A Potato Ricer: The possibilities are endless

Using the Potto Ricer Update: My husband and I just finished a post-Thanksgiving dinner with his son.  Even though I am no longer operating it, the ricer is still working wonderfully.  Besides, it just wouldn’t be Thanksgiving without mashed potatoes!

Truth be told, I’m a bit of a gadget guru.  If there’s a kitchen gadget out there, chances are good that I will try it.  I am always looking for that one device that is going to make things work easier for me.  I had heard of a potato ricer before, but I did not have one.  But now I have this very variety by RSVP with the green racing stripe emblazoned on it and I wouldn’t want to be without it!  Riced potatoes make the best consistency for mashing.  No lumps whatsoever!  We do prefer mashed sweet potatoes, though.  Making your own is super simple and far better than prepackaged varieties.  I bake the potato first by wrapping it up in a piece of oven-proof foil and adding a drop or two of olive oil.  When the potato bakes in the foil, it steams itself with the addition of oil.  After the potato has been baked, the skin can be easily pulled off.

This summer, I discovered another fabulous use for my ricer.  I have hated making potato salad just because peeling and dicing potatoes was a nightmare for me.  I went to a picnic this past autumn and was served a mashed potato salad.  Knowing how easy it was to make mashed potatoes with my ricer, I did some searching on the Internet.  I found a perfect recipe and added my own adaptations.

  •          about 8 medium potatoes (I used Yukon Gold and chunked them before boiling)
  •          1-1/2 cup mayonnaise
  •          4 tablespoons prepared mustard
  •          5 whole green onions, diced (I use a pair of food scissors and just snip green onions in ½” pieces)
  •          2 tablespoons pickle relish
  •          1 teaspoon kosher salt (more to taste, if preferred)
  •          1/2 teaspoon paprika
  •          1/2 teaspoon black pepper
  •          4 whole hard boiled eggs, chopped
  •          2 tablespoons chopped fresh dill

Boil potatoes, with skins on.  When riced, skins remain in ricer and mashed potato gets extruded.  You will be able to mash the potatoes to your own desired consistency. Mix rest of ingredients into potatoes.  Chill before serving.

Have you ever tried a ricer?  If you have a comment, just scroll down to let us know.


About Raeanne Woodman

Less than a month after my twenty -fifth birthday, I had a brain hemorrhage. I had two brain surgeries at that time. It saved my life, but it left me unable to walk or use my left hand. I have been a wheel-chair user since 1989, nearly half of my life. I have always considered myself very blessed and quite unique. I graduated from Ohio State and went on to be employed by the university for twelve years. I met another unique individual at my church and he and I were married seven years ago. With this blog, I want to tell you a little about myself and how I've learned to live in our world. I love to cook, albeit with my own adaptations. I also want to share some great user-friendly merchandise and deals with you. And I would also be blessed if you would share your great ideas with me. This blog promises to be mutually rewarding!
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2 Responses to A Potato Ricer: The possibilities are endless

  1. Kathleen Carlson says:

    I have never seen a potato ricer. I am always looking for ways to do mashed potatoes easier. I need to see one. Thank you Raeanne.

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