8 Food Mill Substitutes to Try Out
Table of Contents
A food mill (also called a rotary food mill or moulin) is a manual kitchen tool that simultaneously mashes and strains soft foods into a uniform puree. The hand-cranked design forces food through interchangeable discs, separating seeds, skins, and fibers while creating silky-smooth results.
Food mills excel at processing tomatoes for sauce, making lump-free mashed potatoes, and pureeing soups. But if you don't have one on hand, several alternatives can achieve similar results depending on what you're preparing.
Important: The best substitute depends on your specific task. We've organized these options by what they work best for. Whether that's tomato sauce, mashed potatoes, or general pureeing.
Quick Reference: Best Substitute by Task
| Task: | Best Substitutes: | Why: |
| Tomato sauce/passata | Food processor + strainer, China cap strainer, Tomato squeezer | Removes seeds and skins effectively |
| Mashed potatoes | Potato ricer, Potato masher, Mixer | Creates smooth texture without gumminess |
| Baby food/soft purees | Blender + strainer, Immersion blender | Achieves very smooth consistency |
| Berry coulis/fruit purees | Fine mesh strainer + spoon, Blender + strainer | Removes seeds while preserving flavor |
| Small batches/grinding | Mortar and pestle | Manual control for small quantities |
1. Food Processor and Fine Mesh Strainer
Best for: Tomatoes, cooked vegetables, fruit purees
The most versatile food mill substitute combines a commercial food processor with a fine mesh strainer.
Food processors excel at pulverizing soft foods quickly and uniformly. The limitation: they don't separate seeds, skins, or fibrous material the way a food mill does. Following up with a strainer solves this problem.
How to use:
- Process soft foods in batches until smooth
- Transfer to a fine mesh strainer set over a bowl
- Press mixture through with a spatula or wooden spoon
- Discard solids; use the strained puree
Considerations: Requires two steps and produces some waste. Works exceptionally well for tomato sauce where seed and skin removal is essential.
2. Blender and Fine Mesh Strainer
Best for: Soups, liquid-heavy mixtures, smoothies
Commercial blenders work best for mixtures with adequate liquid content. The vertical jar design creates a vortex that pulls ingredients down into the blades. This requires enough liquid to maintain proper circulation.
How to use:
- Add liquid ingredients first
- Blend in batches, starting on low speed
- Strain through fine mesh to remove any remaining solids
When to avoid: Thick, starchy mixtures like potatoes. Blenders can overwork starches and create gummy, gluey textures. The high-speed blades also incorporate air, which affects texture in some applications.
Pro tip: For hot soups, allow mixture to cool slightly and never fill the blender more than half full; steam pressure can force the lid off.
Immersion blender alternative: If you have a stick blender, you can puree directly in the pot without transferring hot liquids. Move the blender through the mixture rather than holding it stationary, and strain afterward if seed or skin removal is needed.
3. Potato Ricer
Best for: Mashed potatoes, root vegetables, gnocchi
A potato ricer resembles an oversized garlic press. You load cooked potatoes (or other soft vegetables) into the hopper and squeeze the handles together, forcing the food through small holes.
The result: perfectly smooth, lump-free potatoes without the gummy texture that over-processing creates. Potato ricers also automatically separate skins. You can rice potatoes with skins on and they'll stay behind in the hopper.
Additional uses:
- Ricing roasted tomatoes for quick sauce
- Processing cooked squash or sweet potatoes
- Making spaetzle and other extruded pastas
- Removing excess moisture from spinach or other greens
Note: GoFoodservice carries potato mashers for commercial kitchens. While mashers don't strain like ricers, they're excellent for chunky mashed potatoes and can be combined with a strainer for smoother results.
4. Fine Mesh Strainer and Spoon
Best for: Berry coulis, small batches, delicate purees
Sometimes the simplest approach works best. A fine mesh strainer and wooden spoon can produce silky-smooth purees without any electrical equipment.
This method works especially well for:
- Raspberry or blackberry coulis (removing seeds)
- Straining lumps from custards or sauces
- Small-batch baby food preparation
- Finishing already-blended mixtures
How to use:
- Place strainer over a bowl
- Add soft, cooked food in small batches
- Press firmly with the back of a spoon using circular motions
- Scrape the bottom of the strainer periodically to collect puree
Time investment: This is the most labor-intensive method but offers excellent control and produces very smooth results.
5. China Cap Strainer (Chinois)
Best for: Tomato sauce, stocks, restaurant-quality purees
A china cap strainer (or chinois) is a cone-shaped metal strainer with either fine mesh or perforated sides. The conical shape concentrates pressure at the tip, making it highly efficient for pushing soft foods through.
Professional kitchens often prefer china caps for tomato work because the shape naturally directs liquid downward while trapping seeds and skins. Combined with a wooden pestle or ladle, a china cap can process large quantities relatively quickly.
