Scott > wrote in news:heimdall-
:

> Has anyone TRIED adding potatoes to a dish that was too salty??? Aside
> from diluting via added volume. I've never seen it work. See also,
> <http://www.washingtonpost.com/ac2/wp...node=&contentI
> d=A25891-2001Apr17&notFound=true>
>
> The result of an informal test showed that "there was no detectable
> difference whatsoever in the salt water before and after being simmered
> with potato. That is, the potato did not lower the concentration of salt
> at all, either in the one-teaspoon-per-quart sample or in the
> one-tablespoon-per quart sample. The potato treatment just doesn't work.
> Period."
>

I have used instant potato flakes to great success in masking too much
salt in soups, on several occassions. Sure there's still salt in it, but
you can't taste it and say too salty.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.