On Feb 3, 5:37*pm, sf > wrote:
> On Wed, 3 Feb 2010 11:47:05 -0800 (PST), Nancy2
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> > wrote:
> > On Feb 2, 9:36*pm, sf > wrote:
> > > On Tue, 2 Feb 2010 19:30:42 -0800 (PST), itsjoannotjoann
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> > > > 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.
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> > > >> 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. *
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> > > 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.- Hide quoted text -
>
> - Show quoted text -

If my stovetop is busy doing other things, after mine are mashed, I
pop them in the microwave - just to sit there, with the lid on, until
serving - it's a very small space, enclosed, and will hold the heat -
(you don't turn the microwave on).

I mash potatoes in the cooking pot - stir in hot milk and butter -
when finished mashing, I put the lid on and either leave them
somewhere on the stove top (I have a glass top) to stay warm from the
heat from the other burners, or the oven - or put the pan in the
microwave. It works for me...hot mashed potatoes every time.

N.