How to Use ricer in a Sentence

ricer

noun

• Pass them through the ricer into a large bowl, then add the butter.
  — Jeremy Repanich, Robb Report, 28 Mar. 2022
• Drain the potatoes well, then place in a large bowl and mash them with a ricer, spoon or your hands.
  — Susan Selasky, Detroit Free Press, 8 Apr. 2018
• Scoop out the flesh and press through a potato ricer into a large bowl.
  — Elise Taylor, Vogue, 1 Nov. 2017
• Peel the skin off of the potatoes and rice them, with a potato ricer, into a large bowl.
  — Danielle Pointdujour, Essence, 21 Nov. 2019
• Drain and pass through a ricer or mash with a potato masher.
  — Jessica Battilana, San Francisco Chronicle, 4 Mar. 2022
• Place a ricer or food mill over another pot and pass the potatoes through it.
  — Mackensy Lunsford, USA TODAY, 19 Nov. 2022
• Press the potatoes through a ricer onto a large baking sheet.
  — San Diego Union-Tribune, 1 Oct. 2019
• Meanwhile, transfer the potatoes to a ricer or food mill and process them back into the warm saucepan.
  — Tribune News Service, cleveland, 20 Dec. 2021
• Pass the insides through a ricer or gently mash until smooth.
  — Eric Velasco, al, 11 Oct. 2019
• Working over a bowl, pass warm potatoes through a ricer or grate on medium holes of a box grater.
  — Kitty Greenwald, WSJ, 27 Apr. 2022
• Pass the warm potatoes through a ricer or food mill into a large bowl (do not use the coarse side of a box grater, as the texture will be too coarse).
  — Caroline Hatchett, Washington Post, 10 Aug. 2022
• Remove the skin and puree though a food mill or potato ricer onto a lightly floured work surface.
  — ExpressNews.com, 10 Feb. 2020
• While not strictly necessary, a ricer will give you the creamiest, silkiest mashed potatoes of your life.
  — Megan Wahn, Bon Appétit, 13 July 2022
• Some people use a potato masher, while others go with a potato ricer.
  — Allison Futterman, Discover Magazine, 9 Dec. 2021
• Pass sweet potatoes through a food mill or potato ricer, discarding any stringy flesh that remains.
  — Mary-Frances Heck, WSJ, 14 Sep. 2017
• Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy).
  — Andy Baraghani, Bon Appetit, 17 Oct. 2017
• Working in batches, if necessary, transfer the potatoes to a ricer and press them through into a serving bowl.
  — Sue Selasky, Detroit Free Press, 25 Nov. 2021
• Immediately put the potatoes through a Mouli grater (food mill) or potato ricer onto a clean work counter.
  — Hayley Maitland, Vogue, 21 Oct. 2022
• Next, they're put through a food mill or ricer and fluffed to release all steam, then mixed with heavy cream and butter, and refrigerated until completely cool.
  — Nora Martinez Debenedetto, OregonLive.com, 18 Dec. 2017
• The ricer is more labor-intensive (squeezing the potatoes through tiny holes) but creates a lighter, less gummy final product.
  — Allison Futterman, Discover Magazine, 9 Dec. 2021
• On the continuum from slightly textured to exquisitely satiny spuds, use a potato masher (rustic, but fine!), ricer (nicer!), or food mill fitted with the finest disk (woooow!).
  — Alex Beggs, Bon Appétit, 23 Oct. 2019
• Some prefer the more rustic texture achieved by a potato masher or a good old fashioned fork, while others seek a velvety consistency with a food mill or ricer.
  — Sam Stone, Bon Appétit, 26 Oct. 2022
• This old-school contraption breaks down potatoes with an efficiency similar to a ricer, but can also be used to make jam, tomato sauce, and all kinds of smooth homogenous things.
  — Bon Appétit, 11 Nov. 2021
• San Antonio restaurateur Jason Dady says a potato ricer is not only perfect for making mashed potatoes, but a critical tool for gnocchi as well.
  — Paul Stephen, ExpressNews.com, 25 Nov. 2020
• Instead of aggressively squashing potatoes with a masher, potato ricers push cooked potatoes through small holes and them it up into the smallest pieces possible without disturbing the starch molecules.
  — Courtney Campbell, USA TODAY, 25 July 2019

Last Updated: 24 Jul 2024