On Thu 13 Jan 2005 03:54:44p, Peter Aitken tittered and giggled, and
giggled and tittered, and finally blurted out...

> "Wayne Boatwright" > wrote in message
> ...
>> On Thu 13 Jan 2005 03:38:49p, Peter Aitken tittered and giggled, and
>> giggled and tittered, and finally blurted out...
>>
>>> "Gal Called J.J." > wrote in message
>>> ...
>>>> One time on Usenet, George > said:
>>>>> Nancree wrote:
>>>>> > (from Epicurious.com)
>>>>> >
>>>>> > MASHED POTATOES
>>>>> > Don't try beating potatoes in a food processor: the fast spinning
>>>>> > motion will develop the gluten in the potatoes and turn them into
>>>>> > a gray, sticky mass. You can use an electric beater if your
>>>>> > potatoes are mealy ?" russet or Idahos. For information on
>>>>> > choosing and handling potatoes, click here.
>>>>> >
>>>>>
>>>>> I really dislike whipped potatoes and wonder why it is such a sin to
>>>>> have lumpy mashed potatoes?
>>>>
>>>> MIL went to a lot of trouble to make lumpless mashed potatoes one
>>>> holiday when her kids were young -- they were less than impressed and
>>>> actually accused her of using potato flakes (gasp!)...
>>>
>>> A food mill is the ideal - and easy - way to lumpless and non-sticky
>>> mashed spuds.
>>
>> I don't like my food mill - need a new one. But I do use my potato
>> ricer for mashed spuds. It's just a little slower.
>>
>> Wayne
>>
>
> I highly recommend the Rosle food mill. It has 3 disks with different
> size holes and is quite efficient at getting the food thru the holes
> without a lot of rubber spatula work. I do wish it had a rotating blade
> on the underside to scrape the puree off, but that's a minor point. Very
> high quality - no rust or other noticable wear after 7-8 years.
> Expensive tho.
>
>

Thanks, Peter. I'll look at it.

Wayne