FabSwingers.com forum: What's your favorite way to cook your potatoes?

By *oatsnhoes OP Man
13 weeks ago

fermoy

I personally like to boil them with the skin on and mash them with the skin on and add a bit of butter and mayonnaise and leave it still a bit lumpy

Reply privately

Reply in forum

Reply +quote

By *og-ManMan
13 weeks ago

somewhere

I've never heard of mayo on spuds

Know someone that likes it on chips but not mash

Reply privately

Reply in forum

Reply +quote

By *ipstick KissesWoman
13 weeks ago

There and Here

Goose fat roasties, all day long

Reply privately

Reply in forum

Reply +quote

By *obbym522000Man
13 weeks ago

Galway

gratins

Reply privately

Reply in forum

Reply +quote

By *aid backMan
13 weeks ago

by a lake with my rod out

Mashed with a good helping of real butter

Reply privately

Reply in forum

Reply +quote

By *izzKathrynWoman
13 weeks ago

Drogheda

[Removed by poster at 26/11/24 20:51:09]

Reply privately

Reply in forum

Reply +quote

By *izzKathrynWoman
13 weeks ago

Drogheda

"I personally like to boil them with the skin on and mash them with the skin on and add a bit of butter and mayonnaise and leave it still a bit lumpy"

Inspo from another country? That's sacrilegious

Reply privately

Reply in forum

Reply +quote

By *om TangoMan
13 weeks ago

aughnacloy monaghan area

Boiled, mashed, real butter, some cream and salt and pepper.

Reply privately

Reply in forum

Reply +quote

By *izzKathrynWoman
13 weeks ago

Drogheda

Boiled, then mashed well with a bit of rock salt, real butter, splash of milk (cream on special occassions) for smooth creamy potatoes yum....

Reply privately

Reply in forum

Reply +quote

By *TinyDelight-Woman
13 weeks ago

City Centre

I love a huge dollop of cream, butter and wholegrain mustard if I'm doing a beef casserole.

Gratins are also a favourite in the winter.

Ah the humble spud, let me count the ways...

Reply privately

Reply in forum

Reply +quote

By *aid backMan
13 weeks ago

by a lake with my rod out

"I love a huge dollop of cream, butter and wholegrain mustard if I'm doing a beef casserole.

Gratins are also a favourite in the winter.

Ah the humble spud, let me count the ways..."

Ever try horseradish instead of mustard in spuds especially if it's with beef 🤤🤤🤤🤤

Reply privately

Reply in forum

Reply +quote

By *TinyDelight-Woman
13 weeks ago

City Centre

"I love a huge dollop of cream, butter and wholegrain mustard if I'm doing a beef casserole.

Gratins are also a favourite in the winter.

Ah the humble spud, let me count the ways...

Ever try horseradish instead of mustard in spuds especially if it's with beef 🤤🤤🤤🤤"

Yes I love it. I tell people that and they look at me like I'm deranged 🙂

Reply privately

Reply in forum

Reply +quote

By *ealcoupleCouple
13 weeks ago

Roasted but everyday I just steam them! Hate boiled potatoes

Reply privately

Reply in forum

Reply +quote

By *ouble Trouble 1000Couple
13 weeks ago

ireland

Big bowl of champ with plenty of real butter and salt n pepper -Plain and simple and so bloody tasty !😋

Reply privately

Reply in forum

Reply +quote

By *0kc00Man
13 weeks ago

cork

Always preferred Jackie Lennox to cook my spuds for me but those days are gone....second best is boiled with a big knob of butter on top

Reply privately

Reply in forum

Reply +quote

By *ipstick KissesWoman
13 weeks ago

There and Here

I forgot about fondants... they're delicious too

Reply privately

Reply in forum

Reply +quote

By *ionycusMan
13 weeks ago

Babylon

Potatoes are like partners , if you had the same one every day you'd be sick of them soon enough.

Day 1. Proper chunky, thrice fried chips

Day 2. Creamy buttery mashed potatoes

Day 3. Parmentier Potatoes

Day 4. Dauphonise Potatoes

Day 5. Beef Fat Roasted Potatoes

Day 6. Rosti/Hash Browns (in your breakfast)

Day 7. New Boiled with the skins on , salt and butter

Like a partner, with so much choice, how could you pick just one ?

Reply privately

Reply in forum

Reply +quote

By *electableicecreamMan
13 weeks ago

The West

"Goose fat roasties, all day long"

Fuck yeah

Reply privately

Reply in forum

Reply +quote

By *oxic1998Woman
13 weeks ago

Belfast

Not a potato lover I'm afraid but if I had to pick, it would be either homemade chips or roasties

Reply privately

Reply in forum

Reply +quote

By *og-ManMan
13 weeks ago

somewhere

"Not a potato lover I'm afraid but if I had to pick, it would be either homemade chips or roasties

I'm not sharing my potato pie with you when I get it

Reply privately

Reply in forum

Reply +quote

By *amon.dMan
13 weeks ago

antrim

In my boxers whilst getting a nice back massage.

Reply privately

Reply in forum

Reply +quote

By *ilthyNightsCouple
13 weeks ago

East / North, Cork

I love posh restaurant mash, with like 50/50 butter to potato lol. A famous chef once said the potato is there to give structure to the butter. Maybe a bit of cream also.

