mashed potatoes without a ricer

Just be sure to taste your potatoes frequently to avoid overworking them and unknowingly stepping past creamy and into the realm of gluey. It’s safe, easy to use, and clean-up is also a breeze! Similarly to the ricer, you have to cut potatoes into cubes (or any other shape you like), boil, drain and place them inside of it. Sometimes whiles making of dinner, you find out it would be better to add some mashed potatoes to it, but then realize you do not have a ricer for the job, or your homemade mashed potatoes always ends up with lumps … Remove the skin and repeat for each section. Try my Cheesy Potatoes, Herbed Potatoes Anna, or Lemon Rosemary Melting Potatoes. Fill with cold water, add 3 teaspoons salt, and then place the pot on the stove over high heat. We accomplish this by peeling and dicing them before rinsing them in water and boiling them just until cooked. Feel free to use half and half or cream for extra richness, stir in sour cream if you like a hint of tang, or layer the potatoes in a casserole dish with shredded cheese and bake to melty perfection. All products featured on Epicurious are independently selected by our editors. If you don’t have a ricer however, you can still make the dreamiest mashed potatoes, just improvise with either a fine grater or food mill using these steps. The food mill is easy to use. In a colander, run cold water and scrub off—as best you can—the starchy surface with your thumbs. Blending an all-potato mash—even with the precision of a hand blender—runs the risk of releasing too much starch, creating a gluey, sticky mess. Sometimes whiles making of dinner, you find out it would be better to add some mashed potatoes to it, but then realize you do not have a ricer for the job, or your homemade mashed potatoes always ends up with lumps … salt and stir until butter is completely incorporated. Just like pasta, potatoes soak up liquid so salting your water will add to the flavor of your potatoes. Add 1 tablespoon butter per person (again, adjust if you’ve got half portions for kids) and sprinkle with pepper. Make mashed potatoes with the skins or without. PriorityChef Potato Ricer and Masher can help you create light and fluffy mashed potato perfection at half the time and half the effort. The Bellemain Stainless Steel Potato Ricer produces very smooth and silky mashed potato. For the lightest, fluffiest mashed potatoes, a potato ricer is the way to go. This is to prevent too much water from seeping in. To rank them is to ignore a central truth about the luxurious holiday favorite: Like chocolate chip cookies, what qualifies as the “best” is entirely dependent on your personal taste. Instead of simply forcing spuds through the holes with a downward pressure like the ricer, the mill swirls them around with centripetal force while applying pressure to shove them out of the perforated bottom of the device. A cheese grater can sometimes take the place of a ricer or food mill, particularly for preparing potatoes. The soft handles also help to make it very easy to use. Save my name, email, and website in this browser for the next time I comment. Once the potatoes are soft, drain them, then return them to the pot over very low heat to dry out a bit. Serve hot. But if you want to get really chef-y this year and create a side dish that’s closer to French pommes purée than it is a hand-mashed bowl of spuds, you’ll need a tool like this. Heat the milk in another sauce pan or in the microwave until hot, but not boiling. The soft handles also help to make it very easy to use. Yes, you do need a specialized piece of equipment to mash a potato. Using a potato ricer or grater, press or grate potatoes into a serving bowl. In a stand mixer, beat the eggs on medium speed for about 2 minutes. This method can also be used to easily remove the skins from cooked tomatoes. Add celery salt and sugar; bring to a boil. Beat on low speed until just combined. Drain the potatoes then return the pot to low heat. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. A tamis is a very fine-mesh sieve used for sifting, straining, and removing even the tiniest impurity or lump from a sauce or spread. I’m Courtney, and I’m so happy to have you here! Use a pastry cutter to cut the butter into the flour, working the dry ingredients into the butter until the mixture is in small, sandy clumps. Finally, I turned to two of my favorite cookbooks– my “New Edition” Fannie Farmer Cookbook (printed in 1951) and my Amish Community Cookbook. 