Mariah McCourt
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monsterteatime.bsky.social
Mariah McCourt
@monsterteatime.bsky.social
Bestselling graphic novel writer, editor, artist, mominator. Obsessed with hedgehogs, cozy horror, and squidly octopi.
Rep'd by Dara Hyde at Hill/Nadel
site: mariah-mccourt.squarespace.com
Patreon: https://www.patreon.com/MonsterTeaTime
Oh, and finally! The reason I use Yukon Gold potatoes is that they're naturally a creamier textures potato when you cook them. So you don't need to add a lot of moisture or cream to get a great flavor and texture.
November 27, 2025 at 11:26 PM
Oh, and what kind of salt you use matters! Check out SALT, FAT, ACID, HEAT for a great breakdown. Table salt is -very- salty. I use Kosher salt when cooking, it's more rounded and milder.
November 27, 2025 at 11:14 PM
I also do not like pepper particularly so I very rarely use it. For heat in things I prefer other spices and the taste of it just doesn't do much for me personally.
November 27, 2025 at 11:11 PM
Oooh, I've never heard that but actually makes some sense.
November 27, 2025 at 11:10 PM
Sometimes I salt the water and sometimes I don't. Mostly I don't because over salted potatoes are Not Good.
November 27, 2025 at 11:10 PM
Oh good lord the typos. IN a pot. CUTS down on time.
November 27, 2025 at 11:09 PM
I think it's good to have a balance, you know? I save the spices and herbs for other dishes. I know some folks love garlic mash potatoes and they are lovely, but for me can be to strong with other flavorful dishes.
November 27, 2025 at 11:08 PM
I also use vegan cream and vegan butter these days and it doesn't make them weird tasting at all. I eyeball the amounts these days, I've been doing it so long I rarely measure.
November 27, 2025 at 11:07 PM
I learned this from my grandpa who made the mashed potatoes every year. He learned it from his Irish immigrant mom. You get these lovely fluffy potatoes with just a bit more texture with the "lumps" but they're, you know soft and flavorful not like rocks or something.
November 27, 2025 at 11:06 PM
Exactly! I learned this from my grandfather, he was the mashed potato king.
November 27, 2025 at 11:05 PM
A tip I bet most folks know but: you can put your peeled potatoes on a pot with COLD water and let it boil. You don't have to wait for it to boil. This actually down on time, it usually takes about 15 min from boil to be ready for me.
November 27, 2025 at 11:04 PM
A tip I bet most folks know but: you can put your peeled potatoes on a pot with COLD water and let it boil. You don't have to wait for it to boil. This actually down on time, it usually takes about 15 min from boil to be ready for me.
November 27, 2025 at 10:57 PM
And look, the art world has plenty of crappy hierarchies. Art history gives us plenty of examples. But the pervasive idea that creating art is fluffy and stupid compared to "real" work seems designed to undermine the power it can have. Especially for communication.
November 26, 2025 at 9:09 PM
Obviously each artist is different and there have been wealthy artists. But art isn't frivolous, even when it isn't obviously political. The act of creating because you need to create is, in fact, very subversive of the status quo.
November 26, 2025 at 9:06 PM
I'm overtired so I don't know if I'm articulating this well, but many art movements have been direct criticisms of and reactions to the wealthy elite. Even when being commissioned by wealthy patrons, artists find ways to subvert and criticize subjects.
November 26, 2025 at 9:02 PM
Classic troll crap, really. It's such a weird way to waste your one and only life.
November 26, 2025 at 5:01 PM
These people seem to think it's artists who are "entitled" because god forbid they would like to be compensated fairly for their work and not starve to death. Most artists work several other jobs, and that includes people you've heard of.
November 26, 2025 at 5:00 PM
My favorite is still that "archivist" canard paired with it's "Marxist" to steal from artists, actually. Just galaxy brain nonsense all the way down.
November 26, 2025 at 4:56 PM