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.

"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.
>
>>