--- title: "Ricer: what it means in cooking — Tiny Plates" description: "A ricer is a press that pushes cooked potatoes through small holes for the smoothest mash and light gnocchi. Here is how to use one." url: "https://www.tinyplates.dev/glossary/ricer" --- # Ricer A ricer is a press that pushes cooked potatoes through small holes for the smoothest mash and light gnocchi. Here is how to use one. Also called Potato ricer, Potato press. A ricer is a hand press that looks like a large garlic press. You put cooked food in a basket full of small holes, then squeeze the handles to push it through a plate. The food comes out in thin strands that look a bit like grains of rice, which gives the tool its name. It makes the smoothest, lightest mashed potatoes and is the standard tool for potato [gnocchi](https://www.tinyplates.dev/glossary/gnocchi). ## How to do it 1. [Boil](https://www.tinyplates.dev/glossary/boil) or steam potatoes until they are [fork-tender](https://www.tinyplates.dev/glossary/fork-tender). Drain them well and let them steam dry for a minute or two. 2. While they are still hot, cut large potatoes into pieces that fit the basket. Peeling first is optional, since most of the skin stays behind in the basket. 3. Press over a bowl or straight into the pot. Lift the handle, clear out the skin, and repeat. 4. Stir in warm butter and milk or cream gently with a spatula. Season. ## Why it works Cooked potatoes are full of swollen starch granules from [gelatinization](https://www.tinyplates.dev/glossary/gelatinization). Whipping, blending or heavy mashing breaks those granules and releases starch, which makes the mash gluey. A ricer pushes the potato through once with very little shear, so the granules stay mostly whole and the mash stays fluffy. ## How to use it Other jobs for it: * Squeeze water from cooked spinach or grated zucchini. * Press cooked carrots, parsnips or squash into a smooth puree. * Mash cooked egg yolks for deviled eggs or a garnish. * Make spätzle from a thin batter by pressing it into simmering water. ## Substitutes A food mill gives the same result and handles larger batches. A drum [sieve](https://www.tinyplates.dev/glossary/sieve), with the potato pushed through by a scraper or the back of a spoon, also works. A hand masher gives a lumpier but acceptable mash. ## Common mistakes * Ricing potatoes after they cool. They get gluey and are hard to push through. * Using a blender or food processor for mash. The result is like glue. * Overfilling the basket so the handles cannot close. * Letting food dry in the holes. Rinse right away. ## In recipes "Pass through a ricer" or "rice the potatoes" means pressing hot, cooked potatoes through this tool. ## Recipes made with it 37 recipes from the sites we collect. * [![](https://images.arla.com/recordid/E8DB1B3B-771E-475B-964192A079BE6335/portergryta.jpg?width=1300&height=525&mode=crop&crop=(0,206,0,-325)&format=webp)Portergrytawww.arla.se · 90 min](https://www.arla.se/recept/portergryta/) * [![](https://images.arla.com/recordid/992B3BE9-9E6D-4DB1-965AA235C28DE02A/klassisk-fiskgratang.jpg?width=1300&height=525&mode=crop&format=webp)Klassisk fiskgratängwww.arla.se · 45 min](https://www.arla.se/recept/klassisk-fiskgratang/) * [![](https://images.arla.com/recordid/0AD23EA3-B294-48C4-8A775F843F9DDE0A/picture.jpg?width=1300&height=525&mode=crop&crop=(0,241,0,-290)&format=webp)Bangers and mashwww.arla.se · 40 min](https://www.arla.se/recept/bangers-and-mash/) * [![](https://images.arla.com/recordid/15224EB3-CA11-442F-82D99E12F948BE5B/brandade-pa-bakpotatis-med-pepparrot-och-brynt-smor.jpg?width=1300&height=525&mode=crop&format=webp)Brandade