Quote:
Originally Posted by sugarmouse0707
I make it into fritter-type things. Fry some sliced onions and spices, add flour to the mash, add onions/spices, roll into balls, flatten and then shallow fry. Do okay in oven too I'm just impatient 
Also good for thickening soups, or add stock and fried chopped leaks , season and make potato soup.
Mash freezes well anyway |
Ok ... lots of ingredients to taste ... but, how much flour do you add? You don't have to be exact.
And why do I have to roll it into my balls
I can't see how that would improve the taste
