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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

asked by Bonkboo almost 8 years ago

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spiffypaws
added almost 8 years ago

Reheat gently over a pot of simmering water. It sounds really tasty!

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Bonkboo
added almost 8 years ago

Thank you. That worked awesomely well.

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