to find the prostitute potatoes, but I WILL obtain a potato ricer, I declare it… even if mine has to get here by a roundabout route from the US of A.

  22. Jrn says:

    Does anyone else here add roasted garlic to their mashed potatoes as they stir in the other ingredients? If so, would you share the amount you use for x number or pounds of potatoes? My son had some garlic mashed potatoes and loved them but I’d like to start with some general guideline before I (possibly) tweak it.

    • Alice says:

      Not roasted garlic — that would involve too much planning ahead — but sometimes I boil one or two cloves of garlic with the potatoes. Make sure they get mashed in. They’re not too strong once they’re cooked like that.

  23. Lisa says:

    Am I in the minority here to say I like lumpy mashed potatoes?

    Funny story – when my mom used to make mashed potatoes out of those boxed flakes back in the 1970s, she had to boil and mash a couple real potatoes up with a fork and stir them in to trick us!

    • Sera says:

      You are not alone. I too love lumpy mashed potatoes. And I even like some bits of skin for texture. And plenty of garlic. TONS of garlic. But I may still have to get a ricer because that looks way easier.
      Thanks Karen!

  24. Anita says:

    You and the other readers have so many great tips. No peels? Spinach? Guacamole? Applesauce? Who knew? I have a gift card from Williams-Sonoma burning a hole in my pocket… Hello Ricer, here I come!

  25. Treva says:

    I was cursing the job of peeling potatoes just last night! I am ordering a ricer right now. And I found it for $14.99 on well.ca. Free shipping in Canada with a minimum $25 order (and I’m sure I can find something else fun to order). Cheers!

  26. Cathy says:

    Well at first I wasn’t going to reply to this because mom’s been doing her potatoes this way for years although I was going to add that she uses a Foley food mill because it holds more potatoes and she could get them done quicker.
    But when I read the post about the green potatoes and the spina bifida I had to chuckle. This past Sunday they addressed this very issue on PBS series Call the Midwife. That theory of green potatoes and spina bifida was debunked years ago. If anyone has any doubt I suggest they bring it up with her gynecologist.

    • Karen says:

      omg. I saw the VERY same episode last night, LOL! ~ karen

    • Sera says:

      And I was starting to get worried. I have a tendency to use old potatoes with eyes a d such always wondering if I’m poisoning myself with some strange whatever. Thanks for the debunk! I’ll go back to my dusty old potatoes now. (^_^)

      • Karen says:

        Sera – Soft potatoes are fine. Potatoes that are just starting to grow eyes are fine. Potatoes with green skins or are growing green eyes are not fine. The green skin *is* poisonous and contains the toxin solanine. This doesn’t cause spina bifida but can make you sick. Throw the green potatoes out. ~ karen!

    • cheryl seals says:

      HEY Cathy, yep the foley food mill works good for this also, i have used when we have had alot of spuds to do..I Have a ricer but it has rust in it and it dosent really clamp down right so I will be checking into a new one..Didn’t want to buy another if it was going to rust like the last one i got..Idea may be i’ll just plant some chives in it, an viola i can put them into spuds when i smash um ! Have fun with your new kitchen tool girls, Karen has the best stuff on here…cheryl

  27. Ellen says:

    The other advantage of a potato ricer is that you can make small amounts of mashed potatoes! Of course, leftover mashed potatoes are good too…

  28. Nancy Blue Moon says:

    My ex-MIL used one all of the time for mashed potatoes..I think there is a vintage metal one around here somewhere..which is what she used..most of my stuff is vintage..I don’t worry much about doing the potatoes anymore as that is now my Fellas job cause he is so good at it..Idaho..good one..

  29. joanna says:

    Ordered it as fast as I could!!!! Thank you Karen for teaching me how to cook! I grew up on a horse farm, and being the oldest, my chores were always in the barn!!! I treasure your recipies, advice and tutorials!!!!!xoxo glad that floor is pulled up, the worst is iover for sure!!!!!!!!!

  30. Jeannie B says:

    Gee, I have one of those ricers, somewhere in the house. But, I still haven’t found the pasta maker yet. I’m always way behind. I’d like to try making spatzle though. It’s good that you remind us about some of these kitchen implements that we should start using again.If just to add variety. By the way, last night on Kijji, I saw an ad where someone is selling baby “fainting” goats up in Campbellville. Really cute too. But why would anyone want a goat that “faints”? You’d be running outside all the time to pick them up

  31. Patti says:

    I’m such a dope, I have and use a ricer but I was peeling the dang potatoes first! D’oh! Again, this is the most practical useful blog on the interwebsnets!

