friday freebie: endurance potato ricer [closed]

–Entries on this contest are now CLOSED. Thanks for participating!–

As we chatted about yesterday, Thanksgiving is coming up at a super rapid clip and boy, do I have a kitchen gadget to give away today that will make your life so much easier! The amazing folks at are partnering with BTHR again to give away a few awesome things this holiday season (stay tuned for another cool giveaway from them at the end of November).

To celebrate Thanksgiving, BigKitchen is giving away this super pimped-out, heavy duty, ass-kicking Endurance potato ricer. Never used a potato ricer? Well, it’s the key to pretty much the smoothest, silkiest, easiest mashed potatoes of your life. It’s basically a ginormous garlic press. Stick a cooked potato in, out comes fluffy, smooth mashed potato just asking for some butter, cream and a hefty dose of salt (please don’t undersalt your potatoes).

I used my potato ricer at Canadian Thanksgiving this year and it made super quick work of potatoes for 12 people. What would normally take some serious mashing time was done in a minute or two, and the results were totally lump-free and super smooth.

I’m not a big fan of kitchen unitaskers, and a while a potato ricer is meant to help with spuds, it has a million other uses. Need to squeeze out that frozen spinach? Put it in the potato ricer. Want to make gnocchi? The potato ricer is where it’s at. You can use it to puree almost any soft food (tomatoes, pumpkin, anything!) without any electric power.

If you can’t tell, I’m a big fan of my potato ricer. Ready to win one?

  • PRIZE: One Endurance Jumbo Stainless Steel Potato Ricer
  • TO ENTER: Comment on this post and tell me what you add to potatoes to make the perfect mashed potatoes.
  • GIVEAWAY CLOSES: Tuesday, November 13th, 2012 at Noon (12pm) EST
  • ELIGIBLE FOLKS: Sorry, international readers, this one is for U.S. Residents, aged 18 and over only. I try to snag as many international giveaways as a can. Maybe next time!
  • WINNER ANNOUNCED: Wednesday, November 14th, 2012 on this here post!
  • LEGALESE: To enter you must be 18 or older. Winner will be chosen by random drawing from the pool of comments on this post. To be considered for the prize, you must provide a valid email address. One entry per email address. Once a winner is notified and verified, BigKitchen will be provided with the contact information of the winner and they will be responsible for  prize fulfillment. The number of eligible entries received determines the odds of winning. To enter, leave a comment on this post. No purchase necessary to win. Entries will close on Tuesday, November 13, 2012 at noon (EST). The winner will be contacted by email on or before Wednesday, November 14, 2012. If the winner does not claim the prize within seven days, the original winner forfeits the prize and a second random entry will be chosen from the pool. This contest is sponsored by BigKitchen of Florida and is void where prohibited by law.
  • DISCLOSURE: In exchange for this blog post, as well as posting this giveaway, I was compensated with a potato ricer. My review of the product was not biased or influenced in any way by this compensation.

WINNER! We have a winner! The winner is Lisa E. who is makes her mashed potatoes cream cheese and garlic powder. YUM! Congrats, Lisa!


  1. says

    Cool! I’ve never seen anything like that before.

    My mom adds some sour cream to it to make it creamy. I think I’d try plain greek yogurt and see if that works.

  2. says

    Ah, finally. My internet browser was being a huge jerk and wouldn’t let me leave a comment. I see giveaways a lot and try not to get overly excited about them because SO MANY people enter and the chances to win are slim and yadda yadda … (forever the pessimist, I guess). But this giveaway is near and dear to my heart. Like seriously, my heart almost stopped when I saw what you were giving away. This is the first thanksgiving that I am going to attempt my mom’s …

    … wait for it …


    Fate!? MAYBE!

    I can’t imagine a more perfect tool to help me replicate my mamma’s famous rice taters! Than you so much for the opportunity to enter!

    My favorite thing to put in my normal mashed potatoes is shredded Parmesan cheese and a teeny bit of half and half to make them extra creamy and amazzzzzzzzzzing! :)

  3. Casey says

    The best addition to mashed potatoes is tofu- it gives the potatoes an extra nutritional boost! My mom has been putting it into our mashed potatoes since my siblings and I were little to get us picky eaters some protein in our diets.

  4. Angela says

    Oooh! I’ve been thinking of buying one of these for awhile so I can try my hand at making spaetzle!

    As for my potatoes, its all about the bacon and tons of butter. Not healthy but AMAZING.

  5. rachel says

    I put garlic, chives, cream cheese, buttercream and salt and pepper. and sometimes add other stuff. Or paprika, cheese S+P. And I’ve had indian mashed potatoes once that were amazing, but I don’t know what was in them, only that it was a totally differnt falvour.

  6. Jewel says

    BUTTER! And milk, and maybe some roasted garlic. I’m pretty new at this making mashed potatoes thing, so I usually try new recipes!

