Lumpy mashed potatoes on purpose? No thank you!

Maybe it is a Canadian thing, but in our house we prefer our mashed potatoes mashed and smooth. And as luck would have it, we power these perfectly mashed tatters with our own hands and a nice little potato masher. I usually wait until my husband gets home to finish them because he can do it much better and faster than I can. Of course, we don't always get all of the lumps, but we certainly try our hardest to remove them all.

My favourite recipe is pretty plain. Our family cannot have casein so we cannot use cream or regular butter. We will add a little bit of rice milk to the spuds as well as clarified butter (this type of butter has almost all of the whey proteins removed). We then add a bit of salt and pepper to taste. Sometimes I will make up two batches. The first batch is just as described and is offered to the children. For the adults I will take chives and chop them quite coarsely and add them to the potatoes.

Lumpy, bumpy, buttery, creamy, a bit of salt, fresh-ground pepper and perhaps roasted garlic

These ain't no potatoes out of a box. I'm talkin' skin-on and hand-churned--but not too much churning. We're not making soup.

Definitely not kid stuff. Especially if you hit it with sour cream and bacon, essentially deconstructing a baked potato.

I just happen to be a mashed potato snob. I really like them lumpy and bumpy, hand mashed with a lot of butter and full fat milk. Add a little bit of salt and pepper, and it's simply delicious. I don't like mashed potatoes when they are made with a mixer; I think they tend to get too glutenous, for lack of a better word.