Comment on Discussion Thread 🐢 Wednesday 6 May 2026

CEOofmyhouse56@aussie.zone ⁨1⁩ ⁨month⁩ ago

• PeelerSheila@aussie.zone ⁨1⁩ ⁨month⁩ 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?

  source

  • CEOofmyhouse56@aussie.zone ⁨1⁩ ⁨month⁩ ago

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

    source

    • PeelerSheila@aussie.zone ⁨1⁩ ⁨month⁩ ago

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

      source
• Seagoon_@aussie.zone ⁨1⁩ ⁨month⁩ ago

  mashed but not a liquidy puree

  source
• SaneMartigan@aussie.zone ⁨1⁩ ⁨month⁩ ago

  Prefer hand mashed.

  source

  • Seagoon_@aussie.zone ⁨1⁩ ⁨month⁩ ago

    this

    source
• Thornburywitch@aussie.zone ⁨1⁩ ⁨month⁩ 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.

  source
• MeanElevator@aussie.zone ⁨1⁩ ⁨month⁩ 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.

  source