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Molecularly Creamy Mashed Potatoes

The traditional way to make creamy mashed potatoes is to add loads of butter and cream. But that can hide the flavor of the potatoes, so in this episode of MDRN KTCHN, host Scott Heimendinger explains how a common ingredient called diastatic malt powder can be used to make incredibly smooth and creamy mashed potatoes on the molecular level. You can check out the full recipe here, and buy diastatic malt powder here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
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13 Episodes

MDRN KTCHN 13 Episodes

MDRN KTCHN

For Chowhound's video series about the science and technology of cooking, we partnered with the brilliant folks at Modernist Cuisine to dig into the most cutting-edge tools, ingredients, and techniques of modernist cooking.

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