Mashed potato ramen broth, 45 minutes of staring at a pot

I combined leftover mashed potatoes with chicken stock to make a thick ramen base last Sunday and it took 45 minutes of whisking to get it smooth enough to not look like wallpaper paste. The texture is actually amazing when it finally comes together, creamy and salty like a hybrid of potato soup and noodle broth. Anyone else tried a weird leftover mashup like this, or am I the only one willing to risk a ruined dinner for a maybe comfort food?

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felixfisher24d agoTop Commenter

Wait, 45 minutes of whisking for leftover mashed potatoes? Are you sure you werent just trying to prove a point to the pot itself? I mean, I get the whole creamy broth idea, but 45 minutes sounds like the kind of patience you usually save for a slow cooker or a relationships worth keeping. That said, mashed potatoes in soup does sound like it could be a hidden gem if you hit the right texture, so maybe I should ask if it actually beat a normal potato soup? Because if it didnt, you mightve just invented a very labor heavy way to eat the same thing.