Miracle Potato?

[cigno1]

Reheatable pureed potatoes? Starch complications completely eliminated from the potato puree and gnocchi? Anyone else experimented with this technique? The juicy info is at the bottom of the page.

http://www.tastingmenu.com/2008/01/02/toda...ngredient-heat/

[slkinsey]

The starch retrogradation trick is something that Jack Lang covered in his eGCI Potato Primer back in 2003. Lots of other good information there, although many of the pictures appear to be broken.

[Peter the eater]

That's good info, can't believe I missed the eG Potato Primer.

I'm reminded of the time I first lived alone (Sudbury, Ontario, Canada, 1988) when food was just another bothersome necessity. I made "mashed" potatoes in the food processor that I got for Christmas. It poured like white glue.