NorproStainless Steel Commercial Potato Ricer, 11.5in/29cm, Silver

I'm thinking that it'll work just fine. I might get the grinder out and smooth out the square corners on the inside of the tool.

At Thanksgiving and Christmas, my family refers to me as "Tater Boy." That's because I made some decent mashed potatoes many years ago, and I've been stuck with the job (and the name) ever since.I used to peel and mash my potatoes with a masher (they came out good). Later on I replaced my masher with a counter-top electric mixer (easier than mashing). However, I discovered that a mixer can sometimes make the potatoes somewhat "gluey" in texture. I then bought a ricer, and I've never looked back. With a ricer, you don't have to peel your potatoes before they're simmered. That's good, because (right or wrong) I believe that potatoes simmered with their skins on make better tasting mashed potatoes.When I make a batch of potatoes, I simmer them gently with the skins on. Once they're tender, I remove them from the water and use a spoon to easily knock off most of the skin. I then load the hopper about 2/3 full of potatoes. When you squeeze the handle, the ricer spits out bits of potato that look like cooked rice. And because they've been riced, no further mashing or mixing with an electric mixer is necessary. All you have to do is add softened butter, warm milk, and seasonings. Finally, mix everything together with a large spoon and you're done. The results? Fluffy, not gluey potatoes. Tip: Be sure your potatoes are fully cooked and tender before they're riced.I have a ricer that I bought years ago that's very similar to the Norpro. However, I like the Norpro better than my old ricer for two reasons: 1. It's stainless steel (so it won't rust). And, 2. The pin that joins the two halves together won't come out unless it's rotated to a certain position (this helps prevent the pin from falling out accidentally).I recently tried an OXO Good Grips ricer, but I didn't like it. Why? While the OXO has three adjustments for texture (fine, medium, and coarse) I found that even the "fine" setting allows too many pieces of the peel to get through the holes. Also, the OXO is a cup-style ricer (the part that holds the potato is like a cup, instead of a hopper on the Norpro). And while a cup-style ricer isn't a bad design (as long as you peel your potatoes before they're riced), I soon found out that picking pieces of potato peeling from the bottom of the OXO's cup isn't as easy as removing them from the hopper on the Norpro.Even though the Norpro ricer is made in China, it's well-made and not flimsy. There are no sharp edges, nor any plastic parts to break off or melt. The various pieces that make up the ricer are tack-welded together. There are no screws to come loose (only a hinge pin, which is made to be removed for cleaning). Unless you're trying to "rice" a raw potato for some reason, I can't image that anyone could bend the handle on this thing in normal use.Final thoughts: So, what could be easier than using this ricer to make great mashed potatoes? Well, you might try to "sweet-talk" someone else into making the potatoes. Aside from that, I can't think of anything easier.

With some of the reviews I was a bit on the fence. I am so glad I ordered it. I do my potatoes in the microwave and pop them on the ricer. Works great. Clean up is easy too. There's a pin / hinge that holds the two parts together so they swivel. That pin slides out easily which makes clean up ever easier. However, after using the ricer a few times I no longer separate the parts, I just use the spray head on my sink faucet and that cleans perfect. The holes clean up easy no problems at all.I don't push hard on the ricer like trying to go crazy and punish the bad behaving potatoes. I find that just nice even pressure works great. I can see how some people said about the unit bending. Well to me they just pushed too hard. Let the tool do the work pace yourself don't abuse it and it will work great.There is a little left over potato that stays like a pancake flat at the bottom of the ricer basket that does not get squeezed thru the holes. I take a fork an scrape the left over potato to one of the sides of the ricer and squeeze again. Still, no mater what there will be a little potato that you have to scrape out, but its no big deal. Use a fork.If you want to try the microwave to make the potatoes this is what I do. I peel the potatoes then microwave them. A large size potato takes about 3 minutes on my 1200 watts microwave. I add an extra minute for each additional potato. So 1 potato is 3 minutes, 2 potatoes is 4 minutes and 3 potatoes is about 5 minutes. Just perfect. Do a trial and error to see what works for you.The item looks exactly as pictured. No plastic anywhere its all metal everywhere. I do recommend giving it a real good wash. I found a few metal shavings on mine before I used it. I wash it and dry it after each use and see no issues with rust as some commented. I do think its a bit pricey, but it is better then the plastic alternatives.available.

I love this ricer! its professional quality! Made my first batch of riced potatoes it was hit! Good for baby food etc.

I've been in the market for a potato ricer for quite a while and finally settled on this very large model. It's solidly built and the cup holds a large volume (roughly a cup and a half). Over Thanksgiving, I mashed about 10 pounds of potatoes in less than twenty minutes.Since then, I've used it several more times (the baby LOVES mashed potatoes now), and I find that the potatoes always come out great (light and fluffy with a very smooth, lump free texture) as long as I boil them very thoroughly.On the con side, clean-up is slightly more annoying than I'd hoped because the metal surface is a little rough, and you do really have to take the ricer apart to get it clean. It's not difficult, but there is more hassle involved than throwing it into the dishwasher. It is worse if you don't peel the potatoes before you rice them. At this point, I usually do peel first, both because it makes clean-up faster, and because bits of skin come through the holes in the ricer and get into the potatoes. One other (tiny) quibble: potatoes do squish out the back and sides make operating the ricer a little messy.I've also found that for smaller quantities of potatoes (less than 2 pounds), it is probably easier just to use my big Oxo garlic press. I have to chop the potatoes into significantly smaller pieces, but it gets the job done and is easier to clean.Still, in all, I am pretty happy with this product. It makes really excellent potatoes in medium and large quantities without too much hassle.

Works like a champ. Used it for making German dumplings and they came out perfect.