My husband's grandmother passed away recently, and as one of the people in the family who most loves to cook, I was allowed to rummage around her kitchen and take what I liked. It was such fun and such a gift. I came home with an ancient yet super-sturdy stainless steel potato masher with a red lucite-like handle. Itching to try it, I bought some russets and boiled them up. The masher worked like a charm, and then I realized I wasn't much in the mood for plain old mashed spuds. <br />Into the mix went grated Gruyere, crumbled bacon, scallions and some buttermilk. The idea of puffs was running through my mind, so I mashed (heh!) the potato mixture into a ziploc, cut off the corner and played around with griddling these as well as baking-then-broiling them. Both work well but do yield different textures and tastes. I like them both so leave the ultimate cooking method up to you, your preferences, and so forth. Yum! I can totally imagine popping these in my mouth hand over fist while sitting in a pub cheering on the home team!

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