Oh, update on the mash I made last week...I froze it per portion of two in a tupperware. Defrost overnight when you want to use for the next day, put in a frying pan, add a dash of milk, gently heat and keep working with a silicon spatula until the mash reduces (it will be very liquidy to start with). Reduce the mash until you end up with a fluffy consistency. I promise you no matter what spuds you use, you always end up with a light and fluffy mash with no lumps! Mikey's Top Tip! Love n Peace, Eddy. Mike
Nice one 👍
Thank you
Humongous portion and good value.. 🎉
Indeed it was, and were.
Chef Francis Mallmann's chip recipes from Argentina are out of this world! Thanks Eddy!
Oh, I'll check them out. Nice one 👍🏼
Oh, update on the mash I made last week...I froze it per portion of two in a tupperware.
Defrost overnight when you want to use for the next day, put in a frying pan, add a dash of milk, gently heat and keep working with a silicon spatula until the mash reduces (it will be very liquidy to start with). Reduce the mash until you end up with a fluffy consistency.
I promise you no matter what spuds you use, you always end up with a light and fluffy mash with no lumps!
Mikey's Top Tip!
Love n Peace, Eddy.
Mike
What is this horror you speak of? Mash is all well and good. But get some chips man :-)
@@EddyBrimson I'm Mike the Mash Master, no disrespect to those that worship the chip though.
@@GNeuman I love mash mate. Big dob of mash. Mushy peas. Pie, or sausage. Loads of thick gravey👍
huge portion
No sex talk please. This is a family show :-)
Don't encourage him 🤣
@@stentionhouse 🍟's & 🥒's ... Not 🍩's & 🍆's
marry me eddy
I got married 4 months ago. Where were you when I needed you :-)
@@EddyBrimson congratulations!🥂
It looks like a pickle to me.
It's a Walley ... A gerkin