Trust us: once you use a ricer for mashed potatoes, you'll never look back. Essentially, the cooked potatoes are loaded into the basket, and then are forced through a blade and stream out in ribbons from the bottom. This method breaks the cells of the potato only once, resulting in a mash or puree that isn't gummy, and remains fluffy and light. Of course, the utensil isn't limited to potato - it's also fantastic for making purees of fruit and other vegetables. Using a ricer is also a lot easier on the arms - a win win, in our books! 

The Avanti Stainless Steel Potato Ricer has 3 interchangeable blades - fine, medium and course - to provide a variety of textures. The integrated bowl rest opposite the handle allows it to sit over a bowl or pot - handy for when you're making mash in bulk!