Potato ricers look like large garlic presses. The bowl of the ricer holds from 1 to 2 cups of potato chunks, which are then pressed through the small holes making the potatoes resemble rice. The potatoes will be perfectly smooth with very little effort. After pressing your HOT potatoes through the ricer, just whisk in hot milk or cream and your seasonings. They’ll be the best mashed potatoes you’ve ever made!
Here is a stress-saving tip for you that I use in my own kitchen: when mashing those potatoes, I add a little extra liquid to make them slightly softer than I ultimately want. And don’t forget the seasonings! Then, I pile the potatoes into an ovenproof bowl, and put a foil tent over top. Use enough foil to cover about three quarters of the top, leaving an open space for a vent to let the steam out. Put the potatoes into a warm oven, at 160 to 170 degrees. This is also a great place to warm your dinner plates and platters. The potatoes will hold as long as two hours this way, while you are finishing up the rest of your food preparations. When dinner is ready to be served, just whisk off the foil, give the potatoes a quick stir, and enjoy.
Better quality ricers come with interchangeable discs. Use the smaller holes for smooth potatoes, and the larger holes for potatoes with more texture.
A ricer can be used to press spaetzle, sweet potatoes, eggplant, or other soft foods. Ricers are sold in quality kitchenware shops.