From: dicksilk@gmail.com   
      
   On Thursday, December 21, 2023 at 9:34:29 AM UTC-6, sandy$ wrote:   
   > >     
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   > > > Well Dick, There is nothing better than "real mashed" potatoes. Just   
   peal, cut into chunks, cook in a little water, then add butter and whole milk   
   and mash. I use my electric beaters as it is a lot quicker.    
   > > > Sandy$    
   > > OK, I'm "open to suggestion" here (which is *extremely rare* for me!) but:   
   how much water? Let's say you cut the taters into 1" cubes (roughly) — would   
   you add just enough water to cover the cubes, assuming the bottom of the pot   
   is *filled* with    
   one layer of cubes?    
   > >    
   > > (As a guy, I'd likely *mash* the taters, but a blender *does* come to   
   mind....)   
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   > I would cut the potatoes larger that 1 inch, maybe 2 inches, add some water,   
   after the potatoes are done, discard the water, then add butter and milk and I   
   use a hand mixer to mash. If you use a blender you may have trouble getting   
   the taters put.    
      
   So the water is *only* for softening up the taters, from crunch to mashy...   
   right?   
   ... trouble getting the taters *what?*  ("out"?)  That's what a spatula is for   
      
      
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