>    Mashed potatoes with the skin still on them?  Sheesh.

Typical in many parts of the country actually.  Even out at restraunts.  It's
not lazyness, but rather something folks are used to and came from earlier
times with waste-not, want-not ethics.  A large portion of the nutrients in a
potato are actually in the skin.

Where I was growing up along the smokey mountians, if you peeled them first,
it was to make a fried potato skin dish (either into a hash brown like sort
or a french-fry like one).

 >    I'll quarter my potatoes, so they cook faster, drain the water, add a cou
 > dabs of butter, (a dash of milk if needed) and use a hand masher which I als
 > swirl around from time to time to make them creamy.  Being single I just use
 > the pot they were cooked in rather than an extra bowl.
 >    Mashed potatoes are really easy to make.  Only takes about 20-30 minutes,
 > and thats spent with the potatoes cooking.

wink, my method is even easier and they hold for several days in the pot
(turn off at night then plug in next day)
              xxcarol

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