Good Grips Stainless Steel Potato Ricer
Fluffy mash with no lumps and no glue
read at the maker's own page on 2026-10-08 (item 26981)
Also at OXO · We earn a commission. It never changes the price you pay.
A ricer does one thing a masher can’t: it presses cooked potato through small holes without working the starch, so you get fluffy purée instead of wallpaper paste. The stainless steel body is sturdy, and a non-slip knob holds it steady on the rim of the pot while you press. Use it for mash, for gnocchi dough that needs to stay light, and for squash and root vegetables you want smooth without a blender.
Start potatoes in cold salted water so they pass slowly through 122–158°F (50–70°C), which firms the cell walls and lets them cook through without collapsing. Rice them hot, dry them over low heat, then beat in cold butter before any milk; the fat coats the starch so it can't go gluey.
Any line cook can mash potatoes, but ricing is what separates a purée that holds its texture through a dinner rush from one that turns to paste under a heat lamp. This earns counter space because it's fast enough for volume and gentle enough to protect the starch, which means less babysitting during service and one less thing that can go wrong on a plate that's supposed to be simple.