When I stirred it up it was a thick sticky paste. Then I added 1 cup of flour and one cup of water. It will thicken up but it's fairly sticky and elastic now, by tomorrow it will not slide off the spoon at all
Every now and then you need to rock out on the fettuccini and whatever you have on hand to go along with it. I like those plates. I think I am seeing Porcini and Shitake shrooms. Whatever that looks good.
If you like the creaminess of mashed potatoes but not the uniform texture, try this potato cake, which is like a cross between hash browns and a classic mash Made with fluffy baked russet potatoes and flavored with garlic, browned butter and tangy sour cream, the cake is cooked on the stovetop...
my first time making this. be careful to not overbake them on the first pass. did mine just a smidge over and it made the whole thing drier than wanted. enough cheese and sauce on top took care of that though.
i also think it would be easier to just make the whole thing as a lumpy mashed potato mess and then finish in the pan/oven after.
so we had dinner at a friends house last night. it was nice. they did a traditional roast turkey with butter, stuffing in the birds cavity with store bought bread, peas, gravy with diced giblets. Tonight we cooked up our apple cider brined turkey, mashed yukon gold potato's with broccoli, spices and fresh basil, stuffing was from my home made sour dough bread, with slivered almonds, mix of eggs, greek yogurt and turkey drippings, diced onion, celery and spices then baked . turkey dripping was the main constituent of the gravy. We are stuffed and we both agreed that a brined turkey is the way to go