Kitchen Collection [49]

I don't ever remember seeing one of these when I was a kid. It wasn't until I met Ken that I first heard of a potato ricer. A what?

Our first ricer was an old one. We may have gotten it at a second hand store (there was a great second hand kitchen store on Divisadero Street in SF back in the day; I wonder if it's still there) or it could have come from his mother.

Our potato ricer. Do you have one?

I learned that it was for making purée, or mashed potatoes. The ricer is a simple press for passing cooked potatoes through holes about the size of a grain of rice, effectively mashing them. The resulting texture, however, is much finer and more uniform than a traditionally mashed potato. Of course almost any root vegetable can go through the ricer, like carrots, turnips, or even celeriac. Sunday I made a purée of topinambours using the ricer.

A food mill works just as well, if not better. But if you're only doing a small amount, I think the ricer is easier to clean up. Our current ricer is pictured here. All modern stainless, but the same classic design.

*****
I'm posting early this morning because I'm on my way to Paris to pick up Ken. His flight arrives this morning and with the strikes, train travel will be iffy, especially with all the luggage he's carrying. Also, because of the train strikes, traffic around Paris is supposed to be a bear. So, wish us luck!