On Feb 2, 9:36*pm, sf > wrote:
> On Tue, 2 Feb 2010 19:30:42 -0800 (PST), itsjoannotjoann
>
> > wrote:
> >On Feb 2, 11:12*am, Nancy2 > wrote:
> >> On Feb 2, 7:52*am, Kalmia > wrote:
>
> >> > 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.
>
> >Me neither. *Potatoes do have an annoying habit of cooling waaaay too
> >fast. *
>
> Mash them in the pot you boiled them in. *Then you can turn up the
> heat (and stir for a minute) if they cool too much before serving.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Uh, we were talking about ricers, not mashers. I don't have a problem
with mashed. Ricing exposes them to cooler temperatures for too long
a period, and hot milk just doesn't do the job.

N.