I can't find the exact one that was recommended by this forum way long ago, but this looks like a copy of it, There are a zillion knockoffs. Mine is really big and a pain to store but worth every bit of it.

https://www.amazon.com/gp/aw/d/B0DLFVPVCS/?encoding=UTF8&pd_rd_plhdr=t&aaxitk=9c3e146eff829c596322fbd8a2946046&hsa_cr_id=0&qid=1741967157&sr=1-2-9e67e56a-6f64-441f-a281-df67fc737124&ref=sbx_be_s_sparkle_lsi4d_asin_1_img&pd_rd_w=91kHD&content-id=amzn1.sym.8591358d-1345-4efd-9d50-5bd4e69cd942%3Aamzn1.sym.8591358d-1345-4efd-9d50-5bd4e69cd942&pf_rd_p=8591358d-1345-4efd-9d50-5bd4e69cd942&pf_rd_r=8EJD18H2785V2N34VHY2&pd_rd_wg=9F0HI&pd_rd_r=58a6f603-4594-4960-b3fb-50dafbdf73d7&th=1

No link to offer but I prefer ones shaped cylindrically with holes only on the bottom, not on the sides. The others that squirt out sideways (like the one pictured) can sometimes make a mess. Potatoes don't always pass through the holes gently.

A shape that makes it like a press with extruding holes at the bottom.

I’ve only used the cylingrical type, I find constantly having to position the plunger into the cylinder a bit cumbersome but I’ve not tried the other type to see which I prefer. I do like thst the cylinder type rests on top of the pot. One thing I’ll say with confidence is if you get one that has multiple plates, make sure there’s a mechanism to hold the plate in place. The one I bought for my mom years ago, the plate just drops in. Which means it get's stuck to the plunger with sticky potatoes, and pulls ouy every single time. It's the worst.

^^why is houzz not letting me edit typos? 😡

What do you rice potato for? Is ricing potato usefully different from shredding it in a food processor?

"What do you rice potato for?"

Mostly for mashed potatoes. Cook the potatoes, run them through the ricer, than a good quick whipping with a spoon or masher makes the work so much easier and faster than mashing the whole lot by hand.

According to my favorite cooking expert Kenji Lopez-Alt, the starch in the potatoes is the enemy of producing fluffy mashed potatoes. He recommends cutting the potatoes into small pieces and then rincing them in water before and after cooking. Ricers are preferred to mashing because too much bashing of the potato pieces breaks down cells to release more starch. And for the same reason, whipping and mixing should be kept to a minimum if a fluffy end result is desired.

John, I use my potato ricer (Oxo…holes on bottom only) when I want a fluffier, smoother mash. Other times I just use a potato masher and don’t mind a few lumps. Sometimes food processors and stand/portable mixers can overwork the potatoes and make them gummy.

BTW, I also use my potato ricer to squeeze liquid from thawed, chopped spinach for recipes like spinach gratin or spanakopita.

" Sometimes food processors and stand/portable mixers can overwork the potatoes and make them gummy. "

Exactly! That's an extreme example of the result of releasing more starch.

This is the one I have from Oxo. My old one had holes around the sides. It did take a little less time, but, as Elmer mentioned, it could be a bit messier.

It's personal preference, naturally, on the size and shape. I hate using the cylinders, but, obviously, that's not a universal view. For me, the cylinders are too small, clog too easily, and are hard to clean. They might be just fine, and a good tradeoff for storage, for one or two potatoes, but I almost never do one or two potatoes. My ricer (I can't say for the knock offs) makes easy work of plowing through a bag of potatoes. I do it over a large mixing bowl and have no trouble, no bits flying around. I see where it might not work as well over a 2-qt. straight sided pot. Of course, it also works just fine for one potato. :) The awkward to store size gives great lever action for just pushing a big load through, and it's very easy to clean inside--the pusher folds back nearly 180", and the V-shaped basket is easy to address. The results are fluffy and don't require whipping.

plllog and others,

I have a food mill with different screen options. Does this tool rice potatoes? we usually cook them w skins on, so never rice. Also, I have read not to overwork the potato.

What types of potatoes are best for riced, fluffy results (whipped potato, for example)?

Thanks

petalique, russets or Yukon gold are best for mashed due to their starch content. Lower starch varieties are more prone to the gummy/gluey issue for mashed.

ETA - I don’t own a food mill.

" For me, the cylinders are too small, "

The item you linked to is 3.5 inches wide and the compartment appears square but maybe not

The OXO model is 5..5 inches wide (so that's the circular diameter) and the one I linked is a bit over 5 inches.

I prefer ”mashed potatoes”, not the Ramsey fluff without texture. I use a potato masher.

As you can tell, it is avocado green, which means the 70’s. My parents had one with a wood handle from the 40’s.

The one I had was the round one with the long handles, looked like the pic Chloebud posted. It worked fine, it broke because I tried to put roasted squash through it -- that didn't work so well and I forced it, bending it out of shape.

