A culinary experiment went horribly wrong, yesterday. Mashed potatoes. They're easy, but they take half an hour. And you have to chop things. Potato flakes make it easy, but our supermarket doesn't have potato flakes, only Instant Mash, which is all full of butter and crap instead of being just potato.
We recently purchased a food processor.
Chopping the potatoes thinner, when making mash, makes it a bit quicker.
Potato flakes turn into mash pretty much the instant you add boiling water.
It stands to reason, then, that chopping potatoes up really really small, as with, say, a food processor, will result in very very quick mashed potato - you'd just have to add a bit of boiling water to the mush, then bring it back to its boiling point since the potatoes own water would still be cold, yes?
So went the theory. The result was a sort of greenish-brown mashed potato that tasted half like raw potato and half like proper mash. The result a few hours later, however, was an object of pure genius - witness: As you can see, the greenish-brown tint has magically extracted itself from the potato-goo, and formed a delicious-looking swamp-thing on the surface. In fact, both colours still tasted like raw potato - the upper of skin, the lower of, er, the other part. So this method could function as a really convoluted and difficult way of getting the peel off potatoes, I suppose, if you prefer them that way.
[01:58]
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