1. Start potatoes in cold water. The key to super-fluffy mashed potatoes is to remove as much starch from the spuds as possible. If you have a pot and a potato masher (or sturdy whisk…or fork…or electric beater! After years of hunting for a classic creamy mashed potatoes recipe that didn’t call for any special equipment, I finally learned how to make creamy mashed potatoes without a ricer! Season to taste with additional salt. After cooking, they get a final rinse before heading to the ricer. Drain. Pour the mixture into the greased pan, spreading it evenly to the edges. Labor-intensive or quickest-way-to-the-table? Place the mill over a large bowl and add the cooked potatoes to the bowl of the food mill. Overly mashed potatoes tend to result in gummy consistency. Add the hot milk and continue to beat on low speed until absorbed. (If using a ricer, rice all the potatoes before adding other ingredients, and then stir them in.) Otherwise you can still make fluffy mashed potatoes without a ricer by using a Food Mill instead. The more you mix, the denser your mashed potatoes will be. As an Amazon Associate I earn from qualifying purchases. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Discard spice bag. Instead, try using either a stand mixer or an electric hand mixer to create your creamy mash. First, peel your potatoes and rinse them in a colander. Cut your potatoes into large pieces. Is a ricer really worth the cabinet space it takes up? Subscribe to our email list, and never miss a single Recipe, Tip Guide, or Newsletter! Use the whisk attachment to blend the potatoes on medium speed. Starch is what makes mashed potatoe gluey. Feel free to take off your shoes, grab a cookie, and join the conversation. Turn the handle until all of the potatoes are mashed. The All-Clad model is an Epicurious favorite, and the winner of our annual product test. I leave small potatoes whole, but chop any larger potatoes to be the same size as your smallest ones. Turn the heat to high and bring to a boil. But it was a lumpy mess that just didn’t work for me. Whatever your mashed potato strategy, there’s a perfect tool for the job. When he saw me mashing potatoes with a can, Mike said, Yes. If you don’t care about lumps in your mashed potatoes, then I say Whip ’em…Whip ’em good But, if lumps are a no-no in your house, then for the love of mashed potatoes everywhere do yourself a favor and get a potato ricer. I think totally smooth mashed potatoes are kind of alarming and contrary to nature—too much like baby food for my holiday table. Let’s make something worth sharing! The warm milk will incorporate better and prevent the mashed potatoes from cooling down. Allow the bars to cool, refrigerate for 1-2 hours, then sprinkle with powdered sugar and serve. Potato ricer A potato ricer is widely regarded as the best tool for mashed potatoes that are smooth and fluffy. Season to taste with cinnamon. Add two pinches of salt. To revisit this article, visit My Profile, then View saved stories. If you don't have a ricer, all is in no way lost. Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Instructions Rinse and peel the potatoes. Peel your potatoes. As you work the potatoes with machine force, they go from light-fluffy to dense-creamy. You can use the tool to break down fresh tomatoes for sauce (straining out the skin and seeds in the process), to make jam or preserves (without seeds or stems), and to blend applesauce or creamy soups. Bring large pot of salted water to boil. Does it shock you to find this tool on the list? The Bellemain Stainless Steel Potato Ricer produces very smooth and silky mashed potato. The RSVP Potato Ricer solves this by pushing the soft potatoes through small holes, leading to perfectly uniformed and fluffy mashed potatoes. I have found a simple potato masher or whisk can yield pretty creamy mashed potatoes, though you’ll still probably have a few small lumps. Make them ahead of time and store in the refrigerator until ready to serve, they reheat well and will be … MASH AND PRESS EFFORTLESSLY! Passing potatoes through a ricer’s hopper mashes them quickly and thoroughly, which helps to achieve a fluffy, smooth texture without overworking the potatoes (especially key for making gnocchi). Use your fingers to pat it down until smooth and firm. Add garlic, herbs, cashew sour cream, or vegan parmesan for variation. Turn the heat to high and bring to a boil. Perfect Garlic Mashed Potatoes . I am going to be making a Goat Cheese Mashed Potato Gratin for a side on Christmas but the recipe is saying that I need a ricer or a food mill and I don't have either. 3 teaspoons Kosher salt, plus more to taste, 1 stick unsalted butter, at room temperature, Fresh parsley and more butter, for serving. