Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Nov 18, 2012
The traditional way to make creamy mashed potatoes is to add loads of butter and cream. But that can hide the flavor of the potatoes, so in this episode of MDRN KTCHN, host Scott Heimendinger explains how a common ingredient called diastatic malt powder can be used to make incredibly smooth and creamy mashed potatoes on the molecular level. You can check out the full recipe here: http://modernistcuisine.com/recipes/d...