poprock wrote:See, that’s what I used to do. But I learned years ago that there’s a better way. Butter. Lots of butter. Then more butter. And when you think you’ve added too much butter, add more. Then a bit of salt and pepper. No milk. Wasn’t it Gordon Ramsay who reckoned the ratio should be half potatoes and half butter? I’m almost on his side. Almost.Salt, pepper, splash of milk (butter when going full on) into the mash.
Did this last night, was really good. It's actually more or less the same as what would be a "stamppot" in the Netherlands. Which is potatoes mashed together with whatever vegetables you have left over. Kale, parsnip or carrots always have been the most popular. Serve with an Unox rookworst, fry up some onions and add mustard. If there's no rookworst, use bratwurst.Kow wrote:For top mash make it with carrots mashed in too and a couple of pieces of garlic. Boil the potatoes and carrots with a few bay leaves and a sprig of rosemary.
Lord_Griff wrote:Millenni-ham falc-ham.
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