Food mille.g. OXO Good Grips
Potato ricere.g. PriorityChef
Food Mill vs Potato Ricer
The verdict
A food mill forces food through a perforated disc, separating skins, seeds and cores for smooth, seed-free sauces and purees, with discs to control texture. A potato ricer presses cooked potato through small holes for light, fluffy mash and gnocchi, but does not separate skins or seeds. They complement rather than replace each other.
At a glance
| Factor | Food mill | Potato ricer |
|---|---|---|
| Best for | Sauces & purees | Fluffy mash & gnocchi |
| Skins/seeds | Removed | Not removed |
| Texture | Discs, coarse to fine | Fine, even |
| Cleaning | More parts | Simple |
Which is better for…
Food mills and potato ricers look like they overlap, but they do different jobs. Choosing between them comes down to what you make most: smooth, seed-free sauces, or the fluffiest mashed potatoes.
Where each one wins
A food mill is the tool for sauces and purees. Its perforated disc separates skins, seeds and cores as it forces the soft flesh through, so it turns whole tomatoes into seed-free sauce or whole apples into smooth applesauce, with interchangeable discs to control texture. A potato ricer is the tool for mash. It presses cooked potato through small holes in one gentle pass, giving light, even strands without the overworking that makes mash gluey, which also makes it the choice for gnocchi dough. Neither replaces the other: the mill separates and purees, the ricer presses for the fluffiest texture.
Quick guidance
- Choose a food mill if you make tomato sauce, applesauce, purees or baby food and want skins and seeds removed.
- Choose a ricer if your priority is the fluffiest mashed potatoes or gnocchi dough.
- Consider both if you cook a lot: they are inexpensive hand tools that each do their job best.
The deciding factor
Ask what you make more often. If it is sauces and purees that need skins and seeds gone, the food mill wins. If it is mashed potatoes you want light and fluffy, the ricer wins. A masher is a simpler, cheaper option for rustic mash, but it neither separates skins nor gives the ricer's fine texture.
See both in our best food mills & ricers guide.
Frequently asked questions
Can a food mill make mashed potatoes?
It can make a smooth potato puree, but for classically light, fluffy mash a ricer is better, since it presses potato gently without overworking. Use a mill when you also want to separate skins and seeds from other foods.