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The first question we sought out to answer when finding the best potato ricer was actually, do you need a potato ricer at all? If you can mash cooked potatoes into the perfect consistency with a standard potato masher, a gourmand’s food mill (no thanks) or dare we say...your bare hands, then by all means, stick to your methods.
But a potato ricer can still be a practical kitchen gadget. It’s definitely the best option for people making large batches of mashed potatoes. Ricers require a fraction of the effort required for a conventional masher and can produce fluffy mashed potatoes without releasing too much starch (which can end up in an excessively elastic situation). People who’ve committed the cardinal sin of mashing potatoes with a hand mixer will be especially familiar with what happens when you over-beat potatoes: Restraint is key, and a potato ricer delivers.
Still, you might be compelled to dismiss a potato ricer as one of those dreaded, bulky mono-tasking gadgets that take up precious drawer real estate from more practical kitchen utensils. That’s fair—the name potato ricer, doesn’t really connote a sense of versatility. But make no mistake, in a resourceful chef’s hands, the tool can sub in for a surprising amount of unconventional kitchen jobs. Use it to crush avocados for guacamole or to quickly process fresh tomatoes for a sauce. Or as an oversize garlic press to crush several cloves all at once, or to process steamed veggies for homemade baby food. It almost functions like a handheld food processor in a way, breaking down softened or cooked fruits for applesauce, jams while still leaving a pleasing texture.
With that in mind, we took 6 different potato ricers to the task, and found one that we think is most worth the space in might take up. Read on for our buying guide for the best potato ricer.
The best potato ricer: Oxo Good Grips Adjustable Potato Ricer
Unlike any other potato ricer we tried the Oxo good grips adjustable potato ricer allows adjustments to the size of the ricer holes without fiddling around with removable plates. All you have to do is rotate the bottom disk, and two square grids shift between large, medium, and small holes. The larger gauge ideal for people who like their mashed potatoes to be a lil chunky, while the medium gage works well for a gnocchi dough or for pouring batter through for spaetzle. The finest hole size produces a smooth mash that gets you pretty darn close to a purée, if you’re aiming for creamy mashed potatoes with minimal texture.
We know Oxo for its high-quality kitchen tools, and the ricer, an updated version of the original Oxo good grips stainless steel ricer, was no exception. The notch at the end made it possible to anchor the ricer against the mixing bowl, and the stainless steel body was heavy duty enough to crush its contents even when overfilled.
As for clean up, the bottom disk detaches easily for hand washing, and the entire ricer is dishwasher safe on the top rack.
Overall, the smart design and general strength of this ricer were ultimately what distinguished it has our top pick.
How we tested
Well, we tested these the best way we knew how, by ricing potatoes, over, and over, and over again. We tested specifically with boiled, unpeeled potatoes, to see how well the ricer was able to deal with any potential blockage. We went with unpeeled potatoes because we thought the best ricer would be one that’s strong enough to allow the cook to bypass the peeler entirely. We also tried overloading the ricer, to push each model’s strength to the limits (but so you know, there really should be no circumstance in which you’d need to do this). Afterward, we hand washed each ricer and dried it, taking note of how easy it was to take them apart and clean them.
What we looked for
Strength was the most important factor for choosing the best ricer, we wanted one that optimized kinetic forces so that it required minimal exertion by the user for maximum output. Basically, we didn’t our hands to cramp up too much from crushing a ton of potatoes.
The overall design and ease of use was also important. We prioritized long handles and comfortable, non-slip ergonomic handles. We also noted design issues like, did the plunger get in the way when loading the ricer basket? Were there a lot of detachable parts to keep track of? Was it a pain in the ass to clean?
Others we tested
The RSVP International Spud Potato Ricer was the weakest ricer we tested, which we credit to its entirely plastic build.
The Chef’n was the best model in terms of maximizing force. It has a gear mechanism that requires less effort by the user, ever so slightly out performing the Oxo on this metric. However, it only offered one hole size, its basket kept popping out, and the gear added extra bulk.
The Priority Chef and the Bellemain were two stainless steel potato ricers so similar it seems possible they were made by the same industrial manufacturer. The only notable difference was the Bellemain’s adjustable extruder plates. We appreciated the non-slip knob on the end, but the stainless steel basket was the biggest annoyance with this design, as it was prone to getting stuck, and its sharp edges felt ever so slightly hazardous.
Unique among ricers, the Joseph Joseph uses a clever twisting design, which engages your arms more than your hands for crushing potatoes. The design is similar to the brand’s design for a citrus squeezer. For people who have grip issues, this might be a preferable choice, but overall, the mechanism was far less efficient than the conventional design.
The takeaway
A potato ricer may not be an essential piece of cookware for most people, but there’s no denying that it guarantees perfectly smooth mashed potatoes. We think the Oxo Good Grips adjustable potato ricer is the best choice for this job.
