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Mild onion flavor — baked potatoes, cream cheese, sour cream
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Mild onion flavor — baked potatoes, cream cheese, sour cream
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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In a large saucepan or Dutch oven, combine potatoes, broth/stock, onions, celery, salt and pepper. Bring to a boil and cook (with the lid slightly off so steam can escape) over medium heat until the potatoes are tender, about 20 minutes. Smash the potatoes with a potato masher until all large pieces are broken up. Reduce heat to low and add the cream cheese (works best if the cream cheese is at room temperature-I learned this the hard way). Heat, stirring frequently, until the cheese melts. Add the instant potatoes, cover, and remove from the heat. Allow to sit for 2-3 minutes. Stir and serve, garnished with extra cheddar cheese, scallions, bacon, etc.