Potatoes
The Mash, yup just mash thread reminded me a conversation I was party to at my wife's brothers wedding where a load of the Irish family had come over. The conversation went on for a good hour and it centred around potatoes. Boy, can they talk about potatoes.A favourite of theirs is a rooster but I've never given much thought as to what potato should be used for mash or chips or jackets etc with the exception of a lady in Morrisons late last year who came up to me out of the blue and said, if I like Jacket Spuds I should by the elfe potatoes they had in stock. I took her advice and they were gorgeous. So now, when I can find them I buy them just for jackets.
Other than that I just buy the cheapest, biggest bag (usually just called white potatoes).
Anyone have any tips or recommendations for what spud to use for what potato product? Maris piper For everything? Mash, chips, jackets, wedges? Rooster for roaster Oh, and a Kerr's pink (or Kerpink as FIL says it) is another favourite. Hi brother carried a bag full of them over on his flight last year, as hand luggage, for FIL's 80th birthday celebrations. Along with 3kilo of gammon. Aye I got married in Ireland. I won't bore you with the potato selection we got served but it was everything from chips to dauphinoise!
One of our favourite is anya
Anya (potato) - Wikipedia
They have a texture like chestnuts and go well with all types of food! Used to use rooster for roast spuds but found Maris piper work out better now. King Edwards for chips! Bought Maris Pipers with my last shop on Monday so will try and get some roasted and some mashed to see what the consensus is.
Had some boiled up on Tuesday night but that became Corned Beef Hash. Mainly Maris Piper or King Edwards here. Both make great mash, roasties and jackets
Pages:
[1]
2