I have discovered an alternative to Alissa's mashed potatoes

[Miss Marie]

I don't know if any of you felt the same way I did about the mashed potato recipe in her book - but I thought it was very watery - I may have messed up though.

I tried to eat it but when it "ran" down my throat it was kinda gross -

so I bought some cheese cloth and sqeezed out all of the excess water - when I was done I tried the "mashed potatos" again and it was WONDERFUL!! it was no longer mashed potatos though - it was just like Couse-Couse
from the box it tasted very similar to the toasted pine nut variety.

It is REALLY GOOD! Yummm!

I didn't use the gravy with it - It was just the recipe, I don't know if it would be as good if you just didn't add the water - I also let it sit over night before I strained it - It may make a difference in the taste.

Definatly worth trying :D

[JEN]

Ive only made Alissa's mashed potatoes once but they were yummy and very much like the real thing. I did mix them in my vitamix to make them creamier. The whole family loved them. I didnt make the gravy either but I did make her broccli and cheese with it and it was absolutley delicious!

[Miss Marie]

I think I did it wrong then :D I am going to try again and see if I can get it more like "mashed potatoes"

[juliebove]

Another thing you might try is using real potatoes. I used a box grater but you could also use a mandolin or veggie peeler. You want paper thin slices and perhaps very small slices. Give them a good soaking in salted water, changing the water frequently to removed the excess starch. I soaked mine for about 1/2 an hour but I think several hours in the fridge might be even better. I then did a soak in water that had a bit of vinegar added and then a really good soak and rinsing to remove the vinegar taste. Not sure why the vinegar but I saw it used in recipes for potato chips.

Remove as much water as you can from the potatoes, then put in the dehydrator on a mesh sheet. Check frequently. You'll want to eat them when they get warm and soft. You have to get the exact right moment and they'll taste like mashed potatoes. If you wait too long they'll take on that raw taste again.