Search results

The baking method is good. The flavour is so potatoey! Olive oil mash has its place but buttery mash I'd the undisputed king.

I'd be surprised if they do. It was a gloopy mess!

Lacking a masher or ricer, I once experimented with other kitchen equipment. I ended up having some success with an unplugged stick blender but it was still rather lumpy. "Why not blend it?" I thought. It certainly rid the mash of lumps but little did I know it had broken down the starch...