[london.food] Alternative Potato Mashing

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Something I saw on a cookery program yesterday (which was, I think, 
Cooking It - the cooking version of Faking It) to do with mashing 
potatoes.

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?

          

• [london.food] Alternative Potato Mashing Simon Wistow 09:03 on 20 Oct 2006
  • Re: [london.food] Alternative Potato Mashing Jenny Mather 14:09 on 20 Oct 2006
  • John Costello 21:53 on 22 Oct 2006
    • too deep to show

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