March 20, 2013

Devilish Potatoes

by IsaChandra

Makes 20 hors d’oeuvres
Total time: 1 1/2 hours || Active time: 20 minutes

Devilish Potatoes

I know. Adorable, right?

A tender roasted potato with a creamy, eggy filling. Sprinkled with a little paprika and a sprig of dill, they taste as irresistible as they look.

My first meeting with deviled potatoes was when my friend Lauren made them for an Omaha potluck. And of course I came to expect an inviting trayful at all subsequent potlucks. But then Lauren moved away and I was stuck staring at a tray of…nothing. Only my own tears.

The recipe she used (and I think most people use this one) is from VegWeb, called Potato Angels. Awww!

I wanted to make a version that would be perfect for Passover or Easter. Pop them into one of those vintage egg trays and impress everyone.

Happy first day of Spring, everyone!

Devilish Potatoes

Recipe Notes

~A little black salt, called kala namak, is used for the eggy flavor, but you can use regular old salt, too. Just reduce the amount to 3/4 teaspoon. But kala namak is a really fun ingredient, and great in tofu egg salads, or vegan omelets, so pick some up at a specialty shop or order it for good times.

~I actually didn’t have a vintage egg tray, so I cut off just a tiny sliver of potato at the bottom, to prevent wobbling. But a little wobble isn’t going to hurt anyone.

 ~Try to find egg-shaped yukon gold potatoes that are all as close in size as possible. As you can see from the pic, they aren’t going to be totally perfect, but that adds to the cuteness.

 ~Use a jar of ground black pepper instead of fresh ground black pepper. I dunno, it just kind of adds to the authenticity!

 ~If you don’t have a pastry tip you can slice off the corner of a plastic bag with a 1/2 inch slit and pipe the filling in that way. Alternatively, you can use a rounded tablespoon to scoop it in. But get a pastry bag and pastry tip (I used Wilton 4B), it’s fun!

1 1/2 lbs small thin-skinned potatoes, like yukon gold (about 10)
1 tablespoon olive oil
1/2 cup cashews, soaked in water for at least 2 hours
3/4 cup vegetable broth (or water)
1/2 teaspoon turmeric

1 teaspoon kala manak black salt (or 3/4 teaspoon regular salt)
2 teaspoons fresh lemon juice
A big pinch black pepper

For garnish:
Sweet paprika
Fresh dill

Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.

Slice potatoes across the waist and place on baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Rub potatoes to coat, and place cut-side down on the baking sheet. Bake for 30 minutes, until potatoes are tender.

In the meantime, drain the cashews and place them in the blender with vegetable broth and turmeric. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.

When potatoes are tender, remove from the oven. When cool enough to handle, but still hot, scoop the centers out with a melon baller or rounded teaspoon, leaving about 1/4 inch lining of potato inside.

Place the scooped out potato into a mixing bowl and mash until smooth. It’s important that they’re still warm so that they mash well. Add the cashew cream mixture, salt, lemon juice and black pepper, and continue to mash until well incorporated. Chill in the fridge for about 30 minutes so that the mixture stiffens up.

Once cool, scoop into pastry bag fit with a medium sized serrated tip (I use Wilton 4B) and fill potatoes. Sprinkle with paprika and top with a little sprig of thyme. Keep chilled until ready to serve! These taste best at room temp, I think. Enjoy!




  • March 20, 2013 at 4:59 pm: Spice

    Holy moly I am stoked to make these.

  • March 20, 2013 at 5:02 pm: Grace @ FoodFitnessFreshAir

    These are ridiculously cute! I love this idea. Hope to test this out for Easter.

  • March 20, 2013 at 5:03 pm: rachel

    These look very yummy. I see a trip to the produce market in my future to pick out some small yukon gold potatoes.

  • March 20, 2013 at 5:09 pm: Kathy

    My husband is allergic to cashews.
    Will any other nut work? What do you

    • March 20, 2013 at 5:47 pm: IsaChandra

      The VegWeb recipe calls for vegan mayo, so try that! Otherwise, almonds can work. But they need to be blended like crazy.

  • March 20, 2013 at 5:10 pm: Lauren (PB&G)

    These look so awesome! Plus they’re the perfect vegan substitute to Gilmore Girls-esque shenanigans!