  32. Barbie says:

    Been using my potato ricer for years now (when I make Gnocchi) but I have always pealed my taters first! I will never do this again! ha! Thanks for the tip! See? even old dogs can learn new tricks!

  33. Jen H says:

    Gasp! NOOOOO! I’m a lumpy red potato with peel kinda girl. Actually, they’re more like kitchen sink potatoes, with all I add – cheeses, butter, greek yogurt, minced onion and garlic. But, different strokes. Either way, I still want a ricer, if for no other reason than to squeeze out my spinach!

  34. Raymonde says:

    I love my potato ricer, I bought it when I left home (a long time ago). My mother had a potato ricer, my grand-mother had a potato ricer, you can say it’s a family tradition. We don’t only use it for mashed potatoes either, we eat the riced potatoes as they come out of the ricer especially with roast beef. Just add salt, pepper and a bit of meat sauce, they’re fluffy, light and they taste great!

  35. Shana says:

    I have a ricer I picked up somewhere years ago…I’m a kitchen gadget whore, but I have never used it. Now I will!
    I have a food mill I use for applesauce & other canning but never thought to use it for mashed potatoes.
    I need to hear these things…I have no original thoughts of my own!

  36. Naomi says:

    Never used a potato ricer before, but I will now. Good tip. Thanks!

  37. Tigersmom says:

    What I need are those pig salt and pepper shakers. Well, in addition to a potato ricer. Can you please cough up your source for those porcine cuties?

    • Karen says:

      Hi Tigersmom – I got them at my local grocery store actually! I think they were around $5. ~ karen!

      • Tigersmom says:

        Pfffftttttt! Canada! Where the dollar stores are actually good and the grocery store crap is even better.
        I found a set of black and white pig S&P shakers via Google but they aren’t nearly as cute and wonderful as yours. Should you ever see those again, if you buy them for me, I will pay you double for them plus double what it would take to ship them to Dallas. I think they are totally worth the roughly twenty-five bucks that would work out to be.
        My ricer arrived (the exact same one as yours) and even though it is plastic, you can feel it’s sturdiness, so Linda, go ahead and order it. What a great buy. Thanks

        • Karen says:

          Tigersmom – I actually went to the grocery store the other day to buy some of the pig salt & peppers to give away but they’re not in stock anymore. I’ll keep checking! ~ karen

  38. Sue says:

    Ordered mine this morning!! Can’t wait to try it out!! I love, love, love your blog. 🙂

  39. Linda S says:

    Only two thoughts tonight, Karen. You know that post you do a couple of times a year about throwing away 50 things? Well, good news…you’re down to 49 ’cause that potato peeler you showed is soooooo in the trash!! Please don’t do that to me again!! Secondly, is the potato ricer thingy made from a metal, or plastic? Some comments talk about old units that have rusted, and I can’t imagine plastic being rigid enough to allow the needed pressure to smoosh the potatoes, so I’m guessing metal. Now, if you’ll only do a post about how to get that pot of water good and boiling!! Thanks for the fun.

    • Karen says:

      Linda S – Did you click on the link I gave you of my ricer? The one I link to is my exact ricer. Like I said in the post, it’s plastic so I was worried it wouldn’t be strong enough but I’ve had it for years and it’s been plenty sturdy. I prefer plastic because it’s easy to clean and doesn’t rust. Plus it’s cheap! ~ karen

  40. linda says:

    I don’t eat a lot of potatoes. I love kitchen gadgets. I’m out of room in my small kitchen. Clicked on the link, they were almost sold out. Bought myself a new toy. Thanks.

  41. Shauna says:

    This is similar to my garlic press that I couldn’t possibly live without in my kitchen. I am going right now to find a potato ricer to buy.

  42. Jen says:

    I LOL-ed at your potato joke. I really did. Thank you.

  43. KJ says:

    I had no idea you could do it without peeling them!!! Thank you for the tip, you domestic diva you!

