Oh grate another food thread.

This one is about spuds.

Mash - absolutely brilliant. Go great with sausages and casseroles and stuff. Get yourself a ricer or mouli (sp?) to have proper luxury mash. I find single cream, butter and olive oil works a treat. Do peel the spuds first (are you listening Theo?).

Chips - also brilliant. Whether chunky or thin, curly or errr straight, oven cooked ready ones or home made. Perfect with a steak (are you listening Theo?)

Roast - bit more of a 'special' spud mainly reserved for roast dinners. Bit of a faff but if done well is worth it. Best way is apparently to cook them with goose fat (are you listening Theo?)

Boiled - bit bland and rubbish but does the job. Ok with bacon and cabbage (are you listening Theo?)

Others - Waffles (versatile. I love them). Rosti (yeah not bad, I've only ever made one and I burnt it). Hash brown (very tasty, an underrated breakfast ingredient). Farls (very nice toasted and with brekkers again).

Opinions on Spuds?

Also due to threadsmash in supermaket thread I am choosing to apologise to xlyo and pickled here for being a nob in said thread.

Cheers