On Nov 11, 9:55 am, "cybercat" > wrote:
>
> My mother always used an electric mixer. Trying that is how I wound up
> overbeating them and they turned gray.

Stand and hand mixers are convenient for large quantities but they run
a severe risk of creating a gummy, pasty mess. For light, airy
potatoes without lumps the ricer is the way to go. It's more trouble
but definitely worth the effort. Put the well-drained/dried potatoes
through the ricer, add butter and cream/milk, and finish with just a
few strokes of the wooden spoon. The potatoes will float off the
spoon like a cloud.
>
> Also, the milk or cream (maybe half and half?) should be warm, right?

You can easily warm them in the microwave, if it's convenient. By the
time the whole T-Day meal gets to the table, though, it's a lost cause
trying to keep the potatoes hot. Way more important, and easier to
accomplish, is to make sure the gravy is really hot. That's what
matters..... -aem