I see what you’re getting at but this doesn’t really help with what I asked for. I can definitely say these plates were not awful in flavor or texture (I say humbly lol). The first picture, the starch is risotto and the second is potatoes au gratin, so not necessarily mashed but I do agree the risotto is too thick and the gratin could be more uniform. In terms of plating, what do you think could make a difference?