When I grew up M&D would add margerine and milk to boiled taters and tear into them with the hand mixer.
That is how I leaarned to make mashed taters. And they were always the same.
Now I know there are so many ways to make them.
To me smashed means crushing the spuds until they still have some texture, OK lumps. How many and how big is always the decision.
We do it with a manual potato masher we inherited from a grandmom. It has a red wooden hamdle and metal mashers. And is probably eighty years old. But it works fine.
Then comes the question of what one wants to add to the dish. Butter and milk or cream or sour cream or even cream cheese, yipes, I cannot take the pressure.
Of course chives, we try to keep a pot growing in the kitchen in the winter. But then there is the garlic question. I like garlic in demure quantities, the other side of us would put enough in to keep the dog away from us for a week.
Maybe all people wishing to be married should go to a garlic counsellor, a certified one of course, prior to the bands.
Garlic aside, we ofen have to make a decision on the fate of a tater. Should we smash the tater just a tad, not bad. Or a bit more. And what do we add? Or should we just pick up the hand mixer and add some butter and cream and enjoy?
And the possible additives like crumbled bacon or shallots, how do I deal with that?
I promise to calm down. But smashing a tater is not a casual decision. Choosing from a palette of potato possiblities is difficult at best.
But just smash aeay. Taters are great. But I love just boiled smashed taters with a bit of S&P to the very blended toaters with a lot of fatty stuff and bacon.
The enigma is figuring out how far one wants to go for any meal.