Perfect Mashed Spuds
April 13, 2010
Making perfect mashed Spuds is not difficult, but it does require a few tricks of the trade.
Choosing the right Spud:
Ledley King Edward – A nice variety, but awful when out of season. Very easily mashable when not quite right… careful the Great Dane does not get at them in the garden.
Prepping and cooking the Spud:
Two hours on the Wembley marshes should have them primed to be put through a masher.
Mashing and Seasoning:
The best way to ensure smooth mashed spuds is to press them till they wilt and give in.
3 Points, thank you and goodnight.