  • March 20, 2013 at 5:14 pm: Maddie

    Omg. In my pre-vegan days, I was a deviled egg FIEND. These are adorable and I’m so excited to give them a shot for our Easter gathering! (And additional non-Easter gatherings).

  • March 20, 2013 at 5:20 pm: Laura in Taos

    OMG – thank you. I have been missing deviled anything since going vegan. I just ordered some kala manak and can’t wait to try this~

  • March 20, 2013 at 5:26 pm: Alexander Harvey

    Adorable! Im just gonna make these for myself…

  • March 20, 2013 at 5:45 pm: Marty

    What a fantastic idea, my son loves deviled eggs. I think these will be an even bigger hit!

  • March 20, 2013 at 6:22 pm: melomeals

    those look amazing!

  • March 20, 2013 at 6:32 pm: maria

    i have made the potato angels recipe for a few parties and i recommend throwing in an extra potato or two to ensure you have enough filling!

  • March 20, 2013 at 6:57 pm: Emma

    I love these, who knew potatoes could be such a show-stopper?!
    On a side note..I must plant dill this year- amazing stuff!

  • March 20, 2013 at 7:09 pm: Julu

    Amazing! You have answered my soul’s call! :) Passover will never be the same again.

  • March 20, 2013 at 7:18 pm: Annaleigh

    Oh my gosh! YAY! These look so amazing! I’m really excited that there are recipes posted more frequently, too!

  • March 20, 2013 at 7:24 pm: Valerie

    This looks amazing! Are the cashews raw?

    • March 20, 2013 at 10:20 pm: IsaChandra

      Just unroasted is fine!

  • March 20, 2013 at 8:22 pm: tink


  • March 20, 2013 at 10:16 pm: JJ

    I have been looking for something like this for years, I just didn’t know it. Thanks for bringing it to my attention.

  • March 21, 2013 at 2:06 am: stephanie

    Thank you for giving the recipe author credit (he’s my husband). :))

  • March 21, 2013 at 3:55 am: Sarah

    These look amazing! I was just looking for vegan hors doeuvres recipes too!

  • March 21, 2013 at 5:19 am: Kiran @

    You are so right about kala namak — we use it all the time! It definitely is a flavor enhancer :)

  • March 21, 2013 at 5:38 am: Joy

    SO CUTE! And REALLY kosher for Passover!! Nicely done! Do you think raw sunflower seeds would work?

  • March 21, 2013 at 6:21 am: Alan

    Looks great! I’ve actually always hated deviled eggs. I love food, but I’ve never been able to get over the texture of hard-boiled eggs. These look like an amazing alternative! And just a heads up, you use dill in your recipe but say to garnish with thyme in the directions. Thanks for inspiring a novice vegan to get creative!

  • March 21, 2013 at 7:11 am: Carmen

    those are soooooo cute! I want them RIGHT. NOW.

  • March 21, 2013 at 7:14 am: Andrea @ Vibrant Wellness Journal

    manohman! It’s been too long since I’ve checked your blog! There are seriously a dozen new recipes on here that I can’t wait to try! Vanilla & ginger soup! Kale slaw! Grapefruit salad- all amazingly delicious and appealing! So excited to have the PPK in my life! xo, andrea

  • March 21, 2013 at 7:30 am: Sarojini

    Awesome recipe! They look so pretty, and the best thing is I have all the ingredients (except the dill) already…

  • March 21, 2013 at 6:23 pm: Jamie | Thrifty Veggie Mama

    Love these! My daughter loves deviled eggs so i will have to try these on her.

  • March 22, 2013 at 3:18 am: kate

    i’m glad you’re posting so many good eats again! i was working at the ecopolitan when you stopped by during your traveling times, but was too much of a wiener to do anything but not say hello. so, hello, and i’m amped to play with your most recent ideas.

  • March 23, 2013 at 12:44 pm: @devondomanski

    Can’t wait to try this recipe at my next gathering. Always looking for ways to stretch the non-vegan accessories like my devilled egg carousel – it’s cool, I swear LOL. Devilish Potatoes will go GREAT in it! Stuffed mushrooms, chocolate covered strawberries and truffles have so far helped extend this accessory into a more vegan lifestyle, but I’m happy to add another to the list! Thank you :)

  • March 23, 2013 at 10:51 pm: JennO

    I swear you’re a mind reader. I just told my hubby I needed to find an alternative to the deviled egg…a family tradition…every holiday. You came to my rescue. Thank you…again!

