Product Description

If you've watched a few cooking shows you've probably seen one of these in action. Many professional chefs swear by this method of ricing rather than mashing potatoes. This is an excellent device for straining tomatoes and fruits as well-great for homemade baby food!

Product Details

• Amazon Sales Rank: #3055 in Kitchen & Housewares
• Brand: Cuisipro
• Model: 746192
• Dimensions: 4.00" h x 4.00" w x 13.00" l, 1.50 pounds

Features

• Versatile tool pulps potatoes, turnips, yams, carrots, and more
• Tough 18/10 stainless steel
• Three disks allow coarse or fine mash
• Bowl's ridged head rests on edge of saucepan
• Long, easy-grip handle provides leverage

Amazon.com Review
If you've never experienced a potato ricer, it's not too late to make up for lost time. This simple implement doesn't have a digital clock, doesn't blink when it's ready, and doesn't have a tiny computer chip imbedded in it to do all the work. It takes a bit of pressing and squeezing, but the light and airy potatoes that result will be both memorable and worth the work. Place boiled potatoes in the bowl of the ricer, set it across a saucepan (using the ridge on the head of the bowl), and press the potatoes through the disk--that's it. Stir in a bit of butter and cream, dust with paprika, and enjoy. And be sure to try the ricer with other root vegetables, such as carrots, yams, and turnips. --C. Whitney-Ward

Customer Reviews

What a pleasant surprise.........
If you are anything like me you have probably bought your share of gadgets around the house that seemed like a 'must have' when you bought it ... then seemed like an 'i'ts Ok' when you firts used it and then into the junk drawer ... never to be ssen again until you move.

Well, if you like mashed potatoes then this is a MUST HAVE little and trust me you'lll use it over and over. (Darned if I know why they call it a ricer since it has diddly to do with rice. I mean we alll KNOW that potatoes hate rice anyway)

For us semi professional cooks you know that potatoes when boiled in their skins not only maintain their nutrients, but also, most importantly the flavour! In the past that has meant peeling hot potatoes which was never much fun. With this machine however you just dump the potato into the bowl and squeeze, voila ..... the potato comes out the bottom and the skin stays in the bowl ... I don't know how to explain it but the closest I'll come to is to say it's MAGIC.

You can usually do like 3 potatoes and then just pop open the ricer, scrape away the boiled potato skin and continue ...

no fuss no musss no burned hands no cutting and mashing just perfect fresh flavourfull mashed potatoes to add butter, garlic, cheeese or whatever else turns you on ...

OK potato lovers buy this baby now you will NOT regret it ....

Make perfect mashed potatoes every time!
I believe I've found the key to perfect mased potatoes! Now, I can't promise yours will come out perfect too, but this sturdy ricer will go a long way to improving yours. This ricer is sturdy, 18/10 stainless steel and built to last. It comes with three interchangeable stainless steel discs for fine, medium and coarse settings. The fine one is my preferred potato mashing disc. No more gummy, mushy mashed potatoes with this kitchen tool. The potatoes come out light and airy without breaking down the structure the way conventional mashers can. This has quickly become one of my favorite kitchen tools.

Very highly recommended!

Skip peeling the potatoes!
I too learned about potato ricers from Cook's Illustrated. They're right -when you use a ricer, mashed potatoes are fluffier and taste much better. (It helps to follow their rule of adding melted butter first, then mix, then add hot milk or cream, then mix again). But the best thing about the potato ricer is that you can boil the potatoes in the skins, plop them into the ricer, and voila! Mashed potatoes with no peeling. Even better yet is that potatoes cooked in their skin retain more flavor than peeled potatoes. Of course, a few bits of peel might escape through the holes and end up in the mashed potatoes -but those are easily picked out -or left in unnoticed. I've even done this for fancy dinner parties for 20 people -once you have the hang of it (I use a fork to pick out the peels in one large piece between potatoes), it takes a couple of minutes to rice a pot full of potatoes. It's so easy that I'm willing to make mashed potatoes on a busy weeknight when I would never think of making mashed potatoes if they required peeling. I can't vouch for any other brand of ricer. Mine is the cuisipro and I'm delighted with how well made it is. Clean up is a snap (in the dishwasher or just rinse) and the construction is excellent -heavy duty stainless steel that is quite rigid and still looks brand new after a year of heavy use. I'm about to order a couple of these as christmas presents for friends who are serious cooks who seriously envy my potato ricer :)