Luis
2 Oct 2026
Sample, not realAlmost perfect
Almost perfect. I wish it held a few more potatoes at a time.
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ReportReady to ship4.6139 reviewsSample
Stainless Steel Potato Ricer with 3 Discs
£13.99
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.
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- Fine, medium and coarse discs
- 430 stainless steel, 550 g
- 29.5 cm long lever handles
- Hook rests it on a pan rim
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.
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.
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.
Reviews
4.6
139 reviews
Sample, not realFilter
Maureen Owen
1 Oct 2026
Sample, not realDoes the job
Brilliant ricer. Heavy, solid, makes lovely mash.
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ReportNigel Pritchard
1 Oct 2026
Sample, not realGave up after a week
Went back to a masher after a week. Washing the discs was more bother than it was worth for just the two of us.
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ReportAmelia
30 Sep 2026
Sample, not realHeavy duty
Heavy duty and built to last. Squeeze handles together and it just works.
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ReportMegan
30 Sep 2026
Sample, not realSweet potato dinner
Sweet potato mash for a baby shower brunch and it came out silky. Medium disc, cinnamon, a little butter.
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ReportHank Peterson
27 Sep 2026
Sample, not realGood mash, not for everyday
The mashed potatoes are lovely but it's more effort than a masher for a quick weeknight, so I save it for special meals.
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ReportJack C.
26 Sep 2026
Sample, not realGreat though handles get warm
Hot potatoes straight in means the metal warms up fast. Grips help, but I let the potatoes cool for a minute first.
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ReportImogen
25 Sep 2026
Sample, not realLove it
Lump free mash every time. Love it.
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ReportKelsey E.
25 Sep 2026
Sample, not realA solid five
Solid five stars.
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ReportLucy Davies
24 Sep 2026
Sample, not realEasy loaded mash
Loaded mash with cheddar and chives went down well at the weekend.
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ReportShowing 10 of 139