  44. This is so cool and the beauty is, I have one but I’m not sure what I have done with it. The hunt begins!

  45. Raffaella says:

    Great post! I’ve discovered recently I dodn’t need to peel potatoes and asked my self why nobody told me that before 😉 You can use the potato ricer even to extract juice from pomegranate 🙂

  46. Nicki Woo says:

    The seas have parted. ..
    I didn’t know.
    I didn’t realize you get to skip the ‘peel the potato’ step, which is why I have yet to buy one.
    Oh my.
    It seems as if my world is indeed opening up.
    The joys of cutlery:)
    If this counts as cutlery.
    Which I’m thinking. . maybe it doesn’t.
    So ummm. . .
    Oh the joys of. .
    utensils.
    Yes. That fits.

    • Karen says:

      Nicki – Yes! Utensil. I should think it’s a utensil. Now walk yourself on over to a kitchen utensil store, Moses. ~ karen!

  47. delta9 says:

    FINALY!

    Someone on the interwebs that actually knows how to use a ricer.

    Almost every guide and you tube vid says peel and only put a few bits in at a time.

    Thank you.

  48. Susan S says:

    I will never trust smooth mashed potatoes, there is nothing more suspicious to someone who grew up with only instant mashed potatoes. Now that I have a family of my own, I always leave the skins on for the nutrition, flavor and texture but thanks to a splash of veggie stock, they always come out wonderfully whippy and creamy.

  49. Bre Quantrill says:

    Lee Valley catalogue arrived today. Page 3 (first page of products)…manual ricer. Now this post. It’s a sign from Stompin’ Tom up in heaven!

  50. hi there! , I really like your current creating incredibly a great deal! portion we stay in touch extra close to your post on America online? We call for a pro for this dwelling to uncover my personal challenge. Could possibly be that’s people! Eager for expert people.

  51. Carol says:

    I have my mother-in-law’s old, old, old potato ricer (although this new one looks nicer. I wouldn’t make mashed potatoes any other way. I don’t even use milk or butter. Just lovely, delicious smooth mashed potatoes, to which each person can add as much or as little embellishment as they desire. Perfect!

  52. Susan Dulley says:

    Karen, I have had a Potato Ricer in my Kitchen Utensil Drawer for…well, let’s just say, a very long time. I have never used it! This is great…I really do not eat potatoes very often, but, I love mashed potatoes and sometimes will make a whole meal from them. I usually cheat and buy Bob Evan’s Mashed Potatoes, but, now this looks so simple. I will pull that baby out of the drawer, leave it on the counter and remember to purchase some Potatoes at the store. Homemade is soooooo much better and I love Idaho Potatoes. They are actually on sale at my Kroger store this week. I actually just returned from the grocer and right there in the front display of the Produce Department were very nice looking Idaho potatoes. I passed because the first thing that came to my mind was…Oh, I have to peel them. Will go back tomorrow! This is great. Thank you.

  53. Rosemary Walsh says:

    Didn’t read all comments, but friend I forwarded this to said she’d be trying it with sweet potatoes this week. They’re often really hard to peel raw.

    Craving some riced potatoes, but gave my ricer to someone with a family of five – she loves it.

  54. kristin says:

    The RSVP-brand potato ricer won America’s Test Kitchen’s top test product. I just bought one & used it last week, but I had used my mandoline (because I’m a gadget addict) to slice the potatoes & it didn’t work well with the skinny slices.

    • Karen says:

      Hi Kristin – Why did you slice your potatoes first? Was there a reason? Or was it just gadgetaddictitus? No need to even cut the potatoes, let alone slice them. Although you can half or quarter them if you want them to cook faster. ~ karen!

  55. kristin says:

    Yup – just wanted to use my new mandoline! It did slice those taters up like nobody’s business. I did want them to cook quickly & evenly, to put atop the shepherd’s pie recipe you’d shared. That was fabulous, by the way!

    • Karen says:

      Isn’t it a GREAT recipe. I have to say of all the “celebrity” chefs, I’ve always had the most luck with Gordon Ramsay recipes. I even bought his app which is GREAT too. I keep meaning to do a post on it. ~ karen!

