Confit Potatoes

[Blue Jam]

I've been told to keep an eye out for one of these when they're cheap on prime day or whatever:


I'm not interested in their mash capability, as a good masher is fine. But it seems handy for doing boring stuff like whisking or making bechamel, which isn't hard but is really fucking boring.

Ooooh, I'm in the market for a hand blender, mainly for making curry pastes, and that looks like a smart bit of kit. Added to the wish list, cheers.

[Sebastian Cobb]

Ooooh, I'm in the market for a hand blender, mainly for making curry pastes, and that looks like a smart bit of kit. Added to the wish list, cheers.

The best thing for curry pastes is a mini chopper rather than a hand blender (which can be a bit of a pain for chunky things like big sticks of ginger or chilli). They work better than food processors for the amount of a paste as they're smaller and don't fling everything up the sides.

e.g.
https://www.amazon.co.uk/Kenwood-CH180A-Mini-Chopper-White/dp/B0000C6WPC/ref=sr_1_3?keywords=mini%2Bchopper&qid=1580560172&sr=8-3&th=1

[Better Midlands]

Don't need to wash if they're supermarket ones and you're peeling.

I don't even peel them any more, makes no difference to me.

[Gurke and Hare]

You make skin-on mash? What kind of fucking barbarian are you?

That said, I'm contemplating making hotpot with sweet potato this weekend.

[Better Midlands]

You make skin-on mash? What kind of fucking barbarian are you?

Yep, it doesn't bother me and I actually make mash now - hadn't for years as I couldn't be bothered with the peeling.

[Brian Freeze]

Another skin on masher here, have to declag your tool occasionally tbough.

[chveik]

I haven't cooked or eaten mash for about 12 years

state of this cunt

[willpurry]

Another skin on masher here, have to declag your tool occasionally tbough.

I think I'll, er, declag my tool right now.

[pancreas]

I bet pancreas makes mash with a ricer.

You won't get long odds on that.

what, do you boil ricotta?

https://www.seriouseats.com/recipes/2015/03/ricotta-gnocchi-homemade-food-lab-recipe.html

[Elderly Sumo Prophecy]

I now declare this to be Potatogate.

[pancreas]

They are earth weeds. Need another blight.

Jerusalem artichokes.

Salsify.

Parsnips poached in butter.

Celeriac.

These are all improvements.

[Pdine]

Michael Winner used to bang on about them, I mean to go the Chop House to try them for myself.

He died in the January of the year they say they invented them, so they sound quite dangerous.

[Blue Jam]

Jerusalem artichokes are very tasty (crunchy, smoky potatoes? OM NOM NOM) but they have serious effects. Shame.

Celeriac (and celery) can get in the fucking bin.

[Emma Raducanu]

My favourite mash is 0.5 carrot, 0.3 parsnip, 0.2 potato, with half the weight in butter and cream again. Lots of peeling. The trick is to drink lots of beer while peeling and listen to the Radio Dept.

[idunnosomename]

Another skin on masher here, have to declag your tool occasionally tbough.

[Blue Jam]

I do all hope you have one of these:



These things can cock off:

[bgmnts]

I have the former but they are really shit. Mulling over getting the latter.

[chveik]

the latter is much more practical

stop getting potatoes wrong!

[Blue Jam]

Pffft, either you're all cackhanded or just mental.

[gilbertharding]

If it doesn't have orange string wrapped around the handle, it isn't a potato peeler sorry, bye.

[idunnosomename]

If it doesn't have orange string wrapped around the handle, it isn't a potato peeler sorry, bye.

make britain great again

[Dex Sawash]

When I make mash, I just brush them with oil and bake the fuckers. Cut them long ways after and scoop out the innards and make the mash.. You're left with nice crisp skins to make stuffed skins with the leftover mash.

[seepage]

make britain grate again

[idunnosomename]

grate britain

[Cuntbeaks]

Make Britain Gratin Again

[NattyDread 2]

I do all hope you have one of these:

Hate those cunts. Check out this beauty. No red string, but it's braw -



I've seriously considered using that as a sgian dubh.

That said, I've also got into leaving the skins on for mash occasionally. They're not that noticeable texture wise but make the mash taste far more tattie-ey. Also adds more vitamins too probably, but that's beside the point.

[Sebastian Cobb]

That said, I've also got into leaving the skins on for mash occasionally. They're not that noticeable texture wise but make the mash taste far more tattie-ey. Also adds more vitamins too probably, but that's beside the point.

I'm not sure about this, new potatoes are my least favorite spud and I think it might be the ratio of skin to tattie; they taste like soil.

[Brian Freeze]

Ever tried making hasselback potatoes? They're up there with fougasse in the "looks impressive but actually a piece of piss to make" stakes. They're like a cross between roast potatoes and baked potatoes, tasty but still vaguely healthy. Job's a good 'un

Thanks for the recipe for these Blue Jam,.

50% of us thought they were delicious and looked very impressive too, the other two werent right fussed about them. I'd definitely make them again and they have the option of either being grateful or handing them over. Ta.