Potato ricer

At this point, milk, butter, and other additives can easily be blended to maintain the starch structure, the result being consistent mashed potatoes.

[4][5] Pressing cooked vegetables and fruits through the small holes produces a puree comparable to using a drum sieve.

[7] A ricer can be used to remove excess water from foods such as cooked greens that are to be added to quiche,[2] thawed frozen spinach, and sliced or grated potatoes to improve the quality of potato chips or hash browns made from them.

[citation needed] Ricers are also used to make Mont Blanc (a dessert of chestnut puree),[8] lefse (a Norwegian) flatbread, spätzle (German noodles), passatelli (a type of Italian pasta), and process ice cream when making the German dish spaghettieis.

Potters and ceramicists use ricers to extrude "hair" for sculptures of humans or animals such as sheep.