I have made this recipe many times with potato flour and they came out great. After noticing that the potato flour expiration date had passed I decided to use instant mashed potatoes. The dough was far from wet and slack as when made with the potato flour. I should have followed my instincts and added more milk. The recipe calls for 1/4 cup of potato flour OR 3/4 cup instant mashed potatoes. I used the leading brand of instant mashed potatoes. Any idea where I went wrong?

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