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Sunday 11-5 CST | |  | Baking Tools & Accessories | Home » » » » » » RSVP Endurance Jumbo Potato Ricer | | | | | | | Description: | | When cooked potatoes, apples, yams, parsnips, beets, turnips and chestnuts (or any cooked fruit or root vegetable) are pressed through the Potato Ricer they emerge in little soft pieces resembling grains of rice, hence the name of this tool. Its an altern | | | Features: | |
• Stainless steel
• Convenient pot rest extension
• Rice any cooked root vegetable or fruit
| | | Product Details: | | | Product Length:
| 8.0 inches | | Product Width:
| 12.0 inches | | Product Height:
| 6.0 inches | | Package Length:
| 7.0 inches | | Package Width:
| 4.5 inches | | Package Height:
| 4.4 inches | | Package Weight:
| 1.65 pounds | | Average Customer Rating:
|  based on 5 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 5 customer reviews )
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Most Helpful Customer Reviews
2 of 2 found the following review helpful:
 RicerDec 18, 2007
By Lauraine I. Mcleish
"LaurieLuv"
I love this product. I bought it to make sweet potato gnochi. I thought the quality was excellent. I would buy other items from this company based on the speed they sent the ricer to me and the quality.
1 of 1 found the following review helpful:
RICER SUPREMENov 04, 2009
By Jessie Tinling
This the best ricer I have had the privilege to use. But best of all I don't have to give it back to my mother or
my grandmother. This is mine. I am looking forward to using it to make a fantastic SW Root Veggie Puree for
my Thanksgiving Dinner.
Jessie Tinling
1 of 1 found the following review helpful:
 Good product, if you have the muscles for it...Dec 11, 2007
By Janice Zulkey
Endurance is a good name for it. This does a nice job ricing, but it takes quite a bit of arm/hand strength to manage it. I didn't need to do my curls after ricing potatoes for 20 on Thanksgiving.
Could not have gone any largerSep 23, 2010
By Sarabeth Wyatt
"tennis mom"
We came home from Tuscany determined to own a good ricer for making gnocchi and smooth mashed potatoes. This one looked closest to the one we used in our cooking class. It's not. The bowl is bigger, handles longer and holes larger than the one we used in Italy. Still, I'm happy to have it.
I was able to place a whole potato without removing the skin and the ricer mashed it through the holes. After a while, my hands got tired so I cut the potatoes in half and placed the cut side down. That worked much better. The quality of the extruded potato was not completely uniform, however. I think that is because the holes are too big OR because I didn't steam the potatoes enough. Will have to try it again.
The stainless steel seems to be of high quality, so far. I like that it can be placed in my dishwasher at any setting and that it can sit on my mixing bowl to free my hands. I wouldn't want to have one any longer or heavier. Where would I store it? Right now, it's with my pots and pans.
As I was searching for this ricer, I did see a lot of the triangular types made for professional chefs. I decided against that type because I wanted to be able to rest the gadget on my mixing bowl and have the extrusion fall straight down. In the future, I'd like to try the triangular type. For now, this is 10 times better than mashing potatoes with a masher or eating packaged, non-organic potato products!
A beastMar 22, 2010
By C. Stinnett
"Brain Scanner by Day, MMA Watcher by Night"
Wow this thing works really well and I believe it's going to give me years of great service. Well built!
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