Your favourite potato?

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Your favourite potato?

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Rudi Hedman Caterham 06 Apr 18 2.19pm
Originally posted by ex hibitionist nobody's mentioned mash, anthony worrell thomson reckons scopping out a couple of bakers and adding cream makes the best mash, when he's not shoplifting, Michel Roux prefers to add a whole egg and cream to mash and then fry it, in a round metal girdle, in butter, but surely the type of potato chosen is important, and the baker rears its head again. Someone must have some more detailed knowledge of potato types and their particular culinary applications one hopes, although the gourmet suggestions so far on here have been quite impressive. Large Vivaldi baking potatoes. COYP
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Rudi Hedman

Caterham 06 Apr 18 2.19pm

Originally posted by ex hibitionist

nobody's mentioned mash, anthony worrell thomson reckons scopping out a couple of bakers and adding cream makes the best mash, when he's not shoplifting, Michel Roux prefers to add a whole egg and cream to mash and then fry it, in a round metal girdle, in butter, but surely the type of potato chosen is important, and the baker rears its head again. Someone must have some more detailed knowledge of potato types and their particular culinary applications one hopes, although the gourmet suggestions so far on here have been quite impressive.

Large Vivaldi baking potatoes.

COYP

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Park Road 06 Apr 18 2.25pm
Philistines the lot of ya [Link] For mash get smash! Edited by Park Road (06 Apr 2018 2.27pm)
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Park Road

06 Apr 18 2.25pm

Philistines the lot of ya

[Link]

For mash get smash!

Edited by Park Road (06 Apr 2018 2.27pm)

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Stuk Top half 06 Apr 18 2.53pm
Originally posted by ex hibitionist nobody's mentioned mash, anthony worrell thomson reckons scopping out a couple of bakers and adding cream makes the best mash, when he's not shoplifting, Michel Roux prefers to add a whole egg and cream to mash and then fry it, in a round metal girdle, in butter, but surely the type of potato chosen is important, and the baker rears its head again. Someone must have some more detailed knowledge of potato types and their particular culinary applications one hopes, although the gourmet suggestions so far on here have been quite impressive. Posts 4 & 7 did. Best thing to do is use a ricer, not a masher and add s*** loads of butter. Optimistic as ever
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Stuk

Top half 06 Apr 18 2.53pm

Originally posted by ex hibitionist

nobody's mentioned mash, anthony worrell thomson reckons scopping out a couple of bakers and adding cream makes the best mash, when he's not shoplifting, Michel Roux prefers to add a whole egg and cream to mash and then fry it, in a round metal girdle, in butter, but surely the type of potato chosen is important, and the baker rears its head again. Someone must have some more detailed knowledge of potato types and their particular culinary applications one hopes, although the gourmet suggestions so far on here have been quite impressive.

Posts 4 & 7 did.

Best thing to do is use a ricer, not a masher and add s*** loads of butter.

Optimistic as ever

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