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GLOOP
Last night, I made mashed potatoes into a glue-like substance worthy of a jar labeled paste. The taste was fine, but the texture sent me out to the store ’round midnight in search of more to start again (trying to get ahead of the holiday hoopla and check off a few dishes). The electric mixer was the culprit along with science- I’m lookin’ at YOU, swollen starch cells.
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