Wei T.
4 Oct 2026
Good and sturdy
Feels solid in the hand. Long handles make it easy to squeeze.
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ReportReady to ship4.550 reviews
Stainless Steel Potato Ricer with 3 Discs
Turns hot boiled potatoes into mash with no lumps, and the skins stay behind in the basket.
€20.99
A masher squashes potato against the bottom of the pan and leaves lumps; beat it harder and it turns gluey. Pressing it through small holes instead gives fluffy strands that take butter and milk evenly.
1
Delivers only to France, Germany, Iceland, Netherlands, Norway, Portugal, Romania, Spain, Sweden and Switzerland.
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Clip-On Pot Strainer
Drain the potatoes, then rice them while hot. €14.99
- Fine, medium and coarse discs
- 430 stainless steel, 550 g
- 29.5 cm long lever handles
- Hook rests it on a pan rim
Mash for four
No peeler, no masher, no lumps
Peeling is the slow part of mash, and chasing lumps round the pan is the tiring part. A ricer takes both off the list.
Peel, boil, mash
2tools, a peeler and a masher
- Every potato gets peeled before it goes in the pan
- The masher misses pieces at the edges of the pan
- Beating out the last lumps can leave it gluey
- Peeler and masher both join the washing up
With the ricer
1ricer, used over the pan
- Potatoes go in halved, skins and all
- Strands drop into the pan with nothing left to mash
- The hook holds it on the rim while you squeeze
- Scrape the skins into the bin before the next press
Under the plunger
Every piece goes through a hole
A masher only flattens what it lands on. In the ricer, the plunger drives all the potato in the basket through the disc, so nothing stays whole except the skin.
- 1
Pressed once
Each piece passes through the disc a single time, so it is never beaten into glue.
- 2
Skin stays behind
The skin can't fit through the holes, so it is left on the disc for you to scrape off.
- 3
Disc sets the texture
Swap fine for coarse and the same squeeze gives a rougher mash.
How to use it
Ricing a pan of potatoes
- 01
Choose a disc
Drop the fine, medium or coarse disc into the bottom of the basket.
- 02
Fill while hot
Add two or three boiled potatoes, cut in half if large. Skins can stay on.
- 03
Squeeze over the pan
Rest the hook on the pan rim and press the handles together. Lift, scrape off the skins and go again.
Beyond mash
Three discs, more than one job
Gnocchi
Rice the potato through the fine disc for a dough with no lumps in it.
Swede and parsnip
Press them through the coarse disc for a rougher root mash.
Fishcakes
Medium strands for the potato half of a fishcake mix.
Squeezing spinach
Press cooked spinach in the basket to force the water out.
Close up
Built to squeeze hard
Long handles
The lever arms make the press 29.5 cm long, with silicone grips, so your weight does the work rather than your wrist.
Basket
Holds two or three halved potatoes at a time. The flat plunger presses everything down evenly.
Pan rest
The black loop opposite the handles hooks over the rim of a pan or bowl so the ricer stays put while you squeeze.
Three discs
Fine, medium and coarse plates drop into the base of the basket and lift out to change or wash.
Size guide
| Disc | Holes | Good for |
|---|---|---|
| Fine | Smallest | Smooth mash, gnocchi, baby food |
| Medium | Middle | Everyday mash, fishcakes |
| Coarse | Largest | Swede, parsnip, a rougher texture |
Hole sizes are as photographed by the supplier; no measurements are given.
Compared
Ricer or masher?
A masher is fine for a rough, rustic mash. For a smooth pile at Sunday lunch, or for gnocchi, the ricer is the better tool.
| Compared | This productPotato ricer | Wire masher | Electric hand mixer |
|---|---|---|---|
| Lumps left | None | Some | None |
| Risk of gluey mash | Low | Low | High |
| Potatoes can stay unpeeled | Yes | No | No |
| Makes gnocchi dough | Yes | No | No |
Rice potatoes while they are hot. Cold potato is stiff and needs far more pressure.
Before the starch sets
Holes cleared in three steps
- 01
Rinse straight away
Hold the basket and disc under hot water while the starch is still soft.
- 02
Brush from outside
Push a washing up brush in from underneath to clear any blocked holes.
- 03
Wash and dry by hand
Finish it in the sink and towel it dry so the steel stays bright.
Try it at home
Use it for 30 days. If it doesn't earn its place, send it back.
Tracked delivery across Europe, usually 8 to 15 business days. Free on orders over €59, otherwise €4.99. EU prices include VAT, so there's nothing to pay on arrival. If it isn't right for your kitchen, tell us within 30 days and we'll arrange a free return.
Questions
No. Halve them and press them with the skins on; the skin stays in the basket and you scrape it out between pressings.
Fine for smooth mash and gnocchi, medium for everyday mash, coarse for a rougher texture or for swede and parsnip.
Two or three medium halves. A whole pan of mash for four people usually takes five or six presses, scraping out the skins between each one.
It weighs 550 g and the long handles multiply the force of your grip. Hot, floury potatoes such as Maris Piper or King Edward press through with very little effort.
Cooked swede, carrot, parsnip and sweet potato, or cooked spinach to squeeze out water. The supplier also lists squeezing lemons and soft fruit.
It takes the place of the peeler and the masher, so you wash the ricer and one disc instead, rinsed under hot water as soon as you finish. The mash is made in the pan the potatoes boiled in.
Reviews
4.5
50 reviews
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Mei Y.
4 Oct 2026
Thanksgiving mashed potatoes perfected
Used this for Thanksgiving and got more compliments on the mashed potatoes than the turkey. Ten pounds of Yukon Golds, boiled with the skins on, pressed straight into a big pot with butter and warm milk. No lumps at all and they weren't gluey like when I whip them with a hand mixer. My brother in law went back for thirds. It's staying out on the counter until Christmas.
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ReportWei
4 Oct 2026
Hands down the best
Hands down the best mashed potatoes at our table this year.
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ReportCallum S.
4 Oct 2026
Good mash, tough on my hands
The mash is lovely, but squeezing the handles takes more grip than I've got these days with my arthritis. My son does it for me when he visits.
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ReportCallum R.
4 Oct 2026
Very good, quite big
Excellent mash, just takes up lots of drawer space.
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ReportCharlotte W.
4 Oct 2026
Sturdy lever
Sturdy lever action. Handles are long enough that it doesn't take much force.
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ReportMatthew B.
4 Oct 2026
Fluffy bangers night
Fluffy and light, not gluey. Exactly what I wanted with onion gravy.
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ReportMohammed
4 Oct 2026
Great, only takes a few potatoes
Gives lovely mash but only fits two or three potatoes at a time, so a big Sunday roast for eight means a lot of filling and scraping.
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ReportKeisha M.
4 Oct 2026
Tidy
Tidy and quick. No mess.
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ReportGeorge Begum
4 Oct 2026
Parsnip mash
Coarse disc for parsnips with a bit of butter and black pepper. Lovely rough texture alongside a roast chicken.
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