In Germany, things are different.
The "Haus Frau Disaster" Series will be a regular feature on this blog.
OK, let's get on with the humiliation....
I know that potatoes are not all the same - some are waxy, some are floury - and each is best suited to a particular use in cooking. At the time of the HFD, I did not know the German words for "waxy" and "floury", and took a punt on buying some good lookin' spuds at the market.
That night we had decided to pay homage to cross cultural cuisine and do the German version of Bangers and Mash (Würst und Kartoffel puree). Then came the fateful moment - time to mash the potato.
I knew something wasn't quite right during the mashing process, but I continued on valiantly - "a bit of butter will fix that", I thought, because as we all know, a bit of butter is always a good thing. But NO, people, it did not fix the problem, instead of fluffy, buttery mash, I had created a disturbingly yellow, highly viscous starch amalgam that would not be out of place in a petrochemical plant.
Who would of thought that mashed potatoes could go wrong?