Roast Dinner....

prescott28 said:
2. The potatoes were RICED. This is a technique where they are put through a rough kind of sieve and is used by many of the top chefs in the UK to make a meal look pretty. Again, thought we would try it for a change instead of chunks of potato or mash. For this technique to work, you DON'T put milk or butter with them.
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I'm pretty sure you do, after you've passed them through the ricer. Otherwise it'd just be dry potato.
 
jellybeard999 said:
I'm pretty sure you do, after you've passed them through the ricer. Otherwise it'd just be dry potato.
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yes you do... I use a ricer but afterwards use small bit of butter and milk and stir in:

1) Better taste
2) Doesn't look riced.

The ricer just makes a nicer consistency as there is no lumps in the potato - apart from that mash should be treated the same.
 
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Where i come from a Roast Dinner consists of

A: Roast Meat/Poultry (one of these... Lamb, Beef, Chicken, Turkey, Pork and very rarely even Roast ham off the bone)

B: up to 4 types of veg, (from usually these Sprouts, Cabbage, Spring Cabbage, Broad Beans, Carrots, Parsnip, and Turnip.

C: Roast and Mashed Potatoes

D: Gravy

E: Yorkshire Puddings

F: Sage and Onion Stuffing if the Meat/Poultry on offer is Pork, Chicken or Turkey

and i have to say i actually like the look of the Purple Pots, although there not nearly enough mashed for me, they have to be like smooth and creamy for me to call them mash... but OP you can come to mine and cook me that anyday. :D
 
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