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No idea when I began here, was a very long time ago. Previously known as Spirit_of_81. Love cheese, hate the colour of it, this is why it requires some blue in it.
Unfortunately I like both, no option for that. However, double cream, Guernsey butter with lots of pepper…..then you have the perfect mash. If you have fried sausages cooked in fat/dripping pour the dripping over the mash too. Yum, it’s to die for (not good for the heart)
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Smooth Mash or Mash with Lumps? on 06:23 - Jul 26 with 882 views
Pureed potato (e.g. the ready made mash) is dreadful. But smooth(ish) mash that has been hand mashed to eliminate the lumps is delicious - it needs plenty of butter and ground black pepper.
Smooth Mash or Mash with Lumps? on 06:16 - Jul 26 by Chondzoresk
Unfortunately I like both, no option for that. However, double cream, Guernsey butter with lots of pepper…..then you have the perfect mash. If you have fried sausages cooked in fat/dripping pour the dripping over the mash too. Yum, it’s to die for (not good for the heart)
My mum (and my grandmother) used to refry left over mash to have for breakfast with bacon, sausage and baked beans. Add tea and toast and that was a breakfast to die for - possibly literally.
Mash potato is ok. The dreaded version was the dried Smash you got at school. Either lumpy powdery stuff or slush.
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Smooth Mash or Mash with Lumps? on 07:44 - Jul 26 with 855 views
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