Funny -- discussion here and in yesterday's mail came this link from an
All-Recipes mailing:

http://allrecipes.com/HowTo/Making-M...spx?ARBMID=139
1&ARFMTID=2

I have a ricer and use it if I'm wanting perfectly lumpless spuds.
Otherwise I just a "regular" masher and don't mind a few lumps. I think
they add character. Using a ricer, though, isn't the fastest way to the
table and, as Sheldon said, it does take some hand strength. My late
MIL loved riced potatoes and they seem to be back in fashion again.
They can generally be found in antique shops for not much money, too.
And I like the idea of an old one. :-0/
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; check the second note and
tell me if you knowwhat it is.
Laissez les bons temps rouler!

On Jan 23, 12:05*pm, Melba's Jammin' >
wrote:
> Funny -- discussion here and in yesterday's mail came this link from an
> All-Recipes mailing:
>
> http://allrecipes.com/HowTo/Making-M...il.aspx?ARBMID...
> 1&ARFMTID=2
>
> I have a ricer and use it if I'm wanting perfectly lumpless spuds. *
> Otherwise I just a "regular" masher and don't mind a few lumps. *I think
> they add character. *Using a ricer, though, isn't the fastest way to the
> table and, as Sheldon said, it does take some hand strength. *My late
> MIL loved riced potatoes and they seem to be back in fashion again. *
> They can generally be found in antique shops for not much money, too. *
> And I like the idea of an old one. *:-0/
> --
> -Barb, Mother Superior, HOSSSPoJhttp://www.jamlady.eboard.com;check the second note and
> tell me if you knowwhat it is.
> Laissez les bons temps rouler!

I have my grandma's chinois (ricer) - complete with stand and wooden
thingie to push the potatoes through - but she liked to serve them
just like that - riced, sprinkled with a little salt & pepper and a
dollop of butter. When I was a youngster, we all thought those were
really fancy, company-style potatoes. She didn't use the ricer for
potatoes on their way to being mashed.

My only problem with ricers for mashed potatoes is that they tend to
get cold faster than if they are mashed with a regular masher. Yeah,
I know, hot milk, but it doesn't totally make up for the potatoes
being hot during the mashing process.

N.

On Wed, 23 Jan 2008 12:05:00 -0600, Melba's Jammin'
> wrote:

>Funny -- discussion here and in yesterday's mail came this link from an
>All-Recipes mailing:
>
>http://allrecipes.com/HowTo/Making-M...spx?ARBMID=139
>1&ARFMTID=2
>
>I have a ricer and use it if I'm wanting perfectly lumpless spuds.
>Otherwise I just a "regular" masher and don't mind a few lumps. I think
>they add character. Using a ricer, though, isn't the fastest way to the
>table and, as Sheldon said, it does take some hand strength. My late
>MIL loved riced potatoes and they seem to be back in fashion again.
>They can generally be found in antique shops for not much money, too.
>And I like the idea of an old one. :-0/

I have a few old ones and they are nice, but I have a plastic one with
interchangeable plates with different sizes. It's much better than
the old ones. I got it at a resale store so I don't know the brand.
I've bent the handles on the metal ones. I'm a rather large person
and I break cheap kitchen tools easily. The plastic ricers are
indestructible.

Nancy2 wrote on Wed, 23 Jan 2008 11:50:19 -0800 (PST):

N> On Jan 23, 12:05 pm, Melba's Jammin'
>
N> wrote:

N> My only problem with ricers for mashed potatoes is that they
N> tend to get cold faster than if they are mashed with a
N> regular masher. Yeah, I know, hot milk, but it doesn't
N> totally make up for the potatoes being hot during the
N> mashing process.

