Mashed Potatoes 101
I have never been a good mashed-potato maker, but my mother-in-law's potatoes are legendary and she has always called them "bunny tails" because they are so white and fluffy. So that's what my kids ask for: bunny tails without all the fancy stuff! My mother-in-law mashes the potatoes the old-fashioned way, but after going to tater school with chef Tori Richie, I think I'm going invest in a ricer. You stick the potatoes in the handheld device and out it comes in little rice-like pieces guaranteed to be fluffy and not like wallpaper paste. At least that's what they say!
I figure with enough milk, butter and salt, just about anything will be passable... but one can always strive for more. So here's to bunny tails or at least a close approximation! If you have any mashed potato trick of your own, let me know.