msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
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- 13,966
That sounds like a china cap.My mom thought the trick was in cooking the potatoes slowly in a covered iron skillet - too much bother, so didn't do it often. She used a large cone-shaped ricer that stood on three legs, then had a wooden pestle to force them through the holes. I think she also used it to make applesauce.
I have never used one but it seems like it would be good for large amounts than the small ricer I have. plus many other things like the apple sauce you mentioned.
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