exactly150
Assistant Cook
- Joined
- Jul 11, 2006
- Messages
- 32
I am making a new recipe tonight, garlic knots to go along with our eggplant parmigiana. The recipe calls for potato flour. I really don't want to go out and spend $5 on that when I only need 3 Tbs. So, what do you think about processing instant mashed potato flakes? CAn't be that far off from potato flour, right? Your advice? Deb
