Ingredients
1 large potato, peeled,diced and boiled until tender
salt
pepper
2 teaspoons french marjoram, dried
1 pinch turmeric powder
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Home wine making kit — carboy, airlock, hydrometer, bottles
Carbon steel wok for authentic wok hei and stir-frying
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Wash the potato under running tap water. Then, peel the potato using a potato peeler or a knife. Dice the potato in small cubes. Boil the diced potato cubes in plenty of water until tender. Remove from flame. Drain. Add salt to taste, black pepper to taste, a pinch of turmeric powder and dried French marjoram. You can experiment with other herbs you like as well. Toss gently with a spoon. Transfer to a serving dish. Serve immediately (hot) as a potato side dish along with a curry of your choice.