We have made mashed potatoes to accompany a dish, and we have a lot left over. What can we do with it? Don't even think about throwing it out, because we can prepare some delicious little balls with the leftover potato puree that are to lick your fingers.
I have tried to make them but the "pasta" has been very liquid, is there a solution?
I like the recipe.
It seems to me that the egg, the milk and the butter are unnecessary, maybe just the Puree with the sausages and a little Cornstarch or Haruna would make the Pasta work like a Dough, the breading will give it body.
It will be a matter of testing. Of course, it would be a tad lighter. A hug, José Alberto!