Mashed Potatoes

For my Baking and Pastry mid-terms, I have to pipe buttercream icing in a few different ways. Buttercream is really greasy and when you need to wash the piping bag and tips, it gets a bit annoying. One tip a few chefs have told me is to use instant mashed potatoes. So I did. Once the potatoes cooled off (and no butter or milk involved, by the way...), it piped brilliantly!!! I couldn't believe it. And it washed off everything really easily.