OXO Good Grips Potato Ricer,Silver

Product Information

Testing the potato ricers was relatively straight-forward: We pressed unpeeled and peeled potatoes through each ricer and monitored the results. Ultimately, we were looking for a ricer that was both easy to use and created the least amount of waste. The ricer got bonus points if it came with additional disks (for a coarser or medium-sized mash). If you’re thinking that you already have enough gadgets in your kitchen and you don’t want to add another one, think again. These giant garlic press-looking devices prevent your mashers from becoming gummy because of the way they break up the potato. Potatoes are full of starches, which are released as soon as you start mashing ‘em up. If you overwork those starches, they essentially turn into glue, gumming up and creating an unpleasant mouthfeel. Earlier, we promised that a potato ricer isn’t a unitasker: It’s not just used for mashing potatoes. A ricer is essential for making great gnocchi or perogies, or you can use it to make tomato sauce, puree soft fruit for jam or baby food, or squeeze out excess water from frozen spinach. It can even be used as a citrus juicer in a pinch!

potato ricer 2021 for making mash | The Independent Best potato ricer 2021 for making mash | The Independent

Unfortunately, there’s no way to fix the potatoes once you’ve gotten to that point, but using a ricer means it’ll never happen! Instead of breaking up the potatoes via mashing, a ricer gently pushes each potato through the disk’s tiny holes, creating the smallest pieces possible with the least amount of motion. Size: A masher with a large head may make short work of your mash, but it could be more cumbersome to use for smaller batches and harder to store. Most mashers have rounded heads for a good reason — most pots and bowls are round! Wired ones can still get into corners, too, but for the easiest usage, we recommend a potato masher with a curved edge. Handle: Choose a potato masher with a long and sturdy handle to keep your hands out of the mash. We recommend opting for one made of one continuous piece to avoid breaking. Some come in colors to match your other appliances. Do you need a masher? "Their large heads and long handles make them easier and faster to use than a fork," says Nicole Papantoniou, Senior Testing Editor of the Good Housekeeping Kitchen Appliances Lab. "They also help prevent overworking your potatoes, like a food processor or mixer would, which causes potatoes to get gummy."

The best potato ricer: Oxo Good Grips Adjustable Potato Ricer

In the Good Housekeeping Institute, our experts test hundreds of kitchen products a year, from chef's knives to meat thermometers and hundreds of other kitchen gadgets. We leaned on our expertise and hundreds of hours of categorical testing to round up the best potato mashers you can buy. Though we haven't formally tested potato mashers in the Kitchen Appliances and Technology Lab, our experts weighed in on what makes a great masher, considering things from each masher's construction to its ease of cleaning and special features to make mashing any number of foods easier. You see, a potato ricer pushes the boiled potato through tiny little holes, breaking it up into the smallest pieces possible without disturbing the starch molecules. T​hat means fluffy, airy mashed potatoes. And, these gadgets aren’t unitaskers, either! We’ll talk more about the mountain of ways you could use your ricer in a minute, but let’s get to the main event first: Our winners.

Potato Ricer - OXO Potato Ricer - OXO

We're looking for the best overall potato ricer—one that is easy to use, not a pain to clean, and doesn't require the force of two suns colliding to press the potato through. So, we chose eight top-rated ricers and put them through a series of tests. While none of them failed to make lump-free potatoes, some were certainly easier to use than others. I don’t know about you, but I’m a little obsessed with mashed potatoes. They look so unassuming on the plate, but somehow fluffy mash potatoes always ends up being my favorite part of the meal. I get a little sad, though, if I’m greeted with a lumpy, gummy, overworked pile of spuds. They’ll still taste great, but their texture leaves something to be desired. I’ll let you in on a little secret: If you ditch the hand masher, food processor, or stand mixer and use a potato ricer instead—like our top-rated Chef'n FreshForce Potato Ricer Press Head configuration: The head is an important piece of the masher. Perforated and tined heads produce a smoother, more even result than single wire heads; larger perforations require less force than smaller ones, but give you a coarser result.

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