Author Melanie McDonald with directions by Jill Keb
2 lbs. yukon gold potatoes, peeled and roughly chunk-chopped
1/3 cup aquafaba - the liquid from a can of chickpeas/garbanzo beans
3 Tbsp semolina or superfine cornmeal
1/2 tsp or more of each: garlic p., onion p., Italian blend, paprika, salt, etc.