Some few seconds nuking will fix the temperature without
cooking.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Wed, 23 Jan 2008 12:05:00 -0600, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>Funny -- discussion here and in yesterday's mail came this link from an
>All-Recipes mailing:
>
>http://allrecipes.com/HowTo/Making-M...spx?ARBMID=139
>1&ARFMTID=2
>
>I have a ricer and use it if I'm wanting perfectly lumpless spuds.
>Otherwise I just a "regular" masher and don't mind a few lumps. I think
>they add character. Using a ricer, though, isn't the fastest way to the
>table and, as Sheldon said, it does take some hand strength. My late
>MIL loved riced potatoes and they seem to be back in fashion again.
>They can generally be found in antique shops for not much money, too.
>And I like the idea of an old one. :-0/

I have a potato masher, a food mill and a ricer. I use the potato
masher for down-and-dirty family meals and the ricer for meals where
I'm more particular. I have an OXO Good Grips ricer that I quite like,
although it won't rice large quantities of potatoes at a time. It also
does a good job on gnocchi and lefse.

The food mill is somewhere in the back of a cupboard gathering dust.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"

In article >,
Terry Pulliam Burd > wrote:

> I have a potato masher, a food mill and a ricer. I use the potato
> masher for down-and-dirty family meals and the ricer for meals where
> I'm more particular. I have an OXO Good Grips ricer that I quite like,
> although it won't rice large quantities of potatoes at a time. It also
> does a good job on gnocchi and lefse.
>
> The food mill is somewhere in the back of a cupboard gathering dust.
>
> Terry "Squeaks" Pulliam Burd
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."

I think next time I do something like mashed potatoes, I'll the Foley.
It will handle more at one time than the ricer. Stay tuned. :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; check the second note and
tell me if you knowwhat it is.
Laissez les bons temps rouler!

On Jan 24, 10:40�am, Melba's Jammin' >
wrote:
> In article >,
> �Terry Pulliam Burd > wrote:
>
> > I have a potato masher, a food mill and a ricer. I use the potato
> > masher for down-and-dirty family meals and the ricer for meals where
> > I'm more particular. I have an OXO Good Grips ricer that I quite like,
> > although it won't rice large quantities of potatoes at a time. It also
> > does a good job on gnocchi and lefse.
>
> > The food mill is somewhere in the back of a cupboard gathering dust.
>
> > Terry "Squeaks" Pulliam Burd
> > --
> > "If the soup had been as hot as the claret, if the claret had been as
> > old as the bird, and if the bird's breasts had been as full as the
> > waitress's, it would have been a very good dinner."
>
> I think next time I do something like mashed potatoes, I'll the Foley. �
> It will handle more at one time than the ricer. �Stay tuned. �:-)


But the thing is that mashed, riced, and whipped potatoes are not
synonymous... mashed results in potatoes with texture, riced results
in potatoes with very minimal texture, whipped results in potatoes
with zero texture unless one considers pureed texture. I much prefer
mashed potatoes, to me riced and especialy whipped is too much like
what you get with potato buds... in fact if one is going to rice or
whip they may as well use dehys and save a lot of labor. Actually my
favorite is *smashed* potatoes, I like the large lumps because that is
what makes it taste of potato rather than all the other much more
strongly flavored ingredients folks like to blend in, so much so that
there is no potato flavor whatsoever.

SHELDON

On Thu, 24 Jan 2008 09:40:57 -0600, Melba's Jammin'
> wrote:


>
>I think next time I do something like mashed potatoes, I'll the Foley.
>It will handle more at one time than the ricer. Stay tuned. :-)

I think I tried that a year or so back. I had seen Michael Chiarello
of FoodTV do it for a garlic mashed potato dish and I thought it
looked easy. He left the skins on, and then put everything through
the Foley food mill.

Well..when I tried it, it wasn't as easy as he made it look. The
skins kept on getting all mixed up with the rest of the potatoes
instead of staying behind. Other than that, it was a good idea. Next
time, I will peel the potatoes first, as I prefer my mashed potatoes
without the skin.

Christine

"Sheldon" > wrote in message
...
snip

But the thing is that mashed, riced, and whipped potatoes are not
synonymous... mashed results in potatoes with texture, riced results
in potatoes with very minimal texture, whipped results in potatoes
with zero texture unless one considers pureed texture. I much prefer
mashed potatoes, to me riced and especialy whipped is too much like
what you get with potato buds... in fact if one is going to rice or
whip they may as well use dehys and save a lot of labor. Actually my
favorite is *smashed* potatoes, I like the large lumps because that is
what makes it taste of potato rather than all the other much more
strongly flavored ingredients folks like to blend in, so much so that
there is no potato flavor whatsoever.

