With a potato ricer, making fluffy mashed potatoes is effortless, according to pharmnerd. But Chowhounds use their ricers for much more than this, pointing out that the appliance is a must for making potato gnocchi, for example.
Sam Fujisaka uses his for squeezing water from raw grated potato before making hash browns. MakingSense says a ricer is also the best tool for squeezing spinach dry, even when it’s still hot. Similarly, FoodFuser finds it useful for getting moisture out of chopped, salted cabbage to make crunchy coleslaw.
Finally, GDFLS uses a ricer to fragment the soaked bread that goes into his meatballs, saying that it ends up so fine that it almost dissolves into the meat.
Board Link: Should I get a potato ricer?