CEOofmyhouse56M to Food Australia · 10 months agoTucker Time: Thu 14 Mar 2024message-squaremessage-square19fedilinkarrow-up13arrow-down10file-text
arrow-up13arrow-down1message-squareTucker Time: Thu 14 Mar 2024CEOofmyhouse56M to Food Australia · 10 months agomessage-square19fedilinkfile-text
minus-squarebestusernamelinkfedilinkarrow-up2·10 months agoMash potatoe… Skin on or off? We’re a skin on family!
minus-squareCEOofmyhouse56OPMlinkfedilinkarrow-up2·10 months agoI’ll peel them for mash but I’ve left them on before heaps of times it just depends on how I’m feeling.
minus-squarebestusernamelinkfedilinkarrow-up2·10 months agoWe like the crunch/texture of the skin in the smooth mash. Started doing maybe 15yrs ago because it was pre-kids and a little drunk. 🤣
minus-squareCEOofmyhouse56OPMlinkfedilinkarrow-up2·10 months agoYou see those cooking shows were they use a ricer and heat the milk and it comes out like baby food. Um no thanks. I like chunks. I’m not scared to chew.
minus-squarebestusernamelinkfedilinkarrow-up2·10 months ago100% this! I’m definitely an SBS Food channel tragic, but I do watch most thinking, yeah nah.
Mash potatoe… Skin on or off?
We’re a skin on family!
I’ll peel them for mash but I’ve left them on before heaps of times it just depends on how I’m feeling.
We like the crunch/texture of the skin in the smooth mash.
Started doing maybe 15yrs ago because it was pre-kids and a little drunk. 🤣
You see those cooking shows were they use a ricer and heat the milk and it comes out like baby food. Um no thanks. I like chunks. I’m not scared to chew.
100% this!
I’m definitely an SBS Food channel tragic, but I do watch most thinking, yeah nah.