It's roughly a bit thicker than apple sauce consistency and wondering if we should add more potatoes or if it will rise like a custard. Thanks!
Kristen is the Creative Director of Food52
It will dry out a fair amount in the oven—it sounds like it might be a tad runnier than our version, but it may still very well be delicious, so I'm hesitant to say just add more potatoes.
What if you cook off a little portion of it in a ramekin in the microwave (or just in a small pot on the stove) and see if you like how it tastes first?
Please enter a valid email address.
Well played. You deserve a cookie.
10 we're fawning over
An Any-Budget Guide to the Best Bath Towels on the Internet
A Five-Ingredient, One-Pot Stew
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
Ever cut your bagel like this?
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)