Fluffy creamy texture with some weight (not like a silky puree) and deeper richer earthy potato flavors. We liked Test #3 the most because it got the best of both worlds. Test #3 – 25% Yukon Gold and 75% Russet Mashed Potatoes: Deeper potato flavors than using 100% Russet potatoes (Test #1), fluffier and lighter than using 100% Yukon Gold potatoes (Test #2).Ĭonclusion: It’s a matter of personal preference and what potatoes you have on hand. In a bowl, whisk together the cream and flour until thickened (it should look a little curdled/and slightly lumpy) and stir it into the soup. Hit Keep Warm/Cancel to turn the pot off and switch to Keep Warm. It’s more silky smooth than Test #1 and Test #3, but not as light & fluffy as Test #1 and Test #3. Once bubbling, add the gnocchi and let boil for 2-3 minutes until the gnocchi floats. These mashed potatoes are more creamy like a smooth potato puree. Test #2 – Yukon Gold Mashed Potatoes: Less starchy more sticky, deeper/more intense earthy potato flavors than Test #1. Test #1 – Russet Mashed Potatoes: Fluffy, light, creamy smooth texture less earthy potato flavors but fluffier texture compared to Test #2. Yukon Gold Potatoes Top: Yukon Gold Mashed Potatoes Bottom: 25% Yukon Gold + 75% Russet Mashed Potatoes Part 1: Best Potatoes for Mashing – Russet Potatoes vs.
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