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Old 03-06-2006, 04:46 PM   #31
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elfie, I wanna try kadesma's way too (heck, I wanna BE kadesma with her ideas about meals!).

The tater pieces were small - kinda like onion strings. Mouth feel was like hash browns, with lots of lovely goo all over them. I pretty much layered them as you instructed.
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Old 03-06-2006, 11:08 PM   #32
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Does anyone else here use garlic powder instead of fresh cloves when making garlic mashed potatoes? I've tried fresh garlic a few times, but I have always had better luck with the powder. I usually add it in just after I drain the potatoes... garlic powder and a small amount of butter, and do a quick mash, then I add the rest of my butter and also some milk to make them fluffy.
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Old 03-08-2006, 12:51 PM   #33
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Quote:
Originally Posted by college_cook
Does anyone else here use garlic powder instead of fresh cloves when making garlic mashed potatoes? I've tried fresh garlic a few times, but I have always had better luck with the powder. I usually add it in just after I drain the potatoes... garlic powder and a small amount of butter, and do a quick mash, then I add the rest of my butter and also some milk to make them fluffy.

I have tried it but can totally taste the "powder" in it. I am not an anti- garlic powder person, and think it works better in some things, but I can taste it in mashed potatoes. Plus, like I said, I am alzy and just throw the garlic in the water,cook and mash altogether.
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