I don't mind skins if they are yeller or red potatoes.What I can't tolerate are the people who leave the skins in their mashed
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I don't mind skins if they are yeller or red potatoes.What I can't tolerate are the people who leave the skins in their mashed
I don't mind skins if they are yeller or red potatoes.
What????You caught me again. I find it easy to make lumpy smashed taters. My smashed taters really are mashed. My mother always used a mixer to whip hers and she still managed to leave a few lumps in them.
What I can't tolerate are the people who leave the skins in their mashed potatoes.
What????
New potatoes need to have skins on them when mashed.. yummy!!
I don't mind skins if they are yeller or red potatoes.
I have found the purple skin on purple potatoes to be bitter (probably too much cyanide) but the purple skin on Viking potatoes is fine. I just don't want potato skins in my smashed taters. They are fine any other way including on french fries.Purple skin is bad?
Dump the flour in when the water is hot.I have done that and still ended up with nice smooth gravy.
It isn't water when I dump the flour in and it is hot. I can still make smooth lump free gravy doing that. My mother mixed her flour with water in a glass before adding it and she made wonderful lumpy gravy. That doesn't work for me either.Dump the flour in when the water is hot.
Maybe you're just talented. A lot of people would love to have smooth gravy instead of lumpy.It isn't water when I dump the flour in and it is hot. I can still make smooth lump free gravy doing that. My mother mixed her flour with water in a glass before adding it and she made wonderful lumpy gravy. That doesn't work for me either.
But I like lumpy gravy just like I like her lumpy tomato soup.Maybe you're just talented. A lot of people would love to have smooth gravy instead of lumpy.