Best potato ricers according to redditors
We found 63 Reddit comments discussing the best potato ricers. We ranked the 20 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 63 Reddit comments discussing the best potato ricers. We ranked the 20 resulting products by number of redditors who mentioned them. Here are the top 20.
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.
My apologies...
As everyone knows, a potato ricer is an essential yet very personal piece of equipment and special care should be taken when choosing what could be a lifetime kitchen partner... For many of us, we started small, spending time learning the ropes with a basic garlic press before graduating to the real thing...
My personal weapon of choice is the Chef'n Freshforce Potato Ricer in stainless steel and matt black
The scores:
Style = Kanye
Control = Goldblum
Damage = Bronte
Aggression = Phil Mitchell
Also squeezes most soft fruits...
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!
If you plan on doing this more than once, you don't want to use a coffee filter because they take forever to filter completely. Get a nut milk bag, they filter the solids perfectly and drain fast:
http://www.amazon.com/dp/B0131UE56K?psc=1
Also, don't try to squeeze out the excess oil by hand, because you will burn the fuck out of yourself. Get a cheap potato ricer from ikea like this:
http://www.amazon.com/Norpro-162-Potato-Ricer/dp/B0000VLUM6/ref=sr_1_15?s=kitchen&ie=UTF8&qid=1463251402&sr=1-15&keywords=potato+ricer
Put the bag in the ricer once it drains and squeeze out the excess. No mess, no burns, no waiting.
Potato ricer.
https://www.amazon.com/Norpro-Stainless-Steel-Commercial-Potato/dp/B0009SVZ84
these are great, but it makes "Knöpfle" not Spätzle ( sry, that´s a serious difference for a swabian). My family uses these for large batches of Spätzle.
If my German is correct, its a potato spiral cutter thing
https://www.amazon.de/Westmark-51222270-Kartoffelspirale/dp/B001THHXQ2
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.
https://www.amazon.com/Priority-Chef-Potato-Perfection-Stainless/dp/B00MUEHPGQ/ref=sr_1_4?keywords=potato+ricer&qid=1565630649&s=gateway&sr=8-4
Put tater in hopper, squish through tiny holes with handle and press. Couldn't be any easier.
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.
That's pretty much in the ballpark, but chile is pretty variable by location. I would suggest buying chile from San Antonio, NM, Socorro, NM, or Hatch, NM...if it isn't one of those places, the chile probably won't be good.
If you know what you are getting into, there are some good places in Albuquerque, but you kind of have to know what you are looking for.
As a side note, do you have a ricer and a spare blender? You'll need that to sauce up the red chile.
Also, get some green (get it roasted and pealed), chop it up and add some garlic powder and bam...instant awesome.
I think the mans got it right
Ricer. I have this one, it's held up for almost 7 years. It's also indispensible for deviled eggs.
For mashed potatoes, do you have a ricer? You can't beat a ricer when it comes to texture -- just run the potatoes through once then lightly stir in your milk or cream. Some of them also come with interchangeable discs for making spätzle or gnocchi, like this one:
https://www.amazon.com/TOONEV-Potato-Stainless-Masher-Interchangeable/dp/B07PHRJD6F/
A potato ricer forces the cooked potato through a seive. Makes incredibly light & fluffy potatoes and will make your gnocchi an 11!
>one of those potato mashing devices that you put the potatoes into and push the potatoes through the holes (forget the name).
A potato ricer.
you can use a hand mixer, (like one you use for whipped cream, or cake batter) or get a potato ricer this will fixe that problem right quick.
https://www.amazon.com/Chefn-FreshForce-Potato-Ricer-Press/dp/B002XOHZUO/ref=sr_1_13?
I use a ricer all the time. It makes super-smooth mashed potatoes. I've had a couple of ricers and this one is by far the best I've used.
It also makes really smooth guacamole.
And you, sir, shouldn't stand for it. Not even a fucking fleck of skin.
But you shouldn't eat watery potatoes either.
You boil them up, skin on. Slice in half. Press through a ricer and the entire skin is removed in one piece leaving delicious fluffy spuds for mashing:
http://www.amazon.com/Priority-Chef-Potato-Stainless-Handles/dp/B00MUEHPGQ/ref=sr_1_9
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.
> Stainless Spatula (slotted or unslotted)
I like a slotted metal-core silicone spatula for frying in my non-stick pans, and a very thin solid metal spatula for scraping my cast-iron (something like this).
> Silicone spatula
Yes, preferably a regular size one and mini one for getting into narrow jars.
> Silicone spoonula
Yes, see above.
> Stainless spoon 5. Slotted stainless spoon
I prefer plastic and wood, since they're non-stick safe, unless they're polished ones to use for serving.
> Ladle
Yes, preferably plastic
> Wisk
Yes, both a high-density balloon whisk and a silicone-coated one for nonstick pans.
