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Old 06-30-2005, 08:49 PM   #11
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I like mashed potatoes and sweet peas mixed together.
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Old 06-30-2005, 08:57 PM   #12
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Another thing I have found about ricers (for mashing purposes at least) is that they are much more time consuming than a old fashioned masher or even a fork.


On a side note I only suggest a fork if your doing 4 or less potatos at a time. And lumps are delicious
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Old 07-01-2005, 07:55 AM   #13
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Smashed Spuds (as I like to call them) usually have fat and milk added to them, as well as seasoning. Riced potatoes, on the other hand, are simply served as is, allowing the full flavor of the spud to come through. I have a ricer that's was sold as a Spatzle maker, and it works well for both appications.

Riced potatoes are elegant, and look very nice on the plate. If you've never served them as is, with just a dollop of butter on top, then you've cheated yourself.

You can also rice sweet spuds as well. It makes a great presentation. And If you ever get the urge to make pumpkin or winter-squash pie, after cooking the squash or pumpkin, run it through the ricer for silky smooth results.

I can't ever remember the name of the thing, but it is a conical collander, with a wire holder and comes with a pestle. You use the pestle to force soft foods, like potatoes, tomatoes, squash, etc. through the holes and into the bowl. This will also do a good job at ricing the potatoes, as will a hand cranked food mill, if you have one.

Back to the ricer, and then, there's always spaztle. Oh, and you can even use the thing to prepare potatoes for mashing

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Old 07-01-2005, 08:09 AM   #14
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Hey, thanks, Goodweed!! I've got one of those "conical collendars" complete with wire holder and pestle...I use it to make jelly. If I get the urge to try ricing my taters, I'll just use that.
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Old 07-01-2005, 09:26 AM   #15
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The conical thing is a chinois or china cap.

I rice my potatoes and add butter, milk, and whatever else. It's just another way of getting large potato pieces to be small potato pieces.

The holes in my ricer are a lot smaller than the holes in my spaetzle maker...
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Old 07-01-2005, 05:00 PM   #16
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Yep, and it was a cause for concern if company was over and there were lumps. The whole town would know in no longer than 9.7 hours. VERY embarassing indeed!!!!
i can see it now.
anne is on the phone with betty jane after dinner at phyllis and walt's.
she lowers her voice dramatically and looks around before saying in hushed tones, 'phyllis makes lumpy mashed potatoes!'
then anne calls ellen, who in turn calls mavis, who calls lois....
'did you hear about phyllis?'
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Old 07-02-2005, 12:57 AM   #17
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Luvs -- lol!!! We use our ricer to do potatoes and carrots together and serve the combo with baked ham. Paul's favorite. Now and then we sell the Oxo ricer on our website, but not that many people know how to use them. It's a great item, and I had one 'way before we even had a store.

People do use the chinois for various purposes, but in general it's not a big item. Trained cooks like 'em, though.
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Old 07-02-2005, 02:15 AM   #18
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luvs - do you have a tap on my phone??????

Rainee - I love that combination too - I actually did that one first and then tried the carrots when I just wanted more color on the plate. I did the peas because - what the heck, with every bite of peas you had to have a bit of mashed potatoes on the fork too!!! It was wonderful!!!!!!!!! Maybe I'll do corn next in my mashed potatoes - it's the same way with them as with the peas!

Goodweed - I believe it's a China cap
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Old 07-02-2005, 04:26 AM   #19
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Thanks Goodweed, for reminding me of one of my favorite ways to eat taters.

Learned to eat riced potatoes, just as they were, from my folks. They would serve it with a bit of butter, but I would often slather them with gravy. Nothing could be better.

Haven't made them that way for a while, just have not thought of it.

Sometimes foods or recipes get sort of forgotten and then someone, or something, reminds you of it.

Gotta make them again real soon.

Thanks again.
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Old 07-02-2005, 08:41 AM   #20
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Originally Posted by kitchenelf
Rainee - I love that combination too - I actually did that one first and then tried the carrots when I just wanted more color on the plate. I did the peas because - what the heck, with every bite of peas you had to have a bit of mashed potatoes on the fork too!!! It was wonderful!!!!!!!!! Maybe I'll do corn next in my mashed potatoes - it's the same way with them as with the peas!
another fan of peas and mashed. it was the only way i'd eat peas as a kid. the peas were mixed into the taters, which then formed a gravy volcano. the trick was to eat the volcano without letting the "lava" gravy flow out...
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