On Wed, 3 Feb 2010 11:47:05 -0800 (PST), Nancy2
> wrote:

> 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.
>
Ricing vs mashing makes no difference to me. Cool is cool and they
cool off both ways.

--
I love cooking with wine.
Sometimes I even put it in the food.