Sorry to have ruffled any feathers. I agree that as it is with all recipes, perfection is subjective. And as I previously posted, the information given me by all of you is superb. It gives me new variations to try. It also taught me much about which kinds of potatoes will help me achieve my goal.
A simple google search for "perfect mashed potatoes" gives many differing opinions as to what constitutes the perfect end product. And yet, there are constants. Over mixing results in something better used to put wall paper up, than to eat. Butter is a preferred flavor. Salt is an important flavor. Yellow fleshed potatoes are believed to be creamier, while russets, and potatoes like them tend to be fluffier.
What is perfect to me isn't as important as is the idea that we can all get new ideas to try, from threads like this. Andy, as I have stated before, you are one of those whose skill and knowledge I hold in high regard. Everyone else, you are equally talented, and show it by the high quality recipes and techniques you post on a regular basis.
I've said it before, and I'm saying it again; There is no better place to learn about food than on DC. And it's that desire to excel, and to share what we know that makes this place great.
Perfection, it just might be a packet of your favorite brand of instant smashed spuds. And that's ok. But then again, just as my wife's version of perfect sloppy joes is in a whole different dimension than my idea of the same dish, so to it is with mashed potatoes. Perfection is subjective. And I'm trying to discover the perfect mashed potato recipe for me. If others think it's wonderful also, so much the better. All we can ever do, and what we should always do, IMHO, is try to improve what we know, and out techniques. I'll never stop trying to do that.
Seeeeeeya; Chief Longwind of the North