I don't have a potato ricer. But I will add the salt as soon as the potatoes are grated to help draw out some of the moisture.
Then I'll roll them up in a couple of tea towels and wring the water out.

Imagine Whirled Peas!

Your Pea Puree reminds me of the white bean puree I serve with braised lamb. It's very similar to mashed potatoes and can be done with canned Cannellini or Great Northern beans. I suppose Navy beans would work too. It's better when made with freshly cooked beans though.

Good coffee, good weed, and time on my hands...