Potatoes are arguably the most versatile vegetable and relatively easy to prepare mashed, but top chefs use ricers to make them perfect. When cooked potatoes go through the ricer, they’re cut into fine pieces that resemble rice grains. Since air gets into the potatoes as they’re being shredded, your mashed potatoes turn out extra-smooth and completely lump free. One big advantage to ricers: They don’t require you to peel the potatoes beforehand. They catch the skin as the rest of the potato passes through, so you can get rid of it as you go.