Ingredients
2 lbs yukon gold potatoes, peeled and cut into 1-inch pieces
1 tablespoon margarine or 1 tablespoon butter
salt
12 cup fat-free half-and-half, warmed
Method
Sources
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Recipe1M+
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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
Foundational understanding of the four elements of good cooking
Food scientist deconstructs cooking by component — water, fat, starch
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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
Foundational understanding of the four elements of good cooking
Food scientist deconstructs cooking by component — water, fat, starch
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in 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling on high. reduce heat to low; cover and simmer 8-10 minutes or until potatoes are fork-tender. reserve 1/4 cup cooking water; drain potatoes. return potatoes to saucepan. mash with margarine and 3/4 teaspoon salt. gradually add warm half-and-half, continuing to mash potatoes until smooth and well blended; add reserved cooking water if necessary. transfer to serving dish.