PLEASE HELP. Mashed potato snafu :(

I'm making Kenji's ultra-fluffy mashed potatoes and I think I under-cooked the potatoes when I boiled them. After I passed them through the ricer and added milk and butter, there was a slightly grainy consistency. I'm having serious restaurant people over for Thanksgiving tomorrow (expat, no Thursday holiday) so I really can't screw this up. Are they salvageable, or do I have to start over? Thanks for any guidance that anyone can give.


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed