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Post by lazybones on Nov 27, 2022 19:59:31 GMT
Quiet, eh? …
My dinner was delicious. A phenomenon.
I’d like to enter a mashed potato cooking competition. I think I’d do well.
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Post by crankcaller on Nov 27, 2022 20:18:04 GMT
Potato ricer?
Rotary food mill?
Or good old fashioned potato masher?
I go with the latter. Semi skimmed milk, butter, salt & pepper. Occasionally a dod of sour cream or creme fraiche depending on what it's going with.
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Post by scubar on Nov 27, 2022 20:25:28 GMT
Crystal Meth? I never liked big beat much tbh. A bag of chews, and two days in the house myself with the PS5 from Boxing day, now THAT would be a 🎁 Mince and potatoes for dinner. With cabbage as it needs using up as part of operation reducing waste food 22. I downloaded BF:2042 onto the lappy last night from gamepass, will give that a go later. Maoam or fruitella? |
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Post by scubar on Nov 27, 2022 20:25:56 GMT
Potato ricer? Rotary food mill? Or good old fashioned potato masher? I go with the latter. Semi skimmed milk, butter, salt & pepper. Occasionally a dod of sour cream or creme fraiche depending on what it's going with. Alright Gordon, calm down |
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Post by MrTiddles on Nov 27, 2022 20:33:42 GMT
Potato ricer? Rotary food mill? Or good old fashioned potato masher? I go with the latter. Semi skimmed milk, butter, salt & pepper. Occasionally a dod of sour cream or creme fraiche depending on what it's going with. I think it was mashed potatoes.
Do try and pay attention, dear chap.
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Post by whatalark on Nov 27, 2022 21:00:06 GMT
Boil the pots and then leave to go cold before mashing. For some reason this makes really good mash. Then reheat in microwave. Maybe something to do with the starch in pots changing when allowed to cool.
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Post by Sheep2 on Nov 27, 2022 21:10:45 GMT
The Co-Op had some superb potatoes for mashing one year.
Very yellow and took ages to cook, but great tasting when done.
The most important thing with mash is don't skimp on the milk and butter. Dry mash is an abomination.
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Post by scubar on Nov 27, 2022 21:19:28 GMT
The Co-Op had some superb potatoes for mashing one year. Very yellow and took ages to cook, but great tasting when done. The most important thing with mash is don't skimp on the milk and butter. Dry mash is an abomination. Your face is an abomination |
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Post by Felice Landry on Nov 27, 2022 21:39:41 GMT
The Co-Op had some superb potatoes for mashing one year. Very yellow and took ages to cook, but great tasting when done. The most important thing with mash is don't skimp on the milk and butter. Dry mash is an abomination. Your face is an abomination As is his take on mash, milk leads to puree which is disgusting. |
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Post by Faceless on Nov 27, 2022 21:54:02 GMT
I don't particularly like mashed potato
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Post by Tuffers on Nov 27, 2022 22:02:25 GMT
I made mash potato today for my COTTAGE pie. Old skool method, masher, salt, butter, dash of milk. Then a fork through the top to make it look nice but more importantly to get the crispy bits. Served with the usual, tender-stem broccoli, carrots, cheat aunt Bessies and cheat bisto gravy granules gravy. 4*
OTTM, I have the worst cold in medical history. My nostril areas have started to bleed due to excessive blowing/wiping. It's like Daniella Westbrook has been round when you see the tissues/hanky. 0*
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Post by lazybones on Nov 27, 2022 22:37:51 GMT
Potato ricer? Rotary food mill? Or good old fashioned potato masher? I go with the latter. Semi skimmed milk, butter, salt & pepper. Occasionally a dod of sour cream or creme fraiche depending on what it's going with. A good old fashioned potato masher for me, followed by a fork. Then butter, salt, pepper and soured cream, and put into a casserole dish to go in the oven, to be raised to the temperature of the surface of the sun. |
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Post by Sheep2 on Nov 27, 2022 22:37:54 GMT
Dry mash, dry fish, dry life.
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Post by lazybones on Nov 27, 2022 22:39:22 GMT
Definitely good to let the pre-mash potatoes cool first.
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Post by Sheep2 on Nov 27, 2022 22:40:40 GMT
I don't particularly like mashed potato I think we've discovered where your life first started to take a wrong turn. This is good stuff. You need to let it all out. No one here is judging. I'm just wearing a black cap because it jaunty. |
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Post by lazybones on Nov 27, 2022 22:44:31 GMT
And usually Maris Pipers.
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Post by Tuffers on Nov 27, 2022 22:58:42 GMT
I tend to prefer the red skinned potatoes, usually Albert Bartlett Roosters. A good allrounder.
Quality chat.
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