Mashed potatoes...

Smooth or lumpy?

Andy wrote:
> Mashed potatoes...
>
> Smooth or lumpy?


As smooth as I can make them with a masher and a fork,
not an electric mixer. A few small lumps are OK, just
not wallpaper paste smooth.

gloria p

Gloria P said...

> Andy wrote:
>> Mashed potatoes...
>>
>> Smooth or lumpy?
>
>
> As smooth as I can make them with a masher and a fork,
> not an electric mixer. A few small lumps are OK, just
> not wallpaper paste smooth.
>
> gloria p


gloria p,

I used to foley mill them smooth with a touch of cream cheese and butter.
Lumps were unheard of growing up. I wouldn't be so picky today!

Andy

On Sat 11 Oct 2008 12:31:48p, Gloria P told us...

> Andy wrote:
>> Mashed potatoes...
>>
>> Smooth or lumpy?
>
>
> As smooth as I can make them with a masher and a fork,
> not an electric mixer. A few small lumps are OK, just
> not wallpaper paste smooth.
>
> gloria p
>

I'm not particularly fond of really lumpy mashed potatoes, but as you said
Gloria, a few small lumps are OK. I often use a small, very old electric
hand mixer on the lowest speed, which usually makes them perfectly smooth,
but not at all pasty. Occasionally, and especially if I have a lot of
potatoes to do, I will use the Foley food mill. I always melt the butter
and heat the cream to almost boiling before adding to the potatoes, then
put back in the original pot to stay warm.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 11hrs 21mins
*******************************************
Hollywood is like Picasso's bathroom.
*******************************************

Gloria P wrote:
> Andy wrote:
>> Mashed potatoes...
>>
>> Smooth or lumpy?
>
>
> As smooth as I can make them with a masher and a fork,
> not an electric mixer. A few small lumps are OK, just
> not wallpaper paste smooth.
>
> gloria p

Agreed! For years my mother used a mixer and I hated the gluey texture.
Since I've been in her house I discovered she has a masher thing. In the
1970's she discovered instant potato flakes that was the end of real
potatoes. I like a few lumps I like *real* potatoes.

Jill

Andy wrote:
>
> Mashed potatoes...
>
> Smooth or lumpy?

You mean whipped or lumpy... mashed spuds are lumpy by default...
without lumps they're whipped, not mashed.
Riced potatoes are not mashed or whipped, they're, well riced, ie.
extruded.

Sheldon said...

> Andy wrote:
>>
>> Mashed potatoes...
>>
>> Smooth or lumpy?
>
> You mean whipped or lumpy... mashed spuds are lumpy by default...
> without lumps they're whipped, not mashed.
> Riced potatoes are not mashed or whipped, they're, well riced, ie.
> extruded.


Who on earth calls them anything but mashed potatoes but you?

Andy

In article
>,
Sheldon > wrote:

> Andy wrote:
> >
> > Mashed potatoes...
> >
> > Smooth or lumpy?
>
> You mean whipped or lumpy... mashed spuds are lumpy by default...
> without lumps they're whipped, not mashed.
> Riced potatoes are not mashed or whipped, they're, well riced, ie.
> extruded.

Mom always used a ricer on them. They were good.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

"Andy" <q> wrote in message ...
> Mashed potatoes...
>
> Smooth or lumpy?

A couple of years ago I started using the KitchenAid to make what the
KitchenAid TV commercial was calling "farmhouse mashed potatoes"

Bullshit. Didn't matter what I added (cream, butter, sour cream, milk,
chicken broth) they came out really smooth, all right. Just like paste. If
you like the boxed 'instant' mashed potatoes, it was a great copy. Soupy.

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

Van


---- Posted via Pronews.com - Premium Corporate Usenet News Provider ----
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Van said...

>
> "Andy" <q> wrote in message ...
>> Mashed potatoes...
>>
>> Smooth or lumpy?
>
> A couple of years ago I started using the KitchenAid to make what the
> KitchenAid TV commercial was calling "farmhouse mashed potatoes"
>
> Bullshit. Didn't matter what I added (cream, butter, sour cream, milk,
> chicken broth) they came out really smooth, all right. Just like paste.
> If you like the boxed 'instant' mashed potatoes, it was a great copy.
> Soupy.
>
> 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've also used a ricer (which I can't find right now), which delivers a
> smooth consistency without adding as much liquid.
>
> Van


Add black or white pepper or none?

