Hi. I made garlic confit and truffle butter mashed potatoes yesterday with a whipped consistency. I need to reheat for today. What's my best approach so the texture doesn't change? Thanks

Bonkboo
  • Posted by: Bonkboo
  • December 25, 2010
  • 2229 views
  • 2 Comments

2 Comments

Bonkboo
Bonkboo December 25, 2010
Thank you. That worked awesomely well.
 
spiffypaws
spiffypaws December 25, 2010
Reheat gently over a pot of simmering water. It sounds really tasty!
 
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