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! 

This particular ricer has 3 coarseness settings in one. No more searching in the bottom on the cupboard for the other blades: simply turn the blade at the bottom of the utensil. The fine setting is perfect for mashed potatoes, gnocchi, or pureed vegetables, medium for spaetzle or pressing water out of blanched greens and the coarse setting is great for crushing tomatoes for a sauce.