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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
Professional-grade blender — silky purees, hot soups, nut butters
Food processor for chopping, pureeing, dough, forcemeat
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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
Professional-grade blender — silky purees, hot soups, nut butters
Food processor for chopping, pureeing, dough, forcemeat
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Put the cut-up potato in a pan and cover with cold water. Add salt to taste. Bring to a boil. When the water is boiling, cut up the parsley root and add to the potato. Continue boiling until both are tender. Drain, then return to the pan and set over low heat to dry. Meanwhile, combine the cream, garlic, tarragon, and thyme. Set over a low flame and allow to reduce by about a third. Remove the aromatics and add the cream to the potatoes and parsley root. Give it a quick zip with an immersion blender or potato masher. (You can also reserve the garlic and puree it with the cream and vegetables if you like--it's a matter of taste.) Garnish with parsley and tarragon.