The potato ricer is an integral part of every kitchen – but which model is best? Our team of experts has taken on the task and checked various tests on the Internet. The result is a list of the best potato ricers along with ratings for inserts, dimensions, materials and much more.
Bellemain Stainless Steel Potato Ricer
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Priority Chef Potato Ricer and Masher
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Stainless Steel Potato Ricer by Tundras
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Speensun Potato Ricer
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MyLifeUNIT Heavy Duty Commercial Potato Ricer
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RSVP International (SPUD) Potato Ricer
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OXO Good Grips Stainless Steel Potato Ricer
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Chef’n FreshForce Potato Ricer Press
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What is a Potata Ricer & How Does It Work?
Finally, to prepare the potato in its versatility, a potato ricer is helpful. It belongs to the smaller kitchen utensils, is usually made of metal, cast iron, stainless steel or aluminum and is used to shred and mash cooked or even raw potatoes. The potato mass can be coarser or finer, making it possible to produce potato pancakes, croquettes and hash browns or mashed potatoes and dumplings. Since the potato can be used in many different ways in the kitchen, the mass created by the potato press is also suitable for the preparation of potato noodles such as spaetzle or gnocchi.
When using it, easy handling and a non-slip, long handle are important. In addition, the potato ricer has an associated larger or smaller container into which the potato is placed. At the bottom of this container is a removable plate, which has either holes or slots and presses the potato into the desired shape. A lever is used to crush the potato, and the potato mass falls through the holes or slots.
Very little force is required here, which is very advantageous, especially with a larger potato mass, and prevents the lame arm. The time required is also considerably less than, for example, when using a potato masher or stirrer. With the latter, it is then possible to produce mainly a very fine mash, whereas the potato ricer makes possible both a fine and somewhat coarser mass.
Another advantage is that the potato ricer can be used for other fruits and vegetables as well and replaces the hand blender, which is usually found in higher price categories and also requires electricity, while the potato ricer works purely mechanically.
Advantages of Potato Ricers
Whichever model is chosen, the potato ricer is easy to use and also does not pose any risk of injury. The lever means that no force is required, and the potato is pressed through the bottom hole grid when cooked, without losing the liquid content in the potato.
This in turn allows for a fuller flavor and aroma. In contrast, the simple potato masher always requires a lot of force and also squeezes the potato juice out of the tuber, so that important fiber and vitamin content is lost. Especially with mashed potatoes, creaminess is the key. The lumpy variety doesn’t taste quite as delicious.
Even with other types of fruit and vegetables, the liquid is sufficiently retained when using the potato ricer. The perforated sieve can also be varied in this case. For use with vegetables, it is not important to cook them. It can also be processed raw with the potato ricer. The hole sizes and slots determine the consistency of the obtained mass. With different inserts, it is even possible to prepare fruit juices or certain variations of ice cream.
Other potato presses are designed specifically for the preparation of certain recipes, such as the dumpling presses for the preparation of bread or potato dumplings, or spaetzle presses, which are intended solely for the preparation of the traditional pasta dough.
Types of Potato Ricers
Classic potato ricer with handle and lever
The most common potato presses have a round container, on the bottom of which sits the perforated sieve. For this purpose, they have a handle and a lever that, when the cooked potato is mashed, moves the perforated plate downward, forcing the tuber through the bottom. This produces the potato mass, which can then be further processed and prepared for the particular dish.
The amount of force required is extremely low, and even potatoes with skins can be shredded in this way. The models are very robust, cleaning is also easy, insofar as the individual components can be taken apart and cleaned individually. Otherwise, the work is somewhat more laborious.
Depending on the size of the lever-action potato ricer, it is also possible to put several potatoes into the container. For this purpose, some models also have hinges that are attached to the press, in addition, a piston and a pressing plate.
Potato ricer with crank
This model has a crank and works a little differently than the classic variant with leverage. The potato ricer has a container, a sieve-like base plate and in the middle a crank, at the end of which are attached rotor blades that are set in motion by rotation, thus shredding and crushing the food. Different sieve inserts are interchangeable and can change the consistency. It is convenient and easy to use. This potato ricer is the smaller version of the straining mill.
