"val189" > wrote in message
...
>I only buy Idahos.
> Peel, cut into quarters, boil til a knife slips in easily. Drain,
> then put spuds back on warm stove to dry em out. I use a ricer - a bit
> of a pain, but we like the texture. I never add any type of mild
> product or butter - mashed potatoes are merely a base for a great
> sauce or gravy in my house.

Interesting. The one thing most people do that my mother and MIL
never did/do it put the potatoes back on the warm stove to dry out.
I will definitely do that. You're the first I've heard of who adds no
milk or butter. I guess this is the reason my MOL calls her milky
potatoes "creamed."