How would I go about using a boiled potato as someone suggested? Also, could I use powdered buttermilk rather than powdered milk? Thanks Clare - Try using 2-4 T. of mashed potatoes in place of the potato flour/flakes. The starchy quality of any potato product helps to brown the crust and keep the interior moister longer. Yes, use your buttermilk powder. You may notice a tang. Elisabeth @ KAF

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