- Interesting mash
I’m glad you said that, as it was something I was wondering. I’ve mustard seeds; what would you do with those, dry-fry or just bung ’em in at the end, or grind, or something else? I don’t think I’ve any actual mustard other than the bright yellow American stuff you’d put on hot dogs.Posted 4 years agotomhowardSubscriber
Do the potatoes in the oven, as per jackets. When done, scoop out the spuds and put them through a potato ricer. Season, then mix with whole milk, butter, grain mustard and grated cheddar. To serve, splosh it on the plate, or back into the skins from whence the spud came.
Poyfectly. (obvs without the cheese for you op)Posted 4 years agoslowoldgitMember
Cut the onion thinly, downwards, into slivers and fry lightly. Add to mash. It works with leek matchsticks too: both are better if you have some green veg to add, sliced thinly and parboiled. And someone already mentioned carrot already.
Black pepper, but you know that.Posted 4 years ago
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