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If you love silky, restaurant-quality mashed potatoes, a potato ricer or press is one of those small investments that pays off again and again. Instead of mashing starch into glue, a ricer forces potatoes through tiny holes to create light, airy strands—think fluffy clouds rather than sticky paste. It's not just about potatoes either; ricers are great for gnocchi, purees, and even baby food. Want to elevate your comfort food? A good ricer is the secret weapon.
Not all ricers are created equal. Some are heavy-duty stainless steel tools built to last, while others have clever mechanics that make pressing easier. Below I break down four popular models—WMF Gourmet Potato Press, Joseph Joseph Helix Potato Press, Heirol Potato Press, and Dorre Poppy Potato Press—and add a few alternatives you might like. I’ll also explain pros and cons so you can match a model to how you cook.
The WMF Gourmet Potato Press is a sturdy stainless steel option that feels very solid in the hand. If you prefer heft and durability, WMF delivers with a polished finish and simple press mechanism. Expect smooth operation and a unit that stands up to regular use without flexing or bending.
Why choose it? The material resists staining and won’t hold onto odors, and its weight helps you press riced potatoes with less direct arm strain. It’s a classic design that’s easy to clean and should fit most kitchen drawers.
The Joseph Joseph Helix brings a modern twist with a spiral “helix” mechanism that rotates to press ingredients—making it easier on your wrist. At about 10.4 inches long, it’s compact enough for tight kitchens while offering clever leverage. This model often appeals to cooks who want ergonomic design combined with efficient performance.
Pros include easier pressing action and a compact profile. The downside? Plastic components (on some color variants) can feel less durable than full stainless steel during heavy use. Still, it’s a fine choice for everyday cooking and lighter kitchen tasks.
Heirol’s stainless steel potato press is a no-nonsense tool focused on function. If what you want is reliability and simplicity, this press fits the bill. The all-metal construction helps distribute pressure evenly and avoids food contact with plastic parts.
Many cooks who prepare potatoes often prefer stainless models like Heirol’s because they hold up better over time and are generally dishwasher safe. This is a good pick if you value longevity and straightforward performance.
Dorre’s Poppy press blends Scandinavian design with robust stainless steel construction. It tends to be lightweight but durable, making it easy to handle while still producing consistent riced results. It’s also pleasing to the eye, if your kitchen tools double as decor.
Good for everyday use, the Dorre Poppy is simple to operate and clean. It doesn’t overcomplicate things—just press and enjoy the fluffy outcome.
If you’re shopping around, consider a few other options that often come recommended:
OXO Good Grips Stainless Ricer — loved for its comfortable handles and sturdy basket.
Bellemain Stainless Steel Ricer — a budget-friendly full-steel alternative.
Chef’n FreshForce Potato Ricer — features compound leverage to reduce required effort.
Picking a ricer comes down to a few simple questions: How often will you use it? Do you prefer metal over plastic? Are you cooking for one or feeding a crowd? Answer these and you’ll narrow the field fast.
Stainless steel ricers last longer and are less likely to absorb odors. If you plan to use the ricer frequently—weekly or more—stainless steel is worth the investment. If you only need it occasionally, a high-quality plastic-and-metal hybrid could be fine.
Ricers come in different lengths and basket sizes. If storage is tight, a compact 10–11 inch model like the Joseph Joseph Helix fits neatly in a drawer. If you cook large batches, choose a heavier-duty press with a larger basket to handle more potatoes per pressing.
Think about your hands. Models with ergonomic handles or helix mechanics reduce wrist strain and are better if you have weaker grip strength or arthritis. Compound-leverage designs require less effort and make pressing smoother for long prep sessions.
Look for dishwasher-safe parts if you want low-maintenance cleanup, but remember that parts with multiple components may trap bits of starch. Full stainless steel designs usually clean easily by hand or in the dishwasher. If you often multitask while cooking, ease of cleanup may be as important as performance.
Ricers aren’t just for mashed potatoes. They’re versatile tools that improve texture across many dishes. Here are a few ways to use a ricer beyond the mash.
