Ingredients
4 medium potatoes
1 3/4 cups water
1/4 cup chopped green onion (optional)
1/2 cup grated cheese (optional)
Method
Sources
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RecipeNLG
dataset
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Gathered
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Professional-grade blender — silky purees, hot soups, nut butters
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
Standard kitchen ladle — soups, stocks, sauces, punch
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Professional-grade blender — silky purees, hot soups, nut butters
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
Standard kitchen ladle — soups, stocks, sauces, punch
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Preheat oven to 350°F. Combine 1/2 cup SOS mix (recipe #243518) and water in a small sauce pan and cook and stir until thickened. (Optional-1 cup sour cream can be stirred into the sauce before it is added to the potatoes). Thinly slice potatoes and layer 1/2 in a 2-quart oven safe dish. Pour 1/2 of the sauce over the potatoes. Sprinkle with 1/2 the green onions and 1/2 the cheese, if desired. Layer remaining potatoes on top. Pour over remainin sauce, and sprinkle with green onions and cheese (if using). Cover and bake at 350 F for 20 minutes. Uncover and continue baking for an additional 55 minutes.