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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Peel, halve and boil potatoes until mostly tender. Cool and slice. Peel and thinly slice apples. Melt butter in large skillet and saute onion, leek and apples about 15 minutes, until just tender. Do not overcook. Add potato slices, salt, pepper and nutmeg and toss, light, trying not to break up potatoes much. Place pie crust in glass pie plate, add half the mixture, sprinkle to cover with cheese and add other half mixture. Place other pie crust on top, crimping edges and piercing to vent. You can brush with egg wash if you wish. Bake in 350°F oven for 35-40 minutes, covering crust edges with foil after 20 minutes. Let cool 10 minutes before serving. Hint: I go a bit heavy on the nutmeg.