<http://schema.org/description>
"For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a7962/mashed-potatoes-crispy-shallots-recipe/>