This tool is commonly used to rice potatoes, a process that forces cooked potatoes through the ricer and turns the potatoes into fine, thin shreds. The resulting potatoes are lighter and fluffier. The process allows the full starch cells of high-starch potatoes to maintain their integrity and stay separate, giving the potatoes a fluffy, full texture. At this point, milk, butter, and other additives can easily be blended to maintain the starch structure, the result being consistent mashed potatoes. The process works since uniform texture is created due to the passing of potatoes through evenly sized holes, which ensures that the potatoes are smashed only once. With this method, the cell walls are much less likely to break open.