In this model, the potato is pressed through the holes of the press on a board or other hard surface by weighing movements of both hands. As soon as the cooked potato passes up through the sieve, the crushed mass collects there and can be shaken off onto a plate.
The advantage of the cradle press over other potato presses is that it is made of one piece, so it does not need to be disassembled for cleaning. This makes cleaning particularly easy and uncomplicated. The weighing movement also requires very little effort.
However, the leverage of the classic potato press is still somewhat easier.
How are Potato Ricers tested?
Especially for loose mashed potatoes, a potato ricer is irreplaceable and the selection of potato ricers is versatile. For our test, we tested various models in the cheaper and higher price categories, paying attention to how smoothly the models worked, with how little effort they could be used, how much potato residue remained in the press and how much could be extracted on the other side.
Cleaning was also a criterion and was checked by us. Also scoring points in our potato ricer test were models that contained multiple inserts and different perforated discs.
For our test, we tested the different models under the same conditions, using raw and cooked potatoes, but also fruit and vegetables.
Material & Quality
Potato presses from different manufacturers showed their differences in their material, weight and workmanship of the containers and handles. Important for the models in our test were rounded levers and handles, seamless transitions, high-quality manufacturing and scratch resistance.
We only chose models that were stainless, of medium dimensions and not too light in weight. Some devices could also score with their design, as long as the handling was just as easy.
Hole size and inserts
For the taste of the potato mass, which can be further processed into various recipe combinations, the consistency of the mass obtained plays a decisive role. We tested how the individual inserts could be inserted and how coarsely or finely the potato was pressed through the bottom sieve.
A fine sieve was needed to make the mashed potatoes particularly airy and flaky, and not much liquid should escape either, but the potatoes should be processed as a mass on their own. It was important that as much mass as possible passed through the bottom sieve and that only a little potato residue remained in the container. It also had to be easy to dispose of the residue.
Not only did the handling for the models in our potato press test have to function smoothly and the lever had to be easy to operate, the assembly of the press was also a criterion. Individual parts were not allowed to wobble or fall apart afterwards, and the models had to be stable and comfortable in the hand during use.
Some models pressed more their own model than the contents and were sorted out by us, especially if the material showed traces of grinding or even produced fine metal dust. Some models also failed our test because they bent when pressing through potatoes and vegetables. Some dishes require firmly cooked potatoes or potatoes in a semi-raw state. Such should also be suitable for our test and the models.
Advantageous for our test were models where the individual parts could be dismantled, cleaning could take place very easily, which is not always the case especially with potato presses, where many residues collect in the container, which must necessarily be completely removed due to hygienic conditions. Especially the models that were also dishwasher safe could score.
What should I look for when buying a potato ricer?
The quality and workmanship of the various models, the material from which the individual potato presses are made, have a significant impact on the longevity of the kitchen appliance, but also on the handling and the potato mass obtained.
When buying is important to pay attention to sturdy and stable devices, which have a fine bottom sieve and are somewhat heavier in handle and lever. This allows the potato to be effortlessly shredded in its raw or cooked state without leaving too much of the mass inside the container.
The workmanship of the levers and handles must also be elaborate and of high quality, so that the edges are rounded and do not allow any risk of injury. Operation must be able to take place comfortably, without sharp corners.
The slightly more expensive potato presses can easily mash any vegetable or fruit, whether it is raw or cooked. Also, the potato ricer can then be used for onions or garlic, eliminating the need to buy a garlic ricer, for example.
Good materials are stainless steel, cast iron or aluminum.
Stainless steel usually has the advantage that it is rustproof and the potato presses then last a very long time.
Other variants are made of metal or imitation silver. With cheaper models, which have a lighter metal or are partly made of plastic, the handling is then also more difficult. Robust models for a little more money are worth buying, as they are easy to use and are characterized by long usability.
Also important are the individual components, which must be taken apart for cleaning and should also have a good finish. Especially due to the rather smaller container, which cannot be rinsed out so easily, the components must be able to be cleaned individually.
