Message from crispr in Nick Fuentes Server #self-improvement


2018-01-24 03:43:59 UTC  

but

2018-01-24 03:44:18 UTC  

it goes, cutting peeled potatoes into manageable chunks,

2018-01-24 03:44:22 UTC  

boiling those chunks

2018-01-24 03:44:27 UTC  

(until soft)

2018-01-24 03:44:36 UTC  

drain the water in the sink

2018-01-24 03:44:42 UTC  

use a strainer,

2018-01-24 03:45:01 UTC  

then, put the potatoes back in the now empty boiling pot,

2018-01-24 03:45:10 UTC  

add a sufficient amount of butter

2018-01-24 03:45:17 UTC  

begin to mash lightly

2018-01-24 03:45:25 UTC  

then add a sufficient amount of milk.

2018-01-24 03:45:44 UTC  

Begin to mash them vigorously until either whipped or into a paste.

2018-01-24 03:45:47 UTC  

Also,

2018-01-24 03:46:06 UTC  

after you finish boiling the chunks I forgot to say you need to add salt and pepper.

2018-01-24 03:47:08 UTC  

I like to make my potatoes a little extra peppery, lol. Thats pretty much how I make mine too, but I use the hand mixer after mashing to get them a little fluffier

2018-01-24 03:47:30 UTC  

yeah that's how I do my mash mostly.. I've experimented with other spices also.. and duck fat instead of butter

2018-01-24 03:47:43 UTC  

also I like mashed potatoes with skins still in it

2018-01-24 03:47:53 UTC  

*Use bacon grease in your eggs*

2018-01-24 03:48:01 UTC  

I like mashed new potatoes.

2018-01-24 03:48:07 UTC  

Good shit if you know what you're doing.

2018-01-24 03:48:24 UTC  

I've also used like those fancy colored potatoes like the purple ones

2018-01-24 03:48:32 UTC  

or mixing half sweet potato with normal

2018-01-24 03:48:47 UTC  

or partial turnip.. or carrot

2018-01-24 03:48:55 UTC  

YEah

2018-01-24 03:48:57 UTC  

New Potatoes

2018-01-24 03:49:01 UTC  

sweet potato is my fav

2018-01-24 03:49:02 UTC  

the purple and yellowish ones.

2018-01-24 03:49:09 UTC  

My favorite are yukon gold potatoes

2018-01-24 03:49:09 UTC  

You got russets

2018-01-24 03:49:10 UTC  

golden

2018-01-24 03:49:12 UTC  

new

2018-01-24 03:49:18 UTC  

half sweet potato, half normal, with duck fat is to die for

2018-01-24 03:49:26 UTC  

Family got a bag of yukon gold recently

2018-01-24 03:49:33 UTC  

they were all blightly as hell, ruined my experience.

2018-01-24 03:49:39 UTC  

We usually use russets.

2018-01-24 03:49:55 UTC  

yeah I made a shephard pie with purple ones and my friend was freaked out I remember but it tasted amazing

2018-01-24 03:50:34 UTC  

Yukon gold potatoes make the best baked potatoes cause the skin is so tender

2018-01-24 03:50:51 UTC  

Its what I like, anyways, I'm not a fan of the tough skins

2018-01-24 03:51:16 UTC  

also if you ever bake a chicken put potatoes in the same dish you cook the chicken with

2018-01-24 03:51:28 UTC  

I'm gonna' get some shit for this, but I don't care for shepherd's pie.

2018-01-24 03:51:47 UTC  

Not a fan of shepard's pie either

2018-01-24 03:51:51 UTC  

I've never had shepherd's pie before