On Thu, 13 Jan 2005 22:38:49 GMT, "Peter Aitken"
> wrote:

>> 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.
>
>
Another easy and elegant way is with a potato ricer. Boil the
potatoes, and squish them through the ricer directly on the plates.
Sprinkle with fleur de sel and a little nice EVOO.


Rodney Myrvaagnes J36 Gjo/a


Ask not with whom the buck stops . . .