Changes: used left over baked potatoes, substituted corn starch for flour; used 3 cups milk, and served the chives and bacon on the side. For those who complain of a flour taste, flour has to be 'browned' after adding to the butter; otherwise, you end up with a raw flour taste. I wanted a silky base, so I did not mash any of the potatoes (and another reason I prefer corn starch} The resulting dish was a silky smooth creamy soup base with a baked potato taste that tastes very different than when using fresh potatoes. After all, the recipe probably originated from using left over baked potatoes! Thanks for sharing, Sherry!
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Changes: used left over baked potatoes, substituted corn starch for flour; used 3 cups milk,...