Dr. Regan Golob replied to today’s tip, adding an interesting tip of his own.
He explained that the high phosphorus content of the Russet potato makes it slightly acid.
He went on to suggest mixing the Russets 50/50 with cauliflower.
Doing so increases the alkalinity, plus increases the protein level, making them more filling.
This sounds delicious to me! Well-steamed cauliflower mashes like potatoes anyway.
I am looking forward to trying it.
Thought you might like to know about it too, especially right before Thanksgiving.
