Does it actually make any difference in this case?
I don't see how it would, given that the sugar dissolved into the potato without any issue.
Turns out that mashed potato with brown sugar basically just tastes like brown sugar. It's actually pretty good, which makes sense as it's a neutral flavoured carbohydrate with a sweetener.
I tried it last night with a little bit of the mash I was making for dinner - took a small bit out and added caster sugar & molasses (because I don't actually have brown sugar, but that's functionally the same thing). It was a bit over sweet, but I think a better ratio of potato to sugar would improve it.
Who else is going to do parkrun this morning?
Mash with brown sugar? As in mashed potatoes? With brown sugar? Is that really a thing? I'm both intrigued, and slightly concerned
Now I'm waiting for a mathematician to post a comment that starts "Actually . . . "