Floury or waxy what does this mean????

[djbrenton]

Gordon Ramsay sometimes uses Pink Fir or Ratte for mash. He boils them in the skin, leaves them to cool a bit then pulls the skin off. Through a potato ricer then back into a pan with milk and butter till it's hot and creamy. I tried it but found it a bit gloopy for my taste. His choice of potato and method is in order to have a really low water content.

[djbrenton]

[Curryandchips]

Gloopy? The transition from a stiff or solid mixture through to a very liquid one is rather sudden, perhaps try repeating but adding your milk very slowly until the right consistency is achieved? I will certainly try this method, and I will cook the potatoes using Tim's suggestion of a microwave, so as to retain the flavour and goodness.

[grawrc]

Tim I agree about the cabbage! I like mine shredded and fried in olive oil or butter with garlic, onion and bits of bacon. Oh drat I'm off topic aren't I? :-[ :-[

[tim]

Not me, Curry - real food's. I do do it for panic-'baked',  but may try mr/mrs/ms's method.