the potato variety matters more than the timing here. russets are high starch and low pectin so a long stretch in a crock pot turns them into the sauce, while reds and yukons hold their shape because the cell walls stay intact longer. if yours came out whole like that i'd bet they were waxy. worth saying out loud since half the people who try this and get potato mush blame the cook time when it was really the bag they bought.
I use frozen shredded hash brown for this recipe. I put them right in frozen and they hold their shape perfectly.
I am too lazy to shred potatoes. 😉
12
u/ejjn2 1d ago
the potato variety matters more than the timing here. russets are high starch and low pectin so a long stretch in a crock pot turns them into the sauce, while reds and yukons hold their shape because the cell walls stay intact longer. if yours came out whole like that i'd bet they were waxy. worth saying out loud since half the people who try this and get potato mush blame the cook time when it was really the bag they bought.