U
User482
Guest
My method is to warm the milk up first, and do the mash with a food mixer. Guaranteed lump free.
longers said:I leave the skin on the spuds as I like it that way. I never use milk but always far too much butter.
Chuffy said:Go to Prague. Find a pub. Dine on lard with crunchy bits followed by meat sausage, pork steak, bacon, another sausage and a dollop of cabbage, crying softly on the edge of your plate. If you want tangential, sit sideways on your chair.
NO!Fnaar said:Pile of mash, mashed with a wee bit of milk and some butter (I like pepper on mine too, but family don't). 4 good sausages, poking up (comic style) one from each corner. A well in the middle, into which you put your baked beans. Onion gravy over all of it. Ketchup squirted liberally on top.
Pap, but GOOD pap.
Chuffy said:NO!
Mash with baked beans is an abomination.
In fact, any form of potato with beans is foul, except for chips, sautes and roasties.
Chuffy said:NO!
Mash with baked beans is an abomination.
In fact, any form of potato with beans is foul, except for chips, sautes and roasties.
Liver?User482 said:Mash and baked beans are the perfect accompaniment to liver and bacon.
Chuffy said:Liver?
Mash and beans and liver? Just slop it straight into the bog and save me the effort of being sick.
Ok Noodley, you pedantic bastard potato cooked by any method that doesn't involve frying it in fat. Honestly....
Yup, that's liver alright. Food for the dog.Kirstie said:BLOOOOOOAAAAARRRRGHHHHH!!!!!!