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Achievable elevated desserts — laminated doughs, cakes, custards
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
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Achievable elevated desserts — laminated doughs, cakes, custards
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
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Preheat the oven to 400°F. Bring the milk and 2/3 cup water to the boil and add a pinch of salt. Remove from the heat and stir in the instant mashed potato powder. Cook the peas in boiling salted water for 5 mins. Drain and refresh with cold water. Beat the eggs into the potato mixture and season with salt and black pepper. Stir in the peas and parsley. Heat the oil in a Dutch oven and saute the shallots for 2 mins. Pour in the mixture and bake for 10 mins. Cut into wedges and serve hot or cold, garnished with parsley.