So reading through some of the recent posts, I have been struck by the lack of foody chats that we haven't been having, so -
Here's your chance to share your mash making secrets.
The missus has referred to me as 'Lord Mash' in the past so, let me share my secrets -
* Peel and rough cut your tatties (no preference) and slightly overboil them.
* Drain the water completely.
* Take a standard dinner fork and begin to press the potatos.
* When you've got about a third pressed, add a scoop of butter and press the potatos again, until a tad lumpy.
* Add a small slurp of semi-skimmed milk, and fold (not press) the potatos until you start to have the consistancy of fluffy mash. Keep using the fork all the way through, y'hear!!
* Add two spoonfuls of creamed hot horseradish, and continue a whisking motion with the fork, until your mash is light and fluffy.
That, my friends, is yummy mash, which goes pukka with a big yorkie pud and pork and leek sossies, with a smidgeon of bisto.
Feel free to add your mash squirelly ingredients, or just make notes where applicable.
Here's your chance to share your mash making secrets.
The missus has referred to me as 'Lord Mash' in the past so, let me share my secrets -
* Peel and rough cut your tatties (no preference) and slightly overboil them.
* Drain the water completely.
* Take a standard dinner fork and begin to press the potatos.
* When you've got about a third pressed, add a scoop of butter and press the potatos again, until a tad lumpy.
* Add a small slurp of semi-skimmed milk, and fold (not press) the potatos until you start to have the consistancy of fluffy mash. Keep using the fork all the way through, y'hear!!
* Add two spoonfuls of creamed hot horseradish, and continue a whisking motion with the fork, until your mash is light and fluffy.
That, my friends, is yummy mash, which goes pukka with a big yorkie pud and pork and leek sossies, with a smidgeon of bisto.
Feel free to add your mash squirelly ingredients, or just make notes where applicable.

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