Go to the Recipe: Leftover Thanksgiving Turkey Popped Pot Pie
The ingredients list at the top lists 5 egg whites and 5 egg yolks, but step 7 calls for 6 egg yolks and step 8 calls for 6 egg whites. Should we go with 5 or 6?
It is 5 each. Thanks for flagging that for us Brian. I will update now. It seems the entire formula in the steps do not match the above ingredients. We scaled the recipe down and looks like we didn't update the steps.
No worries, you folks are crazy busy this time of year, making sure we don't screw things up on our end. I appreciate it!
Thanks for catching that, brian!
Hi, I made the recipe and was pleased with the result. I baked a yellow gold potato for the purée. The potato was fairly dry and I added some milk. In making the soufflé it seemed like a less stiff consistency would have worked better. Curious if I should have made them more like soft mashed potatoes. Any advice?
A baked potato for the puree is all you need. The soufflé base will suffer with any added liquid. Also, you don't really need to puree the potato and a mash is sufficient.
Thanks
Is there a method for the baked potato puree?
Hey Brandon. Not sure if this is in the relm of what you're looking for but check out these recipes! https://www.chefsteps.com/activities/fully-loaded-duchess-potatoes https://www.chefsteps.com/activities/easy-amazing-pressure-cooker-shepherd-s-pie
