OXO Good Grips 3-in-1 Adjustable Potato Ricer Review

Verdict

The OXO Good Grips 3-in-1 Adjustable Potato Ricer is a strong fit for cooks who want smooth potatoes but dislike storing loose interchangeable disks. Its three perforation settings are built into a rotating mechanism, and the body opens for cleaning. The tradeoff is size: at 11.75 by 5.75 by 5 inches, it claims meaningful drawer or cabinet space.

Our editorial judgment: buy it if you make mashed potatoes, gnocchi, or vegetable purées often enough to value selectable texture and integrated parts. Skip it if you cook small batches only a few times a year, have limited storage, or already like the texture from a basic masher.

Check current price on Amazon. OXO’s U.S. product page displayed a current price of $39.99 when checked on October 20, 2026; retailer price and stock can change.

What we reviewed

This review covers the OXO Good Grips 3-in-1 Adjustable Potato Ricer, SKU 1129780, not OXO’s simpler fixed-hole Potato Ricer. OXO lists stainless-steel construction, a soft non-slip grip, dishwasher-safe care, and dimensions of 11.75 by 5.75 by 5 inches (OXO product page).

The defining feature is the integrated three-setting disk. Instead of removing and storing separate plates, you rotate the adjustment to select a fine, medium, or coarse pattern. OXO also builds a groove into the body so the ricer can rest over the edge of a bowl or pot, and says the tool comes apart for cleaning (OXO product details).

Research methodology and disclosure

This is a research-based editorial review. We reviewed the manufacturer’s current product listing, specifications, use-and-care information, and related manufacturer guidance, then compared the design with the practical demands of ricing cooked potatoes and vegetables. We also assessed likely storage, leverage, portioning, and cleaning tradeoffs from the documented construction.

We did not perform hands-on testing. We therefore do not claim measured speed, long-term durability, hand comfort under load, or side-by-side texture results. Where we describe who the tool suits, that is an editorial judgment based on documented features and cooking technique—not a laboratory finding.

How the adjustable design works

A traditional ricer resembles a large garlic press. Cooked food goes into a hopper, a perforated plate sits at the bottom, and squeezing the handles pushes the food through the holes. Smaller holes generally produce finer particles; larger holes leave more texture.

The OXO version incorporates three hole patterns into one assembly. That solves an ordinary ownership annoyance: removable disks can get misplaced, bend, or require separate rinsing. The adjustment also makes one tool more adaptable. A fine setting suits very smooth mashed potatoes or potato dough, while a coarser setting can leave more texture in root vegetables.

OXO’s own mashed-potato tool guide describes the adjustable dial as moving from fine to coarse and positions a ricer as the route to lump-free potatoes (OXO: tools for mashed potatoes).

Where it should perform well

Smooth potatoes with less stirring

A ricer breaks cooked potato into small pieces without the repeated circular mixing of a whisk or electric mixer. That matters because excessive mechanical action can release starch and create gluey potatoes. The Idaho Potato Commission advises gentle crushing rather than prolonged whipping and specifically identifies a ricer as a useful option (Idaho Potato Commission).

For a complete workflow—drying, seasoning, refrigerating, and reheating—use our guide to make-ahead mashed potatoes without gluey texture.

Recipes that benefit from consistent particle size

Riced potato is useful for gnocchi, potato cakes, croquettes, and some enriched doughs because uniform small pieces combine with flour or binders more predictably than large lumps. The adjustable plate gives you a meaningful choice between fine and coarse results without changing tools.

OXO also says the ricer can press cooked greens and tomatoes. Those uses are plausible, but they change the cleanup problem: fibrous greens can lodge in perforations, while tomatoes release significant liquid. Treat them as secondary capabilities rather than the main reason to buy.

Working over a stable bowl

The pot-resting groove is a small but relevant feature. Resting the head over a bowl can help position the output and reduce the effort of suspending a loaded tool in midair. It does not eliminate the need to squeeze, and the bowl still needs to be stable.

Pros

• Three built-in settings: Selects fine, medium, or coarse texture without loose disks.
• No separate plates to store: The integrated mechanism reduces small parts.
• Dishwasher-safe listing: Useful after working with starchy food.
• Stainless-steel food-contact structure: Appropriate for a pressing tool.
• Pot-resting groove: Helps position the ricer over a bowl or pot.
• Multi-use potential: Can process tender root vegetables, cooked greens, and tomatoes in addition to potatoes.

Cons and limitations

• Large footprint: The 11.75-by-5.75-by-5-inch dimensions are bulky compared with a flat masher.
• Single-purpose for many households: A masher handles occasional holiday potatoes with less storage.
• Requires hand force: The documentation does not establish suitability for users with limited grip strength.
• Small batches are more practical: Overfilling the hopper increases force and can push food around the plunger.
• Cooked food only: A ricer is not designed to force hard, undercooked potato through the plate.
• Adjustment adds complexity: The built-in mechanism is convenient, but it creates more surfaces than a fixed perforated plate.
• No performance testing here: We cannot verify whether residue releases fully in a dishwasher or how the hinge feels after years of use.

How to use it well

Cook potatoes until a knife passes through the center easily. Drain thoroughly, then return them briefly to the warm pot so surface moisture evaporates. Cut pieces small enough to sit below the hopper rim.

Select the setting before loading. Fill the basket only partway, close the handles with steady pressure, and avoid bouncing or twisting. If the tool requires extreme force, stop: the potato is probably undercooked, the hopper is overfilled, or fibrous skin is obstructing the plate.

Rice potatoes while hot, then fold in butter and warm dairy. Do not keep stirring simply because the texture looks fine; additional working can still make it pasty.

Rinse the tool promptly. Starch is easiest to remove before it dries. Separate the parts only as the manufacturer directs, and confirm the adjustment is free of trapped food before putting it away.

Who should buy it

This model makes the most sense for:

• cooks who make mashed potatoes several times a year;
• people who prepare gnocchi or other potato doughs;
• households that want multiple texture settings but dislike loose disks;
• cooks with cabinet space for a deep, long tool.

It is less compelling for:

• tiny kitchens with crowded drawers;
• anyone satisfied with rustic, hand-mashed potatoes;
• cooks who need an explicitly low-force adaptive tool;
• households making one small batch each Thanksgiving.

If your main holiday challenge is coordinating potatoes with the centerpiece, see our safe turkey timeline. For pan drippings and gravy, our OXO Good Gravy fat separator review covers a complementary—but equally specialized—tool.

Final assessment

The 3-in-1 design addresses a real weakness of multi-disk ricers: the parts you are not using still need storage. OXO’s integrated selector, dishwasher-safe listing, and pot-resting groove make this a thoughtful specialist tool. The size and grip demand prevent it from being a universal recommendation.

For frequent smooth-potato cooks, the adjustable model has a clear purpose. For occasional use, a simple fixed ricer or ordinary masher may deliver enough value with less cost and storage.