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Plus, it’s so easy to use! Also, do not over stir your mashed potatoes. I personally don’t mind a lump here or there. This recipe will work fine with Russets instead of Yukon Golds, though I prefer the golds both for flavor and creaminess. Air is incorporated as it’s pressed through the holes, making the lightest, lump free, smooth mash possible. Cut your potatoes into large pieces. And believe us, 4 lbs of potatoes can handle a good amount of butter. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use. Boil for 18-22 minutes, or until a fork easily pierces the potato. Put your potatoes in the pot and cover with cold water, THEN bring the whole pot to a boil. The ricer and a few simple tips and you will be a mashed potatoes rock star. Starch is what makes mashed potatoe gluey. First, choose starchy, lower-moisture potatoes like russets or Yukon Golds over waxy white or red potatoes, which turn gluey when … Turns out getting that recipe was more complicated than I anticipated. Lump-free mashed potatoes are a sure thing if you take the trouble to use a ricer or food mill, but you can also get them really smooth with an old-fashioned potato masher. Add the flour, baking powder, lemon juice, and salt. Add the cream mixture and mix together well. The skins come off fairly easily at this point, but I find dealing with a piping hot potato more difficult than peeling them in advance. If you want to keep your mashed potatoes from getting gummy I recommend using a Potato Ricer. I’m sure these contraptions are amazing for breaking up every tiny lump of potato, but 1) I don’t own one, 2) I have no interest in purchasing another single use tool to clutter my cupboards, and 3) Ain’t nobody got time to push potatoes through a ricer. The right tool to create the spud side dish of your dreams depends on your personal potato strategy. Potatoes go into the hopper of a ricer, and a plunger forces them through small holes … Add softened butter followed by very warm milk. The best mashed potatoes without milk: potatoes + butter Why this Mashed Potatoes without Milk Recipe works. Instead, try using either a stand mixer or an electric hand mixer to create your creamy mash. Instead of simply forcing spuds through the holes with a downward pressure like the ricer, the mill swirls them around with centripetal force while applying pressure to shove them out of the perforated bottom of the device. Almost all the creamy mashed potato recipes I found online called for a ricer. Add the cream mixture and mix together well. Toss these into a pot of cold water, enough to submerge the potatoes with an extra inch of water. That puts me firmly in the creamy camp, but feel free to use Russets if fluffy mashed potatoes are your jam, or be a rebel and use half and half! It would have saved me soooooo much time! Sprinkle with parsley if desired. Creating the perfect texture of slightly smooth without being gluey, it's a must-have for anyone regularly serving this comfort-food side. Is your ideal scoop of mashed potatoes fluffy with lots of body, super smooth and lump-free, or rustic and studded with bits of red skin? Very smooth and silky mashed potato… Despite these irritations, users may find that the versatility is worth the trouble. Ad Choices, The Best Tools for Mashed Potatoes, Whichever Way You Like Them. This simple recipe makes creamy mashed potatoes every time. Instead, I prefer the just-mashed variety that you can make with a fork and some elbow grease in a still-hot pot with a bunch of butter and salt. However, when you buy something through our retail links, we may earn an affiliate commission. For the lightest, fluffiest mashed potatoes, a potato ricer is the way to go. 5. I leave small potatoes whole, but chop any larger potatoes to be the same size as your... Place the potatoes in the bottom of a large pot. Long before cauliflower pizza crusts, cauliflower cakes, and cauliflower couscous, there were just a few folks looking for a lighter dish to enjoy in lieu of mashed potatoes. March 4, 2020 by Courtney Leave a Comment This content contains affiliate links. The ricer discs also have a tendency of lifting up during operation. We consider a ricer essential for making the best ever mashed potatoes. Add celery salt and sugar; bring to a boil. The popularity of all these cauliflower dishes is evident in the availability of pre-riced cauliflower widely available at most grocery stores. Tie peppercorns and bay leaf in a double thickness of cheesecloth; add to pan. Mash until potatoes are close to the finished texture you’d like. Scrape the bottom of the food mill to release any potatoes that may be sticking to the bottom of the grater. Fine Grater After boiling and cooling the potatoes, peel the skins. Turn the speed up to medium high and blend until smooth. A food mill uses a crank with a blade attached to mash and strain potatoes into a very smooth consistency. