Potatoes can be found on about every cake recipe; in very fine print. In fact, they’ve probably been Betty Crocker’s secret ingredient ever since the invention of sliced bread. According to multiple professional bakers, including my mother*, they add lots of moisture and structure to baked goods such as cakes, brownies, truffles and more. Should you mix the batter with cooked potatoes, and you will find that they will eliminate most of the fat while also adding key fibers and nutrients; making it less likely for you to gain 5 pounds by the end of the week after eating one slice. Anyways, potatoes are horribly underrated. They’re wonderful sources of potassium, fibers, vitamins, minerals, and more. The only reason they’re considered bad for you is when to deep-fry them in humongous vats of oil along with God knows what else. Raw, boiled or baked they help with inflammation and boost your immunity; while also calming you down and improving your circulation.
Reflect on the way you have been eating potatoes and give these sweet sacks of starch another chance. If you’re looking for the best type of potato, look no further than the Yukon Gold potato. Yukon Gold potatoes are nice and flakey while also having light yellow flesh for which they’re named after. They’re bright and slightly sweet, with smooth, moist flesh. They’re an all-purpose potato, meaning they can be used for boiling, baking and making fries. If you actually read the paragraphs above, then you’ll be pleased to know that you can also grill, pan-fry, or roast them. Essentially, you do anything with it; though hopefully, we don’t rely upon it so much to the point of another Great Famine.
.. * the first cookie my mother and grandmother made has to be the most ghetto thing I had ever seen. Basically, it was a piece of sliced bread with butter baked on top and covered with heaps of sugar.
They have since then improved…