Dear future me:
Do not attempt to mash under cooked potatoes. Counter to your time saving intuition, this will actually increase your cooking time (and frustration) 4 fold. You will be cursing at yourself for your foolishness, and then you will be making a mess in trying to fix your lumpy mass of a mess.
Also: find your ricer. I doubt the kitchen gremlins have actually stolen it. And/or buy a potato masher. Pastry cutters are are subpar for the task at hand.
Damn rice eating ancestors for not teaching me how to mash potatoes!
I suspect normal folks with evening munchies quench their craving by going to the nearest convenience store. In our house, munchies often lead to full fledged kitchen adventures.
This evening’s snack is brought to you (me?) by Anthony Bordain’s No Reservations: the boy, watching S02E04’s feature on Quebec, became nostalgic for our days in Montreal. Nostalgic specifically for La Banquise. I should add that we’ve never actually been there (and that yes, I admit this with much sorrow and sheepishness), but we’d often walk past this little joint that was constantly packed with people and presumably delicious poutine.
Potatoes were washed and sliced. Generous amounts of oil went into a cast iron pot.