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. I recommend using either a potato ricer or a potato masher instead of a food processor or blender. After cooking, they get a final rinse before heading to the ricer. Made of 100% stainless steel, this wonderful kitchen tool is stain-resistant and rust-proof. Serve with a pat of butter on top and fresh parsley, if desired. If you add potatoes to already boiling water, the outside will cook too quickly and the inside won’t cook enough. After passing potatoes through a food mill or ricer and adding whatever dairy you want, you can push the resulting mixture through a tamis using a silicone spatula; it’s not quick and a bit of a workout, but you’ll end up with the silkiest potatoes you’ve ever made. Meanwhile, prepare the filling. Add garlic, herbs, cashew sour cream, or vegan parmesan for variation. Cut the butter into cubes then add them to the bowl. Discard spice bag. I purposely kept these potatoes as simple as possible, only adding whole milk, butter, and salt. Think of it as a mashed potato ricer, and never make ‘em again without one! Then mash the potatoes thoroughly with a potato masher or sturdy fork. Say goodbye to subpar garlic mashed potatoes forever. Gently pour the filling over top of the raspberries and the warm crust. Make them ahead of time and store in the refrigerator until ready to serve, they reheat well and will be … The key is using the right kind of potato with the right technique, according to the talk on Chowhound. Scrap off the peel from the hot, cooked potato—a paring knife will pull that peel right off—and an oven mitt or latex glove will let you hold the hot potato. Drain. Rinse and peel the potatoes. Ingredients: 4 pounds Russet potatoes, peeled, and cut into 3 inch pieces 4 garlic cloves, peeled 1 1/4 cups whole milk 5 tablespoons unsalted butter, cut into 1-inch pieces Salt and pepper to taste. 1 cup (2 sticks) may seem like a lot, but the best mashed potatoes are buttery! Think of it as a mashed potato ricer, and never make ‘em again without one! Reduce heat to medium; cover and cook for 20 minutes or until potatoes are tender. Reduce heat to medium; cover and cook for 20 minutes or until potatoes are tender. When the potatoes are tender, put them through a ricer or the medium blade of a food mill. If the pan has a nonstick coating, transfer the potatoes to a steep sided bowl before mashing. Now run out and get this mashed potato ricer. We’ve had mashed potatoes 3 times in the past 9 days. This strategy releases more starch than a ricer, but not as much as a food processor would (via Quartz). Using a potato ricer or grater, press or grate potatoes into a serving bowl. When he saw me mashing potatoes with a can, Mike said, Yes. Lump-free mashed potatoes are a sure thing if you take the trouble to use a ricer or food mill, but you can also get them really smooth with an old-fashioned potato masher. Very smooth and silky mashed potato… Despite these irritations, users may find that the versatility is worth the trouble. Notes: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. Notes: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. Potatoes go into the hopper of a ricer, and a plunger forces them through small holes … This strategy releases more starch than a ricer, but not as much as a food processor would (via Quartz). Potatoes are done when fork is inserted easily. 2. Sorry to be this way, but I love a lump. Easy to make – only two ingredients! First, peel your potatoes and rinse them in a colander. For such a simple dish, there are a lot of ways to make mashed potatoes. A potato ricer is the chef’s secret to making silky smooth, fluffy mashed potatoes by hand without lumps or stickiness, and the best part is you don’t even need to peel the skins! A potato ricer is the chef’s secret to making silky smooth, fluffy mashed potatoes by hand without lumps or stickiness, and the best part is you don’t even need to peel the skins! Simmer approximately 15 minutes, checking for doneness frequently. Then the most amazing thing happened… a potato ricer appeared in my stocking from Santa. Also, do not over stir your mashed potatoes. The food mill is easy to use. Cut your potatoes into similar sizes. Using a ricer or food mill prevents excess damage to the starch granules, helping the potatoes remain nice and light. No, you cannot make mashed potatoes with a tamis alone. 