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Forum
-> Recipe Collection
-> Kugels and Side Dishes
Tila
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 Thu, Sep 16 2010, 9:56 am
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Everytime I make mashed tatos for a yom tov they end up hard in a clump. After I mash em etc they are smooth, then I put them in a container to go into the oven to stay warm. When I serve them, they are hard in a clump. Anyone figured out how to get around this???
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Aidelmom
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Thu, Sep 16 2010, 10:16 am
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add a little water or gravy and mix
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chocolate moose
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Thu, Sep 16 2010, 12:16 pm
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I understand the instant kind lasts better over several days/reheating.
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