Your riced mashed potato experience reminded me of a Thanksgiving potluck dinner a few years ago where I used that same tool and had a similar reaction from the crowd.
I chose the ricer for two reasons:
1. I wanted a particularly lump free mashed potato.
2. Knowing that the mashed potatoes would need to be reheated once I arrived at our host's home, I thought the ricing would create more browning and a nice crust on the top of the casserole.
What ended up happening was that the family stayed away from the dish altogether. Everyone saw the pile of white with bits of brown crustiness and thought it actually was rice
. Once I enlightened them, there was a little more activity in the mashed potatoes, but not what I usually get with that crowd pleasing item.
I have never riced my potatoes again without whipping them up before serving.
Thanks for your usual fine report. Happy New Year to you, Mariton, and Cousin Johnny!
post edited by BuddyRoadhouse - 2011/12/29 19:32:16