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The device;
A large disc with a textured non-stick surface, mounted on a spare wall in or near the kitchen. The disc has a prominent raised rim except at one point (which is at the bottom of the disc when it is hung correctly) where there is something resembling a pouring lip.
The method;
Boil
desired quantity of peeled potatoes in lightly salted water. Drain and allow to cool until safe to handle. Take spuds one at a time and drill out a small plug using an apple corer. Insert chunks of butter (preferably New Zealand but a lesser quality Northern Hemisphere type may be substituted) in the hole. Hurl / pitch / bowl the buttered spuds at the Wall Masher. Collect prepared dish from recepticle mounted below the unit. Wipe unit clean with tongue.
[link]
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Yes. But I will use crème fraîche instead of butter. |
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I'm worried your method will result in more in-flight crème fraîche splatter [calum] - won't you have to plug the core after crème fraîche insertion? |
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//Mmmm - Vichyssois// For that, you'd have to take a leek. |
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I figure the leek can go in a hole as well. I must have a leek. Soupe de pommes de terre est emmerdant. |
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Brilliant. I like to carve a face into a pumpkin, then pick it up and grind it into the masher. Feel much better now. |
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Combine the wall masher with a T-shirt gun, and you have dinner and a show. |
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