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Old 11-11-2004, 03:35 PM   #1
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Question about potato ricer

I need some advice about a potato ricer. Can anyone help me?

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Old 11-11-2004, 03:37 PM   #2
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go ahead and shoot, elm2003. someone will be able to help...
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Old 11-11-2004, 03:42 PM   #3
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Well, I went out and bought a potatoe ricer because I saw on the early show where Bobby Flay said that it was the best way to make mashed potatoes. All he did was rice them, add the extras, and stir them up. Well, I tried it and the potaoes were cold by the time we ate them. I'm just wondering if I did something wrong.
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Old 11-11-2004, 03:45 PM   #4
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not that i can tell. ricers add more air than the standard stick masher, so that would help cool them off, but if you just nuke them for a minute before serving, you should be back in business... imo. anyone else have an idea?? audeo, lifter, goodweed, marmalady, ironchef? any one of our experts around?
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Old 11-11-2004, 03:48 PM   #5
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Once riced, add your additions (at roomtemp) then reheat on stove with low heat. Stir sparingly....

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Old 11-11-2004, 03:52 PM   #6
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I guess I will have to try that, I just dont understand why he didnt. Maybe it was that it was on tv.
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Old 11-11-2004, 03:53 PM   #7
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I love my ricer. I have everything ready to mix when they are riced, so I haven't noticed them getting cool on me, but if they get cooler than you'd like, just put them in the microwave for a quick warmup.
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Old 11-11-2004, 03:56 PM   #8
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Do you just stir them with a spoon once riced or what? Thats all he did on tv
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Old 11-11-2004, 04:48 PM   #9
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I stir in butter and milk.
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Old 11-11-2004, 05:21 PM   #10
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Hey elm...try heating the butter and milk before you add them to the riced potatoes. I ran into the same difficulty until I saw how my MIL did hers. Now we have hot taters all the time.
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