On Feb 1, 2:07*pm, "Wallace" > wrote:

>
> Any thoughts? *Are they all flat on the bottom, or do any have bottom tines
> which have a pointed or angled shape to cut through the potatoes with less
> effort?

Huh? Your spuds should be knife tender before you mash. Sounds like
you're not cooking them long enough.

Skip a masher and use a ricer. Nice texture throughout the finished
product.