this post was submitted on 18 Jun 2023
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Turns out that mashed potato with brown sugar basically just tastes like brown sugar. It's actually pretty good, which makes sense as it's a neutral flavoured carbohydrate with a sweetener.
I tried it last night with a little bit of the mash I was making for dinner - took a small bit out and added caster sugar & molasses (because I don't actually have brown sugar, but that's functionally the same thing). It was a bit over sweet, but I think a better ratio of potato to sugar would improve it.
Wait till you try sugar water
Does it actually make any difference in this case?
I don't see how it would, given that the sugar dissolved into the potato without any issue.