The classic use: boiled potatoes pressed through a ricer create a light, airy base for butter and cream. The tiny strands trap butter and cream better than squashed chunks, giving you that silky texture restaurants aim for.
For tender gnocchi, riced potatoes mix easily with flour without overworking the dough. The result? Pillowy gnocchi with minimal effort. A consistent potato texture helps you form uniform pieces and cook them evenly.
Ricers make smooth purees from vegetables and fruits, perfect for babies or fine dining apps. Because the tool pushes food through small holes, you get lump-free purees without the need for a blender.
A few simple techniques can make a big difference when ricing potatoes.
Floury potatoes produce fluffier results than waxy types. Cook potatoes whole with skins on and start with hot potatoes—cold ones clog up the ricer. A short steam or boil until fork-tender works best.
Rice the potatoes and then fold in butter and warm milk or cream gently. Overworking with electric mixers or mashers will activate starches and make your mash gummy.
Fill the basket halfway and press. Overfilling makes pressing harder and increases the chance of bits getting stuck. Clean between batches if you notice clogging.
Keeping your ricer in top shape is simple if you follow a few rules.
Rinse the ricer right after use to remove starch before it dries. Use hot water and a brush for the holes if needed. For stubborn bits, soak in warm water for a few minutes before scrubbing.
Many stainless steel ricers are dishwasher safe, which is convenient. If yours has a mix of plastic and metal, check manufacturer guidance to avoid warping. Hand washing with mild soap is always a safe option and helps prolong a tool’s finish.
Store your ricer dry to prevent any residual moisture from causing water spots or, in rare cases, corrosion. If it has detachable parts, keep them together in a drawer organizer so you don’t lose small pieces.
Prices for ricers vary from budget-friendly to premium. Stainless steel with solid construction is generally pricier but lasts longer, giving better value over time. If you’re buying online, comparison sites can help you spot discounts and find the best seller—just search for model names and read recent reviews to ensure quality.
Splash out if you want a lifetime tool and you cook for several people regularly. Save on a mid-range model if you only need a ricer occasionally or want a lighter tool for small households. The sweet spot for many cooks is a mid-price stainless model that balances durability and ergonomics.
Not convinced a ricer is for you? Consider these substitutes that can still produce excellent results:
Food mills handle larger volumes and offer interchangeable discs for coarser or finer textures. They’re great for sauces and mashed potatoes if you want control over texture and don’t mind a larger gadget on the counter.
For rustic mash, a classic masher gives you control over chunkiness. It won't give the ultra-smooth texture of a ricer, but it’s fast and requires less storage space.
Electric tools can be tempting for speed, but they risk overworking starches. Use them with care for small batches and blend just until combined to avoid gummy results.
Before you add a ricer to your cart, tick off this quick checklist: material (stainless vs. hybrid), size and storage needs, ease of cleaning, ergonomics, and your budget. If you use a ricer weekly or prepare meals for a family, a sturdy stainless steel model is likely the best long-term value.
Whether you pick the classic WMF Gourmet, the clever Joseph Joseph Helix, the dependable Heirol, or the stylish Dorre Poppy, each of these models serves the same basic purpose: transforming cooked vegetables into silky, consistent textures. The differences come down to feel, ease of use, and how much you want to spend—or how often you plan to use it.
Happy ricing! Think of your ricer as a tiny culinary magic wand: a simple motion creates airy, dreamy textures that make comfort food feel elevated. Now go make some mash that makes you smile.
Conclusion: A potato ricer is one of those small but powerful gadgets that changes the way you approach mashed potatoes and purees. Choose a model that matches how often you cook and the kind of texture you want—stainless steel for durability, ergonomic designs for comfort. With the right tool and a few simple techniques, you’ll be turning out restaurant-quality mash and silky purees with ease.
| Ricers | Price | |
|---|---|---|
| Dorre Poppy Potatoe Press Stainless Steel | £ 22,40 | |
| Wmf Gourmet Potato Press Stainless Steel | £ 38,46 | |
| Heirol Heirol Potato Press Stainless Steel | £ 39,- |
