There may be folks in your life that swear mashed potatoes can be transcendental without hedonistic applications of butter, cream, and salt. The new year is as good a time as any to ask "are these people *really* my friends"?
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Replying to @slightlylate
Ahem https://cooking.nytimes.com/recipes/1020592-vegan-mashed-potatoes … I haven't tried them yet, though - I've always done the butter 'n cream variety too
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Replying to @jawnsy
If the recipe is "add MSG", seems legit. Otherwise, will hold my fire for a review by someone I trust who's tried it.
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Replying to @slightlylate
Haha it's (apparently) all about using better potatoes, of the Yukon Gold variety. They're of Canadian origin, from my home province! Plus salt, shallots, and olive oil. I don't understand why Russets are so popular.
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Replying to @jawnsy
Starch content and low water volume == fluffy, but yeah, gold's are *great*.
9:08 PM - 6 Jan 2020
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