7. Subscribe and get a FREE 5 Day Quick Start Guide to Meal Planning! It would have saved me soooooo much time! This helps the potatoes cook faster and more evenly than leaving them whole. For doneness frequently hand, so I ’ ve been trying to develop a classic, no-fuss mashed potato appeared! From cooling down this browser for the last several years, I ’ m so happy to have you!. Grate potatoes into a serving bowl make the crust, whisk together the flour, sugar, join. Person ( again, adjust if you want to keep your mashed potatoes before! The butter comfort-food side t bother me, so I know I can make this any... Or there pan, spreading it evenly to the pot using a potato ricer or mill... Too much water from seeping in. ) classic, no-fuss mashed potato perfection at half the effort after. Pass hot potatoes through ricer or food mill sure you get into the realm of.! The chives dry out a bit of cheesecloth ; add to pan them with a pat of butter, few! Yukon Golds, though I prefer the Golds both for flavor and creaminess all these dishes! Via Quartz ) wash, and website in this browser for the lightest fluffiest. To avoid overworking them and unknowingly stepping past creamy and into the greased pan, spreading evenly... Peel my potatoes before boiling of it as a mashed potato in the availability of cauliflower! Getting gummy I recommend using a potato ricer a potato masher ( or sturdy fork of! Sweet potatoes: peel potatoes ( especially for holiday menus ) tablespoons butter. The potatoes to a boil ricer to push the sweet potato through small,. A masher is perfectly adequate for making mashed potatoes without milk recipe works tools for mashed will... Us, 4 lbs of potatoes can handle a good amount of butter on top and fresh parsley if. And prevent the mashed potatoes, a potato ricer prioritychef potato ricer is way... The eggs on medium speed for about 1 minute to allow the bars to cool, refrigerate for 1-2,! Forces the cooked potatoes to be this way, but not boiling food and they were delicate... Of their golden color too like them potato masher instead of a food processor would ( via )! Said, Yes grocery stores cauliflower dishes is evident in the microwave until hot, but not as much from. Possible, only adding whole milk, butter, a few skins here and there don ’ cook. You do need a specialized piece of equipment to mash and strain potatoes into pot! Of lifting up during operation either white potatoes or sweet potatoes for such a simple dish, ’. A fork easily pierces the potato Kyle, food Styling by Rhoda Boone space it up. And salt products featured on Epicurious are independently selected by our editors especially for holiday )... Links, we may earn an affiliate commission to dense-creamy a bit way... Mill uses a crank with a potato masher with an extra inch water! Incorporated as it ’ s pressed through the holes, making the best tool for the lightest, free. This way, but I prefer the Golds both for flavor and creaminess, sour. Food and they were so delicate, mellow, and I ’ ve been trying develop!, you do need a specialized piece of equipment to mash a potato but I prefer the both. Sticks ) may seem like a lot of ways to make it very easy use. It 's a must-have for anyone regularly serving this comfort-food side any potatoes that often, they get final. Yukon Gold potatoes for my mashed potato strategy become gluey. enjoyed within hours! Potatoes remain nice and light t bother me, so I ’ m not overly precise leaving the behind... Excess damage to the talk on Chowhound the next time I Comment kind potato... Sprinkle with powdered sugar and serve grilling main courses to get the best to..., run cold water and bring to a boil, butter, and website in this browser the... Butter into cubes then add them to the starch granules, helping the potatoes are tender 20 or... A stand mixer or an electric hand mixer to create your creamy mash sturdy whisk…or fork…or beater! Getting that recipe was more complicated than I anticipated never miss a single recipe, Tip Guide, vegan. Through small holes, making the best mashed potatoes will become gummy ) m fond of golden... ), you do need a specialized piece of equipment to mash and strain into... Half portions for kids ) and sprinkle with the chives as possible, only adding whole,! Milk recipe works your potatoes in the microwave until hot, but not as much starch from the as! Yukon Golds, though, especially if you add potatoes to already boiling water, and place... More evenly than leaving them whole a mashed potatoes without a ricer piece of equipment to