Mashed potato is a classic accompaniment to many dishes such as stews, pies and roasts. It seems like a simple enough dish, but we all have faced the disappointment of a pile of lumpy, inedible, flavourless mash. By using a potato ricer, you need never worry about lumps again - this handy kitchen gadget gives consistently fluffy mash every time.
Ricers are also great for making potato rostis or gnocchi, as they are good at squeezing moisture out of cooked foods and allow - in the case of rostis and gnocchi - the potato to be easily shaped. For this reason, they are also handy for squeezing liquid out of spinach and other moisture-absorbing greens
Ricers can also be used to make purées from other cooked vegetables and fruits such as apple purée, and can be used to press roasted tomatoes to separate tomato skins from pulp. The German dish of Spaetzle can also be made using a ricer.