Andy

In article >, Andy <q> wrote:

> Van said...
>
> >
> > "Andy" <q> wrote in message ...
> >> Mashed potatoes...
> >>
> >> Smooth or lumpy?
> >
> > A couple of years ago I started using the KitchenAid to make what the
> > KitchenAid TV commercial was calling "farmhouse mashed potatoes"
> >
> > Bullshit. Didn't matter what I added (cream, butter, sour cream, milk,
> > chicken broth) they came out really smooth, all right. Just like paste.
> > If you like the boxed 'instant' mashed potatoes, it was a great copy.
> > Soupy.
> >
> > 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've also used a ricer (which I can't find right now), which delivers a
> > smooth consistency without adding as much liquid.
> >
> > Van
>
>
> Add black or white pepper or none?
>
> Andy

White in small amounts.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

"Andy" <q> wrote in message ...
> Van said...
>
>>
>> "Andy" <q> wrote in message ...
>>> Mashed potatoes...
>>>
>>> Smooth or lumpy?
>>
>> A couple of years ago I started using the KitchenAid to make what the
>> KitchenAid TV commercial was calling "farmhouse mashed potatoes"
>>
>> Bullshit. Didn't matter what I added (cream, butter, sour cream, milk,
>> chicken broth) they came out really smooth, all right. Just like paste.
>> If you like the boxed 'instant' mashed potatoes, it was a great copy.
>> Soupy.
>>
>> 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've also used a ricer (which I can't find right now), which delivers a
>> smooth consistency without adding as much liquid.
>>
>> Van
>
>
> Add black or white pepper or none?
>
> Andy

Black!

Janet wrote:
> "Andy" <q> wrote in message
> ...
>> Van said...
>>
>>>
>>> "Andy" <q> wrote in message
>>> ...
>>>> Mashed potatoes...
>>>>
>>>> Smooth or lumpy?
>>>
>>> A couple of years ago I started using the KitchenAid to make what
>>> the KitchenAid TV commercial was calling "farmhouse mashed potatoes"
>>>
>>> Bullshit. Didn't matter what I added (cream, butter, sour cream,
>>> milk, chicken broth) they came out really smooth, all right. Just
>>> like paste. If you like the boxed 'instant' mashed potatoes, it
>>> was a great copy. Soupy.
>>>
>>> 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've also used a ricer (which I can't find right now), which
>>> delivers a smooth consistency without adding as much liquid.
>>>
>>> Van
>>
>>
>> Add black or white pepper or none?
>>
>> Andy
>
> Black!


I've never quite understood the whole "white pepper" for aestethics thing.
Does anyone really look that closely to see whether or not there is black
pepper as opposed to white in something?

Jill

On Sat 11 Oct 2008 04:39:16p, jmcquown told us...

> Janet wrote:
>> "Andy" <q> wrote in message
>> ...
>>> Van said...
>>>
>>>>
>>>> "Andy" <q> wrote in message
>>>> ...
>>>>> Mashed potatoes...
>>>>>
>>>>> Smooth or lumpy?
>>>>
>>>> A couple of years ago I started using the KitchenAid to make what
>>>> the KitchenAid TV commercial was calling "farmhouse mashed potatoes"
>>>>
>>>> Bullshit. Didn't matter what I added (cream, butter, sour cream,
>>>> milk, chicken broth) they came out really smooth, all right. Just
>>>> like paste. If you like the boxed 'instant' mashed potatoes, it
>>>> was a great copy. Soupy.
>>>>
>>>> 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've also used a ricer (which I can't find right now), which
>>>> delivers a smooth consistency without adding as much liquid.
>>>>
>>>> Van
>>>
>>>
>>> Add black or white pepper or none?
>>>
>>> Andy
>>
>> Black!
>
>
> I've never quite understood the whole "white pepper" for aestethics
thing.
> Does anyone really look that closely to see whether or not there is black
> pepper as opposed to white in something?
>
> Jill
>
>

And, for that matter, who cares? I prefer black pepper, mostly because I
prefer the flavor of black pepper with most things. I like using white
pepper for flavor in Chinese cooking.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 7hrs 12mins
*******************************************
Cats must refuse to eat their food
until it has been piled into a pyramid

In article >,
"jmcquown" > wrote:

> >> Add black or white pepper or none?
> >>
> >> Andy
> >
> > Black!
>
>
> I've never quite understood the whole "white pepper" for aestethics thing.
> Does anyone really look that closely to see whether or not there is black
> pepper as opposed to white in something?
>
> Jill

The flavor is subtly different. It really is!
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

jmcquown said...

