I would have to say that my favorite food by far would have to be my Auntie Sandra’s mash potatoes. The texture of the mash potatoes is so smooth and fluffy that it might be considered a new different state of matter by some chemists. Her potatoes are a byproduct of many hours of trial and error to find the perfect gravy to potato ratio.
With so much excessive effort being put into these potatoes, the end product has always been a bowl of heavenly delicious carbohydrates.
Of course there is a catch; these potatoes are only made one day out of the year. That day happens to be thanksgiving, and within a few moments the bowl of mash potatoes is instantly barren and the bowl is scraped down to its last potato molecule. The chances of being able to get a second serving of mash potatoes are similar to the chances of a hippopotamus learning to speak three different languages, close to none.
I’m pretty sure my aunt could rule the world if she wanted to globalize her production of mash potatoes. However I don’t think she would want too because that might cause an all-out global war in an attempt to capture the last serving of mash potatoes before the resources are depleted. The crusade for the last particle of mash potatoes might in fact lead to disastrous results.
In conclusion these mash potatoes aren’t just a glob of mush that is slapped in a huge tub. The mash potatoes from my aunt are made with more precision than that of the Egyptian pyramids. They are perfectly concocted to entice your taste buds and leaving you wondering how something could be so perfect, that was created in this planet. Many wonder what happened to their plate of mash potatoes, often realizing moments later that they consumed it so fast that it was nearly impossible for them to see what exactly they ate.
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