…with the milk and butter when making schmashed taters? (Please excuse my unsophisticated terminology.) So your side dish lost its soft but substantial texture in exchange for a swampy, custard-like texture? If this has never happened to you, I trust that you have enough imagination to envision the results. (Digression: I got the same basic turnout a couple days ago when schmooshing boiled pumpkin and butternut squash with too much evaporated milk. F.Y.I. it was still so amazingly delicious, especially served over an absorbent bed of rice.) Now that your head is swimming with runny, creamy, spudly goodness, I’d like to ask if you’ve ever wondered what it would be like to stand in the gooeyness? Perhaps you’d like to wade, ankle-deep, just to see what it’s like? Maybe you want to hike for miles through a mushy-potato-floored obstacle course?
You’ve never wondered what this would be like? Never longed for such an experience? Then perhaps my metaphor has failed (but not for lack of trying, right?).