  7. says

    My husband loves the job of “fixing” the potatoes. I think he uses a combo of garlic powder, salt, sour cream (or greek yogurt) and butter. But I don’t watch too carefully, I Like to let him have his thing, you know? :)

  8. says

    I have been eyeing a potato ricer for years – I alway see Ina Garten use it on Barefoot Contessa and rave about it!
    I’m actually in charge of making mashed potatoes tomorrow night for my mother-in-law’s birthday (roasted garlic and parmesan)and for Thanksgiving (sour cream).
    My favorite additions are butter, heavy cream and lots of parm!

  9. Amanda says

    I always add a tablespoon or two of real mayo…it’s a tip I learned when I lived down South. It makes my mashed potatoes super creamy, but you can’t detect it at all! :-)

  10. alicia says

    Sour cream!
    …but then again, I could put it on a flip flop and that would taste good to me. I love sour cream! It makes the flavor of mashed potatoes even better.

  11. says

    I’ve always wanted to use a potato ricer…but never had the chance…this looks like a high-quality one!
    Perfect mashed potatoes to me have butter, sour cream, milk, garlic salt, salt and pepper! And I totally agree with you…mashed potatoes need a lot of salt to boost the flavor.

  12. Melissa says

    Well, besides the typical milk and butter, I usually put in some garlic and cheese. It takes mashed potatoes to a whole different level!

  13. says

    I have never seen one of those before but I feel like I need it now. We normally just put garlic, salt and butter (the dairy free kind) in our potatoes. Oh man, now I need to go make a baked potato.

  14. Jenny says

    I made a mashed potato-broccoli dish and add steamed broccoli, chicken broth, and parmesan cheese before mashing it all together. Its so creamy and delicious! If I’m making just regular mashed potatoes, I just add garlic, a few Tbs of cream cheese, a splash of milk and some earth balance.

  15. Patricia says

    The perfect mashed potatoes are sweet potatoes! I add maple syrup and cinnamon to make them slightly sweet and just perfect.

  16. Rosanne says

    I like to add low-sodium chicken broth to my potatoes, to help make them creamy without adding extra fat. That also leaves me free to add some REAL butter to them for that creamy goodness without feeling too guilty. If I feel like tangy potatoes I go with plain low-fat greek yogurt and fresh herbs like chives, dill and parsley.

    That’s the beauty of mashed potatoes, you can add just about anything and they’re still delicious!

  17. Lina says

    We do a classic mash so just butter and heavy cream. Last Christmas Eve we wanted to switch up our usual family dinner of soups and sandwiches, so we had a mashed potato bar with all the fixins to put on top (gravy, pulled pork, popcorn chicken, cheese, green onion, corn, ect). It was a big hit and this potato ricer would have come in pretty handy that night as I think we made about 50 pounds of mashed potatoes. Also FYI, the Trader Joe’s gravy in a carton that they have this time of year only is really good if you aren’t into making your own.

  18. caroline says

    I have been wanting one of these ever since I saw it on Alton Brown. And I really want to try making spaetzle with it. I’ve made it before and it was great, but shoving it through a colander was a PAIN. This looks like it’d be super easy! And I add sour cream.

  19. Chaley says

    For my regular, every day mashed potatoes I just add skim milk and a bit of butter. For holiday mashed potatoes, I make five pounds of russet potatoes, add a block of cream cheese, a stick of butter and heavy cream as needed to thin it out. I also grease a crockpot and serve them warm out of it. But shhhhh, even my family doesn’t know my secret.

  20. says

    For mashed potatoes, I add a little half & half, some milk, kosher salt, and butter. I don’t skimp on the butter. It’s the one instance, really, where Paula Deen takes over my body and cook. I’m ok with that. :)

  21. Meg says

    I’ve been dying for one of these for ages, and haven’t found the right excuse to buy one! I’m a huge garlic fan when it comes to potato. Never skimp on butter, and I also like a little brightness in the form of chives or parsley. Yum, potatoes. Thanks for doing the giveaway, Cassie!

  22. says

    Dude, I have been coveting a ricer so hard lately. I’ve always wanted to make my own gnocchi! While I love good ol’ traditional mashed potatoes, one of my favorite versions I ever made was pesto mashed potatoes. I think this season I might want to experiment with blue or goat cheese. I bet the combination of tangy/creamy would be divine.

  23. Chuck says

    Do you have to skin the potatoes out of their peelings before putting into the press, or is the press robust enough where you don’t have to?

  24. says

    I have been wanting a potato ricer for a looong time – to make lefse! It’s a Norwegian bread-type staple (it might even be Scandinavian as a whole, which Babyface would know about!)So, I have to say it’s what I would add the riced potatoes to and not the other way around – to flour and butter. :)

  25. says

    Holy gadgets- that thing is awesome! I’d also HAVE to try it out with cauliflower…
    I don’t make “white” mashed potatoes too often (much to my husband’s dismay) but when I do, I usually add chicken stock, garlic, salt and pepper. They’re perfect! I prefer sweet potatoes- in which I add almond milk, salt and pepper (and maybe just a little bit of butter!).

