- The most common type of ricer looks like a giant garlic press with two handles, a perforated hopper section and a disc that presses down into the hopper. The holes are about the size of grains of rice, hence the name. Another style available is a rotary ricer, which is similar to a meat grinder or food mill.
- Ricers are commonly made of metal, plastic or a combination of both. Metal models are usually sturdier and longer-lasting than plastic ricers. Some feature non-slip rubber grips for convenience and comfort. Some ricers have a lip so that they can rest securely on the side of a bowl or pan. More expensive models may have interchangeable grids with smaller and larger holes for making finer or coarser mashed potatoes. It is useful but not essential for a ricer to disassemble for easy washing.
- When choosing a ricer, one of the most important considerations is the size of the hopper section. A larger capacity means that you can rice large amounts of potatoes in a short amount of time. However, this does require extra arm strength. Some cooks will find it easier to rice smaller volumes of potato a little at a time, in which case a small capacity ricer is adequate.
- Ricers are most commonly used to make mashed potatoes. You can place boiled or baked potatoes into the ricer with or without their skins. Bear in mind that if you keep the skins on you will need to unclog the ricer as you use it. A ricer is useful when making any dish that calls for mashed potatoes, like Italian gnocchi and Norwegian Lefse (flatbread). Other vegetables that can be mashed by extrusion through a ricer are carrots, squashes, pumpkins and parsnips. When using grated raw potatoes to make hash browns, a ricer can come in handy for squeezing out excess liquid.
- The decision whether to use a ricer or a traditional potato masher to make mashed potatoes is one of personal taste and ease of use. Ricers make lighter, fluffier, smoother mashed potatoes because all lumps are eliminated and the potato incorporates air as it falls into the bowl. A masher gives a denser texture and can leave lumps in the potatoes. Some people like a lumpy texture, some people do not; some cooks find a ricer easier to use, some prefer to use a masher. It is entirely a matter of personal preference.