  • March 24, 2013 at 11:31 am: Angie

    Made these last night for my (non-vegan) family, and they wouldn’t stop raving. Will definitely be making these again next week for Easter!

  • March 24, 2013 at 5:01 pm: tiredfromthetea

    I made these yesterday, and they are delicious! We couldn’t stop eating them!

  • March 24, 2013 at 9:43 pm: Priya

    This is such a super-creative recipe! I’m excited to make this one day. This could even work as a main course with a larger potato, served with a salad or soup on the side.

  • March 24, 2013 at 10:43 pm: Adriana

    I made this recipe today, not knowing what to expect – first time using cashews in a dish other than cashew milk and first time trying kala namak. The potatoes were incredibly delicious, everyone who tried them loved them. It sure looks like this will be a regular dish for special occasions. Thank you so much for sharing the recipe!

  • March 25, 2013 at 12:29 am: Mattheworbit @ James and Matt

    Fantastic idea, and a bit fun and retro. They look like something I remember seeing in one of my culinary training textbooks. And I love how simple they are in the making, so that you have enough time to spend presenting and assembling them. The filling looks so deliciously versatile.. and paired with something as delicious as baked potatoes, who could say no?!

  • March 27, 2013 at 5:24 pm: Vonnie Shallenberger

    I will definitely try this! I’m curious though…no mustard? I’m sure I’ll adapt the recipe a few times, but there must be mustard.

  • March 28, 2013 at 3:15 pm: Blake @ Blake Bakes

    I don’t have black salt, but I do have The Vegg. Do you think adding a teaspoon of the blended Vegg will add the needed sulfur/eggy flavor?

  • March 28, 2013 at 3:38 pm: randa

    Can’t wait to try it!! And I am not even a Vegan, well yet……this could be the recipe that flips me to the other side….woot!!!

  • March 28, 2013 at 10:21 pm: Josiah Smith

    I just posted a recipe for Deviled Spuds earlier this month! (
    Soon enough, us vegans will have to start combing the yard sales for those egg trays (I’m sure there’s not too many of us that have them unless they’re an artifact from our pre-vegan days. Haha)

  • March 29, 2013 at 5:00 pm: Erin

    Thyme? Or dill?

  • March 29, 2013 at 9:01 pm: chefgirl

    Just curious….does everyone agree to serve at room temp? I would have thought warmed would be the best but since I am making it tomorrow for tomorrow….no time to try both ways so need advice.

  • March 30, 2013 at 10:12 pm: Shandra

    I’m planning on making these tomorrow, but I couldn’t find black salt. Any suggestions for another way to get that eggy/sulfur taste?

    • March 31, 2013 at 2:35 am: IsaChandra

      Nah, that’s really the only (vegan) way. But it will still be so yummy! Add a teaspoon of mustard, as another comment suggested.

  • March 30, 2013 at 11:26 pm: George


  • March 31, 2013 at 1:47 am: Amanda

    Whenever I find a recipe I might like, I go right to the reviews to get the low down. Well, ok, you have never let me down in the 6 years I have been cooking w you, but still…. So it drives me crazy when everyones all “That looks good,” “Good idea,” “Ohhhh I gotta make this,” but nobody has actually eaten it. Well, lemme tell ya, I made these tonite for our Easter dinner with the most anti-vegan food eater I know and he (and we) said it was the best meal he has had. We served it along with your Chesapeake Tempeh Cakes, flat green beans, remoulade, and generic dinner rolls. There were no left overs. These little devilish potatoes were most loved. Thank you for all the recipes which become our family meals, holiday menus, etc. You never fail to wow my tastebuds. Thank you!

    • March 31, 2013 at 2:33 am: IsaChandra

      Thank you! And I personally love when people say “looks good” etc, because, I dunno, it’s exciting and makes the work seem worth it! Sometimes no one comments and, as the author, you’re all “what’s wrong with the recipe?” But I love the reviews, too.

  • March 31, 2013 at 5:58 am: Patti

    I just made a batch with purple fingerling potatoes and I’m ridiculously excited to bring them to a family function tomorrow. I have the filling in the fridge setting, but I had to try it already and it is delish! I added horseradish for an extra kick (and because my mom always made deviled eggs with it).

