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On Sun, Oct 22, 2006 at 01:53:05PM -0700, John Costello said: > Yes, because of your mention on the list. Baking appears to make the > potatoes sweeter, since less flavor is leached during cooking. I also tried this last night to make horseradish mash (the new gastropub favourite it seems) to go with my Toad in the Hole. I think I'll definitely do all my mash this way in the future - I used slightly smaller potatoes so it didn't take an hour for them to cook, more like 20 minutes which is not a huge world away from the amount of time it would have taken to peel them (if one so desired) and boil them. Like John said the mash was sweeter (although not sweet) and nutteier - more depth of flavour. And the mash was less gluey. I like my mash quite course but for making very fine mash potatoes I imagine this would be stellar. > I think that boiling the sausages in beer would produce a richer sauce. > Will try and report back. Please do. I've recently found a German Deli near me so I'm going to try this as well sometime soon. What beer did you use, by the way? SimonThere's stuff above here
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