på bakpotatis med pepparrot och brynt smörwww.arla.se · 70 min](https://www.arla.se/recept/brandade-pa-bakpotatis-med-pepparrot-och-brynt-smor/) * [![](https://images.arla.com/recordid/64E134BF-82F7-4F0E-96BE99E5064A876E/snabb-biffgryta-med-gronpeppar.jpg?width=1300&height=525&mode=crop&format=webp)Snabb biffgryta med grönpepparwww.arla.se](https://www.arla.se/recept/snabb-biffgryta-med-gronpeppar/) * [![](https://images.arla.com/recordid/6F3D38EC-9638-460F-AA78FFAB8CE80D77/mjolkkokt-kummel-med-stekt-bladkal-och-potatiskram.jpg?width=1300&height=525&mode=crop&format=webp)Gräddkokt kummel med stekt bladkål och potatiskrämwww.arla.se · 75 min](https://www.arla.se/recept/mjolkkokt-kummel-med-stekt-bladkal-och-potatiskram/) * [![](https://images.arla.com/recordid/C8792405-0815-445B-B455B0E2137935C6/stekt-stromming.jpg?width=1300&height=525&mode=crop&crop=(0,385,0,-146)&format=webp)Stekt strömmingwww.arla.se · 180 min](https://www.arla.se/recept/stekt-stromming/) * [![](https://images.arla.com/recordid/092C0FDF-F8E2-40C7-BB9F63347ED5B778/pommes-duchesse-med-bakad-torsk-och-champagnesas.jpg?width=1300&height=525&mode=crop&crop=(0,266,0,-265)&format=webp)Pommes duchesse med bakad torsk och champagnesåswww.arla.se · 120 min](https://www.arla.se/recept/pommes-duchesse-med-bakad-torsk-och-champagnesas/) * [![](https://images.arla.com/recordid/67DCEBE4-F8FE-4F65-837C57FCFD3E61D9/hummertaco.jpg?width=1300&height=525&mode=crop&crop=(0,11,0,-520)&format=webp)Hummertacowww.arla.se · 90 min](https://www.arla.se/recept/hummertaco/) * [![](https://images.arla.com/recordid/B6055A7B-706F-4918-8E5A3CFBB6D425C5/potatismos.jpg?width=1300&height=525&mode=crop&crop=(0,370,0,-161)&format=webp)Potatismoswww.arla.se](https://www.arla.se/recept/potatismos/) * [![](https://images.arla.com/recordid/7E759471-999E-4CE4-AEB264949E3D828C/laxgratang.jpg?width=1300&height=525&mode=crop&format=webp)Laxgratängwww.arla.se · 75 min](https://www.arla.se/recept/laxgratang/) * [![](https://images.arla.com/recordid/2EFA297B-2B96-4A8B-A5E1EBF4FB0378C7/pepparstekt-lax-med-potatispure-och-appelsallad.jpeg?width=1300&height=525&mode=crop&format=webp)Pepparstekt lax med potatispuré och äppelsalladwww.arla.se · 40 min](https://www.arla.se/recept/pepparstekt-lax-med-potatispure-och-appelsallad/) ## Related terms * [GnocchiGnocchi are soft Italian dumplings, most often made from potato and flour, boiled until they float. See how to keep them light instead of gluey.](https://www.tinyplates.dev/glossary/gnocchi) * [Fork-tenderFork-tender means cooked until a fork slides in and twists with almost no resistance. It is how you know braised meat and root vegetables are ready.](https://www.tinyplates.dev/glossary/fork-tender) * [SieveA sieve is a bowl of wire mesh with a handle for straining liquids, sifting flour and pressing food smooth. Here is how to use one and pick the right mesh.](https://www.tinyplates.dev/glossary/sieve) * [GelatinizationGelatinization is when starch grains soak up water and swell in heat, thickening sauces, setting puddings and softening rice and pasta. Here is why.](https://www.tinyplates.dev/glossary/gelatinization) * [BoilBoiling cooks food in water heated to 100°C (212°F) at sea level, where big bubbles break the surface. It is used for pasta, potatoes, eggs and grains.](https://www.tinyplates.dev/glossary/boil) [More in equipment](https://www.tinyplates.dev/glossary/category/equipment)[Every term from A to Z](https://www.tinyplates.dev/glossary)