Best Food Mills & Ricers
Food mills and ricers are simple hand tools that do different jobs. A rotary food mill forces cooked food through a perforated disc, separating skins, seeds and cores for smooth, seed-free tomato sauce, applesauce and purees, with interchangeable discs to control texture. A potato ricer presses cooked potato through small holes for the fluffiest mash and for gnocchi dough. A masher is the simple, rustic option. This guide compares real, currently listed mills and ricers and recommends options for sauces and purees, fluffy mash and versatile everyday use. Our assessment is based on verified listing details rather than a claim that every tool was bench-tested.
We evaluate food mills and ricers using verified listing details, manufacturer information, tool type, disc and capacity data, materials and build. Where reliable hands-on evidence exists we incorporate it separately and label it clearly. We never publish fake ratings or unverified specifications.
For sauces and purees, a multi-disc food mill like the OXO Good Grips separates skins and seeds and offers texture control; for the fluffiest mash, a sturdy ricer like the PriorityChef is the tool. Match the tool to whether you make sauces or mashed potatoes.
Top picks
OXO Good Grips Stainless Steel Food Mill
Sauces and purees
A sturdy rotary mill with interchangeable discs and comfortable handles for seed-free tomato sauce, applesauce and smooth purees.
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PriorityChef Large 15oz Potato Ricer
Fluffiest mashed potatoes
A sturdy stainless ricer with a large basket, comfortable handles and a stated warranty, for light mash and gnocchi dough.
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Gemfino Stainless Steel Food Mill (3 Discs)
Versatile purees
A three-disc stainless mill covering coarse to fine textures at a value price, a flexible everyday choice.
Check price on Amazon Read reviewHow they compare
| Product | Best For | Type | Discs | Material | |
|---|---|---|---|---|---|
| OXO Good Grips Mill | Sauces & purees | Food mill | 3 | Stainless | View on Amazon |
| PriorityChef Ricer | Fluffy mash | Potato ricer | — | Stainless | View on Amazon |
| Gemfino 3-Disc Mill | Versatile | Food mill | 3 | Stainless | View on Amazon |
| Sopito 22oz Ricer | Bigger batches | Potato ricer | — | Stainless | View on Amazon |
| Hungry Artisan Mill | Tomato sauce | Food mill | — | Stainless | View on Amazon |
Model identity, specifications and links verified from live listings and manufacturer sources. A dash (—) means the figure is not stated; confirm the current price on Amazon.
In-depth reviews
OXO Good Grips Stainless Steel Food Mill
Best for: Sauces and purees
The dependable food mill. Interchangeable discs, a sturdy stainless build and OXO's comfortable handles make it the pick for seed-free sauces and smooth purees.
Check price on AmazonWhy it made our list
It earns the top spot on doing the mill's core jobs cleanly and comfortably. The discs cover coarse to fine, so it makes seed-free tomato sauce or silky applesauce from whole fruit, and the design hooks onto a bowl or pot for stability. On a long canning day, OXO's grips make cranking far less tiring than bare metal handles.
Key specifications
- Three discs for texture control
- Separates skins and seeds cleanly
- Comfortable handles for long sessions
- Sturdy stainless build
- Not for fluffy mashed potatoes
- Several parts to clean
- Bulkier to store than a ricer
- Rinse before food dries in the disc
How it compares
Against the Gemfino, the OXO adds comfortable handles and refinement at a higher price, where the Gemfino matches the three-disc versatility for less. Against a ricer, it does a different job, sauces and purees rather than mash. Choose the OXO for the best mill experience, the Gemfino for value, or a ricer for mashed potatoes.
What to watch for before buying
For a food mill, the things to weigh are cleaning and storage rather than any question of capability. Its discs and comfortable handles are the reasons to choose it over a bare-metal mill.
You make tomato sauce, applesauce, purees or baby food and want skins and seeds removed with a choice of textures.
Your priority is the fluffiest mashed potatoes; a ricer suits that better.
PriorityChef Large 15oz Potato Ricer
Best for: Fluffiest mashed potatoes
A sturdy, comfortable ricer for light, fluffy mash. A large basket and a stated warranty make it a dependable choice for mashed potatoes and gnocchi.
Check price on AmazonWhy it made our list
Ricing takes force, so build and grip matter, and this ricer delivers both with solid stainless and comfortable handles. Pressing potato through its fine holes in one gentle pass gives the light, even strands that make mash fluffy rather than gluey, and the large basket keeps batch cooking quick. The stated warranty adds confidence for a tool you press hard.
Key specifications
- Light, fluffy mash in one pass
- Sturdy build and comfortable grip
- Large basket for family batches
- Stated warranty
- Single-purpose tool
- Does not separate skins or seeds
- Needs firm pressing force
- Potatoes must be well cooked
How it compares
Against the Sopito ricer, the PriorityChef is a slightly smaller basket but adds a stated warranty; the Sopito's 22-ounce basket suits bigger batches. Against a food mill, it makes fluffier mash but does not separate skins or seeds. Choose the PriorityChef for dependable everyday mash, the Sopito for larger batches, or a mill for sauces.
