Like all of my fellow countrymen (and women), I enjoy the odd spud. But then who doesn’t? Spuds are great. They are super cheap and filling (making them a firm favourite during my student days), but they’re also unbelievably versatile. As a famous hobbit once said, you can “boil ’em, mash ’em, stick ’em in a stew” not to mention bake them, gratin then, fry them, ferment them, and the list goes on! Well ladies and gentlemen, this weekend I brought the humble spud to whole new levels of fanciness: I got me a potato ricer.
I can just hear my Dad now, saying that it was far from potato ricers he was reared and sure what’s wrong with an ordinary masher and a bit of elbow grease? Well Dad, there’s nothing wrong with that at all. But with a ricer I promise you, you will make the most yumbo, softest, un-lumpy, creamy mashed spuds you’ve ever had in your life.
So, then all I had to do was think of something equally fancy to serve with the spuds. I figured beef bourguignon was almost posh enough. The spuds still held their own though, fair dues to them.