3rd September 2015
You may be thinking do I really need one of these but if you want lump-free mash for evermore then yes- you do. My current model is from Good Grips and cost about £20 but my last potato ricer was one I picked up in a market in France for next to nothing. It was going strong but sadly rusted beyond repair having been in a packing box for several months. Potato ricers are especially useful if you are making mashed potato for a lot of people. It is virtually impossible to get a completely smooth mash with a bog standard masher. The important thing to remember is to pass the potatoes through the ricer while they are still warm. If they go cold the potatoes become very starchy and you end up with wallpaper paste. Once you have drained the cooked spuds, leave for 2-3 minutes then pass through the ricer into a clean mixing bowl. For best results heat milk with some butter (and cream if you want) and beat into the potatoes and voilà –the ultimate mash. It might sound like a bit of a faff but the proof of the pudding as they say…