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Rooster Potatoes

cherry-pie

Trying again in 2012
#2
Hi Debz, these are my absolute fav spuds, they seem to be a really good all rounder for all my usual things (mash, roasties, chips, sliced on top of a pie) and never turn to mush! I've never had the burning problem though....
 
#3
I used them for mash last night and i kept the skin on them. Dont think they were as good as they should be lol!!! Also, when I mashed, i put butter in them but syned it at 20 syns!!!!
 

trcy1066

Full Member
#4
I used them for mash last night and i kept the skin on them. Dont think they were as good as they should be lol!!! Also, when I mashed, i put butter in them but syned it at 20 syns!!!!
BUTTER?!!! Is swearing allowed in these forums? ;) :p
 

cherry-pie

Trying again in 2012
#6
I've its for a dinner that has gravy, usually just a splash of milk, if its a drier dinner I've used laughing cow extra lights with success. On the hellmans ad they suggest a dollop of mayo, would have to try this with the e l version and see but not sure it really appeals to me...
 

trcy1066

Full Member
#7
I don't eat mash very often so haven't got round to trying any light versions yet. I like the idea of mayo, and fromage frais isn't too bad but needs a bit of black pepper to give a bit of lift. Before SW I would use mostly milk and a little bit of marge... ok, a not so little bit of marge :) If you haven't used your HE 'a', a heaped spoon of grated parmesan is rather tasty.
 
#8
I add to mash
Semi skimmed milk
An egg yolk
And 2 or 3 butter buds sachets (0.5 sins a sachet)
Salt & pepper

Tastes really creamy and buttery but without massive sins, and that serves all 4 of us, so not even half a sin a serving :)
 


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