My husband is squeezing about 5 pounds of grated potatoes. The liquid that came out is about 8 ounces of potato blood and it's red. I'm saving it for bread dough. Next we'll add 1/3 cup olive oil for 12 grated and squeezed potatoes (or 2T for 4 potatoes) and lots of freshly ground black pepper. Then we bake in preheated (medium) waffle iron for ten minutes and salt 'em and enjoy.
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