5Ways Gull
È quello che è
Pepper and Creme Fraiche, cookind the spuds well avoids lumps
I’ve made a few Cottage Pie’s with that stuff and tbf whilst cheating is very good!Tbh if I want Mash For One then I'm v happy with this stuff plus plenty of sliced spring onions added in. Plus sausages, obviously.
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10 parts butter (salted0, 1 part potato.
Marg?My preference is a potato should be chipped, or roasted. However, the wife likes mash so it's.....
boiled to oblivion, drain, add milk and marge, mash the crap out of them, serve with lincolnshire sausages and baked beans. Or....
boiled to oblivion, drain, add milk and marge, mash the crap out of them, use as a topping for shepherds pie with a smattering of grated cheese to brown off in the oven
Yes, yes it is. What goes around, comes aroundMarg?
Is it 1978 again?
Boil boil boil boil……..
You absolute bunch of HEATHENS.
The correct way to PERFECT mash (if you have the time and love mash), is:
Bake the spuds in their jackets, then scoop out the potato and pass through a sieve.
Add butter and season to taste.
THIS is the tastiest mash you will ever taste.
Of course, if you can’t be arsed:
Boil boil boil boil.
Pfffffffffft
Yes, yes it is. What goes around, comes around
That gives you a pomme puree, not mashed potato. I've personally never liked the slightly elastic texture that gives mash. Just my opinion - you and many clearly love it.Overcook the potatoes, drain but make sure butter is added before they cool. Roughly mash then push through ones of these below with a flat scraper.
You won't go back.
Also good as the end to "dry" to the potatoes in non stick pan. This gives a nice "baked" background flavour.
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