I Bet You Have No Idea What This Is. If You Do, You’re Definitely from Way Back!

Take a good look at this odd little object—curved metal prongs, maybe a wooden or Bakelite handle, and an unmistakable aura of “my grandma had one of those.”

If you’re scratching your head wondering what it is, you’re not alone. But if you recognized it instantly… congratulations. You’re definitely from way back, and you probably have some incredible food memories tucked away in your mind.

We’re talking about the vintage potato ricer.

Yes, that clunky contraption your nana swore by—the one that mashed potatoes into silky smooth perfection long before immersion blenders or food processors were even a dream.

🥔 What Is a Potato Ricer?

To the untrained eye, it might look like a medieval torture device or a garlic press on steroids. But this handy kitchen tool was once a countertop essential. You’d load in hot potatoes, squeeze the handles, and out would come thin, rice-like strands that fluffed up into the dreamiest mashed potatoes ever. No lumps. No fuss. Just old-school magic.

If your childhood involved mashed potatoes that didn’t come from a box, chances are good someone in your family used one of these. And they probably had a signature recipe to go with it.

🧈 Nostalgia on a Plate: Creamy Riced Mashed Potatoes

Channel your inner 1950s home cook and bring back a side dish that actually tastes like childhood.

Ingredients:

2 lbs Russet or Yukon Gold potatoes, peeled and quartered

4 tbsp unsalted butter

¾ cup whole milk (warm)

Salt and white pepper, to taste

Optional: a pinch of garlic powder or fresh herbs

Instructions:

Boil potatoes in salted water until fork-tender (about 15–20 minutes).

Drain and let them sit for 2–3 minutes to release excess moisture.

While still hot, rice the potatoes into a large bowl using your vintage potato ricer.

Add butter and warm milk gradually, stirring gently with a spoon or spatula.

Season to taste. Serve warm—with gravy, if you’re feeling extra vintage.

Why It Still Matters