PriorityChef Large 15oz Potato Ricer With 3 Discs, Heavy Duty Stainless Steel Potato Ricer for Mashed Potatoes, Potato Masher, Press and Ricer Kitchen Tool, Black

This potato ricer has completely transformed how I make mashed potatoes. It's incredibly sturdy and easy to use, and the results are absolutely flawless—smooth, fluffy, and lump-free. No more struggling with a traditional masher or over-mixing with a hand mixer!What I love most is how effortlessly it works. Just boil your potatoes, pop them in, and press. The large capacity means I can prepare enough for the whole family without constantly refilling. It’s also surprisingly gentle on my hands—no awkward squeezing or extra muscle required.Cleanup is quick and simple since the design doesn’t have any tricky parts to scrub, and it’s dishwasher safe, which is a huge plus in my busy kitchen.If you’re serious about great mashed potatoes, this tool is an absolute must-have. My family now asks for mashed potatoes at nearly every meal because they’re so much better than before!

Watched a video about 3 star Michelin chef on how to make the best mashed potatoes and it included using this tool so I had to try it! It worked great, was easy to use, easy to clean. I should have gotten this years ago! Thank You!

I have not used this product just yet, but it appears to be very sturdy and the three different discs fit securely in place. This item was delivered promptly and undamaged. This will work well for making lefse and for mashed potatoes. I would recommend this to other buyers.

.It makes mashing potatoes so much easier that the traditional way, with no lumps just smooth and velvety.

While this tool is obviously fantastic for making light and fluffy mashed potatoes, I actually bought it for a different reason: to solve the problem of soggy homemade hashbrowns. It has been a complete game-changer.The key to truly crispy hashbrowns is getting the shredded raw potatoes as dry as possible before they hit the pan. Squeezing them by hand in a towel is messy and never seems to get all the moisture out. This potato ricer is the perfect tool for the job. I just load the hopper with shredded potatoes and squeeze it over the sink. A surprising amount of starchy water comes out, leaving me with a compact, dry puck of potato shreds ready for the skillet. The result is perfectly golden-brown and crispy hashbrowns every single time.As for the tool itself, it absolutely lives up to the "heavy duty" description. It's made of thick, solid stainless steel and feels like a professional kitchen gadget that will last a lifetime. The large basket holds a good amount, and the whole thing cleans up easily in the dishwasher. The long handles provide great leverage, so you don't have to strain, even when pressing a full load.Pros:* Heavy-duty stainless steel construction feels very durable.* The ultimate "kitchen hack" for making crispy hashbrowns.* Also excellent for its intended purpose (fluffy mashed potatoes).* Large capacity hopper saves time.* Dishwasher safe for easy cleanup.Cons:* It's a fairly large tool, so it takes up a bit of drawer space.Whether you're looking for perfect mashed potatoes or the secret to restaurant-quality hashbrowns, this ricer is a fantastic, well-built tool. It's one of those simple gadgets that does its job perfectly. Highly recommended.

I am not a mashed potato fan, but my mom is. The product is well made (somewhat heavy) and does it's job. Boil a potato, drain, put back in the pot to dry a bit, THEN rice. Afterwards just add a bit of butter, A splash of milk and voila! Fluffy, creamy mashed potatoes for one or two.

Sturdy and well made. I used it to gnocchi this week and it made quick, easy work of the potatoes. Clean up is super easy too.

The Priority Chef Heavy Duty Ricer with 3 discs (uncolored stainless) is exactly as advertised. It is well made, smooth edges, nicely polished, and made using heavy duty sturdy stainless steel (no flex - even discs) especially compared to others I tried. The quality you'd find at a high end store. Yes, handles are a bit far apart but I think it would take two hands to be steady even if closer together - so no big deal and an easy adjustment for me even with smallish hands.) My first time using a ricer and I will never look back to making mashed potatoes any other way (food mill aside but that's another cleanup story). Light, fluffy, and HOT! because no mashing that dissipates the heat. No more gooey pasty mashed. Because butter/liquid is added after pressing through the disk it is easy to control the final moisture/texture with just a toss the mashed. I place as stainless steel bowl over a pot of simmering water and press into that to keep hot while finishing up the meal (don't cover or only partially and be careful to keep the water at a low simmer or the pots may burn!) I wanted the pictured disc with the oval holes (+\- 1/2" x 1") to make more homestyle mashed with some lump. Did not find discs sold separately so ended up buying a 2nd ricer just for the that disc (note: some ricers use a smaller diameter disc so it may take trial and error). Glad I did! Now I get mashed potatoes any smoothness I want - from pommes puree to lump homestyle. After pressing, toss the ricer and parts in the pot you boiled the potatoes with warm water and cleanup is a cinch. Best kitchen tool purchase in years!