Certified Pretend Chef
- Sep 1, 2004
My ricer has only one and the holes are like the smaller-holed disk in the link photo. Either would work.
Either way, mashing is labor-intensive; any idea to relieve us of the work is welcome.
...I've never owned or operated a ricer. I don't understand why it's called a "ricer." It looks like a bulky, inefficient, one-purpose appliance, to me. If more discussion can change my mind, I'm open to it...
Dead right, Andy. I've been looking for YEARS for a ricer to come up at ca. $2 in various thrift stops. Noi luck so far but I keep hope alive.I don't use a potato masher. I use a ricer instead as it assures me of smooth, fluffy, lump-free potatoes.
A hand-cranked food mill works well for this. It won't leave all the skins behind, when you put the potatoes in with skins on. It will leave most of the skins in the food mill, but little pieces of potato peel will get sheared off and go out through the holes. I would use it more often for mashed potatoes if it wasn't a PITA to wash. And, some days I just don't want to fight with the spring that holds the plate in place.Good idea, Sir Loin.You just reminded me that a hand-cranked food mill might also work well.