Testing out a mashed potato recipe for a Puree like consistency, but with rennet potatoes to retain the waxy flavor while incorporating a fak ton of butter and whole milk. I'm not expecting much for a first trial run, but I'll upload a photo when they're finished.

¿How bout instead you upload it directly to mi estomago?

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When you get done painting yours and want to subject yourself to some more pain and suffering, come on over and paint mine. :tup:

When you become famous youtube star, remember to give me a cut of the profits.... Rusty's Christmas light streaming channel. He deals with the traffic while you watch the lights in amazing 4k right from the couch!!! 360* view!!

Nah. They're decent mashed potatoes, but the consistency is way to thick still. Want to try half and half next time. Texture is to granular still. Don't get me wrong. They're 10x better than what other people generally make, but they're just not at a high enough level for me.

Tips for next time would be adding another whole stick of butter. Switching to half and half instead of 2% milk. using a finer sieve after ricing the potato. And incorporating a french seasoning salt to break down the starch a bit more.

Hopefully will be bolting last section in place tomorrow :tup:

:eek::eek::eek::eek: thats my...... nevermind.

be strong duuude...:ugh2:

i love you guys duuude...

go wisconsin! :rock:

You got that right!

:ughdance::ughdance:

:confused:

Does yours shed dust???

I havent noticed any more dust than usual in there.