But this was an almost religious experience.
And you dare to refer at times to your Irish heritage.
But this was an almost religious experience.
An item that can split opinion and cause rows between like minded folk.
I love them.
But I do so from cold. Pouring boiling water on top of your spuds and expecting them to cook through to the middle without overcooking the outside is madness.
Your preferred method?
A magnificent invention.
Then I leave covered. Then proceed to rice, add butter, then more butter, then heated milk, then more butter. Then salt & white pepper.
Then when heating through before plating up I add more butter.
A French chef once showed me his ingredients for pommes purees.
Half potato, half butter.
Half.
http://supermisssue.com/
http://supermisssue.com/cervi.html
You woudl barely recognise the old sod if truth be told.