> I've never quite understood the whole "white pepper" for aestethics thing.


I use fresh ground white pepper on everything. I started with white pepper on
light color foods as a rule then switched over entirely.

Andy

Andy wrote:

>
>> "Andy" <q> wrote in message ...
>>> Mashed potatoes...
>>>
>>> Smooth or lumpy?

>
> Add black or white pepper or none?
>
> Andy



Black, freshly ground, lots of it.

gloria p

"Van" wrote:
> "Andy" wrote:
> >
> > Mashed potatoes...
>
> > Smooth or lumpy?
>
> A couple of years ago I started using the KitchenAid to make what the
> KitchenAid TV commercial was calling "farmhouse mashed potatoes"
>
> Bullshit. �Didn't matter what I added (cream, butter, sour cream, milk,
> chicken broth) they came out really smooth, all right. �Just like paste. �If
> you like the boxed 'instant' mashed potatoes, it was �a great copy. �Soupy.
>
> 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.

That's what I do. Sometimes I like to mash potatoes so they have big
lumps, then eat with plain yogurt. Or I make k'nish filling; mashed
lumpy with chicken schmaltz, gribenes, and caramelized onion.

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

Riced potatoes are good gnocci.


I hate whipped potatoes, reminds of hospital cuisine.

In article
>,
Sheldon > wrote:

> I hate whipped potatoes, reminds of hospital cuisine.

You've spent a lot of time in the hospital?
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

"Omelet" > wrote in message
news
> In article
> >,
> Sheldon > wrote:
>
>> I hate whipped potatoes, reminds of hospital cuisine.
>
> You've spent a lot of time in the hospital?
> --
> Peace! Om
>
Hospital, asylum. "You say 'tomay-to', I say 'tomah-to'".

-sw

"Sheldon" > wrote in message
...


>I hate whipped potatoes, reminds of hospital cuisine.

That is SO true.

On Sat 11 Oct 2008 04:38:23p, Janet told us...

>
> "Sheldon" > wrote in message
> ...
>
>
>>I hate whipped potatoes, reminds of hospital cuisine.
>
> That is SO true.

That's especially true if they're whipped with too much liquid. Not so
true if they're on the dryer side. Too much liquid ruins any type of
mashed/whipped potatoes, no matter the method.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 7hrs 13mins
*******************************************
Anarchy -- it's not the law, it's just
a good idea.

Wayne Boatwright wrote:
> On Sat 11 Oct 2008 04:38:23p, Janet told us...
>
>>
>> "Sheldon" > wrote in message
>> ...
>>
>>
>>> I hate whipped potatoes, reminds of hospital cuisine.
>>
>> That is SO true.
>
> That's especially true if they're whipped with too much liquid. Not
> so true if they're on the dryer side. Too much liquid ruins any type
> of mashed/whipped potatoes, no matter the method.


I think the potatoes they gave me in the hospital were instant flakes.

Jill

On Sat 11 Oct 2008 12:51:57p, Van told us...

>
> "Andy" <q> wrote in message ...
>> Mashed potatoes...
>>
>> Smooth or lumpy?
>
> A couple of years ago I started using the KitchenAid to make what the
> KitchenAid TV commercial was calling "farmhouse mashed potatoes"
>
> Bullshit. Didn't matter what I added (cream, butter, sour cream, milk,
> chicken broth) they came out really smooth, all right. Just like paste.
> If you like the boxed 'instant' mashed potatoes, it was a great copy.
> Soupy.
>
> 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've also used a ricer (which I can't find right now), which delivers a
> smooth consistency without adding as much liquid.
>
> Van

As I posted upthread, I use a small, old electric hand mixer most of the
time, and always at the lowest speed. They are never pasty or soupy, and
always seem to come out like hand-mashed. I don't really have adequate arm
strength for hand mashing, especially if it's a large pot of potatoes.

