07-10-2015, 09:45 AM
3
Re: The Not So Humble Spud
For me getting the right variety of potato is all important to the results. For creamed potatoes it has to be King Edwardscooked till soft/dried off/ mashed then beaten with butter, warm milk,black pepper and lots of freshly picked chopped chives.
King Edwards also work well for sauted potatoes with garlic and rosemary.
07-10-2015, 10:37 AM
7
Re: The Not So Humble Spud
Originally Posted by Alan Cooke
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Me too Patsy. It's the food I'd miss most if it disappeared off the face of the earth.
So true Patsy and Alan. Potatoes make real comfort food. On a winters day Sausage and mash is the most cuddly dish I know.(apart from stew and dumplings)
07-10-2015, 10:49 AM
9
Re: The Not So Humble Spud
Originally Posted by shirley
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Potatoes are such a good staple for most meals. Love roasties, dauphinoise or I love my potato and onion dish, my hubby usually asks when I am going to make it which is always a good sign.
07-10-2015, 10:58 AM
10
Re: The Not So Humble Spud
It is just something that I throw together, I slice the potatoes and onions and then layer them in a dish, one row potato one row onion finishing with a row of potato, put spices of your choice inbetween the layers, I use pepper and Italian seasoning (or sometimes other seasoning if I pick up the wrong jar) and pour over 1/4 pint of stock, put in the over until cooked and the stock has nearly gone.It is a simple dish to have with sausages.
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