<http://schema.org/description>
"Mashed potatoes can range from way too lumpy to way too creamy. But some comfort-foodie chef came up with a new take: crushed or smashed potatoes, which fit somewhere in between and really hit the spot. Feel free to make a double batch or adjust the amount of garlic."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a26557/crushed-potatoes-4539/>