How to Make Excessively Decadent Mashed Potatoes with Bagna Cauda
Yes—you can make excessively decadent mashed potatoes with bagna cauda, but only if you respect three non-negotiable food physics principles: (1) starch gelatinization must occur fully *before* fat incorporation, (2) bagna cauda’s emulsion stability depends on precise temperature control (135–145°F…