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Molecularly Creamy Mashed Potatoes - MDRN KTCHN

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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...

And, you can buy diastatic malt powder here: http://www.kingarthurflour.com/shop/i...

Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home: http://amzn.to/Rw8udu

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