>  CS> Today is an exception ;-)  Just had to make a fast run to 7-11 for
 >  CS> milk for the mashed potatoes.
 > 
 > Good thing they were open.    When I make mashed potatoes, it's more
 > like smashed potatoes... I cook the pieces with the skins still on, and
 > then mash with the cooking water... then I'll add butter (the real
 > stuff, of course) to taste, and milk if more liquid is needed.  Haven't
 > done it for a while, though...  harder to get into it for just the two
 > of us...  :)

I do the same sort usually with skin on.  We like that.  Only for T-day do we
peel'em.  Normally I'm the sort of lazy cook that has some tricks up her
sleeve.  Here's one for that regular use of potatoes on the eassy.

I have a 'babycrock' so called because its a mini crockpot.  Holds about 5
cups.  Plug in to turn on, unplug to turn off.  Removable liner too!

Wash but do not dry the potatoes.  Place in crockpot just as they are with
maybe a palmful of added water (1 tb or so).  Turn on and let it do it's
thing.  Technically these are steamed potatoes but they work like a baked
potato except for the crusty skin.  They can also be mashed same way you do
them with skin on.

I'll make up 5 or 6 and folks will just munch as they please then the final
ones get mashed with butter, sour cream (if I have it), and milk.  Works just
fine and no 'instant mashed potato' taste.

 > BTW, nice to see you back here in MEMORIES, too...  :)

I drift inand out!
              xxcarol
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