Review on Potato Ricer by Metaltex USA Inc. - White by Sara Reyes

I think you could use this as a potato processor. but here it is what is called a "spaetzle machine". Spaetzle are fresh German pasta. They go well with meat and sauce dishes or simply with cheese. Here's Mom's recipe: About 4 cups all-purpose or bread flour (or a mix of both) About 7 eggs Milk (lean, 2% or whole) or water to adjust consistency. Salt, white pepper, nutmeg to taste. Put a large pot of salted water (for pasta) almost on the fire. Place the flour in a large bowl. tablespoons freshly grated nutmeg Make a well in the flour and crack in the eggs. Add 1/4 cup liquid (milk or water). Using a sturdy wooden spoon, beat the flour and egg mixture by hand, being careful to get air into the mixture. mix until a thick, sticky dough forms that sticks to a spoon. It takes about 3-4 minutes to hit (about 250 hits if you act like a mother). (The batter should be thick enough that you can spoon it for a second or two before it slowly drips down - use more liquid if yours is too thick, or add a little flour if it's too runny.) Lay it out Place a medium or small slice in the spaetzle machine. Position the press over the mixing bowl and spoon the batter into the press. Cook spaetzle in portions. Hold the press with both hands over a pot of nearly boiling salted water. and spaetzle into the water. Spaetzle sink and then rise to the top. Cook them for about 3-4 minutes, then transfer them to a warm pan or plate using a serrated spoon. You don't wash the spaetzle. Season with a little butter and salt. in butter. Definitely NOT in German, but VERY tasty !)