On Oct 11, 3:14 pm, Andy <q> wrote:
> Mashed potatoes...
>
> Smooth or lumpy?

Oh, my word - a tiny lump would end the meal for me. That's why I'm
always reticent about mashed potatoes in a restaurant - in same
category as their oatmeal or grits.

I put mine thru a ricer - yeah, it's a lot more work, but the texture
is worth it.