This is one of those things you discover quite by accident. It is a real delight you place the boiled potato in the container place the plunger in and squeeze the handle and out comes lovely fine potato ideal for mash. THEN while watching a cooking show the chef Ben O'Donoghue put onto the boil some brushed potatoes, but he didn't peel them. He showed that when pressed through the ricer the skins remain behind, and only potato comes through. Now I never have to peel a potato again. How good is that?
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