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Old 11-28-2011, 08:01 AM   #31
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wow, you dug up an old one, addie. some good old names here.

tv hasn't been live (realtime) at all in any shape or form on any network since janet jackson's boob had a malfunction.

but the old days of live tv ended when videotape was invented in the 50's.

now it's all server to server. soon, there won'rt be any human intervention in tv at all, when the computers take over, lol.
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Old 11-28-2011, 11:56 AM   #32
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Alix is right. Hot butter and mild or room temperature sour cream or yogurt, whatever you put into it will help keep it all warm
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Old 11-28-2011, 12:56 PM   #33
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I am surprised I have not put my 2 cents into this thread when it was going. I am sorry to say, but I have not had any good mashed potato in any of the restaurants, ever. I guess though, it comes with the territory. I like my potato pureed, not simply mashed. Simple mashed potatoes, may have lumps, could be granny and so on so forth. When you puree the potato it is smooth and creamy, no potato ricercould/would ever do the job right.
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Old 11-28-2011, 01:20 PM   #34
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I read somewhere that letting spuds cool while mashing has an adverse affect on both flavor and texture, so I got a water jacket for my mixer. Spuds in the bowl, boiling water in the water jacket, add butter, sour cream, S&P, mix with flat beater, then with wire whisk, move to serving bowl and table. I don't have a ricer.
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Old 11-28-2011, 01:39 PM   #35
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I'm no help--I like the little lumps in my mashed potatoes...and the only time I use my potato ricer is when making lefse...from leftover lumpy mashed potatoes! My potato ricer is a "hand me down" from my grandma--the same one she used to make lefse.
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Old 11-30-2011, 04:35 PM   #36
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I'm no help--I like the little lumps in my mashed potatoes...
I'm sure you are not alone. As the matter of fact i suspect you would be in majority, judging by what they serve in restaurants.
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Old 11-30-2011, 06:02 PM   #37
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Twenty or so years ago, I was acquainted with the day shift cook at a restaurant near work. Hoisting a few beers with him one evening, I complimented him on his mashed potatoes, commenting that they must be made with fresh potatoes because they contained an occasional lump or two. His response was that they were made with dehydarated potato flakes. They were among the best mashed potatoes I've ever had (at least with bangers)
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Old 11-30-2011, 07:32 PM   #38
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I'm sure you are not alone. As the matter of fact i suspect you would be in majority, judging by what they serve in restaurants.
My son made the mashed 'taters for T'giving and made sure he left a few lumps in them. Just like my mother did and I do. Then you know for sure they are real and not dehydrated flakes.
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Old 11-30-2011, 10:25 PM   #39
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ricer

Good tool for making smooth mashed potatoes. You've got to work fast however as one cannot get too many potatoes in at once. Regarding potatoes getting cold, heat your butter and cream together with your salt and pepper, add immediately after ricing and you should have some fluffy, smooth, hot and tasty potatoes.
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Old 12-01-2011, 02:35 PM   #40
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... dehydrated flakes.
What's that?

Not that I do not know what it is, I have seen them in the stores. But simply because they would not be allowed anywhere near my house, brrrrr, yuk.
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