RPCookin
Executive Chef
I just use a hand masher most of the time. My wife and I have an inherent incompatibility with this as I lke lumps and she wants silky smooth. Since I do most of the cooking, we generally have lumpy mashed pototoes...
I grew up thinking they had to be smooth like my mom always made them, but found out that I prefer more texture than that.
To Ironchef... not all "fine dining" establishments have that requirement. I've eaten in a couple of very good places here in the Denver area which serve good (= lumpy ) mashed potatoes.
I grew up thinking they had to be smooth like my mom always made them, but found out that I prefer more texture than that.
Chunky mashed potatoes are fine for some restaurants but if you serve mashed potatoes with chunks at a fine dining restaurant you'll get reamed.
To Ironchef... not all "fine dining" establishments have that requirement. I've eaten in a couple of very good places here in the Denver area which serve good (= lumpy ) mashed potatoes.