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MashMore | Our Story

Albany's potato lab

Albany's potato lab

MashMore started with one question: why are mashed potatoes always a side dish? The answer became a kitchen lab at 274 Delaware Avenue — and Albany hasn't looked at a potato the same way since.
The big question

The big question

MashMore wasn't born in a boardroom. It was born in a kitchen, our lab, with a simple question: Why are mashed potatoes always a side dish? We believed the humble potato deserved the spotlight. So we started experimenting. We tested textures, mixed bold sauces, and piled on toppings that most people said were too crazy. But when we tasted the first Crispy Chicken Mash Bowl, we knew we had discovered something special. Today that lab is a small comfort food restaurant at 274 Delaware Ave, with its own parking lot, a drive-thru window and a mural down the side of the building. Not a chain, not a franchise. One kitchen in Albany's south end.

The Lab Rules

  • FRESH DAILY

    FRESH DAILY

    No powders, no flakes. We peel, boil, and mash real potatoes every single morning.

  • BOLD FLAVORS

    BOLD FLAVORS

    We don't do bland. Five of our sauces are made in-house, tested and tweaked for maximum impact.

  • MADE FOR YOU

    MADE FOR YOU

    Your bowl, your rules. Mix and match ingredients to create your own masterpiece.

The potato-shred tender

The potato-shred tender

Each tender is wrapped in potato they shred themselves — crispy outside, impossibly tender within. There's nothing else like it in the Capital Region.

Inside the Kitchen

  • HAND-BREADED FROM RAW

    The wings start as raw chicken, marinated and breaded by hand here. So do the tenders. Nothing arrives pre-cooked to be warmed back up.

  • POTATO, NOT FLOUR

    The potato-shred crispy tender is wrapped in potato we shred in-house rather than dipped in batter. It is the dish we are known for, and it exists nowhere else in the Capital Region.

  • THE FIVE WE MAKE

    House Mashy sauce, Fire Kiss Mayo, garlic ranch, Green Zing and the Lemon Yogurt dressing are made in our kitchen. The other two are not, and we would rather say so than round it up.

The face of the lab

The face of the lab

Chef Mashy — a potato in a chef's hat and sunglasses, guitar in hand — shows up on cups, walls, and magnets. Serious about the food, not serious about itself.
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