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There are those who like to drown their roasts in gravy, and those who like to keep it sequestered to their mashed potatoes. And if you find yourself in that latter group, Vihart has put together a fantastic tutorial on how you can maximise your gravy coverage with the optimal potato arrangement.
Not surprisingly, your best bet is to keep your plate free of other tasty distractions that could minimise its capacity for gravy. A daunting suggestion, but you can always load up on all the trimmings for your next helping. It’s all for the greater good. [YouTube]
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This video is awful. Who doesn’t peel their potatoes before mashing them?
What kind of an idiot throws away the skin? Not only does the skin contain the same nutrients, vitimins and minerals as the flesh but leaving it on helps prevent many of them from being boiled away. http://www.livestrong.com/article/82674-nutrients-potato-skins/
Healthy food isn’t always aesthetically pleasing and tasty food…
Fancy restuarants will just call potatoes cooked with skins on “rustic” and charge you extra. Personally I prefer my mash with skins.
Mash is fine with skins, provided you peel the potatoes, and shallow-fry the skins with butter and garlic before reintroducing to the mash.
Now that sounds like something I should definitely try!
To be honest, if I’m eating mashed potato, it’s not because I’m looking to maximise my nutrient intake.
I also eat crisps and drink coke.
It also adds to the taste and texture in my opinion.
I don’t like chewing through bits of potato skin in my mash
Good afternoon Northerners. I do mash with and without skins, either is very nice.