Yesterday I was reading an article by a British author who was describing kitchen tools he considered useless. One of then was the potato ricer.
Even if the potato ricer did nothing more than help me prepare my Parmesan Mashed Potatoes I would never get rid of it.
Twice a year, when it's time to harvest Swiss chard from the garden, I cut the center stem out of each leaf and blanch them. I put a couple spoonfuls of the blanched Swiss chard in the potato ricer and squeeze the liquid out. The result is a little disc about an inch thick. Then I vacuum-bag and freeze the discs. I do the same with spinach and other leafy vegetables.
Some people like their guacamole chunky. I like mine smooth. After splitting the avocado in half and removing the seed, I scoop the inside out and put them into my potato ricer. a queeze and I have a nice smooth paste.