FAKE mashed potatoes at the Whistle Stop Cafe

i dont know if it would actually cost more to produce the mashed potatoes with a ricer, i would think it is the same amount of work that goes into mashing them with a masher.....

Becky, I'm not picking on you, but I doubt you've ever had the fun of slaving over a tub of hot steamy potatoes with a ricer. It takes about four times longer than using any other method, and unless you want to reheat them you have to work about twice as fast to get the additional ingredients in before they cool. Also, importantly, if you're going to pipe them through a star tip or form them into a sort of fancy duchesse preparation, well - you're going to want to make damn sure there aren't any lumps to clog your progress.

nope.... i understand you are not picking on me....lol

I was seriously interested. And you kind of clarified what i was wondering about. I thought it was easier with a ricer. I have never used one, but have seen them used before. But then again that is just for the small amounts that they make on cooking segments.

Ug - I used a ricer a few years ago to get enough potatoes down to size to make gnocci for 12 people. It was terrible. Just a mess. My arms hurt. Potatoes everywhere. Then flour everywhere. Never again.

For the record, I'm not trying to be a snobbish haute cuisine asshole, but just trying to clarify that there is indeed a place for every type of food. And most of the time, it depends on how much I'm paying per plate and level of expectation.

Trying or not, you are coming across that way. So if Corbetts or 610 sunk to the idea of having chunky mashed potatoes, they would automatically have to lower their expectations and of course price. Or if the Twig and Leaf started making perfect puree of potatoes they would move way up.

Never thought this would stir up such a debate. For the record, I'm not a food snob I just appreciate fresh food. I think a fresh tater tastes better than the boxed flakes. However, I prefer canned mandarin oranges. I also love homemade cakes but can appreciate all the chemical wonders of a boxed mix. Go figure.

I went to the Whistle Stop in Glendale. A few people asked.