I never have used my KitchenAid. Nor have I ever actually used a recipe.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 10hrs 43mins
*******************************************
And the less I seek my source for some
definitive, closer I am to fine...

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

In article >,
"Van" > wrote:

> "Andy" <q> wrote in message ...
> > Mashed potatoes...
> >
> > Smooth or lumpy?
>
> A couple of years ago I started using the KitchenAid to make what the
> KitchenAid TV commercial was calling "farmhouse mashed potatoes"
>
> Bullshit. Didn't matter what I added (cream, butter, sour cream, milk,
> chicken broth) they came out really smooth, all right. Just like paste. If
> you like the boxed 'instant' mashed potatoes, it was a great copy. Soupy.
>
> 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've also used a ricer (which I can't find right now), which delivers a
> smooth consistency without adding as much liquid.
>
> Van


Powdered potatoes have their uses when camping. <g> But that's about it
imho!
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

"Van" > wrote in message
...
>
> A couple of years ago I started using the KitchenAid to make what the
> KitchenAid TV commercial was calling "farmhouse mashed potatoes"
>
> Bullshit. Didn't matter what I added (cream, butter, sour cream, milk,
> chicken broth) they came out really smooth, all right. Just like paste.
> If you like the boxed 'instant' mashed potatoes, it was a great copy.
> Soupy.
>

I always use the KA with the wisk tool and they never come out gluey or
soupy. I'm the designated potato whipper for the holidays. You just have to
add the milk slowly and don't overdo it. A few lumps is good. I think the
speed makes a difference, too. I don't use a high speed; just enough to mix
everything. I never heat the milk or melt the butter. The potatoes heat
everything up just fine.

--
Cheryl

In article >, Andy <q> wrote:

> Mashed potatoes...
>
> Smooth or lumpy?

Smooth, but with skins.

Nowadays tho' it's mashed cauliflower.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

On Sat, 11 Oct 2008 14:14:59 -0500, Andy <q> wrote:

>Mashed potatoes...
>
>Smooth or lumpy?

Pounced, and fluffy
http://kokoscorner.typepad.com/mycor...-mashed-p.html

or
http://tinyurl.com/4wzurm

koko

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/4

"Andy" <q> wrote in message ...
> Mashed potatoes...
>
> Smooth or lumpy?

I like them smashed. The kind of lumps I don't like are when most of the
potato is very, very smooth and slightly soupy, then there are these tiny
lumps. That's a disaster.

"Andy" <q> wrote in message ...
> Mashed potatoes...
>
> Smooth or lumpy?

Garlic or plain?

On Sat 11 Oct 2008 04:39:03p, Janet told us...

>
> "Andy" <q> wrote in message ...
>> Mashed potatoes...
>>
>> Smooth or lumpy?
>
> Garlic or plain?

I often cook a whole garlic clove along with the potatoes and usually mash it
right along with the potatoes.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 7hrs 12mins
*******************************************
Cats must refuse to eat their food
until it has been piled into a pyramid

On Sat, 11 Oct 2008 23:48:41 GMT, Wayne Boatwright
> wrote:

>On Sat 11 Oct 2008 04:39:03p, Janet told us...
>
>>
>> "Andy" <q> wrote in message ...
>>> Mashed potatoes...
>>>
>>> Smooth or lumpy?
>>
>> Garlic or plain?
>
>I often cook a whole garlic clove along with the potatoes and usually mash it
>right along with the potatoes.

I do that too, it's very nice!

On Oct 11, 6:48*pm, Wayne Boatwright >
wrote:
> On Sat 11 Oct 2008 04:39:03p, Janet told us...
>
>
>
> > "Andy" <q> wrote in ...
> >> Mashed potatoes...
>
> >> Smooth or lumpy?
>
> > Garlic or plain?
>
> I often cook a whole garlic clove along with the potatoes and usually mash it
> right along with the potatoes.
>
> --
> * * * * * * *Wayne Boatwright * * * * * *
> (correct the spelling of "geemail" to reply)
>
> *******************************************
> Date: Saturday, 10(X)/11(XI)/08(MMVIII)
> *******************************************
> * * * *Countdown till Veteran's Day * * *
> * * * * * 4wks 2dys 7hrs 12mins * * * * *
> *******************************************
> * * Cats must refuse to eat their food * *
> * until it has been piled into a pyramid *

===================================
I do that garlic thing too. I've been meaning to try that with a
chopped scallion or two. Sometimes I mash in some finely minced green
onions.

