Julie Bove wrote:
>
> My mom's masher is the type that I hate. Hers has the single thick wire
> that snakes back and forth. Totally inefficient in my book. I prefer the
> one that looks sort of like a waffle with holes in it. Do have a good one
> now.

Agreed. My mom also used that squiggly wire one. I also use the one you
described...looks like a waffle with holes in it. That works very well.

Not good masher that our moms used:
http://www.oodora.com/wp-content/upl...ato-masher.jpg

Good potato masher:
http://ecx.images-amazon.com/images/I/41VeQvfP3HL.jpg

>
> What specifically did they say to do that makes the potatoes fast? I know
> some people say to heat the milk and butter first but I never do that. I
> just keep them on the heat. That's if I use liquid milk. I've found that I
> get much richer flavor by reserving some of the cooking water, using
> powdered milk then adding some of the water back in.

I cut up potatoes and boil them until soft. Drain the water and add in some
warm milk and butter, then mash them. I just guess at the amount and
occasionally I might add a little too much milk. A good way to fix that is
to have a box of instant mashed potatoes on hand. Just add a little of that
to bring the potatoes back to a firmer texture.

G.