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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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combine potato and onion in a colander set over a bowl. squeeze out excess liquid. transfer to another bowl and toss with pepper, thyme and meat or fish. melt 1 tablespoon each of the butter and oil in a 12-inch nonstick skillet until foam subsides. add potato mixture, forming one big pancake, and flatten with the back of a spatula. cook, without moving, over medium-low heat until underside is deep golden brown, 10 to 12 minutes. carefully slide pancake onto a plate, cooked side down. put another plate over it and invert pancake onto second plate. melt remaining butter and oil in pan. add pancake, uncooked side down. cook until golden brown, 10 to 12 minutes. slide onto a plate and sprinkle generously with salt. serve immediately.