On Feb 2, 7:52*am, Kalmia > wrote:
> 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.

For me, I don't use a ricer because the potatoes cool off too fast.

N.