3 medium russet potatoes go into the pressure cooker with a cup of water. 20 ish minutes until fork tender. Peel skins. Roughly mash the potatoes and let steam off for about 15 min.
Push them through a fairly fine strainer.In goes one whisked egg yolk. A little more than 1 cup AP flour. Big pinch of salt.
Combine with bench scraper.. folding dough on top of itself for about 5 min.
This is where the trouble comes in.. I let the dough rest for about 20 minutes. Then dealing with the dough becomes like dealing with mashed potatoes. It is impossible to knead.. and I could add 15 cups of flour and still have it as mashed potatoes.
I'm now trying to dehydrate the dough in my oven for an hour or so. My climate is not too humid .. (htn tx)
Please help.
(Will update on dehydration attempt)
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