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another question about smash

#1
just another question
was thinking the other day...ouch...somtimes when you want to thicken a sauce up you use flour which is syned and i wondered would it taste ok if you used smash which is free on green(powdered potato)instead or would this taste revolting.would it even work?
any ideas thouigh on how to thicken sauces would be lovely.
sorry if this is posted in the wrong place wasnt sure where to put it x
 
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#6
I always do this too.
 
#7
this sounds like a great idea, what other sauces have people used it in?
 
#8
I used it in my meatball curry :) x
 
#10
You can use ordinary mashed potato to thicken soups/stews. If I have any left after a meal I freeze it in little pots then just chuck it into the soup/stew still frozen when needed. Better for you than Smash too as it's not processed.
 


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