We compare seven potato ricers sold in Australia, from a budget stainless model to a heirloom-grade lever press, on material, disc options, capacity and dishwasher-safe build to help you pick one for your kitchen.
Quick answer: the best potato ricer for Australian kitchens
If you only read one section, start here. For most households we recommend the OXO Good Grips Stainless Steel Potato Ricer, a solid stainless tool with soft non-slip handles and the largest review base of the seven ricers in this guide. If squeeze-style handles bother your wrists, the Joseph Joseph Helix Potato Ricer works with a twist instead of a clamp, and it shares the highest star rating in this guide. On a tighter budget, the WIHBOIR 15oz Stainless Steel Potato Ricer is the cheapest of our seven picks and still comes with three interchangeable discs. We cover four more strong options below, from a dual-gear press built for tired hands to a heirloom-grade lever model, plus which potato varieties actually rice well once you get one home.
How we chose these potato ricers
- We check each ricer's price, star rating and review count directly on Amazon Australia at the time of writing, since stock and pricing move often.
- We compare build material, disc count and basket capacity across every pick so stainless steel and multi-disc options are easy to spot.
- We favour ricers with a genuine Australian review history over newly listed models that have little track record yet, and we recheck the pool whenever a listing goes out of stock long enough to matter.
- We weigh ergonomics, twist versus squeeze handles and grip material, since a sore wrist is the most common complaint with this style of tool.
Compare potato ricers at a glance
A quick side-by-side of all seven picks before we get into the detail on each one, so you can jump straight to a full write-up if one stands out.
Prices, ratings and review counts shift as stock turns over on Amazon Australia, so treat the figures above as a snapshot rather than a fixed number. The card for each pick further down this guide always reflects the live listing.
OXO Good Grips Stainless Steel Potato Ricer: best for most kitchens
The OXO Good Grips Stainless Steel Potato Ricer is our pick for most Australian kitchens. Soft, non-slip handles stay comfortable under a full press, a single medium disc suits everyday mash, gnocchi and spaetzle, and it carries the largest review base of our seven picks.
The trade-off for that one-disc simplicity is that you cannot swap to a finer or coarser texture, so if you want baby food or a chunkier rustic mash from the same tool, look at a multi-disc option like the WIHBOIR or GloTika instead. The body is solid stainless steel and it goes straight in the dishwasher, and the handle length gives good leverage for a full pot at once.
Flaws: only one disc size is included, and the long handles need a firm two-handed squeeze on very large or firm potatoes.
Joseph Joseph Helix Potato Ricer: best for easy, low-effort ricing
The Joseph Joseph Helix is the only ricer of our seven picks that works with a twist rather than a squeeze. You press down and turn instead of clamping two long handles together.
The two-piece body pulls apart for easy cleaning, and the Helix shares the highest star rating of our picks with the Chef'n FreshForce at 4.7. It is a good match if wrist or grip discomfort makes squeeze-style ricers hard work, and it is compact enough to store in a drawer rather than a cupboard.
Flaws: it uses a single medium disc like the OXO, so you do not get texture options, and the steel-and-nylon build feels less heavy duty than an all-metal ricer.
WIHBOIR 15oz Stainless Steel Potato Ricer: best budget potato ricer
The WIHBOIR 15oz ricer is the cheapest of our seven picks and still covers the basics well. A roomy 15oz, about 440ml, basket and three interchangeable discs cover fine to coarse texture, and the stainless steel body is dishwasher safe.
A silicone grip on the handles helps on a big batch, and three discs mean one tool can go from smooth mash to a chunkier finish. It is a sensible first ricer if you are fitting out a new kitchen on a budget, and a fair option to try before spending more on a dedicated brand-name ricer.
Flaws: it has the smallest review history of our picks, and three loose discs are one more thing to keep track of in a drawer.
Chef'n FreshForce Potato Press Ricer: best for hand fatigue
The Chef'n FreshForce uses a dual-gear mechanism that multiplies the force from your hands, so big or firm potatoes press through with less grip strength. It shares the highest star rating of our picks with the Joseph Joseph Helix at 4.7.
That gearing makes it a strong choice if hand fatigue or general grip strength is your main concern with a standard squeeze ricer. It is one of the dearer picks in this guide, alongside the OXO and the Rösle, but the reduced effort can be worth it if a full pot of mash is a regular job in your kitchen.
Flaws: the gear mechanism adds bulk and moving parts compared with a simple squeeze ricer, and it sits at the pricier end of this lineup.
