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

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03 Mar 2017 11:48 a.m. PST
by Editor in Chief Bill

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Personal logo Bashytubits Supporting Member of TMP26 May 2012 8:41 p.m. PST

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.

highlandcatfrog26 May 2012 9:05 p.m. PST

Garlic. Gotta have garlic.

Mako1126 May 2012 10:09 p.m. PST

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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Jakse37526 May 2012 10:29 p.m. PST

bacon and cheese

uruk hai26 May 2012 11:04 p.m. PST

Sour creammmmmmmm.

Redcurrant27 May 2012 12:28 a.m. PST


Rapier Miniatures27 May 2012 1:06 a.m. PST

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.

Lee John Ayre27 May 2012 1:13 a.m. PST


Personal logo Cardinal Hawkwood Supporting Member of TMP27 May 2012 1:14 a.m. PST

feed them to the Kraken..

Personal logo Patrick R Supporting Member of TMP27 May 2012 1:21 a.m. PST

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.

Rapier Miniatures27 May 2012 1:39 a.m. PST

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

Hmmm now I want Cottage pie!

ochoin deach27 May 2012 1:39 a.m. PST

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

I'll try steaming them.

kreoseus227 May 2012 1:44 a.m. PST

To crush your enemies, to heard the …..

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

bsrlee27 May 2012 2:00 a.m. PST


boggler27 May 2012 2:06 a.m. PST

I prefer volcanic cones

Personal logo taskforce58 Supporting Member of TMP27 May 2012 3:35 a.m. PST

1 and 5.

Andrew Beasley27 May 2012 3:37 a.m. PST

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

Don Manser27 May 2012 4:23 a.m. PST


Personal logo Herkybird Supporting Member of TMP27 May 2012 5:51 a.m. PST

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!

Klebert L Hall27 May 2012 6:39 a.m. PST


JimSelzer Supporting Member of TMP27 May 2012 6:40 a.m. PST


John the OFM27 May 2012 7:34 a.m. PST

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.

14Bore27 May 2012 10:39 a.m. PST

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.

LordNth27 May 2012 1:14 p.m. PST

Meat is needed as well………


and #5

stenicplus27 May 2012 1:54 p.m. PST

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.


ancientsgamer27 May 2012 2:27 p.m. PST

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

138SquadronRAF Supporting Member of TMP27 May 2012 5:55 p.m. PST

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.

ChicChocMtdRifles29 May 2012 8:26 a.m. PST

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

J Womack 9429 May 2012 8:38 a.m. PST

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.

J Womack 9429 May 2012 8:38 a.m. PST

Oh, and plenty of fresh black pepper.

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