Check with a cookware store if you have never seen a potato ricer.
Potato Chocolate Torte
2 potatoes, peeled and halved
1 cup butter
2 cups white sugar
4 egg whites
4 egg yolks
1/2 cup heavy whipping cream
1 cup ground almonds
4 (1 ounce) squares semisweet chocolate, grated
2 1/2 cups all-purpose flour
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 tablespoons grated lemon zest
2 teaspoons baking powder
1 To rice potatoes: Place potatoes in a saucepan with water to cover. Bring to a boil, and cook for 20 minutes, or until tender. Drain potatoes, and cool slightly. Hold the ricer over a bowl and force the potatoes through the sieve until completely processed.
2 Preheat oven to 325 degrees F (165 degrees C). Sift together flour, baking powder, cloves and cinnamon. Set aside.
3 Cream butter and sugar until light. Add yolks, one at a time, beating well with each addition. Add riced/mashed potatoes, ground almonds and grated chocolate.
4 Add flour mixture and mix well. Fold in the lemon rind.
5 Beat egg whites until soft peaks form, then fold into batter until no streaks remain.
6 Pour batter into a 9 inch springform. Bake at 325 degrees F (165 degrees C) for 1 1/2 hours or until toothpick inserted into the center of cake comes out clean. Let cool, then frost with chocolate frosting.