I've always had great success with these mashed potatoes and in the cookbook, Ina states that you can make them ahead of time, put them in a casserole and reheat the next day, again, which I've done before and they're great.
For whatever reason, I decided to use Yukon Gold potatoes instead of Red potatoes and they came out very soupy (they're supposed to be very creamy, but they're soupy). I'm not sure if it has anything to do with the potatoes, but I suspect it might because the potatoes seemed a bit waterlogged when I boiled them. Now I don't know what to do and I really don't want to start over.
Should I add some additional potatoes to thicken it up a bit? If so, what kind of potatoes would help?
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