Prep & Assembly
Rice
Press cooked potatoes through small holes for fluffy, lump-free texture
Ricing pushes cooked potatoes (or other soft foods) through a perforated tool, breaking them into fine, rice-like grains for an ultra-fluffy, lump-free purée. It's the secret to silky mashed potatoes and gnocchi dough. Rice them while still hot and don't overwork once mashed.
Ricing forces soft cooked food through small holes, breaking it into fine, even grains with no lumps and no gluey overworking. It's the secret behind fluffy mash and tender gnocchi dough. Rice while hot, and stop fussing once it's through.
- Difficulty
- Easy
How to do it
- 1
Cook potatoes until fork-tender, then drain well.
- 2
Load the hot pieces into the ricer hopper.
- 3
Press them through into a bowl or back into the pot.
- 4
Fold in warm butter and dairy gently, just to combine.
Why it beats a masher
A ricer ruptures cells cleanly without the smearing that frees gummy starch. The result is lighter and lump-free, which matters most for delicate doughs like gnocchi.
- No lumps, ever
- Minimal starch release = no glue
- Even texture for dough
Common uses
Tips & pitfalls
- Rice potatoes while piping hot — cold ones turn gummy.
- No need to peel first if your ricer holds the skins back.
- For gnocchi, rice and cool slightly before adding egg and flour.
Good to know
- Tool
- Potato ricer or food mill
- Best for
- Potatoes, chestnuts, gnocchi dough
- Cue
- Light, fluffy strands fall like fresh snow
Also called
potato ricer
