I love mashed potatoes, and only make real. The secret is to whip them when they are very hot. I try to ease the fat content by making them with 1/3 butter and cream, and 2/3 margarine and skim, and it's not half bad. But I am rather obsessive (I know, big surprise) about getting all the lumps out. If they are not smooth and creamy, I don't want to eat them.

As for Panico's, I swear that I can't remember the appetizers!! My filet mignon was so tender and delicious, that I don't remember much else!