They are the same - years ago there were no electric mixers to whip your taters and sometimes the cooks were just too tired to use the old rotary beaters - besides it would have been difficult. So they mased them with a masher which usually left lumps in the taters. Hers were dry because whe did not add a liquid (milk, cream, broth, etc.) and the taste of course is effected by that. I prefer lumps on occasion in my taters - and for small family gatherings we enjoy them that way - for large family gatherings we whip them. Same taste - different texture - that's all.
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