RICER vs MASHER

Using a ricer keeps the potato light and airy, whereas a masher will result in a wetter dough for the gnocchi. Baking the sweet potatoes on coarse salt also ensures that no excess moisture is retained for light and fluffy dumplings. It’s also important to put the potatoes through the ricer while they’re still hot, so they’re easier to work with

and any lumps will be removed.