At the restaurant we were always asked about our mashed potatoes and when we explained that we used a ricer, someone would invariably say, “that’s what my grandmother used!”
Given that hot potatoes will goo-out if over-worked, ricing fluffifies (that’s now a word) the potatoes without turning the starch and sugar to glue.
If you don’t have a ricer, here are a few buying tips:
Make sure it’s stainless steel.
Buy one with a solid handle– we once made the mistake of purchasing a ricer with a metal looped handle. Arg. and No.
Make sure the basket is solid and doesn’t have holes on the sides, just the bottom.