Italian meringue Q & "Chip Dip" Mashed Potato Q
Hi everyone, I have two separate questions.
a) I am making an italian meringue topped pie, but was wondering how far in advance I can do the meringue, and if I do the meringue ahead, do I wait to brulee it until right before serving or can I brulee it and let it sit? Also, should it sit in the fridge or out on the counter?
b) Has anyone ever tried making mashed potatoes, and instead of stirring in like sour cream, butter etc., you stir in french onion chip dip? I was just thinking about this the other day, and wondering how it would taste.. I mean, it's essentially just flavoured sour cream, and we dip chips in it which is the same as mashed potatoes? Has anyone tried this?