I also use and recommend an immersion blender when you really want a smooth puree quiickly. I have a Cuisinart immersion blender, but it only gets used dockside with shore power
. None of the small inverters I have on board can handle the surge amps when the blender motor
When away from the dock
I use either a food mill or ricer (Sailing Topics
). These are slower and messier than the blender, but get the job done. Someone else recommended a Chinois, which is normally used to remove any food fragments that have not been liquified by the puree process. I use a fine sieve strainer for that purpose.