I wonder, is it all mashed potatoes or the really thin soupy kind? Or even chunky kind with skins in them?
I ask because i was watching a YouTube short where the guy claimed "this is why restaurants have the best mashed potatoes" then proceeded to make the soupiest mashed potatoes i have ever seen... Never disliked a short so fast in my life.
In case you're still feeling cheated out of mashed potato content, I'll share that Adam Ragusea has a couple of good videos on the food science of mashed potatoes: