Since I burned out the engine of my Liquidiser a couple of weeks ago I have reverted to using my old Mouli Legumes, and I will tell you something it is a terrific machine and I am not at all sure that it is a disimprovement.
In many ways it is a better machine.

Take Jerusalem Artichoke Soup, probably the best soup of all.

Normal starting point, first peel the artichokes, not necessary with the Mouli, instead you give them a good hard wash (a scrub even if you are fussy).
Then sweat some peeled and sliced onions in butter , slice the unpeeled artichokes, add to the pan, continue to sweat with the onions until soft, add some chicken stock.
Boil up, pass through the finest blade of the mouli, it will delicately hold back just the artichoke skins, leaving you with a smooth velvet puree, without all the fiddle of peeling these impossibly knobbley monsters.

It does the same job on quinces to make the Dulce de Membrillo, see last weeks recipe, it makes an immaculate job of skinning and de-pipping some tomatoes, first softened in oil , and turns them into a smooth puree.
Use it for making apple sauce for pork, without peeling and coring, it will destring sautied chicken livers to make a smooth pate,if you put cooked chick peas through the coarse blade they make the best, authentic, slightly rough, crunchy, hummous.

But the job for which it is invaluable and for which it has no peer, and the reason why we always had a large one in Dwyers Restaurant is the making of Mashed Potatoes.

It matters not whether you like a smooth creamy mash or a light floury fluffy one the sine qua non of all mashed potatoes is that it should be lump free, (lumpy mash makes me gag)
To achieve this you must steam your potatoes until very tender, then push them through a potato ricer- very hard work, or, even more laborously, push them through a sieve or, take the easy path and pass them in seconds through a Mouli Legume.
It is worth having one in the kitchen for that job alone.

And how much does it cost for this beauty, which surpasses a food processor or liquidiser in skills ?
About €18, available in any supermarket in France and any kitchen equipment shop in Ireland.