Review on Effortless Mashed Potatoes: OXO Good Grips Stainless Steel Potato Ricer by Jennifer Addison

Admittedly, this is the first rice maker I've ever bought, so I have nothing to compare it to other than traditional mashing methods that have been used since time immemorial. It's very well made (I've dropped it twice without breaking anything). Depending on the size of the bowl you are using, you can set the rice cooker on top while adding the cooked potatoes. Provided you've cooked the potatoes long enough, you can even push them through this thing with their skin on! My son was very thankful that he didn't have to peel all the potatoes lol. We simply washed equal amounts of golden and russet potatoes, cut them into fairly even chunks, and boiled them in salted water. After they were fully cooked, I drained them and then returned them to the pan over medium-high heat to dry them out a bit more. Then I slipped them through the riser. The skins were left in the grater after mashing the potatoes and I discarded them before adding more potatoes. After gently mixing the melted butter into the mashed potatoes, I was so impressed with the smooth and creamy texture that I didn't even add milk or cream! To do this, you need to squeeze the muscles a little. I'm weak but I'm fine. However, this might not be the best option for people with severe compression issues. So be aware. I'm so glad I made this purchase and will never make potatoes without it again.