It looks like an oversized garlic crusher. Pop your cooked potato in, hold over a bowl and press the handles together = light, fluffy and lump free mashed potato. Some chefs don't even bother to peel the potato when they cook it, just push the boiled spud through and the skin apparently stays behind.But, just like the trusty potato masher, it pays to rinse the ricer immediately after using. Cooked potato can stick very stubbornly.
The one the Folks have given me has a choice of 2 discs to insert in the bottom - they have differently sized holes. A food mill/ moule leguimes (sic, ?) produces a similar result. My food mill is kind of large so this new toy is great.
Confess I've only used it once so far.....