SHELDON

I make several kinds of mashed potatoes. Mostly the basic mashed -- no
lumps, no skins. But I do vary how I make mashed potatoes, sometimes I use
red potatoes, sometimes I do lumps and sometimes I flavor them. Nothing
wrong with that.
Janet.

"Janet Bostwick" > wrote
> SHELDON
>
> I make several kinds of mashed potatoes. Mostly the basic mashed -- no
> lumps, no skins. But I do vary how I make mashed potatoes, sometimes I
> use red potatoes, sometimes I do lumps and sometimes I flavor them.
> Nothing wrong with that.

No, but you have to admit, Sheldon's intimate knowledge of potatoes is a
little
creepy.

"Christine Dabney" > wrote in message
...
> On Thu, 24 Jan 2008 09:40:57 -0600, Melba's Jammin'
> > wrote:
>
>
>>
>>I think next time I do something like mashed potatoes, I'll the Foley.
>>It will handle more at one time than the ricer. Stay tuned. :-)
>
> I think I tried that a year or so back. I had seen Michael Chiarello
> of FoodTV do it for a garlic mashed potato dish and I thought it
> looked easy. He left the skins on, and then put everything through
> the Foley food mill.
>
> Well..when I tried it, it wasn't as easy as he made it look. The
> skins kept on getting all mixed up with the rest of the potatoes
> instead of staying behind. Other than that, it was a good idea. Next
> time, I will peel the potatoes first, as I prefer my mashed potatoes
> without the skin.
>
> Christine


Weighing in. I have a Foley. I prefer not to use it for mashed potatoes.
I tried it enough times to know that it is too awkward; and you'd better
get that Foley to water immediately or you've got a big cement Foley on your
hands.
Dee Dee

> I've bent the handles on the metal ones. *I'm a rather large person
> and I break cheap kitchen tools easily. *The plastic ricers are
> indestructible. *

You'd have a problem bending the handle on an ancient chinois like
mine. Or even bending the legs of the stand it fits in. ;-)

N.

On Jan 23, 10:05*am, Melba's Jammin' >
wrote:
> Funny -- discussion here and in yesterday's mail came this link from an
> All-Recipes mailing:
>
> http://allrecipes.com/HowTo/Making-M...il.aspx?ARBMID...
> 1&ARFMTID=2
>
> I have a ricer and use it if I'm wanting perfectly lumpless spuds. *
> Otherwise I just a "regular" masher and don't mind a few lumps. *I think
> they add character. *Using a ricer, though, isn't the fastest way to the
> table and, as Sheldon said, it does take some hand strength. *My late
> MIL loved riced potatoes and they seem to be back in fashion again. *
> They can generally be found in antique shops for not much money, too. *
> And I like the idea of an old one. *:-0/
> --
> -Barb, Mother Superior, HOSSSPoJhttp://www.jamlady.eboard.com;check the second note and
> tell me if you knowwhat it is.
> Laissez les bons temps rouler!

I use a whisk- sorry, couldn't resist! It's rather strange how mashed
potatoes keep coming up. Is it the need for comfort food in these
strange days of recession, depression, and stupidity??

On Thu, 24 Jan 2008 09:37:50 -0800 (PST), Nancy2
> wrote:

>
>> I've bent the handles on the metal ones. *I'm a rather large person
>> and I break cheap kitchen tools easily. *The plastic ricers are
>> indestructible. *
>
>You'd have a problem bending the handle on an ancient chinois like
>mine. Or even bending the legs of the stand it fits in. ;-)
>
>N.

I have one of those!
I used to see my mother make applesauce with hers, and when I went to
set up my own household, I wanted one.
I have used it for applesauce, but now I am thinking of other uses for
it..
For what other uses (other than mashed potatoes) do you use yours?

