OXO Good Grips Potato Ricer
I will keep this review short, so that you can quickly read it and then RUN DIRECTLY TO THE STORE, because if you are in charge of the mashed potatoes next week for Thanksgiving, you need a potato ricer.
I can’t sing this thing’s praises enough, although it is true I only get it out a few times a year. If you’ve never used one before, it’s…well, it’s goddamned amazing, is what it is. You load your cooked potato pieces into the ricer, squeeze it shut, and bloooooort, the potato squooshes through the little holes in these weird squiggles. Then you add in your butter and milk and whatever, and I swear to god, you barely have to stir it. It just magically transforms into smooth, fluffy mashed potatoes.
This won’t give you the lumpy kind of potato goodness, but if you want a picture-perfect dish without any of the elbow grease, give the ricer a try. It’s super easy to clean, too, and can probably be used for homeade baby foods and other non-mashed-potato creations.
Link: OXO Good Grips Potato Ricer
Ballpark price: $20
Posted: November 16th, 2006 under Cooking/Food, Personally recommended by Linda.
Comments: 7
Comments
Comment from SupaCoo
Time: November 16, 2006, 8:43 pm
WOW! Someone else who actually uses a ricer. I have had my grandmother’s for-ever which is an old, rusty gem. My husband got scared of it (something about tetanus yada yada) and went out and got me this one. It’s the best way to make mashed potatoes! AND, it’s just like that Play-Do toy when they go to the barber shop and squeeze hair out of their head. WHEE!
Comment from Tessa
Time: November 17, 2006, 6:49 am
Best part? You don’t even have to peel the potatoes. Genius.
Comment from Andrea
Time: November 17, 2006, 9:36 am
I love my ricer too! It’s only been within the past few years that they are being used to make mashed potatoes.
We always grew up having regular old riced potatoes. Yum.
Comment from Sheryl
Time: November 17, 2006, 9:42 am
When I’m making nachos, I squeeze the refried beans through the ricer, directly onto the chips. That way, you get evenly distributed beans, instead of random clumps.
Also–deviled eggs. I rice the egg yolks and a couple of extra whites before mixing them with the mustard, etc. Makes the deviled filling nice and fluffy.
Now I feel like ricing something.
Comment from audrey
Time: November 17, 2006, 12:34 pm
I am flying out the door to buy this recommendation as soon as I stop typing. I make the mashed potatoes for Thanksgiving every year at the request of my sweet (and suddenly over 6′) nephews. I love cooking for them, but dread firing up my crappy little hand mixer with its anemic little motor. Spending several hundred dollars on a decent stand mixer doesn’t exactly give me a thrill, and if my husband ever got that for me as a gift, he’d be getting a vacuum for his next present. So, this sounds like just the ticket.
Comment from honeybecke
Time: November 18, 2006, 12:58 am
Well, holy shit. Here I like to think of myself as a utensil whore and I have to admit, I have never, ever heard of a ricer.
I am intrigued and impressed. Not having to wind up the ol’ arm for mashed potatoes would be a good, good thing.
It goes in the dishwasher, RIGHT?! Cause if it doesn’t, then fuggetabboutit.
Comment from wcusvibagd
Time: July 3, 2007, 12:34 pm
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