does a decent instant mash still exist ?

Baked pots are good for mash, just cut in half and scoop out the fluffy potato. You can freeze the skins for loaded potato skins at a later date! Great with a load of saved up sticky chicken wings from chicken jointing over a few months!

Rivers are good though, as are king Edward potatoes. Make sure you leave the colander to steam off for a while after draining before you mash/ rice.

Also someone told ,
Me if adding warm milk, boil it over first it adds a better Flavour!

Smash used to be in little lumps when I was in uni. Now it’s powder?

Most supermarkets sell decent mashed potato. Couple of minutes in the microwave and you’re done. Why bother doing anything else?