She’ll probably use the spud water gravy two more times like the beetroot water. We’ll see spud gravy porridge for breakfast tomorrow followed by spud gravy risotto.Oh this makes far more sense sorry, had assumed it was fermented/incinerated down to a thicker consistency like that poor jam that needed scraping out the slow cooker.
What a waste of time tho just use the kettle? The limescale will add more flavour than the smell of potato skin surely?