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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Water-sealed French crock keeps butter soft without refrigeration
Organize pot lids vertically — saves cabinet space
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Water-sealed French crock keeps butter soft without refrigeration
Organize pot lids vertically — saves cabinet space
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Prepare potatoes for roasting by peeling and cutting into large chunks. Toss with oil. Place in 425°F oven on lowest rack for best browning. Roast for 40-45 minutes, turning at least once. Mash potatoes in large bowl, leaving them slightly chunky. Stir in buttermilk, butter, and chives. Season with salt and pepper.