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Mashed Potatoes: Food Mill vs. Ricer

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Mashed Potatoes: Food Mill vs. Ricer

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HououinKyouma | | Apr 2, 2014 07:50 AM

Im looking to replicate Joel Robuchon's purée de pommes de terre which he is famous for. For mashed potatoes, one can use a regular masher, a ricer, or a food mill, though a masher would be for something more rustic and chunky. Robuchon uses a a food mill fitted with the finest discs (im thinking a ricer wouldn't be useful in a high output kitchen) before combining with the other ingredients and finally passes the whole mixture through a tamis so fine, the mesh cannot be seen.

I dont have a food mill nor do I have a ricer and would only like to buy one of them. I realize that a food mill would be more versatile and better for larger amounts, but which is superior at performing this task? I've heard some claim that the food mill may lead to gummier potatoes, others say that they result in equivalent texture. Im looking for responses from those who've tried both. I know that both work fine but if it will lead to a slightly superior product, I want that one. As I dont like applesauce and I use canned tomatoes for tomato sauce, the versatility of a food mill isn't really attractive to me. Does the product processed through a ricer or food mill really differ in texture?

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