Christmas Eve Lasagna , salad and sourdough

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... Funny thing is I've been messing with leftover mashed potatoes . Mixing in , and coating with potato starch for a potato pancake . After watching a couple videos , my method is almost the same , but stops short of rolling them out .
I'll try this for sure .
We called left over mashed "potato patties".
Left over mashed won't work for lefse (lefsa). Taters need to be riced to evaporate excess water and so the flour is evenly distributed.
 
I have been known to use leftover mash for a few things .....
That mixing in the potato starch changes the whole thing . It was just funny that I had never heard of Lefse before , but just doing what I've taught myself over the years matched the recipe I watched . I just stopped short of rolling it out . Not sure if they would have or not , but I'll be trying it here soon .
That looks fantastic Chop!
Thanks bud . I'm ready for some more .

That is basically the true original Alfredo sauce without the butter.
The Americanized version adds the heavy cream, I grew up eating the org version, it's my favorite by far.
I love it too . I skipped the butter on that , just because it came together like it was . I struggle with it most of the time . Can't get it smooth . My Son kills it . He makes some of the best I've had .
 
I love it too . I skipped the butter on that , just because it came together like it was . I struggle with it most of the time . Can't get it smooth . My Son kills it . He makes some of the best I've had .
IMO the fresh made pasta really makes alfredo but when both are on it's sublime. We had a few alfredo phases last one being fresh sliced garlic. I can get it smooth but it always breaks. Got me some citrate to play with.

Seems like a good place to ask for ziti help. Never ran it but looks fantastic. No lie the reason I got into the idea is this video which for some reason really cracks me. I think it's because I do this sorta stuff.

 
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