IMO a potato ricer makes a big difference - I have one & use it when making mashed potatoes. You get a really nice, smooth texture with a ricer.
It was a great texture. I’ve never had a problem making great mashed taters, and in a way, this was more work, or at least more to clean up, but yeah, worth that extra effort!
Baking slide.....”The Best Brownie Cookies” recipe.
Found this recipe recently.
Cookies that are like brownies....so good I made 1/2 a recipe , twice in the last week.
For the melting chocolate I use a 3oz. bar of Ghirredelli Intense Dark 86% cocoa
chocolate bar.
A whole recipe would need TWO 3oz. bars.
https://divascancook.com/brownie-cookies-recipe/