A potato ricer (also called a ricer) is a kitchen implement used to process potatoes or other food by forcing it through a sheet of small holes, which are typically about the diameter of a grain of rice.
A common variety of potato ricer resembles a large garlic press. It has two long handles, one with a perforated basket at the end, the other with a flat surface that fits into the basket. The food is placed in the basket, then the flat surface is pushed down into the basket by pressing the handles together, forcing the food through the holes.
Another form, sometimes called a rotary ricer, is cone-shaped with small perforations all around the cone. It comes with a wooden pestle that is used to push the food through the holes.
This tool is commonly used to rice potatoes, a process that forces cooked potatoes through the ricer and turns the potatoes into fine, thin shreds. The resulting potatoes are lighter and fluffier. The process allows the full starch cells of high-starch potatoes to maintain their integrity and stay separate, giving the potatoes a fluffy, full texture. At this point, milk, butter, and other additives can easily be blended to maintain the starch structure, the result being consistent mashed potatoes. The process works since uniform texture is created due to the passing of potatoes through evenly sized holes, which ensures that the potatoes are smashed only once. With this method, the cell walls are much less likely to break open.
Pressing cooked vegetables and fruits through the small holes produces a puree comparable to using a drum sieve. Many foods can now be pureed more easily in a food processor; however, a manual method such as ricing is best for potatoes, which are starchy and become glutinous when over-processed. Ricers are often used to puree food for babies.
A ricer can be used to remove excess water from foods such as cooked greens that are to be added to quiche, thawed frozen spinach, and sliced or grated potatoes to improve the quality of potato chips or hash browns made from them.
Ricers are also used to make Mont Blanc (a dessert of chestnut puree), lefse (a Norwegian) flatbread, spätzle (German noodles), passatelli (a type of Italian pasta), and process ice cream when making the German dish spaghettieis.
Potters and ceramicists use ricers to extrude "hair" for human heads or animal sculptures such as sheep.
- Grimes, William, ed. (2004). Eating Your Words. Oxford: Oxford University Press. p. 172. ISBN 0195174062.
- Potato Ricer. CooksInfo.com. Published 02/18/2007. Updated 05/27/2009. Web. Retrieved 11/29/2012 from http://www.cooksinfo.com/potato-ricer
- Gerras, Charles, ed. (1989). Rodale's Basic Natural Foods Cookbook (1st Fireside ed.). New York: Simon & Schuster. p. 24. ISBN 0671673386.
- Wolff, Eric (November 1993). "Mashed Potatoes". www.cs.cmu.edu.
- "Starches: Grains, Pasta, Potatoes and Bread-Based Dishes". www.cs.cmu.edu.
- Peterson, James (2003). Essentials of Cooking (1st pbk. ed.). New York: Artisan. pp. 94, 279. ISBN 1579652360.
- Sears, Robert W.; Marlow, Amy (2009). HappyBaby: the Organic Guide to Baby's First 24 Months (1st ed.). New York: Harper. p. 179. ISBN 9780061711367.
- Simmons, Marie (2008). Things Cooks Love: Implements, Ingredients, Recipes. Kansas City: Andrews McMeel Pub. p. 133. ISBN 978-0740769764.
Media related to Potato ricers at Wikimedia Commons