    I tried the potato angel recipe on VegWeb but as good as it is I’ve never been crazy about it because it uses the processed mayo. Thank you for a more natural alternative! You rock!

  • March 31, 2013 at 6:10 pm: Emily

    Oh, my, goodness! These are really good and unbelievably easy. So good and so worth the energy!!!! Thank you for posting this!

  • April 1, 2013 at 1:23 am: Melanie

    I thought these were adorable and couldn’t wait to try them. I made the recipe with a bag of baby potatoes and they turned out great! The recipe was pretty easy (less work than devilled eggs ever were) and quicker with the baby potatoes (they only take 15 minutes in the oven). They were a hit at our Easter brunch.

  • April 1, 2013 at 12:07 pm: AustinPets

    I made these for Easter- adorable and everyone loved them! Thanks so much.

  • April 1, 2013 at 4:58 pm: Amber

    I made these yesterday and they were very good. I didn’t have turmeric, but they looked great with white filling! I used broth (add gradually!) and added a little nutritional yeast and porter brown mustard (the filling was still white), but I think the filling would have been great with just water or almond milk instead of these. I topped with paprika, fresh dill, and thinly shaved radish. I will be making more variations of these in the future. Thanks, Isa!!

  • April 1, 2013 at 5:53 pm: Morgane

    These are really good! And so cute :-) Thanks again Isa for a splendid recipe!

  • April 2, 2013 at 5:51 pm: Amy

    Made these last weekend and they were my saving grace when I was missing my Easter traditions around eggs. THANK YOU!

  • April 4, 2013 at 10:42 pm: Adie

    I made these for “Easter.” They were delightful and growing up I adoooooored deviled eggs. My husband forbid me from making these again because we just stood around eating them…. which, while I thought was the point, is apparently NOT the point.

    Anyway… I think that next time I make them, to make them a little closer to the deviled eggs of my childhood, I’m going to add a touch of yellow mustard and some sweet relish. I’ll probably also soak the cashews overnight because I’m not sure the two hours was enough.

  • April 7, 2013 at 1:15 am: Laura in Taos

    My black salt came in the mail and I made these today. Tastewise, I hit the mark. It was also going to be my first go at using a pastry bag; which has been sitting my my kitchen drawer for….years. Complete fail there, as my mixture did not go through the nozzles. I’m thinking that next time I’ll run my hand mixer through it. Otherwise, these are absolutely epic!

  • April 12, 2013 at 4:57 pm: loretta

    yumm yummm! Really delicious! My filling turned out a bit thin, guess next time I will play a bit with the broth instead of adding all at once, but they taste really good!

  • April 25, 2013 at 7:07 pm: Stephanie

    Do you think these could be made the night before an event or would it be better to make them the day of?

  • April 28, 2013 at 3:43 am: Rambling Vegans

    Made these last week and they were delicious!!

  • May 3, 2013 at 9:40 pm: Tiffany

    Bought all of the ingredients and went to go make them this afternoon and what couldn’t I find? All of my potatoes! I wasn’t happy with my boyfriend lol
    Can’t wait to try this once I can go get more!!

  • May 24, 2013 at 5:26 pm: Miss Jenny

    These are incredible! I made them this week for a potluck at work and they went over amazingly well, everyone loved them. I don’t have a piping bag (I am getting one at the store today!) so I just used a regular old plastic bag with the corner cut off and it worked great. I also added a teeny sprinkle of curry powder and some parsley and chives for color. Beautiful recipe!

  • June 15, 2013 at 2:28 am: Katie

    These were delicious, but I had a terrible time getting the filling through the pastry tip, though I mashed as well as I could beforehand. Next time I’ll use a) a potato ricer? b) the food processor? or c) a much bigger pastry tip.

  • June 17, 2013 at 10:49 am: JOY

    Made these tonight just as written, including piping the filling. ADORABLE and delicious! Another terrific recipe, Isa. Thank you!

  • July 4, 2013 at 12:02 am: Kerry

    My friend made these and we assembled at my house. Wow! They are completely irresistible! I have a question – What parts do you think can be done ahead? I’d like to make them but want to have them ready to enjoy so I am not cooking during my own party.

