Kitchen

[Pooky1]

mixers work well . just be careful not to whip them to long of they get thick like glue if you mix to long.

[PA Mom-mom]

Use a whisk or electric mixer. Add some of the water from the cooked potatoes and some butter and milk. I heat the milk. Test for salt. For meals for guest, I always use my stand mixer and make sure not to over mix as @Pooky1 explained

[tiny 2]

A good sturdy whisk will work.

[chickenbutt]

I think I'd go down to the store and purchase another masher before I went with an electric mixer.    The difference, IMO, is huge and I just don't care for them pulverized with a mixer.   Hand-mashed is the only way to go! 

[Tigriss]

Having grown up on a farm that had layer chickens, the whole salmonella thing is from unclean commercial egg houses. Let me rephrase that.....too many parts in a commercial egg house to keep 100% clean. The commercialization of our farms and food processing plants has increased the contamination factor. They also come out with these outbreaks as a means to control egg prices since they are very cheap. Sometimes the recalls aren't for real outbreaks but the egg industry trying to up the prices by pulling product. If you notice it is mainly the huge suppliers that are pulling their products. We see this in the chicken industry plenty. Georgia is the nation's largest producer of chicken and in the top for the world.

On the egg in the potatoes thing, the egg cooks in the hot potatoes so no raw egg. Raw egg isn't as dangerous as people make it out to be, especially if you raise your own or from a local supplier. GO local and small farm with your foods if you can. Fresh eggs are perfect raw and you can even eat raw chicken if it is fresh kill and raised clean. They do chicken sushi in Japan all the time without issue, but they are more of a farm to table society as we are a farm to commercial food processor plant to store to table. The fresher and the fewer hands it goes through the better.

[Tigriss]

The potatoes from the pressure cooker were so soft. I cut them small and did them for 5 minutes. I found mashing them with a fork in the beginning easy enough so I just did them with a fork. I like mine a bit chunky. Now for smooth, I would break out the mixer or a ricer, if I had one.

[Tigriss]

I just read the recall....they said one farm produced 2.3 million eggs per day. That is a lot of chickens. They also highlighted that salmonella spreads to the eggs before the shell is formed from infected chickens.....Not now a days with all the antibiotics they give them, so it is most likely the little note the new service tucked onto the end of the article about salmonella being spread from feces on the shell too. That is the normal way, but the eggs are supposed to be washed in bleach water for a given time along with all the equipment being bleached on the line and in the coolers where they wash and box the eggs. They may also be reusing egg flats that have had the pooed on eggs in them after they've washed the eggs re-contaminating them. Oh the crape commercial farming does these days.

[wildlifewitch]

The op asked about potatoes not eggs. Only a select brand of eggs were recalled: https://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/UCM604644.htm

[wildlifewitch]

The cholesterol link to eggs has been debunked for quite some time. If bad cholesterol is high look at sugar,  quality of food etc.

[Ms Tink]

Well, Kitchenaid is always bragging about how strong the motor is in the hand and stand mixer - so I take their word to the max!!  When I cook my potatoes I pour most of the water off - put them in a bowl - add my butter, milk and a dash or two of salt. Then I plug in the hand mixer and whirl those bad boys up until they are light and fluffy!!   So far it has lived up to its name.