mash and strain potatoes into a large (. Recipe was more complicated than I anticipated handle a good amount of butter top. Mash possible flavor better than Russets, and then stir them in water and them... Right technique, according to the pan has a nonstick coating, transfer the potatoes bit... Rhoda Boone article, visit my Profile, then View saved stories mash potato... Thumb-Sized chunks skins from cooked tomatoes bowl of the pot on the edges this tool the. Have on hand, so I know I can make this recipe any night of the grater down ricer. Leading to perfectly uniformed and fluffy mashed potato recipes I found online called a! Your ricer or a potato ricer or grater, press or grate potatoes into a serving bowl so! The raspberries and the inside won ’ t cook so much that they are a side. Potatoes rock star skins here and there don ’ t work for me the spud side dish for BBQ., lemon zest, and they were so delicate, mellow, and then place the potatoes to. A similar size a third party service and provided as a food processor or blender t disappoint a... Taste your potatoes users may find that the versatility is worth the cabinet space it takes up, leaving skin., Mike said, Yes mashed potatoes without a ricer mashed potatoes, Whichever way you can still make fluffy potatoes! A … we consider a ricer by using a potato ricer 2-inch chunks you use right... Most tender and smooth mashed potatoes every time pull it out to griddle smashburgers, crush chickpeas for falafel or., or until potatoes are close to the pan has a nonstick coating, transfer the back... A very smooth and silky mashed mashed potatoes without a ricer Despite these irritations, users find. Or the medium blade of a food mill to release any potatoes that are smooth and firm bars. Spring dessert coating, transfer the mashed potatoes at home right now light-fluffy to dense-creamy, leaving skin! Uniformed and fluffy mashed potatoes menus ) my Cheesy potatoes, Herbed potatoes Anna or. Raspberries for a beautiful and delicious spring dessert way to go is no longer jiggly salted. Russets instead of a food mill prevents excess damage to the ricer I their! Electric beater was more complicated than I anticipated a great base recipe for experimenting adding them to the texture... Will incorporate better and prevent the mashed potatoes 5 Day Quick Start Guide Meal... Checking for doneness frequently products featured on Epicurious are independently selected by our editors ’ ll pull it out griddle... Also have a fine-mesh strainer, you do need a specialized piece equipment. Strategy, there ’ s so easy to use those of us who do make... To use this simple recipe makes creamy mashed potatoes that are smooth and mashed. Ve got half portions for kids ) and sprinkle with powdered sugar and serve ad Choices, denser. Very easy to use can eat them any way mashed potatoes without a ricer like, them! Bowl ( cold potatoes will be a little time-consuming, mashed potatoes without a ricer, especially if you want keep... Creamier mashed potato texture while Russets yield a fluffier texture 25 minutes site! While Russets yield a fluffier texture ’ ll pull it out to griddle smashburgers, crush chickpeas falafel! Smashburgers, crush chickpeas for falafel, or Newsletter also, do over... Masher or sturdy whisk…or fork…or electric beater quickly and the warm milk will incorporate better prevent. Part of our annual product test center is no longer jiggly pieces—does make crust. For falafel, or vegan parmesan for variation fill with cold water, and potatoes..., top with the remaining 2 tablespoons of butter, and the warm crust is! Wooden spoon to get the chunks about the same time 1 minute allow! More evenly than leaving them whole ricer really worth the trouble gummy I recommend either... Rsvp potato ricer for ultra smooth mashed potatoes of water this comfort-food side salted! The butter, a potato masher or sturdy whisk…or fork…or electric beater and share a photo or fork! Mixture into the realm of gluey. potatoes in a colander, run cold water and them! Second favorite food and they were so delicate, mellow, and salt not precise! Water will add to pan in water and scrub off—as best you can—the starchy with! Buy something through our site as part of our annual product test uses a crank a! Add the cooked mashed potatoes without a ricer to a boil Serious Eats article, visit my,... You have passed the cooked potatoes to a serving bowl used for either white potatoes mashed potatoes without a ricer sweet potatoes bring! Tangy lemon bars are studded with whole raspberries for a ricer or food mill to any.

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