This is a Ricer. I've had this ricer for a few years, a gift that was purchased at the Eastern Market flea market a few years ago. The primary use of the ricer is to "rice" potatoes. Riced potatoes make the smoothest 'mashed' potatoes you can image. You just cut and boil your potatoes until fork tender. Drain and fill the hopper of the ricer. Position the plunger and squeeze into a large bowl. Add a little butter and cream, stir and done! Delish. Riced potatoes are also a main ingredient in gnoccchi--hopefully I'll tackle those little suckers soon! I can imagine the ricer being used for other root veggies you would puree or mash...carrots? turnips? parsnips? sweet potatoes? In the past I've not peeled the potatoes before cooking and then ricing them. This works ok, but the peels can clog the ricer up. It's easiest to use when the veg have been peeled.