What to watch for before buying
As a ricer, its case is mash texture and build rather than versatility. The trade-off is that it does one job; for sauces and purees, a food mill is the tool.
You want the fluffiest mashed potatoes and gnocchi and value a sturdy, warrantied ricer.
You mainly make sauces and purees; a food mill fits better.
Gemfino Stainless Steel Food Mill (3 Discs)
Best for: Versatile purees
A versatile three-disc mill at a value price. It covers the same coarse-to-fine range as pricier mills for cooks who want flexibility without the premium.
Check price on AmazonWhy it made our list
The three discs are the draw: coarse, medium and fine let one tool handle rustic sauces, smooth purees and baby food, and the stainless build stands up to firm cooked fruit and vegetables. For cooks who want a capable food mill without paying for a premium name, it hits the value sweet spot.
Key specifications
- Three discs at a value price
- Coarse to fine versatility
- Stainless build
- Separates skins and seeds
- Handles less refined than premium mills
- Not for fluffy mash
- Several parts to clean
- Storage for the discs
How it compares
Against the OXO, the Gemfino matches the three-disc versatility for less but with a less refined feel and handles. Against a ricer, it does the sauce-and-puree job rather than mash. Choose the Gemfino for value versatility, the OXO for comfort, or a ricer for mashed potatoes.
What to watch for before buying
As a value mill, its case is disc versatility for the price rather than premium comfort. The trade-off is a less refined feel; if long sessions matter, the OXO's handles are easier.
You want a capable, versatile food mill for sauces and purees without paying a premium.
You want the most comfortable mill for long sessions, or you mainly make mash.
How we evaluate food mills ricers
Food mill for sauces and purees; ricer for fluffy mash.
Interchangeable coarse-to-fine discs control a mill's texture.
A mill leaves skins, seeds and cores behind; a ricer does not.
Sturdy stainless steel and solid handles for firm foods.
A larger hopper or basket means fewer batches.
Parts that come apart and rinse before food dries.
How to choose
A food mill separates skins and seeds for smooth, seed-free sauce.
Use a mill with a fine disc for silky results.
A ricer presses potato for the lightest mashed potatoes.
Rice potatoes dry and fluffy for tender dough.
A masher is the simplest, cheapest option.
Choosing between a food mill and a ricer comes down to what you make most. Here is the short version; our full food mill and ricer buying guide covers each factor in depth.
- Food mill — separates skins and seeds and offers interchangeable discs; best for tomato sauce, applesauce and purees.
- Potato ricer — presses potato into light strands; best for the fluffiest mash and gnocchi dough.
- Masher — the simplest, cheapest option for a quick rustic mash, with no skin or seed separation.
Choose a food mill if you make sauces and purees that need skins and seeds removed, and a ricer if your priority is fluffy mashed potatoes. Look for sturdy stainless steel, comfortable handles, and parts that come apart to clean. Many cooks keep both, since each is inexpensive and does its job best.
Which one is right for you?
- You make tomato sauce
- You make applesauce or purees
- You want skins and seeds removed
- You want texture discs
- You want fluffy mash
- You make gnocchi
- You value a simple tool
- Texture matters most
- You want rustic mash
- Budget is the priority
- You want the simplest tool
- No separation needed
Frequently asked questions
What is the best food mill or ricer for most people?
It depends on the job. A multi-disc food mill covers sauces, applesauce and purees while removing skins and seeds; a sturdy potato ricer gives the fluffiest mash and gnocchi. Many cooks keep both, since each is inexpensive and does its job best.
Food mill or ricer?
A food mill separates skins and seeds and makes smooth sauces and purees with interchangeable discs; a ricer presses potato into light strands for fluffy mash. Choose by what you make most, or keep both for their different jobs.
Do I need multiple discs on a food mill?
Discs are how a mill controls texture, from rustic to silky. Coarse and fine cover most needs, and a third medium disc adds versatility for purees and baby food, so a multi-disc mill is more flexible.
What makes the fluffiest mashed potatoes?
A potato ricer. Pressing cooked potato through small holes once, gently, gives light, even strands without the overworking that turns mash gluey. Fold in warm butter and milk rather than beating for the lightest result.
Can a food mill make mashed potatoes?
It can make a smooth potato puree, but a ricer gives the classic light, fluffy mash. Use a mill when you also want to remove skins and seeds from tomatoes, apples or other foods.
Are these hard to clean?
Food mills have several parts, so rinse them before food dries in the disc and take them apart to wash. Ricers are simpler. Choosing dishwasher-safe stainless parts makes cleanup after a sauce day much easier.
Is stainless steel worth it?
Yes. Sturdy stainless steel handles firm cooked fruit and vegetables without flexing, resists staining from tomato and fruit acids, and lasts far longer than thin or plastic parts under real use.