Christine

"Christine Dabney" > wrote in message
news
> On Thu, 24 Jan 2008 09:37:50 -0800 (PST), Nancy2
> > wrote:
>
>>
>>> I've bent the handles on the metal ones. I'm a rather large person
>>> and I break cheap kitchen tools easily. The plastic ricers are
>>> indestructible.
>>
>>You'd have a problem bending the handle on an ancient chinois like
>>mine. Or even bending the legs of the stand it fits in. ;-)
>>
>>N.
>
> I have one of those!
> I used to see my mother make applesauce with hers, and when I went to
> set up my own household, I wanted one.
> I have used it for applesauce, but now I am thinking of other uses for
> it..
> For what other uses (other than mashed potatoes) do you use yours?
>
> Christine


I used it in place of a Foley. My (tinned) Foley was too rusted to use with
the tomatoes. After using it for taking off the skins and seeds of tomatoes
I had baked for a sauce, I never want to use it for anything again. It's a
strong woman's job.

I did find another Foley, but this time it is stainless steel. Not as
sturdy, I don't think, as the tinned Foley.

Dee Dee

Nancy2 wrote:
>> I've bent the handles on the metal ones. I'm a rather large person
>> and I break cheap kitchen tools easily. The plastic ricers are
>> indestructible.
>
> You'd have a problem bending the handle on an ancient chinois like
> mine. Or even bending the legs of the stand it fits in. ;-)
>
> N.
I thought a chinois was that upside down dunce cap shaped sieve?

merryb wrote:

> I use a whisk- sorry, couldn't resist! It's rather strange how mashed
> potatoes keep coming up. Is it the need for comfort food in these
> strange days of recession, depression, and stupidity??

I question how much is actual versus exaggerated by the media? As people
sit in their McMansions watching their TIVOs and worrying about all the
credit card debt they racked up to keep up appearances. And then
complain it takes two incomes just to "get by"...well....
I, being the "bloated plutocrat" blake has deemed me , live within my
means.
Although I probably eat too much food, comfortable and otherwise. LOL

Christine Dabney wrote:

>> You'd have a problem bending the handle on an ancient chinois like
>> mine. Or even bending the legs of the stand it fits in. ;-)
>>
>> N.
>
> I have one of those!
> I used to see my mother make applesauce with hers, and when I went to
> set up my own household, I wanted one.
> I have used it for applesauce, but now I am thinking of other uses for
> it..
> For what other uses (other than mashed potatoes) do you use yours?
> Christine

I've only seen very finely meshed ones, I guess? I can't imagine pushing
a cooked potato through one?
Goomba

On Jan 24, 12:03*pm, Goomba38 > wrote:
> merryb wrote:
> > I use a whisk- sorry, couldn't resist! It's rather strange how mashed
> > potatoes keep coming up. Is it the need for comfort food in these
> > strange days of recession, depression, and stupidity??
>
> I question how much is actual versus exaggerated by the media? As people
> sit in their McMansions watching their TIVOs and worrying about all the
> credit card debt they racked up to keep up appearances. And then
> complain it takes two incomes just to "get by"...well....
> I, being the "bloated plutocrat" blake has deemed me , live within my
> means.
> Although I probably eat too much food, comfortable and otherwise. LOL

I know what you're sayin'. No credit cards here, except for the
emergency Visa. But any relief that's given will go to the banks to
catch up on debts. Again, the rich get richer. At least we are in a
part of the country where home prices haven't plummeted (Gig Harbor,
WA).

On Thu, 24 Jan 2008 15:04:52 -0500, Goomba38 >
wrote:

>Christine Dabney wrote:

>> I have one of those!

>I've only seen very finely meshed ones, I guess? I can't imagine pushing
>a cooked potato through one?
>Goomba

This is what mine looks like:
http://i31.tinypic.com/11b5ahc.jpg

Christine

Christine Dabney wrote:
> On Thu, 24 Jan 2008 15:04:52 -0500, Goomba38 >
> wrote:
>
>> Christine Dabney wrote:
>
>>> I have one of those!
>
>> I've only seen very finely meshed ones, I guess? I can't imagine pushing
>> a cooked potato through one?
>> Goomba
>
> This is what mine looks like:
> http://i31.tinypic.com/11b5ahc.jpg
>
> Christine

Dang. How much work is it to push 5 pounds of potatoes through that
before they get cold?
I'm quite happy using my stand mixer for mashed (whipped or otherwise)
potatoes. They never turn out badly!