  • July 4, 2013 at 11:47 pm: Roxanne

    These are great. you can also do a potato salad flavoring with cider vinegar, a little garlic, mustard, etc. Great technique!!! Thanks again. And happy 4th of July. Thanks for creating the 4th of July category too :))

  • July 27, 2013 at 6:28 pm: Katie

    Thank you for this recipe. I was super stoked until I saw that there were cashews in it. Unfortunately I’m allergic to cashews (no other nut). Does anyone know if I would I be able to substitute it for macadamia nuts, pine nuts or some other creamy nut? Or is there a property in cashews that makes a better cream base? Thanks

    • July 27, 2013 at 11:54 pm: IsaChandra

      You can use vegan mayo instead. I don’t know, maybe 1/2 cup?

  • August 6, 2013 at 10:41 pm: Val

    I made these today. They were wonderful! I’ll be making them again soon!

  • August 7, 2013 at 6:27 pm: Reffeweizen

    Yay! I volunteered to bring a vegan app for my roller derby team fundraiser. I’m gonna SO give these a try!

  • August 28, 2013 at 1:18 am: Casey

    These are amazing!!

  • September 22, 2013 at 11:06 pm: Kate

    Deviled eggs without the post-eating obnoxious bedroom gas afterwards!

  • October 24, 2013 at 5:12 pm: Angie

    Can you make these a day in advance, and store in the refrigerator?

  • October 27, 2013 at 7:12 pm: Crystal

    Turmeric works really well for an eggy flavor as well!

  • November 3, 2013 at 2:42 pm: Meg

    In response to all the people asking if they could make these ahead, I made them one day before a party, put them in the fridge, and sat them out an hour before. They are probably better eaten the same day, but they were still tasty.

  • November 7, 2013 at 3:46 pm: Anita

    Oh wow I can’t wait to try these! And to think I almost tossed out my old egg trays just the other day but didn’t for some reason.
    Thanks for the recipe!

  • November 7, 2013 at 4:14 pm: Dayna

    how do I store this so I can keep it??(refer to it)

  • November 19, 2013 at 5:14 pm: Melissa

    Thank you, thank you, thank you, for this recipe. It is AWESOME! I really can’t imagine that they would taste as good without the black salt, the eggy flavor and smell really make these like deviled eggs! My daughter loves deviled eggs from her grandmother’s house but we don’t do animal protein at home. I made these and she loves them! It is also a great alternative to the standard PB&J in her lunch.

  • November 25, 2013 at 12:34 am: Michelle

    I tried out a bunch of recipes from the ppk this weekend to figure out what to bring to my sister’s for Thanksgiving. These potatoes will definitely be coming with me! They were quick and easy to make (especially since I didn’t bother to make the filling pretty), and they’ll transport easily. And, most importantly, they were delicious! I didn’t have any of the fancy salt, but they were still great with regular salt. I put a little brown mustard in about half of them to try it out. I think I liked them slightly better with the mustard than without, but that’s probably because that’s the flavor I most associate with deviled eggs. Thanks so much for this recipe!

  • December 18, 2013 at 4:03 am: Jan

    I saw Ann Esselstyn do something like this a few years ago and LOVED it! Love your recipe as well!!

  • December 18, 2013 at 7:14 pm: Betty

    I made these from the Vegweb recipe a few months ago and they are awesome!!

  • January 19, 2014 at 6:36 pm: eva

    I brought these to a work party over the holidays and they were a big hit with vegans, vegetarians, & omnivores alike! I used a bag of baby dutch yellow potatoes, which turned out really cute! I also ran out of time to find the kala manak, so I used regular salt and added a teaspoon of dijon mustard. Tasted great. I’ll definitely make these again for parties – so much fun.

  • January 19, 2014 at 10:44 pm: Jennifer

    I served these tonight. They look beautiful, but everyone said they were a little bland. I added some fresh garlic and still needs something more. Any suggestions?

  • February 2, 2014 at 12:37 am: Link

    I made these tonight. I can’t believe how much they taste like deviled eggs, which I have sorely missed. Thank you!

  • April 16, 2014 at 2:15 pm: Sarah

    I’ve got to say, this is the second year I’ve served these at our Seder and they’re always a hit. Such a good, easy recipe.

    To the person who said they found them a little bland, I salt and pepper the potatoes generously before baking and it makes a big difference!

