It's the Russians.
Terry
You misspelled Russets.
It's the Russians.
Terry
We use to make a very nice bacon ranch mashed potatoes. It wasn't necessarily award winning, but the family enjoyed them. Now, it doesn't matter if I make them or wifey makes them, they suck!
I can't figure out what changed, but now instead of mashed potatoes with the flavors of ranch and bacon, we get something more like a paste with those flavors.
Where is the elasticity coming from? The gumminess? And we've always used a handheld mixer, so I don't think that's it..
Help...
Are you bringing your world famous bacon ranch mashed potatoes to Battery Oaks next month? Asking for a friend who hasn't prepaid his hotel room yet.
As long as it isn't Salt Peter.The secret ingredient is Texas Peter.
The secret ingredient is Tex's Peter.
I had some trouble with a batch once, then I found this potato masher in a odds-n-ends shop.
View attachment 74567
I just logged on to the forum to ask, "What should I do with these leftover grits?". And now I can't, it'll just look like I'm trying to be cool like @kcult.
Dammit.
And now it has jumped to another thread. I've created a monster!The secret ingredient is Texas Peter.
That was what I was going to suggest.Just in case anyone was wondering, I went ahead and made some fried cakes. Cut squares about 1" thick, rolled in flour seasoned with salt and cayenne. They were tasty.