Sopito Stainless Steel Potato Ricer: best for batch cooking
The Sopito is a large-capacity stainless steel ricer built for batch cooking, with interchangeable discs and an ergonomic handle. If you mash for a big family or cook ahead, the extra basket volume means fewer refills.
The bigger basket does mean a bigger tool to store, so it suits a household that mashes often more than someone who rices potato once a fortnight. Like most of our picks, the body and discs are stainless steel, and the ergonomic handle is designed for repeated batches rather than a single serve.
Flaws: the larger basket takes up more drawer space, and while its review count sits in the middle of this group, its rating is tied for the lowest of our seven picks.
GloTika 15oz Potato Ricer: best mid-range all-rounder
The GloTika pairs a 15oz basket with three interchangeable 18/8 stainless discs and a cushioned ergonomic handle, so you can move from fine mash to coarse texture with one tool. It is a well-rounded mid-range option that is dishwasher safe.
It sits close to the WIHBOIR on paper, matching its basket size and disc count, but with a higher rating and review count, which is why we call it the mid-range all-rounder of this group rather than the budget pick. The 18/8 stainless discs feel solid in hand and the cushioned handle helps on a longer ricing session, and a small tin or zip pouch in the drawer keeps the spare discs from rattling around loose.
Flaws: three separate discs still need to be stored somewhere between uses, and it does not stand out with any single standout feature the way our top picks do.
Rösle 16285 Potato Press Ricer: best heirloom-grade pick
The Rösle 16285 is the only lever-action press of our seven picks, a 33cm, 18/10 stainless tool with a lever mechanism designed to cut the effort of pressing. It is the dearest of our picks.
This is the choice for a keen cook who wants a heirloom-grade ricer and does not mind paying for it. The heavier 18/10 stainless build is closer to restaurant equipment than a typical home gadget.
Flaws: it is the priciest of our seven picks, and at 33cm it needs more clearance to store than a compact ricer.
Which potato ricer should you buy?
Match your own kitchen habits to a pick faster than reading every section above, then check the full write-up for that pick if you want the detail behind the recommendation.
Why potato variety matters for ricing in Australia
The potato itself does more work than most people expect, and this is where a lot of "my ricer doesn't work well" complaints actually start. Floury varieties common in Australian supermarkets, such as Sebago, Coliban and Royal Blue, break down easily under a ricer and give the light, fluffy result most people want from mash. Waxy varieties like Kipfler, Nicola or a young Dutch Cream hold their shape and moisture, which can make them feel gluey or resistant when forced through a ricer disc, and they are better suited to boiling, roasting or a potato salad instead.
If your local greengrocer or supermarket only labels potatoes as mashing or all purpose, that is usually a floury type and will rice well through any of the seven picks in this guide. When in doubt, buy a small bag of Sebago or Dutch Cream specifically, since both are widely stocked across Australia and consistently easy to rice once boiled through until a knife meets no resistance. Sebago in particular turns up in most major supermarkets under a generic "mashing potato" label, which makes it an easy default if you are not sure which variety a recipe calls for. Home-grown potatoes from a backyard patch can go either way depending on the seed variety planted, so if your mash turns out gluey with garden potatoes, the issue is more likely the variety than the ricer.
How much does a potato ricer cost in Australia?
Across the seven ricers in this guide, prices run from budget models under $30 up to a heirloom-grade lever press well above $80. A simple single-disc squeeze ricer can land anywhere across that range: the Joseph Joseph sits toward the lower end, while the OXO sits close to the top. Multi-disc stainless models with a bigger basket, such as the WIHBOIR, Sopito and GloTika, land in a similar band once you account for the extra discs included in the box.
Paying more usually buys a mechanism upgrade rather than a better basic squeeze. The Chef'n's dual-gear system and the Rösle's lever action both exist to reduce hand effort, which is worth paying for if grip strength or a firm potato harvest from your own garden is a regular problem, but is not essential for everyday mash.
Most listings in this guide ship with a limited manufacturer warranty against defects, though terms vary by brand and seller, so check the specific listing before you buy rather than assuming cover matches a similar-looking ricer from another brand.
How to get the smoothest mash with a ricer
The tool matters less than the technique. A good ricer will still turn out gluey or lumpy mash if the potato is prepped or handled the wrong way, no matter how well reviewed the ricer itself is.
- Peel potatoes before ricing, since skin will not pass through the disc holes and can jam it.
- Boil until a knife slides in with no resistance, then drain well and let the steam off for a minute or two.
- Rice the potato while it is still hot. Cold or gluey potato is much harder to press and can strain the handles.
