I don't know about other people but when I use the ricer I boil the spuds in the skins and just throw half spuds in the ricer cut side down. No peeling! It alos makes the spuds smoother than a masher but not creamy like the mixer.
It also works great on roasted garlic.
In a pinch I have used mine to pound meat too. (Just put a piece of plastic wrap on the meat and bang away.)
You know when you have something that needs to be strained but not strained through cloth. The ricer will get out a lot of things like seeds, lumps or too large clumps of brown sugar.
How about mashing bananas for banana bread?