mashed-potatoey

See also: mashed potatoey and mashed potato-ey

English

Alternative forms

• mashed potato-ey, mashed potatoey
• mashed potato-y, mashed-potato-y

Etymology

From mashed potato +‎ -ey.

Adjective

mashed-potatoey (comparative more mashed-potatoey, superlative most mashed-potatoey)

1. Resembling or characteristic of mashed potato.
   • 1987 February 4, “Professor Gives Facts About Snow Crystals”, in Hickory Daily Record, volume 72, number 30, Hickory, N.C., page 5A, column 1:

     “The tops of these clouds look fibrous or wispy because they’re made up of crystals,” he [Bill Imperatore] said. “The bottoms are cottony or mashed-potatoey-looking because they’re warmer. Some water vapor begins to fall as ice crystals but it melts on the way down and exits the cloud in the form of rain.”

   • 1992 January 24, Andrea Ray Chandler, “Gates & Sons meat has that smoky taste”, in The Olathe Daily News, volume 32, number 250, Olathe, Kan., page 8B:

     French fries are cut steak-style, thick and fried a blond color, sort of mashed-potatoey inside.

   • 2002, Warren Cariou, Lake of the Prairies: A Story of Belonging, [Toronto, Ont.]: Doubleday Canada, →ISBN, page 247:

     We used to break off crumbs and crunch it into a mashed-potatoey pulp.

   • 2002 January 17, Richard Fontana, “Fishcake”, in alt.usage.english‎^[1] (Usenet), archived from the original on 2023-11-06:

     The only fishcakes I have ever personally experienced were these frozen pre-made fishcake things. These were round breaded things containing a soft mashed-potatoey substance.

   • 2003 June 13, Natasha Mullen, “Out of Africa”, in The Lance, volume 76, number 12, Windsor, Ont.: University of Windsor, published 2003 October 7, page 16, column 2:

     I proceeded to eat what else lay on my plate, including the small crabs (shell and all, as it should be done apparently) and the jelly-like, mashed-potatoey, no flavour, whitish substance that went with the sauce.

   • 2007 April 5, Pete Zimowsky, “It’s party time at area ski resorts as season winds down”, in Outdoors (Idaho Statesman), Boise, Ida., page 12:

     The only drawback, she [Mary Williams] says, is that you have to get up early for the best snow conditions. It can get slushy and mashed-potatoey by mid-afternoon.

   • 2011 March 20, Kathy McCormack, “Plenty of snow left for New England spring skiing”, in Burlington Free Press, volume 184, number 79, Burlington, Vt., page 10B, column 1:

     Curt Hazeldine, 50, of Foxborough, Mass., who enjoys skiing and snowboarding, said the snow can get a little “mashed-potatoey” and the weather a bit fickle in the spring, but it’s still a great time to be outdoors.

   • 2012 April 27, Gabe Hartwig, “Club mixes cocktails inspired by the classics”, in Go! (St. Louis Post-Dispatch), St. Louis, Mo., page 6:

     A short list of snacks is available at the bar, but one needn’t look further than the truffled tater tots ($5): perfectly crispy cylinders with smooth, hot, mashed-potatoey insides.

   • 2014, Amy Purdy with Michelle Burford, On My Own Two Feet: From Losing My Legs to Learning the Dance of Life, New York, N.Y.: William Morrow, →ISBN, page 203:

     The snow was even worse than we’d first thought. It felt almost like quicksand in some spots, hard and icy in others, and a mixture of natural and man-made snow. Overall, I’d describe the snow as very mashed-potatoey, and that had a lot to with the humidity; the average daytime temperature hovered around 50 degrees, thanks to Sochi’s low latitude and its position right near the Black Sea.

2. With mashed potato.
   • 1994, Anthony Bruno, Bad Apple, New York, N.Y.: Delacorte Press, →ISBN, page 289:

     Silent tears brimmed in Lorraine’s eyes as she stood there, wringing her mashed-potatoey hands on a dish towel.

   • 2005, Laura Reiley, “[Tampa] Nightlife”, in Florida Gulf Coast (Moon Handbooks), Emeryville, Calif.: Avalon Travel, →ISBN, →ISSN, page 169, column 2:

     MacDinton’s Irish Pub & Restaurant ([…]) is another Irish entry, with a killer black and tan, a warming Irish coffee, and a fair representation of Irish staples, from rib-sticking, mashed-potatoey shepherd’s pie to respectable corned beef and cabbage.

   • 2006 April 30, Pat Kuhl, “I just call her Sis”, in Sunday Magazine (Belleville News-Democrat), Belleville, Ill., page 4, column 1:

     On more than one occasion, usually after Mom and Pop had left the kitchen, I said, “You call this pot clean? It still has mashed potatoes on it.” I tossed it back in the sink so bubbles flew in her face and a wave of mashed-potatoey water splashed her shirt.