Wasn't sure which forum to post this in, but I found this interesting and thought others on here might too. http://www.chron.com/news/article/Ma...ed-4441326.php
It's a recipe for mashed (in the brewing sense) potatoes!
I like my mashed taters to be lumpy, and I prefer to mash them skins on. In fact, I rather dislike perfectly smooth mashed potatoes, because they taste like instant potatoes.
Me too actually. Just thought it was cool they were using diastase to convert the starches in the potatoes.