Does it actually make any difference in this case?

I don’t see how it would, given that the sugar dissolved into the potato without any issue.

I can see that working and will try it soon

Turns out that mashed potato with brown sugar basically just tastes like brown sugar. It’s actually pretty good, which makes sense as it’s a neutral flavoured carbohydrate with a sweetener.

I tried it last night with a little bit of the mash I was making for dinner - took a small bit out and added caster sugar & molasses (because I don’t actually have brown sugar, but that’s functionally the same thing). It was a bit over sweet, but I think a better ratio of potato to sugar would improve it.

Who else is going to do parkrun this morning?

👨‍🍳😙

Ah, OK. thanks for clarifying.

Now that I think about it there are donuts and cakes that use potato as one of, if not their only starch. So as long as you had a relatively plain mash (potato, milk or cream, very little salt), adding brown sugar might not be terrible. Next time I make mash (which I assume will be fairly soon) I’ll put some aside and try it. Then I’ll report back on that day’s random thread.

Mash with brown sugar? As in mashed potatoes? With brown sugar? Is that really a thing? I’m both intrigued, and slightly concerned

Now I’m waiting for a mathematician to post a comment that starts "Actually . . . "

Android for about 12 years now. Started with an iphone 3g, but just after the iphone 4 came out apple rolled out a mandatory ios update that made the 3gs run unbelievably slowly (I’m talking several minute’s delay for almost any action). Thousands of people complained on apple forums, asking for a patch, or simply being able to roll back to the previous ios version. Apple’s response was basically “Instead of us fixing the problem we caused, why don’t you reward us by buying the iphone 4 (while still paying off your 3g under contract)?” Once the contract expired on that 3g about 6 months later I got my first android phone and haven’t gone back.