SS Potato Ricer

HIC Kitchen's Stainless Steel Potato Ricer mashes potatoes and removes lumps for a smoother, creamier texture. More efficient than using an open-wire masher, which can leave unmashed lumps, the Ricer pushes food against a flat disc then extrudes it through holes to break it down into smaller particles for creamier, lump-free results. A versatile addition to cooking tools, it's great for all types of foods, like roasted garlic for garlic mashed potatoes and garlic bread, making applesauce, mashed sweet potatoes, carrots, turnips, parsnips, cauliflower, and yams. Use it for homemade baby food, cooked chicken livers for liver pate or yolks of hard-boiled eggs for creamier deviled eggs, squeeze excess water from grated raw potatoes for crispier potato chips or hash browns, or from cooked spinach and other greens before adding to quiche, ravioli filling, lasagna, enchiladas, and crepe recipes. Process ingredients easily for lefse (Norwegian flatbread), spaetzle (German noodles), and gnocchi (classic Italian pasta), or press ice cream into spaghetti-like strands to make spaghettieis (a German specialty dessert). Easy to use. Peel potatoes and cut into 1" pieces. Cook in a pot of boiling water until fork tender. Use a colander to drain them well and return them to the pot. Insert desired metal disc into the Ricer for either coarse or fine texture. Place a small amount of potatoes into the Ricer. Don't overcrowd the basket. Hold Ricer over a bowl, close the plunger, and squeeze handles together. Potato will be extruded into strands through the holes and break into rice-like pieces. Continue until all potatoes are riced and finish potatoes according to recipe. Made from stainless steel, HIC Kitchen's Potato Ricer is sturdy and durable. It will never rust or transfer flavors or odors between uses. Easy to use and clean. Rinse Potato Ricer and metal disc immediately before potato starch hardens. Dishwasher safe for easy cleanup. Brought to you by HIC-Harold Import Company.