A century of Turkey talk 2000-2100.

You caught me again. I find it easy to make lumpy smashed taters. My smashed taters really are mashed. My mother always used a mixer to whip hers and she still managed to leave a few lumps in them.

What I can't tolerate are the people who leave the skins in their mashed potatoes.
What????

New potatoes need to have skins on them when mashed.. yummy!!
 
I don't mind skins if they are yeller or red potatoes.

So let me get this straight color makes no difference but skin doe?


Purple skin is bad?

I think if God put skin on something it is meant to be swallowed.

My list of great skin:
Chicken
Turkey
Bacon
Tators
Carrots
Smelt

Bullheads are an exception to this
 
Dump the flour in when the water is hot.
It isn't water when I dump the flour in and it is hot. I can still make smooth lump free gravy doing that. My mother mixed her flour with water in a glass before adding it and she made wonderful lumpy gravy. That doesn't work for me either.
 
It isn't water when I dump the flour in and it is hot. I can still make smooth lump free gravy doing that. My mother mixed her flour with water in a glass before adding it and she made wonderful lumpy gravy. That doesn't work for me either.
Maybe you're just talented. A lot of people would love to have smooth gravy instead of lumpy.
 

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