I grew up on very smooth mashed potatoes so I always made mine smooth until my mixer died. Now I hand mash so they are a little chunkier and BF prefers them that way. Add butter, warm milk, s & p. Love garlic but not in my potatoes.
Yes, indeed. I don’t care much for riced or whipped potatoes, they get pasty when done that way. Mashed with a masher, russets not cooked to oblivion, use evap. milk and they are great!!! I grew up in western NY, potato country, my wife grew up in Calif. She will boil potatoes, then when they are done, turn off the heat, leave them in the hot water until she’s darned ready to deal with them. Then she’ll either rice them or whip them with a hand mixer. They are ALWAYS pasty and the only way to eat them is with enough gravy to overcome the paste! Needless to say, I cook the potatoes!!