mushy

You don’t want the potatoes to be mushy, because they may fall apart, but a small paring knife should cut through fairly easily with just a little bit of resistance.

Some of these mushy things had to do with the relationship between doctors and patients.

Once they’re shredded, it is important to drain the potatoes of as much water as possible — more liquid means a mushier latke.

You can sit down at the table and pop out fluffy discs of batter right there, rather than having to stand over a griddle flipping piles of pancakes that are going to inevitably end up lukewarm and mushy.