On Fri 14 Jan 2005 05:34:48a, Richard Green tittered and giggled, and
giggled and tittered, and finally blurted out...

> Wayne said:
>
> 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
>
> ...Don't you find you end up with cold potato when you use a ricer?? I
> always do (although I do like the consistency) - so I use a fork, mash
> the spuds quickly and thoroughly, then beat the hell out of them. The
> real secret, of course is to use a ton of butter and plenty of salt and
> pepper. Generally speaking, I don't approve of the trend to use garlic
> in mashed potato (blame the Irish heritage).
>
> Richard.

I rice the potatoes into a pot over low heat. I melt the butter and heat
the cream/milk. The potatoes are nicely hot. I sometimes like garlic in
mashed potatoes, but I only throw in a clove or two and boil with the
potatoes, then remove before mashing. I don't care for roasted garlic
mashed into the potatoes. I sometimes add a bay leaf to the boiling
potatoes.

Wayne