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Why a Potato Ricer Should Be in Every Kitchen

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Meet your new favorite kitchen tool, potato ricers! Learn how to make the smoothest mashed potatoes, guacamole, and more with ease! Looking for the best potato ricer? we have a recommendation for you.

Many of us have an overabundance of gadgets in our kitchens. Some we use on a regular basis, while others remain hidden in cupboards because we don’t know how to utilize them. It’s sometimes a good idea to take a good hard look at your gadgets and figure out what’s actually useful and what’s simply taking up space. Keep your potato ricer if you’ve ever been unsure how or why to use it. This is why.

What is Potato Ricers?

Potato ricers, cooking instrument that has been used since at least the turn of the century, with advancements patented in 1909, 1939, and 1946. It’s a simple two-handled kitchen utensil with a plunger on one handle and a perforated receptacle on the other, linked by a hinge. When the handles are pressed together, the plunger fits into the perforated receptacle and forces whatever food you put into it through a series of little holes. Your lumpy mashed potatoes will be transformed into a work of art thanks to those holes.

It’s Called A Ricer, But It’s For Potatoes

A ricer is first and primarily a potato ricer. If you’ve ever used a ricer, you’ll probably agree that you have no idea how you managed to make mashed potatoes without one. It’s all about the mixing when it comes to mashed potatoes produced with a ricer. When it comes to mashed potatoes, the less mixing and agitation the better.

Over-mashing or over-mixing causes gelatinized starches to form, which are liberated from the potato cells and link together to form something resembling glue or wallpaper paste. People frequently try to fix gluey mashed potatoes by mixing them more and adding extra fat and dairy, but this usually makes matters worse.

The ricer, on the other hand, is kinder on the potatoes, resulting in an even mash and keeping more of the integrity of the inflated starch cells while reducing the amount of stirring and mixing required by other methods. However, picking the correct potato is the first step in preparing outstanding mashed potatoes.

Russet potatoes, for example, were made to be roasted or mashed. So, when you’re ready to make your next batch, make sure you choose the proper potato. It’s Not Just About Potatoes However, a ricer is useful for more than just mashed potatoes. Consider it a food press that can also be used as a food mill for a variety of tasks:

  • Applesauce. Force cooked apples (keep the skins on) through a ricer for perfect applesauce,
  • Guacamole. Avocados pressed through a ricer results in creamy perfection.
  • Cooked squash, pumpkin, sweet potatoes, for the smoothest pies and side dishes.
  • Tomatoes. Use the ricer to crush tomatoes for sauce or canning, just be sure to cut the tomatoes into manageable chunks rather than trying to rice a whole tomato.
  • For cooked frozen spinach or other greens where you need to squeeze out any excess liquid to use in a recipe (such as lasagna), the ricer is perfect.
  • Baby food. You can rice any vegetable that’s cooked soft enough to make delicious and nutritious meals for baby.

Hummus. Press cooked chickpeas through a ricer to make your hummus a bit more exciting with the addition of some actual texture. Likewise, try things like cooked white beans or cooked celery root for gourmet pureed side dishes.

  • Ease of use: Very easy.
  • Where to buy: Any shop that sells kitchen gadgets, or online such as Amazon.
  • Pricing: Ranges anywhere from $8 – $50.
  • Let this be your rule of thumb: if you can mash it, you can rice it!

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