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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
Powdered cream for shelf-stable cooking — sauces, baking, camping
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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
Powdered cream for shelf-stable cooking — sauces, baking, camping
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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place potatoes, half the scallions, 1 t. salt, and enough water to cover in large heavy pot. cover and heat to boiling. remove cover and cook over medium heat until potatoes are tender, 20-25 minutes. drain, reserving 1/2 cup cooking liquid. mash potatoes. return potatoes to pot. stir in reserved cooking liquid, the cream, butter, all but 2 t. of the remaining scallions, 1/2 t. salt, the pepper, and nutmeg. transfer to warmed serving dish, sprinkle with remaining scallions, and serve hot.