- Fold in warm butter and milk with a spoon once it is riced, rather than working the mash further, since over-mixing releases starch and turns mash gluey.
- Warm your serving bowl before you tip the riced potato in, since a cold bowl can make butter set unevenly as you fold it through.
What should you look for in a potato ricer?
Stainless steel is the standard for a ricer that will see years of hard pressing, since it resists staining from potato and will not corrode from repeated dishwasher cycles. A handful of ricers use a lighter alloy or add a nylon housing, like the Joseph Joseph Helix, which trims weight at a small cost to how heavy duty the tool feels in hand.
A single medium disc, as fitted to the OXO and Joseph Joseph, is the simplest option and covers ordinary mash and gnocchi without any parts to lose. A set of interchangeable discs, fine, medium and coarse, gives you more control over texture for baby food, gnocchi dough or a chunkier rustic mash, at the cost of an extra step and discs to store.
Basket capacity usually runs from about 400ml up to 700ml or more on the larger models. A smaller basket suits one or two people and means less time refilling; a larger basket, like the one on the Sopito, suits a big family or a batch cook filling the freezer with mash.
Handle length and grip material affect comfort as much as the mechanism does. Longer handles, like those on the OXO and WIHBOIR, give more leverage on a firm potato, while a twist design like the Joseph Joseph Helix trades leverage for a mechanism that needs less raw force in the first place. A soft or silicone grip, rather than bare metal, makes a real difference once you are ricing a full pot for a family dinner rather than a single serve.
Check the dishwasher-safe claim on the specific listing rather than assuming every stainless ricer qualifies, since handle materials vary. If you are stocking a new kitchen from scratch alongside a ricer, our kitchen essentials guide covers the other tools worth buying first.
Even on a dishwasher-safe ricer, avoid scrubbing the disc with a metal scourer, since it can widen or distort the holes over time and change the texture of your mash. A soft brush or an old toothbrush clears any stuck potato from the holes without damaging them, and a quick rinse straight after use means you rarely need to scrub at all. If a disc does end up with dried starch stuck in it, a short soak in warm soapy water loosens it before you run the brush through again.
You'll also want
A good ricer is only one part of a well-equipped kitchen. These guides cover the rest.
Potato ricer FAQs
What is the difference between a potato ricer and a masher?
A ricer pushes cooked potato through small holes in a disc, so lumps and skins are removed and the result is smoother and lighter than a hand masher can manage. A masher crushes potato in place, which is faster for a rustic mash but leaves more texture and any missed lumps in the bowl.
Should I choose a stainless steel or alloy potato ricer?
Most of our picks, including the OXO, WIHBOIR, Sopito, GloTika and Rösle, use stainless steel bodies and discs. The Joseph Joseph Helix pairs steel with a nylon housing to keep weight down, so check the listing if a fully metal body matters to you.
What disc size should I use for mash versus gnocchi?
A medium disc is the everyday choice for mashed potato and works well for gnocchi dough too, which is why the OXO ships with just one medium disc. A fine disc gives the smoothest baby food or gnocchi texture, while a coarse disc suits chunkier mash or fruit purees, so a ricer with interchangeable discs, like the WIHBOIR or GloTika, gives you more flexibility.
Are potato ricers dishwasher safe?
The OXO, WIHBOIR and GloTika are all confirmed dishwasher safe, which takes the guesswork out of cleanup after a big mash. For any ricer, rinsing out cooked potato straight after use makes hand washing easier too, since dried starch can be tricky to shift once it sets in the small holes of the disc.
How much capacity do I need in a potato ricer?
A basket of about 400 to 500ml, like the 15oz baskets on the WIHBOIR and GloTika, comfortably rices four to six medium potatoes in one press and suits most family meals. If you regularly cook for a crowd or batch cook mash to freeze, a larger-capacity ricer such as the Sopito means fewer refills.
Can I rice sweet potato or other vegetables in a potato ricer?
Yes, a stainless steel ricer handles cooked sweet potato, pumpkin, cauliflower or parsnip just as well as ordinary potato, as long as the vegetable is soft enough to break down easily. Wetter vegetables like pumpkin can be messier through the disc, so drain them well first and expect to clean the holes a little more thoroughly afterwards.
About the author
Anish Puri founded NestPath in 2026 after going through the Australian first-home-buyer process himself. NestPath focuses on Australian first-home buyers because the existing review sites are American, generic, or both. Anish handles editorial selection across the homeowner hub. Reach out: hello@nestpath.com.au
