Customer Reviews

Browne Cuisipro Stainless-Steel Potato Ricer

5 star:		(42)
4 star:		(7)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

If you are anything like me you have probably bought your share of gadgets around the house that seemed like a 'must have' when you bought it ... then seemed like an 'i'ts Ok' when you firts used it and then into the junk drawer ... never to be ssen again until you move.

Well, if you like mashed potatoes then this is a MUST HAVE little and trust me you'lll use it over and over. (Darned if I know why they call it a ricer since it has diddly to do with rice. I mean we alll KNOW that potatoes hate rice anyway)

For us semi professional cooks you know that potatoes when boiled in their skins not only maintain their nutrients, but also, most importantly the flavour! In the past that has meant peeling hot potatoes which was never much fun. With this machine however you just dump the potato into the bowl and squeeze, voila ..... the potato comes out the bottom and the skin stays in the bowl ... I don't know how to explain it but the closest I'll come to is to say it's MAGIC.

You can usually do like 3 potatoes and then just pop open the ricer, scrape away the boiled potato skin and continue ...

no fuss no musss no burned hands no cutting and mashing just perfect fresh flavourfull mashed potatoes to add butter, garlic, cheeese or whatever else turns you on ...

OK potato lovers buy this baby now you will NOT regret it ....

I believe I've found the key to perfect mased potatoes! Now, I can't promise yours will come out perfect too, but this sturdy ricer will go a long way to improving yours. This ricer is sturdy, 18/10 stainless steel and built to last. It comes with three interchangeable stainless steel discs for fine, medium and coarse settings. The fine one is my preferred potato mashing disc. No more gummy, mushy mashed potatoes with this kitchen tool. The potatoes come out light and airy without breaking down the structure the way conventional mashers can. This has quickly become one of my favorite kitchen tools.

Very highly recommended!

I too learned about potato ricers from Cook's Illustrated. They're right -when you use a ricer, mashed potatoes are fluffier and taste much better. (It helps to follow their rule of adding melted butter first, then mix, then add hot milk or cream, then mix again). But the best thing about the potato ricer is that you can boil the potatoes in the skins, plop them into the ricer, and voila! Mashed potatoes with no peeling. Even better yet is that potatoes cooked in their skin retain more flavor than peeled potatoes. Of course, a few bits of peel might escape through the holes and end up in the mashed potatoes -but those are easily picked out -or left in unnoticed. I've even done this for fancy dinner parties for 20 people -once you have the hang of it (I use a fork to pick out the peels in one large piece between potatoes), it takes a couple of minutes to rice a pot full of potatoes. It's so easy that I'm willing to make mashed potatoes on a busy weeknight when I would never think of making mashed potatoes if they required peeling. I can't vouch for any other brand of ricer. Mine is the cuisipro and I'm delighted with how well made it is. Clean up is a snap (in the dishwasher or just rinse) and the construction is excellent -heavy duty stainless steel that is quite rigid and still looks brand new after a year of heavy use. I'm about to order a couple of these as christmas presents for friends who are serious cooks who seriously envy my potato ricer :)

this is it...if you know what a ricer will do for potatoes and you learn how to use it, this is the one your looking for. The Williams-Sonoma is plastic, it flexs and it does sloppy work. The Cuispro straddles a bowl, is rock solid and drops in the dishwasher for cleaning. buy it.
'nuff said

Mashing the potatoes for Thanksgiving and Christmas dinner was always my least favorite thing to do. I could never guarantee the finished product. Now with the Potato Ricer, I LOVE to make mashed potatoes and they turn out perfect every time! I even use the ricer to make sweet potato souffle and mashed carrots. It's the best utensil I've purchased in years. It takes less time and the finished result is far superior than the old way of mashing potatoes. This is a MUST HAVE for your kitchen!

Yep - a ricer is a whole lot nicer--and faster--than a potato masher. I've been living in the dark ages, having never even heard of one of these contraptions until I read about it in Cook's Illustrated, and I will be forever grateful to them, and Cuisipro, for introducing me to a really great piece of equipment. It's solidly built but not overly heavy, has a long enough handle to make quick and easy work of mashed potatoes, spatzle and other "squeezing" chores, and comes with three disks. It also fits perfectly on both large and small pans. Whether you're a beginning cook or a seasoned pro, the Cuisipro is a great addition to any kitchen.

In the absense of a proper spaetzle (Bavarian noodle) press, the Cuisipro Potato ricer worked superbly as the implement for making 'spaghetti eis', a European dessert that is what it sounds like, a spaghetti ice cream sundae. Using the ricer, press vanilla ice cream into a bowl (the spaghetti) and top with a red sauce (strawberry or raspberry) and either grated white chocolate or almond slivers for parmasan cheese. I've missed this tremendously since returning from an assignment in Germany, but Cuisipro has filled this void for me.

It is important to note that I tried several other potato ricers, but this is the only one strong enough to handle ice cream! At least to me, this implies this will be the most durable one availible...

For years I have been looking for some kind of press that would allow the grease to be extracted from cooked ground beef. Draining and paper towels sops are inefficient or messy. One day I saw my mother-in-law using a potato ricer to make mashed potatoes and in that ricer I saw my cooked ground beef grease extractor press. With the small screen installed in the Cuisipro ricer, its da bomb for ground beef grease extraction. Due to the very sturdy stainless steel construction of the ricer, you can really lean into the task without worry of bending the tool.

In addition, it is pretty effortless to make mashed potatoes with this unit. My first try at spaetzel also worked. The standard ricer functions are all gravy above the grease press function as far as I am concerned. My only reservation, and it's no deal breaker, is that when the ricer is open to maximum extent it is a little awkward to squeeze.

This potato ricer is the answer to smooth and silky mashed potatoes, and I love it! There is a huge difference between potatoes mashed with the traditional masher and those made by using the ricer. Not having to peel the potatoes is reason enough to own one of these.

I made roasted garlic mashed potatoes last week and just riced the garlic along with the potatoes. The potatoes were delicious. I used the ricer for sweet potatoes and the texture was outstanding. I can hardly wait to use it when I make my sweet potato pies for Thanksgiving! I have never made spaetzle before, but am looking forward to doing so.

I wish I had gotten one of these years ago, but I always thought it would be something that wound up in the junk drawer unused so I never bought one. After reading all the reviews posted here and seeing one used on the Food Network, I decided to give it a try.

I highly recommend this product because it will give you the creamiest mashed potatoes without having to pull out the hand mixer to get the desired lump free texture. The ricer is durable 18/10 stainless steel and the interchangeable plates are a plus. Cleaning the ricer is a breeze. I hardly use my dishwasher so having cooking tools that are easy to clean is a priority!

If you are just starting out, this is a tool to add to your list of kitchen must haves. Even if you know your way around a kitchen and don't have one of these, do yourself a favor and get one!

I also have about every little kitchen gadget known to mankind, of which most get used about once and that's it. But this potato ricer is really a must have in my kitchen now. I have used an electric mixer to mash my potatoes for thirty years, but not any more. Using this, there will truly be completely smooth mashed potatoes. Love it-love it!!!