I mash it by hand with a masher after I’ve added the butter, finish it off with a whisk when I add the milk and kind of fluff it through with a fork at the end. It’s smooth but not commercial baby food smooth. Do I pass?
Depends on mood. I agree with MeanElevator that lumpy is at its best when fried up the next day as hash browns - specially with tinned salmon/tuna/sardines mixed in. 'Tis peak my lord. For dinner, I prefer smooooth, with plenty of butter and a pinch of cayenne.
Question of the day. Do like your mashed potato pureed like baby food or like an adult who can handle lumps? No judgement.
I mash it by hand with a masher after I’ve added the butter, finish it off with a whisk when I add the milk and kind of fluff it through with a fork at the end. It’s smooth but not commercial baby food smooth. Do I pass?
You only pass if you don’t mind there being lumps in it.
I don’t mind some little lumps, but I do like it buttery 🤤
Depends on mood. I agree with MeanElevator that lumpy is at its best when fried up the next day as hash browns - specially with tinned salmon/tuna/sardines mixed in. 'Tis peak my lord. For dinner, I prefer smooooth, with plenty of butter and a pinch of cayenne.
mashed but not a liquidy puree
Prefer hand mashed.
this
Both.
We have a river which is fantastic for making buttery and creamy mashed potatoes…like 1/3 butter and cream
Lumpy ones when making ones that my mum used to make. They’re better the next day if you fry them to reheat.