On Tue, 11 Jun 2013 15:03:27 -0700, "Julie Bove"
> wrote:

> sf wrote:
> > On Tue, 11 Jun 2013 08:55:15 -0400, Jim Elbrecht >
> > wrote:
> >
> >> [and note that at the end he said - That's how I make *easy* mashed
> >> potatoes.' Should have used that as a title.]
> >
> > I didn't think it was particularly fast either. Unlike many here, I
> > prefer not to salt the water and only add salt to the potatoes when
> > I'm mashing them.
>
> I do both but always start with cold water.
>
I can see where starting with cold water might work for potatoes
intended for potato salad, but I don't give a flip what condition
they're in for mashed potatoes as long as they are well cooked. My
strainer has a very fine mesh and can capture disintegrated potato if
I want to do that.

--
Food is an important part of a balanced diet.