The OXO does look better than the cylinders I've used, but I think the dimensions are misleading because of the different shapes. Comparing to other things in the photos they seem to have fairly similar volumes. The French one I have, is V-shaped, with sides that curve out, and a flat square opening on top.

Porkchop_mxk, I'm sure my ricer could handle roasted Winter squash. For Summer squash, I'd think it would depend on how firm the flesh is after roasting, and maybe skins would be an issue. It wouldn't bend, though. ;)

Mashers are another story! I don't use one for potatoes, but mine is grid style and great for making hummus. I also have a mini-masher a couple of inches in diameter, which is all tines off of a central vein. Truly excellent for guacamole (my normal is five avocadoes at a time, and am more likely to use a fork for just one, though the mini-masher is small enough to work fine). The thing about the tined mini-masher is that one push through is all it needs.

Petalique: I have a good food mill left from the olden days (pre-immersion blender). :) Its job is to smooth out purees and soups. I haven't tried it for potatoes, but from the way it works, I'd assume that it would bring the gumminess the way a food processor or blender does, as discussed above. Nice potatoes are not puréed.

Agreed with Chloebud on the russets and golds being good potatoes for the purpose, but that's of the common few varieties in most big stores. I haven't tried the great wonderful panoply of potential potatoes. Fluffier flesh, that is, good as baked potatoes, rather than waxier ones like hold up well in stews.

Thanks, plllog. That makes sense. Potato types confuse me ;)

I generally mash with a hand masher, though I did have a ricer at one point. I find the way to prevent starchy gumminess is to thoroughly incorporate butter or olive oil with the potatoes as I mash them before adding any milk or cream. As in pastry making, the fats coat the starch and prevents the starch from gumming together.

Ooo, I shall try your method, colleen.

I think I’d send the boiled potatoes through the shredding disc of RoboCoupe before mashing, rather than buying another potato ricer. I like the idea of a potato ricer, but I didn’t use mine much and can’t justify re-buying it.

Anyway, I like lumpy rustic mashed potatoes. When I want a super smooth mashed potato, I make mashed cauliflower instead - with the immersion blender, it is as smooth and creamy as any whipped mashed potatoes, but effortless.

Great tip, Colleen!

I don't generally use fat in mashed potatoes, though, and certainly not in making Andrew Zimmern Killer Potato Latkes which have both russets and golds, one shredded and the other riced. But that's a great bit of knowledge!

“Anyway, I like lumpy rustic mashed potatoes.”

John, I often do, too.

I like to heat and infuse the milk or cream I use with smashed garlic. The garlic gets discarded after infusing. Then I add the liquid to the potatoes along with butter and s&p. For special gatherings I also stir in sour cream.

Colleenoz, I had no idea that the fat coating the starch was a thing with mashed potatoes yet that is the way my mother and grandmother taught me to mash potatoes as well. Always butter, pepper and salt first then a little heated milk ( I microwave ) drizzled in and beaten with a masher until suitable for the occasion.

John, I've never thought to put the cooked potatoes through a food processor grater! I use either a hand masher or a round ricer. I tried an electric masher but the texture wasn't pleasant. Gummy and gloopy.

If you want the job done fast, efficiently and perfect use your stand up mixer with the wire attachment. My MIL had a foley food mill and a ricer both became obsolete when she discovered the mixer method. Kathy was an 'experimental cookery' major in the 1940s. Upon graduation she was the behind the scenes cook for a local cooking show that had someone perkier for the on camera talent. hahahaha

Of course, ‘put the potatoes through the food processor grater attachment‘… why didn’t I think of that. Many many years ago I put cooked potatoes in the food processor and like you mention IS they became gloopy, so I’ve consciously kept potatoes and food processor away from each other. Can’t wait to try as I don’t like mashing potatoes but love eating them.

I bought the one pillog has, shown way upthread. I thought I'd try a different shape than what I had before to see how I like it. I can always return it to the big A if I don't like it.

I don't have a stand mixer, and putting through a food processor = way more mess to clean up. Forget about that noise.

I have the "V" shaped one that Plllog pictured, and I also have a cylindrical one that has multiple discs with different sized holes. I prefer the "V" shaped one, and I last used it to make Pommes Dauphine, which I found to be a bit bland. The recipe does call for butter to be added right after the potatoes are riced.

I bought the ricers mainly to use when making gnocchi, and they help dry out the potatoes so that less flour will be needed to make the dough. However, I add Bob's Red Mill potato flakes to adsorb much of the excess liquid, but I still add a bit of flour when making gnocchi.

Update: The contraption arrived yesterday, so of course I made a pot of mashed potatoes today to try the thing out. I like this stainless steel V-shaped one way better than the old OXO i had. My potatoes came out terrific -- very fine rice (if that's even a term...), no additional hand mashing needed, just a thorough stirring in of the heated milk and butter, salt and pepper and viola! all done and creamy smooth with hardly any effort. Its a keeper. :0) The one I got is the Sophito one that pillog linked to way up-thread.