I rinse the potato ricer while the mash is still soft

After the mash the potato ricer sits on the board: soft potato threads still in the mesh. Easy to shut it in the drawer “till tomorrow” — and by morning the holes are grey, the smell sour, and the hand doesn’t want the tool. I rinse along the mesh at once, while the potato is still soft, and leave it open in the air.

I rinse the potato ricer while the mash is still soft. The masher in the bowl is another habit; garlic in its press its own; cheese on the grater another story. Here it’s the ricer with holes after Sunday mash: the tool by the board — not grey stone in the drawer.

If the mesh has already seized — warm water for a minute, then a soft brush along the holes, no knife on the metal. I dry it open, not wet under a drawer lid. In this note I’m not comparing ricer brands — only the one that already stands in our kitchen.

I don’t need a ricer that smells of yesterday’s mash from a shut drawer. I need a dry one with a clean mesh the hand reaches without a fight. At yours do you rinse the ricer straight after mash — or already in the morning grey in the openings?