FauxPseudo @lemmy.worldM to Cooking @lemmy.world · 1 month agoWhat's cooking?lemmy.worldexternal-linkmessage-square29fedilinkarrow-up184arrow-down18file-text
arrow-up176arrow-down1external-linkWhat's cooking?lemmy.worldFauxPseudo @lemmy.worldM to Cooking @lemmy.world · 1 month agomessage-square29fedilinkfile-text
minus-squareYodaDaCoda@aussie.zonelinkfedilinkEnglisharrow-up7·1 month agoMaaaaate I made potato & leek soup just yesterday! I peel my taters and sautee my leeks though. Trying to figure out the best variety of taters for the soup, but potatoes in Australia suck.
minus-squareMysteriousSophon21@lemmy.worldlinkfedilinkarrow-up1·25 days agoYukon golds are the god-tier potato for leek soup - they’re creamy but hold their shape just enough (russets get too mushy imo).
minus-squareYodaDaCoda@aussie.zonelinkfedilinkEnglisharrow-up1·24 days agoWait do you not mash yours?
Maaaaate I made potato & leek soup just yesterday! I peel my taters and sautee my leeks though. Trying to figure out the best variety of taters for the soup, but potatoes in Australia suck.
Yukon golds are the god-tier potato for leek soup - they’re creamy but hold their shape just enough (russets get too mushy imo).
Wait do you not mash yours?