[london.food] Alternative Potato Mashing

[prev] [thread] [next] [lurker] [Date index for 2006/10/20]

From: Simon Wistow
Subject: [london.food] Alternative Potato Mashing
Date: 09:03 on 20 Oct 2006
Something I saw on a cookery program yesterday (which was, I think, 
Cooking It - the cooking version of Faking It) to do with mashing 

The tip was to not boil them and, instead, bake them in their skins till 
soft and then remove the skins and mash the resultant innards. This made 
them more flavoursome (by dint of the baking process and also because 
there was less leaching) and also prevented glueiness. Apparently.

Anybody tried this?


Generated at 00:00 on 04 Nov 2006 by mariachi 0.52