On Nov 11, 1:50 pm, Myrl Jeffcoat > wrote:
> On Nov 11, 8:51 am, Wayne Boatwright > wrote:
>
> > I don't use a recipe, however, I do "rice" the potatoes instead of mashing.
> > (I'm not a fan of lumpy mashed potatoes.) Then add desired butter, and add
> > cream until the right consistency. I often boil the potatoes with a fresh
> > clove of garlic, and sometimes add a bay leaf to the pot. I'm also not
> > much of a fan of roasted garlic mashed potatoes. Depends on the meal.
>
> > --
> > Wayne Boatwright
>
> I must admit that I always seemed to over mash the potatoes until they
> were more like paste. Then, a good friend of mine, who emanates from
> "poor white trash" (sorry Nancy), who taught me "properly".
>
> Her potatoes were, and still are the very best I've eaten. I've stood
> by her side a couple of times, while trying to copy her method, but I
> still can't do it as well as she does.
>
> She simply boils the potatoes until tender, drains ALL the water off
> of them in the pot, leaves the lid ajar for about 15 minutes, adds
> condensed milk, a bit of butter, and a tad of salt, then mashes - but
> doesn't over mash, with the electric beater. She never has lumps.
>
> When I was in high school, the cooking teacher taught us to use a
> ricer to mash potatoes, and that worked well too.

The idea that mashed potatoes are better made with canned milk than
cream--or even fresh milk--is laughable.
>
> Myrl Jeffcoat

--Bryan