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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Rendered duck fat — confit, roast potatoes, frying, French cooking
Universal suction lids — fit any pot or pan, no matching needed
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Rendered duck fat — confit, roast potatoes, frying, French cooking
Universal suction lids — fit any pot or pan, no matching needed
You're reading one of recipes available free. Full library with Gastronome.
Bring stock to boil in large pot. Add potatoes. Cover and return to boil for 15 minutes. Lower to medium-high heat, add carrots and onion. Boil 20 minutes or until potatoes are fork-tender. Drain potatoes, carrots and onion in colander. Peel potatoes. In large bowl, combine and mash peeled potatoes, carrots, onion, dill, butter, sour cream, parsley, salt and pepper. Heat all ingredients thoroughly before serving. Can be made ahead and microwaved. Serves 8 to 10.