  • April 16, 2014 at 7:49 pm: Zana

    These look great! I am looking forward to try this out.

  • April 16, 2014 at 10:22 pm: Susan

    OHHHHH MY!!!! I am gonna make these…. oh yea i am! THANK YOU THANK YOU THANK YOU!

  • April 20, 2014 at 4:02 am: Amie

    Just made these to take to Easter tomorrow. My mom can’t have eggs anymore, so she might actually try them! I messed up something with the filling because it didn’t pipe out very well and is pretty runny in the potatoes. I also should have trimmed the bottoms of all of the potatoes, because now they’re all falling over everywhere and I have to transport them! I’m hoping the filling firms up over night. The taste is great though, and I guess in the end – that’s what really matters!

  • May 4, 2014 at 4:59 am: vicky

    Not good. I could have just mashed up some potatoes with salt and pepper and a few cashews sprinkled on top and got the same flavor. Not worth the effort or time.

    • May 4, 2014 at 7:04 pm: IsaChandra

      Now that doesn’t sound like it would be very fun for guests.

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  • May 22, 2014 at 1:49 pm: Bonnie

    I have made these yummy little fellas on quite a few occasions and they are def worth the effort. When I put them out to be eaten I’m lucky if I get one!!!!
    I once made the cashew mix a tad to thin so I beefed it up with some canned chick pease and it still worked out well
    These are now on the list to make if I have to ever provide a savory dish

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  • July 5, 2014 at 11:24 am: NDGSusan

    I made these succssfully, but 3/4 cup of water or broth is way too much! I had a runny liquid! So I added ground flax seed to the blender mixture until the “egg” got thick enough.

  • July 12, 2014 at 8:59 pm: Chris B

    The filling (with kala manak black salt!) tastes almost exactly like deviled egg filling, with almost none of the ingredients. Amazing.

  • August 31, 2014 at 4:32 pm: Lynn Risor

    I totally agree Isa, the pastry bag is a blast!! I took a chocolate cupcake recipe and a vegan cream recipe and then added a little bit of “me” in there and came up with the “ding dang!” Cupcake (similar) to Ding Dongs, and used my pastry bag. LOVED IT (and OH those cupcakes!). Cannot wait to try these. Someone made some at a potluck and they were to live for!

  • August 31, 2014 at 4:40 pm: Lynn Risor

    And a note to the peeps out there. A good place to find Kala Namuk is an Indian spice web site or store if you are lucky enough to have one! It totally makes a world of difference

  • September 15, 2014 at 2:52 am: Juno

    I got inspired to make these from Isa ‘s Instagram of a Modern Love dish! Made them. Everyone loved them. Fun and easy to make. I used an electric hand mixer to mash potato mixture. I added a tsp of yellow mustard and some finely chpped onion. I recommend searching out the kala manak . I found the salt at the asian food market. If was labeled as just black salt, but is actually pink. Worth the search!

  • September 17, 2014 at 3:59 am: Nikki England

    Too good…I just ate ten potatoes :/

  • October 17, 2014 at 8:35 pm: Jessie

    These turned out so well! I just spooned my innards directly and they still looked great (very rustic, actually). I might add a little onion powder next time (I used to add it to deviled eggs back in the day too) but they’re honestly fantastic and only took about an hour from start to finish. Thanks for the non-mayo tweak!

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  • June 10, 2015 at 6:25 pm: Kiani

    That’s kala namak ie black salt

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  • February 5, 2016 at 4:41 am: Vaughn

    Does the kala manak black salt make a difference in the flavor of the recipe?

  • February 24, 2016 at 11:49 am: antje

    waarom is het niet in het nederlands

  • August 28, 2016 at 11:50 am: KerryP

    I have made these a bunch of times and they are always a huge hit. My only problem is that the mixture always comes out too wet. I use a Vita-Mix, and mix in the potatoes so I can put it through the cake decorator Pampered Chef thing. Any suggestions? I have mixed in potato flakes and that has worked but I am unclear about the quantity to add.

  • August 28, 2016 at 11:50 am: KerryP

    I have made these a bunch of times and they are always a huge hit. My only problem is that the mixture always comes out too wet. I use a Vita-Mix, and mix in the potatoes so I can put it through the cake decorator Pampered Chef thing. Any suggestions? I have mixed in potato flakes and that has worked but I am unclear about the quantity to add.