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Ingredients
  • 4 large ( 2 pounds) russet potatoes
  • 2 tablespoons ( 28 g) unsalted butter melted and cooled
  • ½ teaspoon kosher salt
  • 1 cup ( 140 g) all purpose gluten free flour blend plus more as necessary (I used Better Batter; click thru for details)
  • ⅝ teaspoon xanthan gum omit if your blend already contains it
  • Tomato sauce for serving (optional)
  • Shredded cheese for serving (optional)
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