Types available:
- Fine mesh china caps - For smooth sauces and stocks
- Coarse mesh china caps - For chunky purees and general straining
GoFoodservice carries both fine and coarse mesh china cap strainers in various sizes.
6. Tomato Squeezer
Best for: Tomato sauce, passata, canning
If your primary food mill use is processing tomatoes, a dedicated tomato squeezer may be the most efficient alternative. These tools are specifically designed to separate tomato pulp from seeds and skins.
GoFoodservice carries both manual and electric tomato squeezers in the Food Mills & Accessories category. Electric models can process large quantities quickly; ideal for canning season or commercial sauce production.
Manual vs. electric:
- Manual squeezers - Lower cost, no power needed, good for moderate quantities
- Electric squeezers - Higher throughput, less physical effort, better for large batches
7. Mortar and Pestle
Best for: Small batches, grinding spices, traditional preparations
The mortar and pestle predates most kitchen tools and remains effective for grinding and mashing small quantities. While not practical for large-batch processing, it offers unmatched control for specific applications.
A Mexican molcajete (made from volcanic rock) serves the same function and is traditionally used for making guacamole and salsas. The rough texture of the stone helps break down ingredients more efficiently than smooth surfaces.
Best applications:
- Grinding whole spices
- Making small-batch pesto or chimichurri
- Processing garlic and herbs
- Traditional preparations where texture matters
Limitation: Not practical for processing more than a cup or two of ingredients at a time.
8. Stand Mixer or Hand Mixer
Best for: Mashed potatoes, whipped vegetables, large batches
Commercial mixers with paddle attachments can break down soft, cooked vegetables effectively. This method works well when you need volume and don't require the straining function of a food mill.
How to use:
- Add cooked, drained vegetables to mixer bowl
- Start on low speed to break up large pieces
- Increase speed gradually until desired consistency
- For smoother results, pass through a strainer afterward
Advantages: Handles large quantities, familiar equipment in most kitchens, less risk of overworking starches compared to food processors.
Considerations: Doesn't remove seeds or skins - pair with straining for smooth sauces.
When You Actually Need a Food Mill
While these substitutes work well for most applications, food mills remain the best tool for certain tasks:
- High-volume tomato processing - The continuous cranking motion handles large quantities efficiently
- Achieving specific textures - Interchangeable discs offer fine, medium, and coarse options
- One-step processing - No need to strain separately
- Preserving delicate starches - Gentler than blade-based processing
If you frequently process tomatoes, make large batches of baby food, or value the specific texture a food mill produces, the investment may be worthwhile. GoFoodservice carries manual and electric food mills for commercial kitchen use.
Frequently Asked Questions
Can I use a food processor instead of a food mill for tomatoes?
Yes, but you'll need to strain the results. Process quartered tomatoes until smooth, then pass through a fine mesh strainer or china cap to remove seeds and skins. The texture will be slightly different; food mills produce a more uniform consistency, but the result works well for sauces.
What's the best food mill substitute for mashed potatoes?
A potato ricer produces the closest results to a food mill for potatoes. It creates smooth, lump-free mashed potatoes without overworking the starches. If you don't have a ricer, a potato masher followed by vigorous stirring (or passing through a strainer) works as a backup.
Why do my blended potatoes turn gummy?
Blender and food processor blades spin at high speeds that break down potato starch molecules, releasing excess starch and creating a gluey texture. Potato ricers, mashers, and food mills use gentler pressing action that preserves the starch structure. For mashed potatoes, avoid blade-based tools.
Can I make baby food without a food mill?
Yes. A blender or food processor followed by straining works well for most baby food purees. For very smooth results, use a fine mesh strainer and press the mixture through with a spoon. Immersion blenders also work well for small batches pureed directly in the cooking container.
What's the difference between a food mill and a ricer?
A food mill uses rotating blades and interchangeable discs to process food. It both mashes and strains in one operation. A ricer only presses food through fixed holes without rotating parts. Food mills handle a wider variety of foods and offer texture options; ricers excel specifically at potatoes and similar soft vegetables.
Related Resources
- Food Mills & Accessories - Manual and electric food mills, tomato squeezers, replacement discs
- Commercial Food Processors - Batch bowl, continuous feed, and combination processors
- Commercial Blenders - Food blending, bar blending, and immersion options
- Commercial Mixers - Planetary mixers and spiral dough mixers
- Strainers, Skimmers & Colanders - Fine mesh strainers, china caps, bouillon strainers
- Potato Mashers - Commercial-grade potato mashers
Additional References
- 9 Smart Tips for Using Your Blender - NBC Today guide on blender techniques including cavitation
- El Molcajete - Tenement Museum - Cultural history of the Mexican molcajete
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