Indispensable if you want to make gnocchi or shepherd’s pie or… Our family loves mashed potatoes (and gravy). A ricer makes it kid’s play.
Once you’ve moved to your ricer, you’ll be a convert,
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I probably would, but time is always a problem. Most of the time when I’m making mashed potatoes I’ve got 8-10 people in the house and we’re doing 6+ pounds of taters, and it seems we’re always trying also to finish gravy and other sides at the same time. With our regular ricer (before it was recently broken) that much taters would take too long with ricing while trying to get the other stuff done.
Still, I get your point, and I do (rarely) make mashed potatoes just for 2-3 people. Once I get a replacement ricer I’ll use it for these lower load cases and, I’m sure, will be pleasantly surprised with the improvement.
In the case of the 20+ pound uses for lefsa, there’s never the same urgency to get stuff done all at once, so there it hasn’t been a problem because the overall process is fairly slow.
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I bought a very good ricer one year to make mashed potatoes but I prefer them a bit more rustic, not so uniform. I use a potato masher. So I use my ricer to squeeze juice out of thawed chopped spinach before I use it in a recipe…
I looked on my ricer and don’t see a brand name anywhere.
I used it this week to make those bread wrapped potato fingers and have also used it to make cheese filled Potato Hoetteok with a panko crust (in the air fryer).
In the past, I used a mixer but (for some reason) bits of potato go flying everywhere and cleanup just gets out of hand.
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I use the ricer for 8 people, no problem. The only time I had a problem with mashed potatoes for a crowd was when an older relative and I were helping each other drain a pot of scalding potatoes and inadvertently sent them all down the garbage disposal. We immediately looked each other in the eye, turned on enough cold water to be able to extract the potatoes, returned them to the pot, poured over scalding milk and proceeded. No one died or reported illness within 5 years.
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You can also use a ricer to make spaetzle, or a spaetzle maker to make mashed potatoes.
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That (spaetzli) is my usual use (the less than 1/mo mentioned) for the ricer other than lefsa.
LoCRAZYLoL on your disposal story. Not sure what I would have done in your shoes, there.
Probably have gotten a glass of wine and gone into a corner to cry a bit, maybe.
We probably fed the crowd, and winked while raising a glass to each other across the table. AIR, it was thanksgiving, ergo turkey, and what is thanksgiving if not mashed potatoes, stuffing and gravy.
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Ive also used a ricer (since I was old enough to be able to operate it) to sieve tomatoes for sauce and juice.
Presses the juice and pulp but catches the skins and cores.
I was in high school before I realized that theyre actually for making mashed potatoes.
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That’s a lovely cutting board. My family was away for the weekend so I spent a significant amount of time thrifting.
Picked up a cuisinart 14-cup food processor for $30.50, along with a few other knickknacks like a winco 14” stainless steel wok ($6.49), quarter sheet USA brand pan with wire rack.
I passed up a pair of Nordic ware bare aluminum 9” round cake pans for $4.49 each because I have Nonstick no-name versions already and seldom use them. I’ve heard some bakers prefer the bare aluminum cake pans so it was hard to pass them up, even though I seldom bake.
My ricer is a large norpro that comes apart into two pieces. Love that thing
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I finally started ricing a year ago, when I wanted to emulate Mexican mashed potatoes. A light shone on me as I riced and finished to perfection what I had started out to do. I’m a ricer forever, now. What a difference.
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I’ve got an old Foley. Works pretty well, but a bit much waste. It’s the kind you mill the potatoes by turning it. Still works great, just a mother pian to clean, and , as I said, a little wasteful. Gets the job done, though. Hoetteok, huh? never tried this.
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Foley ricer on Ebay for $7.50. Mine is grandma old, but still works okay. Just want to improve efficiency and clean up.
What can you guys me about this pan.
Every other piece of copper I’ve found has been a wall hanger, needing new tin.
This one is SS.
I got the lid too!
$6.75 with old folks/veteran discount.
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Sweet deal, there. Folks at the store probably didn’t notice it was Borgeat, or wouldn’t know. Good day for you, bud.
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Go buy a lottery ticket! Fast!
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The 20+ somethings don’t know brand names. This came out with a bunch of copper stuff like those molds folks used to stick on the kitchen walls for decoration.
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I used this “Aaron and Claire” recipe, 9:47. I use a chunk of cheddar or other cheese in the center. Neither my girlfriend nor I really like string cheese. They are really good and mine look better than his (could be the air fryer). You do need to find a dipping sauce you like, though. My girlfriend likes them plain, I like dipping mine in some type of hot sauce.
