What is the point of Mashed Potatoes?

tara747

Woofles wrote: »

You forgot bubble and squeak, with red cabbage and sliced roast beef.

.

Oh my, that sounds delicious!!!

tara747

I'm Irish too, seraphina's post has horrified me!!! :rotfl:

As for mash, it should be made with just butter and a little salt, and roughly mashed. None of your nancy milk, that's just wrong. :rotfl:

Isn't it great how everyone has their own way of making mash that's just right?

Totally agree with those who say it's great comfort food.

OK, I'm going to stop talking about mash now as I want some.

eamon

Add some chopped up scallions and you have champ, boiled/steamed cabbage and you have colcannon. Save any leftovers and you can make potato bread. Change the flavour and texture by mixing in sauteed mushrooms or wholegrain mustard.

Chomeur

aliasojo wrote: »

you have too much time on your hands.

I do.

"The message you have entered is too short. Please lengthen your message to at least 10 characters."

Next question. Why can't I make a post of less than 10 characters?

carolinosourus

Chomeur wrote: »

Next question. Why can't I make a post of less than 10 characters?

Because it's a waste of everyone's time to scroll down the page, focus their eyes and process the squiggles for less than 10 characters. It's time and energy we could be better using to make mashed potatoes...

Edit: aliasojo hence "chomeur" meaning "unemployed" in French

Maybe you'd be better off on the yacht with your French chef instead of worrying yourself over mashed potato.

Peartree

If they are 'soapy' you're using the wrong potatoes and they're probably overprocessed. My family are Irish, and according to my Mum it is simply not possible to purchase a decent potato in England. Even from good local farm shop type suppleirs, where we live in England it rains a lot so, they are all far too watery and, apparently, mostly only fit for feeding to the pigs. (She was also told she shouldn't eat a pie or a sausage in England when she left home and, in many catering establishments, that probably still holds true!) You need a good 'floury' potato. (I don't know exactly what that means but suspect it means a specialist variety grown on your grandfather's land in Cork - they lived adjacent to the Ballymoe/Rachel Allen estate).

Only butter will do, and plenty of it, a little milk, possibly cream and mashed with a fork. Our family favours a diversion from cabbage for Colcannon - leeks. Add a bit of good bacon, chopped fine, and you've got my Granny's favourite stuffing. I like a little bit of apple if it's going with pork.

Peartree

Chomeur wrote: »

And nobody's answered my question as to why not mash up all your food.

No reason whatsoever pet, you do what you like, it's a free world. Mash it up, don't mash it up, have the yacht staff mash it up, whatever makes you happy. Liquidise it if you like - that would be called soup (soup, pointless, discuss?). Some things are even more liquidised by the time we get them - they are often called drinks. But you might prefer to just eat coffee beans - your own choice, obviously.

It all ends up mashed in the end - that's called chewing. It all ends up liquidised in the end - that's called digestion.

Justcoll

Peartree wrote: »

No reason whatsoever pet, you do what you like, it's a free world. Mash it up, don't mash it up, have the yacht staff mash it up, whatever makes you happy. Liquidise it if you like - that would be called soup (soup, pointless, discuss?). Some things are even more liquidised by the time we get them - they are often called drinks. But you might prefer to just eat coffee beans - your own choice, obviously.

It all ends up mashed in the end - that's called chewing. It all ends up liquidised in the end - that's called digestion.

:rotfl:Great reply!

lolamosschops_2

Mashed potato is luverley with some horseradish mixed in yummy!

zarazara

yummmmmmmmm colcannon