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Re: Thank you for the great info


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Posted by bbqBob on November 25, 2013 at 07:32:12:

In Reply to: Thank you for the great info posted by Bill Rielly on November 24, 2013 at 06:03:58:

I'd suggest having extra on hand just to cover things. Don't want to risk running out When many are relying on you. If you are setup to do it a couple days ahead I'd take the milk/cream and infuse it with heads of fresh garlic and thyme. Strain the mix before adding to the potatoes. Personally I think potatoes can take some salt but just watch that you don't add too much. I'd suggest making a smaller test batch to test the amounts of ingredients your using and adjust and scale up from there to get what you like. Don't give folks bland taters. With a little early planning and practice things will go much easier for you and take a lot of stress off of you:)


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