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 . . .

<<(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
=E2=80" russet or Idahos. For information on choosing and handling
potatoes, click here.>>

i did the same thing with a stick blender! ick! never again!

<<(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
=E2=80" russet or Idahos. For information on choosing and handling
potatoes, click here.>>

i did the same thing with a stick blender! ick! never again!

"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)

"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)

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.
>
>>

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.
>
>>

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

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

Wayne Boatwright wrote:

> 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.

I don't care for the roasted garlic flavor either. When garlic mashed
are called for I slice garlic and heat it in melted butter but not to
the point of browning. I then add the butter to the boiled potatoes
and then mash by hand with a masher with 1/4 inch holes which works
as well as a ricer. I think milk or cream is not necessary with enough
butter.

D.M.

Richard Green wrote:
> 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
>
> of salt and pepper. Generally speaking, I don't approve of the trend
> to use garlic in mashed potato (blame the Irish heritage).
>
> Richard.
>
"Trend" is a good word for it. I'm not impressed.

Jill

Richard Green wrote:
> 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
>
> of salt and pepper. Generally speaking, I don't approve of the trend
> to use garlic in mashed potato (blame the Irish heritage).
>
> Richard.
>
"Trend" is a good word for it. I'm not impressed.

Jill

On Tue 18 Jan 2005 08:38:47a, jmcquown tittered and giggled, and giggled
and tittered, and finally blurted out...

> Richard Green wrote:
>> 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
>>
>> of salt and pepper. Generally speaking, I don't approve of the trend
>> to use garlic in mashed potato (blame the Irish heritage).
>>
>> Richard.
>>
> "Trend" is a good word for it. I'm not impressed.
>
> Jill

I agree that it's a trend. I like with some meals and not with others.
Whether or not I use garlic is highly dependent on the meat it's being
served with. The same goes for boiling a bay leaf with the potatoes. I
generally only do that for a beef meal.

Wayne