On Thu, 04 Feb 2010 00:44:41 GMT, Wayne Boatwright
> wrote:

> That's true, but there are remedies. I always melt the butter and keep it
> warm, as well as warm whatever liquid (cream, milk, buttermilk, etc.)
> almost to boiling. If I'm not serving from the pot on the stove, I warm
> the serving bowl in the oven, or one could pour boiling water into while
> mashing/ricing the potatoes.

Agreed.
>
> I really like the texture of riced potatoes, but the typical ricer has a
> rather limited capacity. A food mill is *much* quicker and produces the
> same results.

here is where I draw the line. Properly cooked potatoes do *not* need
to be riced or milled just to get them perfectly smooth and fluffy.
Also, no one has bothered to say the potatoes they need to rice or
food mill is anything other than the perfect mashing potato, russet.
So until otherwise informed, I will assume we are all on the same
page.

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