Norpro Stainless Steel Commercial Potato Ricer

At Thanksgiving and Christmas, my family refers to me as "Tater Boy." That's because I made some decent mashed potatoes many years ago, and I've been stuck with the job (and the name) ever since. I used to peel and mash my potatoes with a masher (they came out good). Later on I replaced my masher with a counter-top electric mixer (easier than mashing). However, I discovered that a mixer can sometimes make the potatoes somewhat "gluey" in texture. I then bought a ricer, and I've never looked back. With a ricer, you don't have to peel your potatoes before they're simmered. That's good, because (right or wrong) I believe that potatoes simmered with their skins on make better tasting mashed potatoes. When I make a batch of potatoes, I simmer them gently with the skins on. Once they're tender, I remove them from the water and use a spoon to easily knock off most of the skin. I then load the hopper about 2/3 full of potatoes. When you squeeze the handle, the ricer spits out bits of potato that look like cooked rice. And because they've been riced, no further mashing or mixing with an electric mixer is necessary. All you have to do is add softened butter, warm milk, and seasonings. Finally, mix everything together with a large spoon and you're done. The results? Fluffy, not gluey potatoes. Tip: Be sure your potatoes are fully cooked and tender before they're riced. I have a ricer that I bought years ago that's very similar to the Norpro. However, I like the Norpro better than my old ricer for two reasons: 1. It's stainless steel (so it won't rust). And, 2. The pin that joins the two halves together won't come out unless it's rotated to a certain position (this helps prevent the pin from falling out accidentally). I recently tried an OXO Good Grips ricer, but I didn't like it. Why? While the OXO has three adjustments for texture (fine, medium, and coarse) I found that even the "fine" setting allows too many pieces of the peel to get through the holes. Also, the OXO is a cup-style ricer (the part that holds the potato is like a cup, instead of a hopper on the Norpro). And while a cup-style ricer isn't a bad design (as long as you peel your potatoes before they're riced), I soon found out that picking pieces of potato peeling from the bottom of the OXO's cup isn't as easy as removing them from the hopper on the Norpro. Even though the Norpro ricer is made in China, it's well-made and not flimsy. There are no sharp edges, nor any plastic parts to break off or melt. The various pieces that make up the ricer are tack-welded together. There are no screws to come loose (only a hinge pin, which is made to be removed for cleaning). Unless you're trying to "rice" a raw potato for some reason, I can't image that anyone could bend the handle on this thing in normal use. Final thoughts: So, what could be easier than using this ricer to make great mashed potatoes? Well, you might try to "sweet-talk" someone else into making the potatoes. Aside from that, I can't think of anything easier.

With some of the reviews I was a bit on the fence. I am so glad I ordered it. I do my potatoes in the microwave and pop them on the ricer. Works great. Clean up is easy too. There's a pin / hinge that holds the two parts together so they swivel. That pin slides out easily which makes clean up ever easier. However, after using the ricer a few times I no longer separate the parts, I just use the spray head on my sink faucet and that cleans perfect. The holes clean up easy no problems at all. I don't push hard on the ricer like trying to go crazy and punish the bad behaving potatoes. I find that just nice even pressure works great. I can see how some people said about the unit bending. Well to me they just pushed too hard. Let the tool do the work pace yourself don't abuse it and it will work great. There is a little left over potato that stays like a pancake flat at the bottom of the ricer basket that does not get squeezed thru the holes. I take a fork an scrape the left over potato to one of the sides of the ricer and squeeze again. Still, no mater what there will be a little potato that you have to scrape out, but its no big deal. Use a fork. If you want to try the microwave to make the potatoes this is what I do. I peel the potatoes then microwave them. A large size potato takes about 3 minutes on my 1200 watts microwave. I add an extra minute for each additional potato. So 1 potato is 3 minutes, 2 potatoes is 4 minutes and 3 potatoes is about 5 minutes. Just perfect. Do a trial and error to see what works for you. The item looks exactly as pictured. No plastic anywhere its all metal everywhere. I do recommend giving it a real good wash. I found a few metal shavings on mine before I used it. I wash it and dry it after each use and see no issues with rust as some commented. I do think its a bit pricey, but it is better then the plastic alternatives.available.

This is a new product, and I used it a few times on mashed potatoes and once on Avocados. The tool is a sturdy stainless steel. It is reasonably easy to compress and extrude the vegetables. The texture developed by the press allows incorporating ingredients very easy. The extruded vege's were perfect for mashed potatoes or guacamole. A pin holds the plunger to the extrusion holes. This pin is secure in operation by is easily removed for cleanup. The only concern is blow-by where some of the vegetable squeezes past the plunger and did not go through the extrusion holes. Overall, this is a welcome addition to the kitchen. I recommend this ricer.

Oh yes! Would purchase again in a second. Got one for my sister and nephew. Now all holiday meals come with REAL mashed perfectly fluffy and non-lumpy mashed potatoes.

I purchased this particular ricer because it had been highly rated in a magazine I respect. It takes away the entire chore of peeling the potatoes. And it really does help to make better, non-gummy mashed potatoes. Boil the potatoes whole, and when very tender, slice it in half, and place the potato half in the ricer basket, raw side down. Grip the handles and squeeze. I removed the peels at the bottom of the ricer basket with a fork. It took me a couple of times to get the hang of using it. Very easy to wash.

My son, who's otherwise a great cook, sometimes seems not to know his own strength which resulted in our last ricer looking like one of David Moore's abstract sculptures filled with unexpected curve. Though this ricer looks a bit like the others, while costing somewhat more, it's well worth the money. Suffice it to say it's built better and more heavily, making it much more likely to be handed on to my son someday. If you've not had mashed potatoes made with a ricer, you've not had real mashed potatoes. They're simply better in both texture and taste. The ricer works well with squash, rutabaga, parsnips and even carrots, even well cooked beans - any well cooked, non-stringy vegetable.