Siobhan Perricone > wrote in message >. ..
> Again, bland mashed tatties, and
> the sausages were too herby. Not gristley or anything, just not a flavour
> he appreciated. Though, honestly, they were probably good sausages, just
> not to his taste. We had lovely carmelized pirogies with a balsamic sauce
> as appetizers, but the hoison sauce on the wild boars ribs was, eh... the
> ribs themselves were just eh.

Plain mashed potatoes are to compliment the accompanying meat. If the
potatoes were fancy, they'd fight the other flavors.

Plain potatoes have a place and time.

Karen