As for the rest: smooth, portable mixer, real cream or half and half,
salt and either kind of pepper and red skinned potatoes (peeled). I
want no lumps and fluffy if I'm the cook and just a tiny lump or two
if I'm eating out - just to be sure the cook didn't cheat.

Lynn in Fargo
Hates, detests, despises and abhors instant mashed potatoes.
(Likes some of the boxed au gratin/scalloped)

On Sat 11 Oct 2008 06:09:40p, Lynn from Fargo told us...

> On Oct 11, 6:48*pm, Wayne Boatwright >
> wrote:
>> On Sat 11 Oct 2008 04:39:03p, Janet told us...
>>
>>
>>
>> > "Andy" <q> wrote in
>> > ...
>> >> Mashed potatoes...
>>
>> >> Smooth or lumpy?
>>
>> > Garlic or plain?
>>
>> I often cook a whole garlic clove along with the potatoes and usually
>> mas
> h it
>> right along with the potatoes.
>>
>> --
>> * * * * * * *Wayne Boatwright * * * * * *
>> (correct the spelling of "geemail" to reply)
>>
>> *******************************************
>> Date: Saturday, 10(X)/11(XI)/08(MMVIII)
>> *******************************************
>> * * * *Countdown till Veteran's Day * * *
>> * * * * * 4wks 2dys 7hrs 12mins * * * * *
>> *******************************************
>> * * Cats must refuse to eat their food * *
>> * until it has been piled into a pyramid *
>
> ==================================I do that garlic thing too. I've been
> meaning to try that with a chopped scallion or two. Sometimes I mash in
> some finely minced green onions.
>
> As for the rest: smooth, portable mixer, real cream or half and half,
> salt and either kind of pepper and red skinned potatoes (peeled). I
> want no lumps and fluffy if I'm the cook and just a tiny lump or two
> if I'm eating out - just to be sure the cook didn't cheat.
>
> Lynn in Fargo

Once again, we're on the same page. :-)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 5hrs
*******************************************
Cats must knock Mom's Cheerios off of
her spoon as she brings it to her mouth.

Andy wrote:
> Mashed potatoes...
>
> Smooth or lumpy?

smooth, made with cream, not milk and butter, with a bit of white pepper
and a dribble of truffle oil

On Oct 11, 8:17*pm, kalanamak > wrote:
> Andy wrote:
> > Mashed potatoes...
>
> > Smooth or lumpy?
>
> smooth, made with cream, not milk and butter, with a bit of white pepper
> and a dribble of truffle oil

I mash mine with a masher. Include melted butter, cream or milk,
nutmeg, once in a while an egg yolk(I cheat and use the whole egg).
You can add a bit of chicken stock and not so much cream. Anyway when
all is mashed, I then take a wire whip, and whip them up by hand. I'm
not into lumpy mashed unless I do it on purpose(with skins still
on)and then call them rustic mashed. Today some guy on PBS made a
different mashed. Greenland cuisine? He was preparing stuff in
Greenland. Anyway to his mashed potatoes he added cooked stone crab.
Served them up with filet of halibut.
OT: btw I just read: a bluefin tuna can swim at 80KM per hour.

"Andy" <q> wrote in message ...
> Mashed potatoes...
>
> Smooth or lumpy?

Smooth, made with half and half, butter, sea salt and roasted garlic. A
whole head of garlic squeezed into the tater. Instead of garlic and butter,
white truffle oil works great.

Paul

"Andy" <q> ha scritto nel messaggio
...
> Mashed potatoes...
>
> Smooth or lumpy?

Whatever I am served.

On Oct 11, 3:14 pm, Andy <q> wrote:
> Mashed potatoes...
>
> Smooth or lumpy?

Oh, my word - a tiny lump would end the meal for me. That's why I'm
always reticent about mashed potatoes in a restaurant - in same
category as their oatmeal or grits.

I put mine thru a ricer - yeah, it's a lot more work, but the texture
is worth it.