But they sure do sound good. The secret is apparently: clarified butter and pre-boiled potatoes. I feel like I've been hearing a lot about clarified butter (i.e. ghee) these days... so maybe I should start keeping some on hand? From what I understand, clarified butter will last nearly forever... since you're removing the milk solids that go bad... so there's no reason not to make a more significant quantity ahead of time. Though then there's still the matter of the potatoes... and I can't think of any time I had left over boiled potatoes on hand. If I'm boiling potatoes, it's to get them into some other form, like mashed potatoes (or hash browns I guess).
Oh well... I guess it will still take two days. But hopefully worth it?
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