Reddit reviews OXO Good Grips Stainless Steel Potato Ricer

Not OP, but I bet it is from using a potato ricer to mash up the potatoes. E.g. http://www.amazon.com/OXO-Good-Grips-Potato-Ricer/dp/B00004OCJQ My understanding is that it helps to gently break up the potatoes, as compared to a food processor, which can make the potatoes glue-y.

Protip for next time. Use a potato ricer. Makes it go much faster and the mashed potatoes are perfect every time.

PS You sound like a great mom!

As you probably read elsewhere, the potatoes are cooked (peeled and boiled or baked whole with the meat scooped out of the peels) then riced, which just means putting them through a ricer, which is a very inexpensive press that works in the same way as a garlic press. Like this: http://www.amazon.com/OXO-Good-Grips-Potato-Ricer/dp/B00004OCJQ

You can get a cheaper one at a grocery store.

Potato ricer! How are all you heathens making decent mashed potatoes without one?? Mashing like barbarians? Heaven forbid a food mill? Go buy one of these now, and then all YOUR relatives can insist you bring it to make the potatoes at every family holiday dinner.

I can vouch for this model.

https://www.amazon.com/dp/B00004OCJQ/ref=asc_df_B00004OCJQ5388608/



However after looking at above comments OP’s is probably for juice. Buy a ricer anyway though.

A potato ricer forces the cooked potato through a seive. Makes incredibly light & fluffy potatoes and will make your gnocchi an 11!

Alex: I don't know. But she used a potato ricer, which made it pretty smooth.

John: Indeed. When it comes to non-lumpy mashed potato, a potato ricer is your friend. Lumpy mashed potato is enough to make me vomit.

You could make cauliflower rice! I've never had it myself, but evidently it's a thing.

I like to cook cauliflower in chicken broth or stock, then puree it. It's very reminiscent of potato soup.

I also like to steam potatoes and carrots, then put them through the ricer together. It's a nice combination, and the carrots add a nice sweetness. No need to add milk or cream.

In case you're interested, this is the ricer I use. It has a very comfortable grip. I had a different one previous to this that had a very uncomfortable grip that actually made it painful to use, so I switched.

if you are pre-straining with cheesecloth, and you already have your cannabis wrapped up nicely, just drop the bundle into a potato ricer. it acts like a citrus juicer or a garlic press & just squeezes the dickens out of what you drop in there. you get way more butter/oil than if you just squeezed it by hand, or pressed it through a strainer. and you also, make less of a mess of yourself in the process.

Personally I use a Potato Ricer I just find that much less messy and effective than trying to squeeze them with a towel.

Using a ricer of coarse.

its what they want you to believe

Food processors have their use, but in this case, they damage and spread far too much starch from our potatoes, turning your gnocchi gummy. A potato ricer breaks far less cells, which results in a lighter and fluffier gnocchi, or mashed potato.

The fuck. What are you doing in Weiden?

Here I am, randomly browsing Reddit, seeing another one of those stupid “haha, look at Spaghetti Eis, haha” posts (they are always the same) and then that photo is taken in Weiden, right in front of the old town hall. I grew up in that town.

For your information, this is how it’s made: First a base of whipped cream is put down. Then some vanilla ice cream is mashed with a potato masher thingie on top of that cream (stand-in for the spaghetti). Originally, apparently, also meat grinders were used for that job. But I have only ever seen potato masher thingies like the linked one in actual use. Strawberry sauce is added (stand-in for the tomato sauce), at least traditionally, though other flavours are possible. Lastly pieces of white chocolate are added on top (stand-in for the parmesan).

You can’t possibly be German because everyone in Germany is at least seen how Spaghetti Eis is made since everyone has either at some point ordered it for take away or seen someone order it for take away. And if you do it they make the whole thing right in front of you.

This guy, we'll call him Talula, was sitting on a branch and gathering seeds for the winter, when he heard a call. It wasn't the usual bird call from a mate or chick, but a soft whistle. Some mystical instinct took over and he followed it dutifully. When he reaches the source of the call, it's that bitch Cinderella who needed helped getting dressed again. If she can clean a house she can wash her own damn hair.

Potato Ricer for awesome mashed cauliflower!

use a potato ricer and they turn out even creamier with no clumps at all!

http://www.amazon.com/Oxo-Good-Grips-Potato-Ricer/dp/B00004OCJQ

I have this one

Use a ricer. I just made a sweet potato pie with one and it came out unbelievably smooth. I did use a stand mixer after that, but once you have the puree I imagine a whisk/fork would suffice to mix in the other ingredients.

Just be careful about not letting the puree sit around too long before making the pie, or it will start to separate.

With a ricer (e.g.). You can just use a potato masher as well, but the results are a little different, but not prohibitively so. Don't forget to squeeze out the water afterwards...still makes delicious food, but it'll be soggy and unusable as a pizza crust.

http://www.amazon.com/OXO-Good-Grips-Potato-Ricer/dp/B00004OCJQ

Best thing I've found to get as close to the silky smooth instant mashed potatoes as you can get.

You could just get a ricer to make cauliflower rice.
https://www.amazon.com/OXO-Grips-Stainless-Steel-Potato/dp/B00004OCJQ/ref=mp_s_a_1_3?keywords=ricer&qid=1565911420&s=gateway&sr=8-3

A potato ricer makes super smooth potatoes. I've seen where you can even put them thru a 2nd time if you want them smoother.

Here is the mobile version of your link