"Christine Dabney" > wrote in message
...
> On Thu, 24 Jan 2008 15:04:52 -0500, Goomba38 >
> wrote:
>
>>Christine Dabney wrote:
>
>>> I have one of those!
>
>>I've only seen very finely meshed ones, I guess? I can't imagine pushing
>>a cooked potato through one?
>>Goomba
>
> This is what mine looks like:
> http://i31.tinypic.com/11b5ahc.jpg
>
> Christine


That's mine exactly. It's a work-out!
Dee Dee

On Thu, 24 Jan 2008 10:43:33 -0700, Christine Dabney
> wrote:

>On Thu, 24 Jan 2008 09:37:50 -0800 (PST), Nancy2
> wrote:
>
>>
>>> I've bent the handles on the metal ones. *I'm a rather large person
>>> and I break cheap kitchen tools easily. *The plastic ricers are
>>> indestructible. *
>>
>>You'd have a problem bending the handle on an ancient chinois like
>>mine. Or even bending the legs of the stand it fits in. ;-)
>>
>>N.
>
>I have one of those!
>I used to see my mother make applesauce with hers, and when I went to
>set up my own household, I wanted one.
>I have used it for applesauce, but now I am thinking of other uses for
>it..
>For what other uses (other than mashed potatoes) do you use yours?

I have an old one just like yours. Bought at a resale store and I've
used it once or twice for seeding berries I think. I never thought
about potatoes, and won't try it. I'll keep using the plastic one
that looks like a huge garlic press.

Lou

Melba's Jammin' > wrote:

> I think next time I do something like mashed potatoes, I'll the Foley.

Foley catheter? Kinky!

Bubba

On Thu, 24 Jan 2008 14:58:44 -0500, Goomba38 >
fired up random neurons and synapses to opine:

>I thought a chinois was that upside down dunce cap shaped sieve?

Well, of course it is!

It's also a pretentious-without-having-earned-it restaurant at
Caesar's Palace in Las Vegas :-)

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"

On Thu 24 Jan 2008 12:58:44p, Goomba38 told us...

> Nancy2 wrote:
>>> I've bent the handles on the metal ones. I'm a rather large person
>>> and I break cheap kitchen tools easily. The plastic ricers are
>>> indestructible.
>>
>> You'd have a problem bending the handle on an ancient chinois like
>> mine. Or even bending the legs of the stand it fits in. ;-)
>>
>> N.
> I thought a chinois was that upside down dunce cap shaped sieve?
>

Also known as a China Cap.

--
Wayne Boatwright

*******************************************
Date: Thursday, 01(I)/24(XXIV)/08(MMVIII)
*******************************************
CAT: Walking ego with fur.
*******************************************

On Wed, 23 Jan 2008 12:05:00 -0600, Melba's Jammin'
> wrote:

>Funny -- discussion here and in yesterday's mail came this link from an
>All-Recipes mailing:
>
>http://allrecipes.com/HowTo/Making-M...spx?ARBMID=139
>1&ARFMTID=2
>
>I have a ricer and use it if I'm wanting perfectly lumpless spuds.
>Otherwise I just a "regular" masher and don't mind a few lumps. I think
>they add character. Using a ricer, though, isn't the fastest way to the
>table and, as Sheldon said, it does take some hand strength. My late
>MIL loved riced potatoes and they seem to be back in fashion again.
>They can generally be found in antique shops for not much money, too.
>And I like the idea of an old one. :-0/

I have both a ricer and a masher. I can make unlumpy, fluffy potatoes
with the masher alone. No ricer needed.

--
See return address to reply by email
remove the smiley face first

On Wed, 23 Jan 2008 11:50:19 -0800 (PST), Nancy2
> wrote:

>I have my grandma's chinois (ricer) - complete with stand and wooden
>thingie to push the potatoes through - but she liked to serve them
>just like that - riced, sprinkled with a little salt & pepper and a
>dollop of butter.

Interesting! I've never thought of a chinois as anything other than a
stock strainer.

