Quote:
Originally Posted by BettyZ
¿How bout instead you upload it directly to mi estomago?
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Nah. They're decent mashed potatoes, but the consistency is way to thick still. Want to try half and half next time. Texture is to granular still. Don't get me wrong. They're 10x better than what other people generally make, but they're just not at a high enough level for me.
Tips for next time would be adding another whole stick of butter. Switching to half and half instead of 2% milk. using a finer sieve after ricing the potato. And incorporating a french seasoning salt to break down the starch a bit more.