  26. says

    Butter and cream have always been the best things in mashed potatoes, which is why they’re a rare treat in my kitchen. I’ve done them also with roasted garlic and boiled them in chicken broth in order to cut the need for so much butter and cream. But it still just comes down to — yep, butter and cream. Sometimes ya just gotta drink the sweet and eat the fat, to put it in Old Testament parlance. 😉

  27. kyna says

    I add a few wedges of Laughing Cow spread cheese stuff. I am sure there is a perfectly good name for it but I can’t remember at the moment. lol

  28. Laura says

    About 30 cloves of roasted garlic! I’ve LOVED reading through all of these fabulous ideas in the comments though! Horseradish & cream cheese?…yum!

  29. Aimee M says

    I add unsweetened almond milk, cream cheese, parmesan cheese, salt, pepper, roasted garlic, and garlic powder. I’ve always wanted a potato ricer!!

  30. jeri says

    Cauliflower. It’s not just to sneak veggies into kids, it adds a really interesting flavor and no one can figure out what it is.

  31. says

    Our 15 pounds of mashed potatoes that we make for our clan for the holidays are enhanced by roasted garlic, sour cream, and we temper in a couple of eggs. The eggs add a richness that is to die for!!

  32. Julie says

    I think the most important part of making mashed potatoes is doing the mashing by hand – I tried with an immersion blender once. My mistake. But a potato ricer seems like it would make it so easy without turnin it into cream of potato soup! I like to add Greek yogurt, cheddar cheese, and chives so my mashed potatoes :)

  33. Sue H. says

    LOVE LOVE LOVE ricers! Mine broke last Thanksgiving. Thanks for reminding me I need a new one. Lots and lots of butter in my taters!

  34. Shayla B. says

    I usually like adding different spices to my mashed potatoes whether it be the classic garlic, oregano and basil or something different like adding turmeric or curry powder!

  35. Wynn Zetterberg says

    The only thing I do ‘different’ than most people is that instead of water, I boil them in a milk/buttermilk/heavy whipping cream mixture. I just use what I have. I then reserve the liquid and use it for the liquid while whipping them. Then add some garlic and some sort of fat (usually butter, but coconut or avocado oil work for a healthier version) and that’s it. Perfect every time.

  36. Lisa E. says

    Ooohhh! I’ve been wanting a potato ricer for-ev-er! I add cream cheese and a little garlic powder to mine (in addition to butter and cream/milk, and plenty of salt and pepper). When I’m trying to be healthier, I only add a little greek yogurt, skim milk and a little butter. Still delicious :)

  37. Liz says

    I make yummy vegan mashed potatoes with soy milk, Earth Balance butter (my carnivore husband likes it better then regular butter), SALT, pepper and fresh garlic. Is it wrong I like to eat them with ketchup too?!

  38. audra says

    what great timing! my love and i just moved in to our first place this summer and i’m slowly stocking the kitchen; i’m not a fan of unitaskers either (though i’m boring and call them ‘single-use gadgetes’) but i do love potatoes and was just thinking that i need some sort of gadget for making nice, smooth mashed potatoes. so far i’ve come up with using the bottom of a mason jar, or mixing them in the stand mixer. i just make them with lots of butter, milk (cream, if we have it), salt, garlic, and if we have cheese in the house, that goes in too. the above suggestions of sour cream and/or cream cheese sound great! thanks for the contest! =)

  39. Ash says

    Butter. Butter is the “secret” to my creamy smooth mashed taters. I generally throw a stick in while blending them with my mixer, along with a little milk along the way. Healthy? Nope. But Thanksgiving and Christmas only come ’round once a year so it’s worth it.

  40. says

    I can’t believe you are giving this away, because I’m actually in the market for buying one! My Lithuanian family tradition is making Kugelis and ever since my grandmother passed away, no one in my family can perfect this dish as well as she could. I tried to take it over last year, but according to my family the potatoes were grated too thick and apparently my grandmother had a special grater that made the potatoes super fine. I searched far and low for a “special grater” but have determined that a ricer is probably going to be my best bet for this year’s Kugelis.

  41. Neena says

    I’m of the opinion that the perfect mashed potatoes require only butter, cream, and salt, although I’ve recently discovered the joy that is a healthy dollop of sour cream stirred in at the last moment.

  42. says

    I love making mashed potatoes. I put different things in them depending on my mood. Normally it is ranch dressing, cheddar cheese, and bacon crumbles. Too bad we are having chicken pot pie tonight.

  43. says

    Cassie, your potatoes look delicious. I have never used a potato ricer, but I have seen, Barefoot Contessa, on the Food Network use one. I use a KA mixer, I also use Carnation can milk, real butter, and a little, of the water that the potatoes are cooked in. Sometime I will use sour cream instead of the can milk. I always snip some fresh chives on top of the mashed potatoes before serving.

  44. Michelle Harris says

    2 tbs per pound of potatoes! Yummy!

    My husband loves his potatoes in a river. Since I am trying to eliminate processed foods I want to win this so the gross Potato Buds he eats can leave the house.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>