"What is more important in mashed potatoes and gravy?" Topic

1)Why mashed potatos of course.
2)Blasphemer, gravy rules!
3)Neither, without proper seasoning it is a travesty.
4)People actually eat that stuff?
5)Man, you really are hard up for poll ideas aren't you?
6)A serious discussion like this requires some time and deep thought.
7)I only do instant with canned gravy.
8)I shape mine into alien encounter sites.(see close encounters for reference)
9)I don't do vegetables with sauce.

Garlic. Gotta have garlic.

10. Butter of course. You can't make good mashed potatoes without lots of that. It's excellent as a substitute for gravy as well.

3 and 10!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

bacon and cheese

Sour creammmmmmmm.

5

Actually you can make excellent mash without butter, use horseradish sauce.

Mashed potatos (real spuds, not reconstituted powder dregs or similar), with beef or better still onion gravy is a perfect pairing, neither outweighing the other.

Add good quality sausages and its a meal fit for anyone.

Onions

feed them to the Kraken..

You need steamed mashed potatoes, slowly heated in an oven until you get a slightly dry crust on top and a soft moist center.

Mashed potatoes mixed with carrots or spinach are a must as well.

Heeehee Patrick or placed under the grill with cheese over the top and allowed to brown.

Hmmm now I want Cottage pie!

Yep, don't overboil your totties. They absorb the water & taste soggy.

I'll try steaming them.

To crush your enemies, to heard the …..

Only use rooster potatoes for mash, with plenty of butter, milk, and a little light mayonnaise…

3

I prefer volcanic cones

1 and 5.

Has to be decent Lincolnshire sausages (but then I biased living in the fair county).

5)

2, like many pasta and white vegetable dishes, they act as a bulker and vehicle for the nice tasting gravy sauce.
So long as the gravy is well made and seasoning is appropriate, it will be lovely!

Potatoes.
-Kle.

5

After draining the potatos, I throw in a heaping tablespoon of sour cream, and then hand mash it.
Microwave butter and milk hot enough to liquefy the butter, and then add sparingly and mash until you get the cnsistency just right.
Only a barbarian would add so much liquid that you could pour them like pancake batter. Unless that is what you want!

The potatos should be firm enough so you can make volcanos on your plate in which to pour the lava. I mean gravy.

My current favorite gravy comes from crockpot roast beef (whatever cut is cheapest that week). Sprinkle onion soup mix on top of it, add a can of cream of mushoom soup, and go out and do what must be doen while it cooks for a few hours.

Only beef and pepper and a side glass of Syrah. I'm assuming the sour cream, butter and milk are all ready in the mashed potatoes.

Meat is needed as well………

and #5

Out of the two? Mash, gravy on its own is just a meat flavoured thick sauce.

Oh, and real men add cheese to the mash to get cheesy mash.

Hmmmmm….

Lots of butter is important. Adding a bit of cream is a hot tip as well.

You forgot Chips (French Fries) and Gravy – called Poutine here.

Ye Gods, I have been in the Great White North too long! I'll have to make Pissaladière tomorrow.

Fergit the taters. Biscuits are better. Then you add all that to the meat of your choice. Can't wait for payday already.

Depends. If you are having gravy, then the gravy needs to be made with pan drippings in it.

If no gravy, then garlic is a must.

I also like 'loaded' mashed potatoes, with sour cream, bacon, cheese and chives (and garlic). Real bacon, real chives, a good sharp aged cheddar, and full-fat sour cream.

Oh, and plenty of fresh black pepper.