  56. virginia says:

    Karen,

    how hard is it to clean, if you do immediately?? what if its left to sit overnite??

    found your site about a wk ago & am learning, laughing so much ty

    • Karen says:

      Hi Virginia – I’m glad you found my site! If I were you I’d wash it right away just because it’s always easier to clean something starchy when it hasn’t sat for days and it turns to a cement like mixture. But either way it’s really easy to lean! ~ karen

  57. Colorado K says:

    Hate to gloat, but I just bought an old-fashioned metal ricer for $1 at a neighbor’s yard sale. Glad to know I don’t have to peel the potatoes first!

  58. Mark Judd says:

    I too had no idea what it was used for until I googled it this morning. I saw it sitting in my basement (inherited from my Great Grandmother) and thought I’d finally google it to find out what it was for. I know it was called a Potato Ricer, but that was about it… Thanksgiving preparation were the inspiration. 🙂

  59. Nancy Higgins says:

    My ricer came with small, medium, and large holes in the three disks. Which do you suggest for the mashed potatoes? How can I use the others? The comment about the spatzel sounds great, the large holes are probably used for this. Thanks for the help.

    • Karen says:

      Hi Nancy! Mine came with 2 disks. I normally use the one with the smallest holes just because it makes the smoothest potatoes, however the last time I did mashed potatoes there was no way I could smash my potatoes through it, lol. Must have been dense potatoes or maybe I didn’t cook them *quite* long enough. So I used the next size up and they were fine! So from now on I’ll just use the slightly larger holed disk and save my hand strength. 🙂 Without seeing yours it’s hard to recommend sizes but I’d say medium for mashed potatoes, large for spaetzle. ~ karen!

  60. Barb says:

    Bought my ricer at a thrift store for $1.50 -perfect condition.

  61. Pingback: Campbellville Cabbage Good Diet Food | Healthy diet

  62. Eleanor Carlisle says:

    Here’s a late bloomer (72). Bought a ricer today to make something with plums (it said for potatoes and fruit). Found your site when googling about it. Potatoes are my favorite veggie. I’m retired now and loving my time in the kitchen. I’ve never been a fan of processed foods and love learning different ways to prepare things and reading other people’s thoughts on the subject.
    Thank you for your informative blog.
    Eleanor

    • Karen says:

      Eleanor! Welcome to my blog. And thanks for the reminder. I finally ended up breaking my potato ricer this Thanksgiving (I’m Canadian so we had Thanksgiving a few weeks ago). I need to replace it! I would have completely forgotten. ~ karen!

  63. Mike Shmidt says:

    I just bought a heavy duty Ricer at a chain store called “Kitchen Collection” here in southeastern Ohio. I paid $6.99 for it. You can go on-line at their website: http://www.kitchencollection.com for a list of their store locations. Thanks for the tip about no peeling. I didn’t realize how versatile a tool it is. For anyone who has a problem with how watery their mashed potatoes are, apparently they’re over boiling and the potatoes are absorbing too much water because of that. Just boil for a shorter time.

  64. Jo says:

    For an easy appetizer soften one 8oz. cream cheese. Cut into 1/3rd and put into ricer. Squeeze into a design on a platter. Top with Hot Pepper Jelly or jelly of your choice. Service with crackers. This is fast and delicious with a glass of wine.

  65. KC says:

    America’s Test Kitchen says this: https://www.amazon.com/gp/product/B000OLA7KS/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 is the best potato ricer, so I bought one and just used it on four sweet potatoes. I like it better than my old one for all the reasons ATK does. It has two plates with small and larger holes and comes apart for easy cleaning. I also bought a food mill they recommended: https://www.amazon.com/gp/product/B000F7JXM4/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 If I have to do four or more potatoes again, I’m going to give it a try. I think it will be faster.

    • Karen says:

      Thanks KC I’ll look into it. It looks similar to the Fox Run one. And cheap like it as well. My Fox Run one finally broke last Thanksgiving when I, um … overworked it, lol. My kitchen store only had a big, high end restaurant quality ricer in stock so I bought it. I hate it. ~ karen!

  66. Lisa says:

    I bake the potato first instead of boiling. Takes a little longer, but it doesn’t dilute the potato taste. After baking, cut the potato in half, place cut side down in the ricer and squeeze.

Leave a Reply

Your email address will not be published. Required fields are marked *

Optionally add an image (JPEG only)

  • About Karen

  • About Karen

  • My Latest Videos

Pin244
Share198
Email
The Art of Doing Stuff