Ingredients
2 1/4 pounds baking potatoes peeled, cut into even-sized chunks
6 1/2 tablespoons butter chopped
1/4 cup milk or cream
nutmeg freshly grated, optional
Method
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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
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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
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Place potatoes in a medium saucepan. Cover with cold water and add a pinch of salt. Bring to a boil, reduce heat and simmer, partially covered, for 15-20 mins, until tender. Drain. Return potatoes to pan and cook over medium heat to dry out. Remove from heat and mash well. Beat in butter and enough milk or cream for a smooth consistency. Season to taste. Grate nutmeg over top, if desired.