I grew up on a farm, so we always had fresh potatoes at our disposal. During the summer we ate new potatoes with white gravy and peas. In the winter, there was always a stock of spuds in the basement, so I was a little resistant to the idea of potato pearls. However, living away from the farm, I’ve come to appreciate them as a different food. I still make most of our mashed potatoes from “real” potatoes, but in a pinch, or when I’m just too tired to deal with peeling, slicing, boiling and mashing, potato pearls are a nice alternative. I like them best with garlic (thanks, Amy!) and lots of Parmesan cheese! –Mellyn
- 4 cups water
- 2 cups potato pearls
- 1/4 cup Parmesan cheese
- 1/2 teaspoon granulated garlic
- Reconstitute potato pearls by heating 4 cups of water to near boiling and dumping it over the potato pearls.
- Fluff with a fork.
- Add garlic and parmesan cheese.
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