a dear, dear friend implied that I should look into getting a new potato
masher.

Any thoughts? Are they all flat on the bottom, or do any have bottom tines
which have a pointed or angled shape to cut through the potatoes with less
effort?

On Feb 1, 11:07*am, "Wallace" > wrote:
> a dear, dear friend implied that I should look into getting a new potato
> masher.
>
> Any thoughts? *Are they all flat on the bottom, or do any have bottom tines
> which have a pointed or angled shape to cut through the potatoes with less
> effort?

Geez...I don't even know you and I think you should get a decent
potato masher!

"Wallace" > wrote in message
...
>a dear, dear friend implied that I should look into getting a new potato
>masher.
>
> Any thoughts? Are they all flat on the bottom, or do any have bottom
> tines which have a pointed or angled shape to cut through the potatoes
> with less effort?
>

By all means, hold out for that elusive triangle tined potato masher since
no other potato masher could possibly work as well.

"Chemo the Clown" > wrote in message
...
> On Feb 1, 11:07 am, "Wallace" > wrote:
>> a dear, dear friend implied that I should look into getting a new potato
>> masher.
>>
>> Any thoughts? Are they all flat on the bottom, or do any have bottom
>> tines
>> which have a pointed or angled shape to cut through the potatoes with
>> less
>> effort?
>
> Geez...I don't even know you and I think you should get a decent
> potato masher!

lol


--
--
https://www.shop.helpforheroes.org.uk/

On Feb 1, 2:07*pm, "Wallace" > wrote:

>
> Any thoughts? *Are they all flat on the bottom, or do any have bottom tines
> which have a pointed or angled shape to cut through the potatoes with less
> effort?

Huh? Your spuds should be knife tender before you mash. Sounds like
you're not cooking them long enough.

Skip a masher and use a ricer. Nice texture throughout the finished
product.

On Feb 1, 1:07*pm, "Wallace" > wrote:
> a dear, dear friend implied that I should look into getting a new potato
> masher.
>
> Any thoughts? *Are they all flat on the bottom, or do any have bottom tines
> which have a pointed or angled shape to cut through the potatoes with less
> effort?

One that isn't flat on the bottom will certainly do a number on your
saucepans....forget that idea.

Mine is an old Cutco one that came with my knives back in the 50s. My
grandmother had one that had a zig-zag flat shape on the bottom.
Pretty much any one you buy will work.

N.

On Feb 2, 7:52*am, Kalmia > wrote:
> On Feb 1, 2:07*pm, "Wallace" > wrote:
>
>
>
> > Any thoughts? *Are they all flat on the bottom, or do any have bottom tines
> > which have a pointed or angled shape to cut through the potatoes with less
> > effort?
>
> Huh? *Your spuds should be knife tender before you mash. Sounds like
> you're not cooking them long enough.
>
> Skip a masher and use a ricer. *Nice texture throughout the finished
> product.

For me, I don't use a ricer because the potatoes cool off too fast.

N.

On Feb 2, 11:12*am, Nancy2 > wrote:
> On Feb 2, 7:52*am, Kalmia > wrote:
>
>
> > Skip a masher and use a ricer. *Nice texture throughout the finished
> > product.
>
> For me, I don't use a ricer because the potatoes cool off too fast.
>
> N.
>
>
Me neither. Potatoes do have an annoying habit of cooling waaaay too
fast.

On Feb 2, 10:30*pm, itsjoannotjoann > wrote:
> On Feb 2, 11:12*am, Nancy2 > wrote:> On Feb 2, 7:52*am, Kalmia > wrote:
>
> > > Skip a masher and use a ricer. *Nice texture throughout the finished
> > > product.
>
> > For me, I don't use a ricer because the potatoes cool off too fast.
>
> > N.
>
> Me neither. *Potatoes do have an annoying habit of cooling waaaay too
> fast. *

This is my method.

When they're done, I drain off the water,
put back on burner and give the pan a good shake to dry out the spuds,
remove em to a bowl with a slotted spoon,
then I work the ricer right over the original pan which is still
pretty warm
and on that warm burner.

I put the cover back on the pan and they stay nice and hot til serving
time.
I'm a fanatic about hot food, so I work fast to get en ready. I have
even been known to melt the butter and heated sour cream and have it
ready so as not to cool down the spuds. Finally, I eschew serving
dishes when it's just us. I ice cream scoop em right onto our plates,
then usually there's some kind of a sauce to pour on the spuds too.
HTH.

Hi
I don't have an idea regarding this potato mashers ..Can anyone share some info about this potato mashers ???

samuelcdanny wrote:

> Hi
> I don't have an idea regarding this potato mashers ..Can
> anyone share some info about this potato mashers ???

Yes! You use it information potato !!!

Hi

WilliamByrd wrote:

> Can we cook in the microwave? Can we use the Microwave for cooking.
> We use it for other purpose

Microwave cooking purpose in use. For not it select because. Reply

Bob

Patatso are my best food for eating.

What you want to eat?

On Wed, 3 Mar 2010 03:05:57 -0500, ThomasTallis
> wrote:

>Patatso are my best food for eating.
>
>What you want to eat?

Spam. I love Spam.

-- Larry

foodbanter idiot and he say:

> Patatso are my best food for eating.
>
> What you want to eat?

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I always like potato chips i cook potatoes in fry pan some time i boiled them and spread spices on it.

I have my grandmothers old potato masher. I prefer it over using an electric mixer. I would like to find one that has an angular or rounded shape so it works a little better in the rounded bowl you are mashing your potatoes in. I've never seen one with tines on the bottom.