> Tongs (should they be silicone or stainless? do you use these in your nonstick pans?)
Both. Stainless are easier to use, but I always keep a silicone one around for my non-stick pans.
> Peeler/juliene peeler
I'd say no on a peeler. I've found the best approach is to buy cheap ones and toss them when they get dull. Nothing is more dangerous that a dull peeler that you don't want to part with because it matches a set. I personally use the Kuhn Rikon ones that are 3/$10.
I have a julienne peeler, but it's more trouble than it's worth, and I wouldn't recommend it. If you're doing small quantities it's almost as fast to use a knife, and if you're doing large quantities just get a spiralizer.
> Draining spoon (for pasta)
Yes for slotted spoon, but no need for the "pasta spoons" with the tines for grabbing spaghetti. You're much better off just draining your pasta in a colander.
> Potato masher
I've never used mine. I use my RSVP Potato Ricer instead.
> Measuring cups
Yes, preferably metal dry measuring cups and a Pyrex wet measuring cup. For dry measuring, I like the stainless ones with short sturdy handles (such as the KitchenMade ones). Even though the handles are a bit short, they're incredibly sturdy and won't bend or break, and the handles are short enough that they won't cause the cup to tip. For wet measuring, go with the original-style glass ones, and skip the ones with the inaccurate angled measuring surface.
> Measuring spoons
Yes, again preferably stainless and with the little hooks on the end of the handle so you can lay them down flat on a counter (like the Cuisipro ones have).
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.
Let's up this game a bit. Peel and cut waxy potatoes, ike Yukon, in a pot with cold water, bring to a boil, simmer for about 8-12 minutes, until a knife pierces the potato without resistance, drain them, then run through a food mill or potato ricer. Put the potatoes back in the pan, turn the heat on low, cooking and stirring for a few minutes to release some water. Have your butter cut up into 1 oz pieces on the side, I suggest 4:1 potatoes/ butter if you want it a bit light, 2:1 if you want to go all out. Start dropping them into your mashed potatoes one or two at a time, stirring constantly until each batch of butter melts in completely and there are no streaks. Season with salt and pepper to your taste near the end, but before the last batch of butter goes in. When you will have finished, you will have created a potato/butter emulsion that will blow your family's collective mind.
Really. Do this.
Edit: boiling instructions for potatoes
This is what I use. Perfect texture every time.
Personally I use a Potato Ricer I just find that much less messy and effective than trying to squeeze them with a towel.
I have one like in the video -- it might even be bigger. Definitely industrial size. I used to have this one. I preferred it as was a little easier to handle, but either one makes amazing mashed potatoes, smooth guacamole, homemade spaetzle, can even get the skin off roasted tomatoes when making sauce (no need to peel).
Using a ricer of coarse.
its what they want you to believe
Fresh made are best, all you need is this http://www.amazon.com/VonShef-Professional-Stainless-Potato-Handles/dp/B00NHKZ4PG/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1458178869&sr=1-11&keywords=potato+ricer and some russets, some people add an eggyolk for richness. the flour in gnocci should be treated in the same manner as water in pie dough, just enough to bring it togather, the more flour the heavier they will be.
Experiment with flour ammounts, with or without egg, roasting vs steaming the potato, you can even smoke them for something interesting.
As for your prepackage gnocci... theres a way to improve those gnocci flavour and texture wise, they wont be as good as fresh made but they will improve by a country mile from the simply boiled ones.
Drain well and then Melt some butter in a pan with a twig of thyme and just give them a quick pan frying in medium heat untill they start to get golden and even a bit brown, just dont put too many at the same time or it will take forever.
Potato Ricer. Never have to peel or bash another spud for the best mash.
Edit: these vary quite a lot in price. Just make sure you get a solid looking one with the bit that sticks out opposite the handles for resting on sauce pan.
Ok. So, you can google for finer details, because I never measure, but it goes like this.
The absolute most important thing is to have a potato ricer
This device removes the fibers in the potato and makes it silky smooth. You can use it for many, many other things so it is great little tool to have on hand. I have never been successful making potato gnocchi skipping this step.
4-5 medium sized sweet potatoes or yams, roasted in the oven, cooled, and skinned. Roasting brings out the caramelization and gives the recipe such a deep rich flavor. I credit roasting with being able to skip olive oil or other fats for richness.
About 4-6 oz of frozen spinach, thawed and drained VERY VERY WELL. Like, wrap it in thicknesses of paper towels and squeeze on countertop until paper towels are pretty much dry. Moisture must be well controlled for this dish. Alternately, you can chop fresh spinach or de-spined kale very, very finely and use it raw in the gnocchi dough. I have done both and got great results either way.
1/4 cup parmesan cheese. Optional.
