On Sat, 11 Oct 2008 15:51:57 -0400, "Van" >
wrote:

>Now, I always use an old-fashioned hand masher. Not the flat plate with
>slots, but the zig-zag wire variety. If I mash them longer, they get
>smoother, with just a few small lumps, which is what I prefer.
>

I thought the one with squares is another kind of ricer. That's what
I call it. I hate lumps, so I use a combo of the what you like and
what you don't like. If they aren't cooked enough for the zig zag to
bust them apart easily, I use the "flat ricer" first and whip them up
to delicious lightness with the zig zag type after that.

>I've also used a ricer (which I can't find right now), which delivers a
>smooth consistency without adding as much liquid.

The handles on that kind of ricer are too far apart for me - I don't
need to exert all that effort on mashed potatoes anyway.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West