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What's your favorite way to cook your potatoes?
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"I personally like to boil them with the skin on and mash them with the skin on and add a bit of butter and mayonnaise and leave it still a bit lumpy"
Inspo from another country? That's sacrilegious |
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By *aid backMan 7 weeks ago
by a lake with my rod out |
"I love a huge dollop of cream, butter and wholegrain mustard if I'm doing a beef casserole.
Gratins are also a favourite in the winter.
Ah the humble spud, let me count the ways..."
Ever try horseradish instead of mustard in spuds especially if it's with beef 🤤🤤🤤🤤 |
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"I love a huge dollop of cream, butter and wholegrain mustard if I'm doing a beef casserole.
Gratins are also a favourite in the winter.
Ah the humble spud, let me count the ways...
Ever try horseradish instead of mustard in spuds especially if it's with beef 🤤🤤🤤🤤"
Yes I love it. I tell people that and they look at me like I'm deranged 🙂 |
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Potatoes are like partners , if you had the same one every day you'd be sick of them soon enough.
Day 1. Proper chunky, thrice fried chips
Day 2. Creamy buttery mashed potatoes
Day 3. Parmentier Potatoes
Day 4. Dauphonise Potatoes
Day 5. Beef Fat Roasted Potatoes
Day 6. Rosti/Hash Browns (in your breakfast)
Day 7. New Boiled with the skins on , salt and butter
Like a partner, with so much choice, how could you pick just one ? |
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"I love posh restaurant mash, with like 50/50 butter to potato lol. A famous chef once said the potato is there to give structure to the butter. Maybe a bit of cream also.  "
Bake the potatoes in their skins to take out all the moisture, the drier they are the more butter and cream they can take |
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By *dfabMan 7 weeks ago
Dunboyne |
If I'm going all out for mash then I'll bake them until skins are crispy, scoop out the potato for mashing with butter, cream, salt n pepper and chopped chives/scallions.
Reserve a little of this mixture and serve.
Following day fry a few smoked streaky rashers with cubed chorizo and red sweet peppers. Add this to leftover mash. Stir in pack of cream cheese and chopped red chillies and mix.
Fill leftover skins, topping with crumbled Cashel blue/pancetta/prosciutto/ jalapeños/ whatever your having yourself. Drizzle with oil from fried rashers and chorizo and bake for 20mins.
Then call the cardiologist to explain the smile on your face  |
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By *dfabMan 7 weeks ago
Dunboyne |
"Baked potato with crispy outer skin and fluffy middle. Loads of kerrygold and rocksalt
This
Or crisps 🤣 Does that count?"
It counts if you've cooked them yourself.
Going out buying a bag and calling it spuds means I'll skip the dinner invite thanks  |
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Peel them boil then cut up an onion to small pieces then douse the onion with salt and pepper mix it up then fire it in with the spuds. Cut up a glove of garlic small put it in then add half a block of butter mash it up well and enjoy  |
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