Probably 2 cups of Flour. Use regular, whole wheat, rice, or whatever you like. It is just a binder. I don't use egg, or oil. Doesn't seem to need it for flavor, and cuts down on calories bigtime.
Seasoning such as sea salt, pepper, garlic and onion powder. Put a bunch in there.
So now, just know. If you have never made gnocchi before, your first batch will not be your best ever. But it will be a learning experience and taste amazing either way.
Put a large pot, like a stock or soup pot, whatever you usually use for pasta, about 3/4 full of water on to boil.
Rice the sweet potato into a bowl, this will be messy. It is supposed to be. DO NOT PUT THE FIBROUS BITS THAT CATCH IN THE BOTTOM OF THE RICER INTO THE BOWL. Pull them out as they clog the strainer blade and throw them away.
To your gorgeous, silky smooth sweet potatoes, add the veggies however you have prepared them, the parmesan if you want it, and your spices, then moosh them around until well mixed by hand. Begin to add flour in a handful at a time until the mixture takes on a ball of dough shape. It will be sticky and not yet dry.
Spread out some of the remaining flour on your counter or a big cutting board, and then roll a palm sized ball of dough in your hands gently. Make it into a snake, just like playdough, rolling it in the flour as you form it. It will totally feel like playdough, not super wet. Make it about your middle finger wide and 8 or so inches long. Cut in about 1 inch pieces with a sharp knife.
You will have to reflour your work surface as this is how you get the dough the right consistency. The goal is to work the dough gently till its just dry enough to hold its shape and allow you to cut it.
Now you are ready to rock. If you are nervous, you can roll out all of your "snakes" and then start cooking them, but this is how I do it.
I put the first one or two series of pastas, or "snakes" worth, into the water with a slotted spoon. Then I roll out two more while those cook. After I roll out two more, it has been about 3-4 minutes, and my first batch gets pulled out, drained for a second on the slotted spoon, and set into a broad shallow pan or serving platter. Then I add the next two "snakes" worth and begin rolling my next batch, and so on working steadily until all of the pasta has been cooked, drained, and set into the platter/platters or pan/pans.
Then I sit down for a second. jk
Here's the thing. Some people like their pasta soft, I like mine browned under the broiler a bit. You can do either, or try both. This recipe makes a bunch of pasta.
A nice fresh chopped tomato topping, sauteed with onion, garlic and basil, is the perfect complement with some parmesan cheese. This doesn't need oil either if you use pan spray to saute.
I hope I haven't overwhelmed you, it really is fun, and makes a lot to eat throughout the week, or impress someone with :)
Let me know if you give it a go, or if you have any questions. Bon Appetite!
What a great idea OP!
It's one of these
Throw all those god-damned mashers out. They simply destroy potatoes.
Do yourself a favour and get a Potato Ricer.
http://www.amazon.co.uk/WMF-Stainless-Steel-Vegetable-Potato/dp/B00008XVQ8
Here is the mobile version of your link
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.
use a potato ricer and they turn out even creamier with no clumps at all!
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.
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.
If you are super into fluffy mashed potatoes the only way to go is to use a “Potato Ricer” but get this kind https://www.amazon.com/Metaltex-USA-Potato-Ricer-White/dp/B00542ZCDE not this kind https://www.amazon.com/Norpro-Stainless-Steel-Commercial-Potato/dp/B0009SVZ84
I used to love my ricer but lately I like my mashed potatoes rustic and lumpy so I use a fork and hardly any milk or cream.
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Potato Ricer for awesome mashed cauliflower!
How about this
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
This thingie.
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.
I got the one that was recommended by Cook's Illustrated, and I like it a lot.
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.
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.
this is a good size ( you need to look under commercial kitchen tools) this will hold one large or two smaller potato's and that's about as big as you want unless you're the Hulk ( and i'm a pretty big guy ) ... https://www.amazon.com/Winco-Stainless-Steel-Potato-Length/dp/B00DXOOKU6
This One's my favorite. Bet it would work, too.
I have this one
put it in microwave for 8 minutes then press the water out with a potato ricer: http://www.amazon.com/PriorityChef-Potato-Masher-Stainless-Handles/dp/B00MUEHPGQ/ref=zg_bs_678505011_2
In the past and for this method I'll use this potato ricer to filter, as you get really good leverage to squeese every drop.
http://www.amazon.com/dp/B00MUEHPGQ?psc=1
This ricer is recommend by america's test kitchen and it's a tiny bit cheaper. http://www.amazon.com/Potato-Ricer-Baby-Food-Strainer/dp/B000OLA7KS
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I agree with Kaiotic, a ricer makes the best mashed potatoes. I have this model from RSVP. It was highly recommended by Cook's Illustrated and is only $14.
http://www.amazon.com/Oxo-Good-Grips-Potato-Ricer/dp/B00004OCJQ