how do I avoid microlumps in my mashed potatoes when using a potato ricer?

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I've recently acquired a potato ricer, and I've found that every time I've used it there have been these micro lumps from bits of the potato going through the ricer. is there a trick I'm missing?

also the leftover potatoes end up becoming watery the day after when I go to reheat them. I do my best to not mix the potatoes too much so I don't overwork the starch.

if anyone has advice, it would be greatly appreciated.

submitted by /u/iamcinnerman
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