I hold a difference between mashed and creamed potatoes.
Mashed has some texture, and I do not put milk in them. Dab of butter, but no milk. Sometimes jazz them up a bit with chopped onion, bacon, green onions etc. Only ever mash with a hand masher, and not too much of it.
Creamed has a sludge texture, with milk and butter. Viscosity adjusted by amount of milk/butter. Cream using a stick/immersion blender.
I like both, but prefer mashed. Wife prefers creamed. So she puts a massive wedge of butter on mashed, and further mashes it with her fork. I don't know why, but that pisses me off
If I blitz the mug contents, as instructed, I'm left with an emulsion of raw egg and cold water, which will instantly make my nice hot, buttered toast look and feel like a wee tramp's ancient pished mattress.
Shurely not even a dyed-in-the-wool porridge wog, bred as they are to regard as a royal treat, a diet largely comprising warm damp oats and offal-in-a-bladder, could contemplate ingesting such a travesty, much less at daybreak as a precursor to shouldering his caber to go a-stalking of the wild haggis up the Ben?!