In article >, "Nancy Young" > wrote:
>
>"George" > wrote
>
>> Whipped potatoes always remind me of the instant potatoes you getin school
>> cafeterias and industrial restaurants.
>
>Ditto. I wouldn't consider using a mixer of any kind on
>mashed potatoes. A ricer would be nice but my masher
>does a fine job. Start to work off those potatoes before you
>even eat them.

I just smash 'em up with a fork in the saucepan. But then, I do all
these other horrible things too:

1. Smash up the cooked spuds (skin and all) with the fork.

2. Make a small well in the centre, through to the metal bottom of the
pot; add a bit of milk; return to the heat until the milk starts to
simmer.

3. Add enough butter, a generous helping of finely diced *raw* onions;
and a goodly amount of finely chopped parsley (sometimes garlic too).
Then mix the whole brew vigorously with the fork until the consistency
meets your whim and the components are fairly uniformly distributed.

4. Turn out onto the plate beside a rare to medium rare rump steak
topped with cooked onions or mushrooms and accompanied by selected
vegetables of your choice -- I like to add just a generous helping of
barely cooked green beans seasoned with a little butter and nutmeg.

Have a couple of pieces of fresh fruit in season for dessert then wash
the dishes and finally relax with a brewed coffee and a side of a good
port or muscat or liqueur and a couple of pieces of fine chocolate.

Cheers, Phred.

--
LID