Potato Ricer Alternatives
Devices that are more difficult to use or just as easy as the potato ricer include the potato masher, the hand blender or blender, the spindle ricer or the masher. In terms of price, the potato masher remains the most affordable, but it also requires more time and effort.
It is usually used directly in the pot after boiling the potatoes to mash the potatoes. The mass does not become particularly fine, but contains larger pieces. The potato ricer or the masher work a little finer and also allow mash or juice.
The stick blender is a bit more expensive. The inexpensive alternative, which also works without electricity and achieves the same effect, remains the potato ricer.
Frequently Asked Questions: Potato Ricer
Can the potato ricer be used for other vegetables?
For the use of a potato ricer is suitable any vegetable or fruit that is relatively soft and can be mashed into pulp. Juicing is also possible with the device, so that delicious fruit and vegetable juices can be prepared. Special models are so well made that both raw and cooked vegetables can be used, and then this does not only concern potatoes.
Decoratively, the potato ricer can also be used to conjure up particularly beautiful plate embellishments. There are no limits to creativity.
What is the difference between a potato ricer and a potato masher?
The difference is clearly in the simpler handling. Potato mashers require a lot of effort, which the potato ricer reduces, because the mechanical lever or crank movement takes away the work. On the other hand, the potato is crushed individually in the press, while the masher can be used in the pot itself.
Those who frequently prepare mashed potatoes or similar varieties from the potato are better off with a potato ricer. The masher is more for sporadic enjoyment. Both variants are much better than the ready-made mixtures from the supermarket, which not only taste more artificial, but also contain many additives.
How healthy are potatoes?
For centuries, the potato has been considered a very reliable main meal or a tasty side dish for many dishes, has abundant nutrients in addition to the satiating effect, and is also easy to grow and store. Nevertheless, with the passage of time and the issue of proper nutrition, it has also received some criticism, since its properties actually change in the course of each preparation.
Nevertheless, most of the information is unreliable or incorrect. It is hard to imagine the lunch table without the tuber and it tastes very good to many people, but a more common question is how healthy the diet with potatoes actually is.
First of all, the potato belongs to the nightshade family, similar to the tomato, for example. This group of plants then also has glycoalkaloids, which is a pesticide of the tubers that are used to defend against pests. This pesticide has a toxic effect in very large quantities. Nevertheless, the consumption of the potato is completely safe, since this plant substance is found only in the leaves and, in smaller quantities, in the skin.
As soon as the potato is peeled and cooked, humans do not come into contact with the pesticide at all.
On the other hand, the potato has a lot of important nutrients and amino acids. It consists of over seventy percent water and is therefore, contrary to some objections, excellent for conscious nutrition. That the potato is a fattener is not true. It is the combined varieties that set as fat in the body. Also, of course, it depends on the form in which the potato is consumed.
Fried and roasted potatoes have more calories due to the oil than if they are boiled or baked. The preparation with little fat is therefore also useful when dieting, because in this way the potato is very low in calories and also has enough starch to provide the organism with sufficient nutrients. The vitamins contained in the tuber are vitamins C, B1, B2 and B6. These boost metabolism, strengthen the immune system and are also valuable for skin, nails and hair.
Of course, some of the fiber and nutrients are lost during cooking, as is the case with the preparation of all vegetables, since some vitamins and enzymes tolerate heat very poorly and then quickly evaporate. There are also differences in the consistency of the potato.
It is commercially available as firm-boiled or soft-boiled, and can have a light or very dark skin. Depending on the preparation and dish, including when using the potato ricer to chop or mash, the particular variety has an impact on the taste and success of versatile dishes, as the characteristics differ.
Thus, the potato is quite healthy and also makes you feel full. The high starch content can be used to further increase the feeling of satiety. After cooking, the potatoes are cooled very briefly, so that the resistant starch is formed, which is then more difficult for the organism to break down when consumed.
This makes the effect of a full stomach. The protein components of the potato are relatively low, but they are still particularly high quality and can be very easily converted by the body into its own proteins. The potassium content in the popular tuber also speaks for a particularly healthy diet.
Last product update on 2022-09-29 | Source: Amazon Affiliate