nobody's mentioned mash, anthony worrell thomson reckons scopping out a couple of bakers and adding cream makes the best mash, when he's not shoplifting, Michel Roux prefers to add a whole egg and cream to mash and then fry it, in a round metal girdle, in butter, but surely the type of potato chosen is important, and the baker rears its head again. Someone must have some more detailed knowledge of potato types and their particular culinary applications one hopes, although the gourmet suggestions so far on here have been quite impressive.

nobody's mentioned mash, anthony worrell thomson reckons scopping out a couple of bakers and adding cream makes the best mash, when he's not shoplifting, Michel Roux prefers to add a whole egg and cream to mash and then fry it, in a round metal girdle, in butter, but surely the type of potato chosen is important, and the baker rears its head again. Someone must have some more detailed knowledge of potato types and their particular culinary applications one hopes, although the gourmet suggestions so far on here have been quite impressive.