potato ricers - are they any good?

Yes they're brilliant. You don't even have to peel the spuds if you can't be faffed. The skin gets stuck in the ricer. The only slight downside is they can splatter a bit so can look like a potato masacre in the kitchen.

Is there no Ikea over there, they're cheap as chips there <geddit>

My fave kitchen gadget is my potato ricer, its fabulous and you get the lightest fluffiest mash ever! just boil your spuds as usual and as you said use it like a garlic press. I bought mine in Lidl for £6 about 3 years ago and wouldnt want to be without it!

Thanks girls - im sold !

pod, we do have ikea but its a bit smaller. i did look last time i was there but didnt see one. i might take another trip (any excusde and of course i;ll need another packets of 100 tea lights!)

looks like i have to invest then. do you put them through the ricer and then afterwards "mash" in the cream and butter etc with a normal masher?

Pans, steam the potatoes rather than boil. I never get lumpy mash now I steam. If I boil then I get some potatoes that are still a bit hard whilst others have turned to water. If you steam then even if the softer potatoes are a bit too soft they stay together.

A colleague has a ricer though and reckons it's the cats pyjamas.

In the pan Im 'ricing' into I usually put a blob of butter and a splash of milk, the fluffy riced spud then goes on top and once all done no need for extra mashing I just mix it all in with a wodden spoon as its really light and fluffy and the potato then creams nicely. It really is a revelation, I love my ricer, you have to, have to buy one!

I am sold. totally. i might ask for it for valentines day ?

i havent got a steamer sunset over here. never got round to buying one.

Ours is an essential piece of kitchen equipment!

Get one!

?

I love mine too. nother vote for steaming the spuds (feck those stupid electric steamers, just get a stainless steel one that you use on the stove). Also, unless you're really in a hurry, don't cut the spuds any smaller than in half, that's why they get waterlogged and make shite sloppy mash.

Oh good point sophie, never really thought about smaller = more water logged.

that one ricer for me and a packet of lurpak please.

I also find that warming the bowl you are 'ricing' into and adding hot milk keeps the mash nice, then just melt in the butter. This stops it going gloopy.

Ooooh, milk in mash? Wrongety wrong ?

I've never added milk to mash even though Nigel Slater and others swear by it. Just a bloody good dollop of butter and some seasoning.

I add milk, or cream if I have some - Mmmmmmmmmm mash. I also like to add cheese on top and have it melted - double Mmmmmmmmmm! ?

WSS,

But mature chedder and chopped spring onion...now ya talking....I just put loads of butter in mine

Same here, i'd worry that it would end up too liquidy?

This thread has inspired me to trundle down to the market at lunch and get some nice mince and veg for a cottage pie tonight ?