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Old January 7 2013, 04:25 PM   #1174
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Garlic and buttered mashed potatoes have been a staple of my Thanksgiving and Christmas dinners for years, but they need to be at least a little chunky and have some texture. Too many mashed potatoes are soft and runny or - just as bad - too thick and clumpy like it's industrial caulking or plaster. The key is getting the texture just right so you don't need a straw or an acetylene torch to eat 'em.
Human instinct is pretty strong. You can't expect us to change overnight.

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