"Peter Aitken" > wrote in
:

> A food mill is the ideal - and easy - way to lumpless and non-sticky
> mashed spuds.
>

Agreed. I used an old foley Mill to mash the potatoes and toss in about 3
tbls cubed cream cheese at the same time. Then add hot milk for consistency
and white pepper to taste.

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)