Reply privately

Reply in forum

Reply +quote

By *ionycusMan
13 weeks ago

Babylon

"I love posh restaurant mash, with like 50/50 butter to potato lol. A famous chef once said the potato is there to give structure to the butter. Maybe a bit of cream also.

Bake the potatoes in their skins to take out all the moisture, the drier they are the more butter and cream they can take

Reply privately

Reply in forum

Reply +quote

By *ab Fuck n CockCouple
13 weeks ago

City

Mashed with chef sauce

Reply privately

Reply in forum

Reply +quote

By *og-ManMan
13 weeks ago

somewhere

"Mashed with chef sauce

Chef brown sauce I presume

Also try it in a cup of tea

Reply privately

Reply in forum

Reply +quote

By *astelloWoman
13 weeks ago

Far far away

Baked potato with crispy outer skin and fluffy middle. Loads of kerrygold and rocksalt

Reply privately

Reply in forum

Reply +quote

By *dfabMan
13 weeks ago

Dunboyne

If I'm going all out for mash then I'll bake them until skins are crispy, scoop out the potato for mashing with butter, cream, salt n pepper and chopped chives/scallions.

Reserve a little of this mixture and serve.

Following day fry a few smoked streaky rashers with cubed chorizo and red sweet peppers. Add this to leftover mash. Stir in pack of cream cheese and chopped red chillies and mix.

Fill leftover skins, topping with crumbled Cashel blue/pancetta/prosciutto/ jalapeños/ whatever your having yourself. Drizzle with oil from fried rashers and chorizo and bake for 20mins.

Then call the cardiologist to explain the smile on your face

Reply privately

Reply in forum

Reply +quote

By *exyScientistsCouple
13 weeks ago

Castlebar

"Baked potato with crispy outer skin and fluffy middle. Loads of kerrygold and rocksalt"

This

Or crisps 🤣 Does that count?

Reply privately

Reply in forum

Reply +quote

By *eckme71Man
13 weeks ago

Strabane

Saft 👌😋

Reply privately

Reply in forum

Reply +quote

By *dfabMan
13 weeks ago

Dunboyne

"Baked potato with crispy outer skin and fluffy middle. Loads of kerrygold and rocksalt

This

Or crisps 🤣 Does that count?"

It counts if you've cooked them yourself.

Going out buying a bag and calling it spuds means I'll skip the dinner invite thanks

Reply privately

Reply in forum

Reply +quote

By *tanonieMan
13 weeks ago

killorglin

Always steam my spuds . Only way to go

Reply privately

Reply in forum

Reply +quote

By *ot so needyMan
13 weeks ago

Galway

"Always steam my spuds . Only way to go

Has to be steamed over salt water.

Then plenty of butter melting into them.

Reply privately

Reply in forum

Reply +quote

By *amsevenMan
13 weeks ago

cork

I'm from Cork I am, are you?

I ate spuds I do, do you?

How'd you ate em?

Skin an all

Do they cho.ke you?

Not at all.

Steamed, skins on, from the garden, with a fried onion mixed in. Nom

Reply privately

Reply in forum

Reply +quote

By *ardyboy54321Man
13 weeks ago

Fermanagh

Peel them boil then cut up an onion to small pieces then douse the onion with salt and pepper mix it up then fire it in with the spuds. Cut up a glove of garlic small put it in then add half a block of butter mash it up well and enjoy

Reply privately

Reply in forum

Reply +quote

By *ilthyNightsCouple
13 weeks ago

East / North, Cork

Po-tay-toes

Boil em, mash em, stick em in a stew

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
13 weeks ago

Skin on. Run them in oil, buck em in the air Frier and jobs a good one

Reply privately

Reply in forum

Reply +quote

By *arry and AnnCouple
13 weeks ago

Louth

Whats... taters precious?

Reply privately

Reply in forum

Reply +quote

By *oxyvixen99Woman
13 weeks ago

Newtownabbey

Mash, mash and more mash

Reply privately

Reply in forum

Reply +quote

By *phrodite72Woman
13 weeks ago

dublin/galway

Roasties all the way

Reply privately

Reply in forum

Reply +quote

By *ildGroverMan
13 weeks ago

rathfarnham

Microwave with skin on

Chip or wedge them

Put into a pre heated oven dish with plenty of olive oil and salt

Cook till crispy

Reply privately

Reply in forum

Reply +quote

By *amon.dMan
13 weeks ago

antrim

Mashed with diced raw onions and hp sauce. 😋

Reply privately

Reply in forum

Reply +quote

By *alvin.Man
13 weeks ago

Cork/Dublin

In the kitchen

I would have thought that was obvious

Reply privately

Reply in forum

Reply +quote

By *c and LuluCouple
13 weeks ago

Carlow

Potato’s cooked any ways for us, but we both love diced potato in my homemade chicken curry so nice

Reply privately

Reply in forum

Reply +quote

By *adger BrocMan
13 weeks ago

Co. Cork

Potato Gratin. 🥔

Reply privately

Reply in forum

Reply +quote

Post new Message to Thread