Comment on Discussion Thread 🐢 Wednesday 6 May 2026

CEOofmyhouse56@aussie.zone ⁨6⁩ ⁨days⁩ ago

• PeelerSheila@aussie.zone ⁨6⁩ ⁨days⁩ ago

  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?

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  • CEOofmyhouse56@aussie.zone ⁨6⁩ ⁨days⁩ ago

    You only pass if you don’t mind there being lumps in it.

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    • PeelerSheila@aussie.zone ⁨6⁩ ⁨days⁩ ago

      I don’t mind some little lumps, but I do like it buttery 🤤

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• Seagoon_@aussie.zone ⁨6⁩ ⁨days⁩ ago

  mashed but not a liquidy puree

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• SaneMartigan@aussie.zone ⁨6⁩ ⁨days⁩ ago

  Prefer hand mashed.

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  • Seagoon_@aussie.zone ⁨6⁩ ⁨days⁩ ago

    this

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• Thornburywitch@aussie.zone ⁨6⁩ ⁨days⁩ ago

  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.

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• MeanElevator@aussie.zone ⁨6⁩ ⁨days⁩ ago

  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.

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