A ricer is another tool which can be used for making smooth, lump-free mashed potatoes. To use a potato ricer, simply drain cooked potatoes from the cooking water. Transfer some of the drained potatoes to the ricer. Hold over a large pot (the same pot you cooked them in)over low heat and squeeze the ricer until the potatoes fall through the little holes. Repeat until all potatoes have been put through. Stir in your chosen additions, such as melted butter and milk, add salt and pepper, and then serve immediately. This process results in light and fluffy mashed potato (restaurant quality) that is far superior and easier than the traditional method of mashing by hand.