8 Best Mandoline Slicer for Potatoes

The Fullstar Pro bundles six interchangeable blades, a 5-cup catch tray, a glove, and a finger guard into one compact set. That is a lot of parts, but they stay together, and the container doubles as storage.

For potatoes, the straight slice blade is the one that matters, and it turns out even rounds for gratins and chips. The catch tray keeps slices contained, which we appreciate when the counter is already crowded. The glove is not a gimmick; it makes the last inch of a potato less tense. This is the value kit we reach for when we want several cuts in a small kitchen.

The feed is narrow enough that big potatoes need halving, but the parts stack into the container for storage. Dry them before packing them away. The blades are sharp out of the box, and the slice quality holds up for everyday cooking; this is a slicer for chips and gratins, not a fry maker.

The Dash puts a plastic chute and a pusher between your hand and the blade, and that is the whole appeal. You drop potato into the chute, press the handle, and the blade stays out of sight.

The 30-plus presets and 1–8 mm thickness range cover potato chips, julienne fries, and dice. The fold-down body stores compactly, and the catch container keeps slices off the counter. For a safety-first kitchen, that is a useful combination.

We think it earns its place for anyone who flinches at open blades, but firm potatoes need to be cut to fit the chute and can take real force. Some batches come out less cleanly than with a dedicated slicer. The trade-off is worth it for the hands-away design.

The fold-down body is the detail we appreciate most after use; it turns a bulky-looking tool into something that fits a cupboard. The catch container is a close second, because it keeps a pile of potato slices from spreading across the counter.

The OXO earns its place by staying small. It is a handheld slicer with a non-slip handle and foot, a window for judging volume, and three thickness settings—1 mm, 2.5 mm, and 4 mm. We reach for it when we want potato chips or a quick gratin and do not want to haul out a countertop rig.

The three settings cover thin and medium slices, and the 8.5-inch blade and window make it easy to slice over a bowl or plate. The non-slip foot keeps it steady on a cutting board, and the hand guard is there for the end of the cut.

Large potatoes are awkward because the slicer is narrow; small and medium potatoes fit better. We still like it for the last few potatoes in the bag, where a big slicer feels like overkill. It is dishwasher safe, stores in a drawer, and the handle gives you a firm grip when the potato is wet.

The Adjust-A-Slice keeps things simple: one slicing surface, a ceramic blade, and a low-profile body that slips into a drawer. There is no blade swap and no bulky catch tray.

For potatoes, that simplicity is the point. The adjustable dial gives you thin rounds for chips or scalloped potatoes, and the non-slip base holds it steady over a bowl. We like that there are fewer parts to wash and fewer places for starch to hide. The safety lock is the feature to check before every use.

The thickness range is limited compared with the multi-blade picks, so it is not the one for fries or julienne. What it does well is thin, even potato slices with very little fuss. The ceramic blade is the detail that keeps it useful for soft vegetables and fruit, and the compact body is why it stays within reach.

The Benriner is the most precise slicer here. Its Japanese stainless blade and four-blade set make clean, thin cuts, and the 0.5–8 mm dial covers chips, hash browns, and fine julienne. The 2.5-inch slicing surface is narrow, though, so it is happiest with small to medium potatoes.

The straight blade is the star for potatoes; it makes crisp rounds and shoestring strips with the julienne inserts. Dense potatoes can jam the julienne blades if you force them, so trim the pieces to fit and let the blade do the work. The safety guard holds smaller pieces, and the non-skid base keeps the slicer from skating across the counter.

It is a hand-wash tool in our book. The body disassembles for cleaning, but the blades need respect, and the narrow frame means you cannot rush a big potato through it.

We reach for the Benriner when the goal is a delicate potato chip or a pile of fine julienne, not when we are feeding a crowd. It is slower and narrower than the chute slicers, but the control is worth it for precise work. The blade can be removed for sharpening, which is a point in its favor for a tool this simple.

The Mueller is a chopper that also slices, not a mandoline that happens to chop. The 8-blade set and catch container are built around dicing and chopping, and the slicer insert is one part of that system. That matters if you want one gadget for onions, carrots, and potatoes.

For potato chips, the slicer insert works: it turns potatoes into thin rounds that cook evenly, and the container catches them. The chopper side is fast for potatoes destined for hash or soup. The french-fry insert is where the design shows its limit: the strips come out very thin, closer to shoestring than steak fries.

We like the Mueller for a crowded kitchen because it replaces several tools, but it is not the slicer we choose for a perfect gratin. The blades are sharp and the parts are dishwasher safe, though there are many pieces to keep track of.

The container is the part we use most; it turns the chopper into a prep bowl, not just a blade holder. The blade box keeps the inserts together, which matters when a drawer is already full.

The glass catch container is the first thing we notice. Unlike the plastic trays on most mandolines, it gives you a clean view of the slices and does not pick up potato or carrot stains. The rest is familiar: a food chute, pusher, hand guard, and 1–8 mm dial for slices, julienne, and dice.

On potatoes, the chute does the work and keeps fingers out of the blade path. The slices are even enough for gratins, and the 8 mm top end is a real fry cut. The glass container is heavy enough to stay put, which we appreciate when the counter is crowded.

The folding stand is the part to treat gently. The body locks down for storage, but the hinge and handle are where a hard shove can cause trouble; a few rough uses can crack the plastic. The blades are sharp, and the catch container is the reason to pick this over a plastic-tray model.

We choose the Fullstar Safer when a glass container matters, especially for potato gratins and leftovers. It is not as established as the top pick, and the durability question is real, but the glass tray and the 1–8 mm range make it a useful alternative. The container is the part we keep using; it moves from counter to fridge without a separate bowl.