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Topic History of: Interesting food question for potato eaters...
Max. showing the last 5 posts - (Last post first)
Author Message
angel Maris Piper's everytime with warm milk, butter a bit of Dijon. It always annoys me in restaurants when they serve mash thats not hot.
Prunella Minge Using a ricer gives you very smooth mashed potato.
Innocent Accused Puree done with cmetana (sour cream) can be absolutely wonderful.
I do fancy the idea of Pommes Ecrase,especially with garlic/nutmeg.
JK2006 It tends to be fork crushed and yes, add garlic, cream, some add nutmeg...
Locked Out No opinion, but I'd be fascinated to learn how to crush a potato. Are we talking lightly pressed or are we talking "smash them all to bits" {remember that one?}? I'd add garlic and spinach, mill in a bit of flat-leaf parsley and maybe - just maybe - add a drop or two of passata con basilico
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