On Feb 2, 10:30*pm, 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. *

This is my method.

When they're done, I drain off the water,
put back on burner and give the pan a good shake to dry out the spuds,
remove em to a bowl with a slotted spoon,
then I work the ricer right over the original pan which is still
pretty warm
and on that warm burner.

I put the cover back on the pan and they stay nice and hot til serving
time.
I'm a fanatic about hot food, so I work fast to get en ready. I have
even been known to melt the butter and heated sour cream and have it
ready so as not to cool down the spuds. Finally, I eschew serving
dishes when it's just us. I ice cream scoop em right onto our plates,
then usually there's some kind of a sauce to pour on the spuds too.
HTH.