Thre is no substitute for elbow grease and finding the masher that suits
you.

Make sure the spuds are cooked but not mushy. Use a hand masher and add
milk, salted butter and/or virgin oil oil.

Use of a mixer/blender makes pureed spuds which is a totally different
dish and is possibly OK under certain, limited circumstances

Steve

cybercat wrote:
> I got roped into doing Thanksgiving dinner.
>
> I don't do mashed potatoes! I never have. I recall trying years ago, and
> they were lumpy.
>
> Got five pounds of big, fresh Idaho potatoes at Aldi, and a pound of butter.
> I guess I need milk, right?
>
> How do you make your best mashed potatoes?
>
>
>