--
See return address to reply by email
remove the smiley face first

On Thu, 24 Jan 2008 09:19:38 -0700, Christine Dabney
> wrote:

>On Thu, 24 Jan 2008 09:40:57 -0600, Melba's Jammin'
> wrote:
>
>
>>
>>I think next time I do something like mashed potatoes, I'll the Foley.
>>It will handle more at one time than the ricer. Stay tuned. :-)
>
>I think I tried that a year or so back. I had seen Michael Chiarello
>of FoodTV do it for a garlic mashed potato dish and I thought it
>looked easy. He left the skins on, and then put everything through
>the Foley food mill.
>
>Well..when I tried it, it wasn't as easy as he made it look. The
>skins kept on getting all mixed up with the rest of the potatoes
>instead of staying behind. Other than that, it was a good idea. Next
>time, I will peel the potatoes first, as I prefer my mashed potatoes
>without the skin.
>
I bought a food mill at a garage sale years ago. It was a big
disappointment. Don't even remember if I still own it, that's how
little use it was to me.


--
See return address to reply by email
remove the smiley face first

On Thu, 24 Jan 2008 09:41:03 -0800 (PST), merryb >
wrote:

>I use a whisk- sorry, couldn't resist! It's rather strange how mashed
>potatoes keep coming up. Is it the need for comfort food in these
>strange days of recession, depression, and stupidity??

No, it's cold weather and we need hearty food.

--
See return address to reply by email
remove the smiley face first

On Thu, 24 Jan 2008 23:54:22 GMT, Janet Baraclough
> wrote:

> Well, the media didn't make up the tumble in all the world stock
>markets since last week.
>
They tumbled in the morning and recouped by closing. The trend is
downward, but if you know what you're doing you can find some deals
and make a little cash.

--
See return address to reply by email
remove the smiley face first

On Jan 24, 11:43*am, Christine Dabney > wrote:
> On Thu, 24 Jan 2008 09:37:50 -0800 (PST), Nancy2
>
> > wrote:
>
> >> I've bent the handles on the metal ones. *I'm a rather large person
> >> and I break cheap kitchen tools easily. *The plastic ricers are
> >> indestructible. *
>
> >You'd have a problem bending the handle on an ancient chinois like
> >mine. *Or even bending the legs of the stand it fits in. *;-)
>
> >N.
>
> I have one of those! *
> I used to see my mother make applesauce with hers, and when I went to
> set up my own household, I wanted one. *
> I have used it for applesauce, but now I am thinking of other uses for
> it.. *
> For what other uses (other than mashed potatoes) do you use yours?
>
> Christine

I've used it for seeding fruits, although it clogs up pretty badly. I
think a food press might be better, but the best idea is to buy
seedless raspberry jam. LOL.

It works like a food mill and keeps the skins separated.

I've also used it for applesauce. But that's about it. Actually, you
can use it for anything you want to puree.

N.

On Jan 24, 2:14*pm, Christine Dabney > wrote:
> On Thu, 24 Jan 2008 15:04:52 -0500, Goomba38 >
> wrote:
>
> >Christine Dabney wrote:
> >> I have one of those! *
> >I've only seen very finely meshed ones, I guess? I can't imagine pushing
> >a cooked potato through one?
> >Goomba
>
> This is what mine looks like:http://i31.tinypic.com/11b5ahc.jpg
>
> Christine

And mine is like that, too, except older looking (not as shiny).
Wooden thing is called an impeller, I think.

N.

On Jan 24, 1:58*pm, Goomba38 > wrote:
> Nancy2 wrote:
> >> I've bent the handles on the metal ones. *I'm a rather large person
> >> and I break cheap kitchen tools easily. *The plastic ricers are
> >> indestructible. *
>
> > You'd have a problem bending the handle on an ancient chinois like
> > mine. *Or even bending the legs of the stand it fits in. *;-)
>
> > N.
>
> I thought a chinois was that upside down dunce cap shaped sieve?

It is. But it comes with a circular-frame-stand-on-three-legs, so you
can position it over a bowl or container. "Chinois" = "China cap."
Or something.

N.