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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
French copper — ultimate heat response, professional standard
Deep-sided chef pan — sauté, braise, deglaze in one vessel
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
French copper — ultimate heat response, professional standard
Deep-sided chef pan — sauté, braise, deglaze in one vessel
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Using a vegetable peeler, remove a strip of the peel from around the center of each potato. Leave the rest of the peel on. Set potatoes aside. Heat butter over medium-high heat in a large skillet (one with a lid) until melted. Add potatoes, kosher salt and pepper and stir to coat potatoes. Cover skillet with a lid and cook for 10 minutes. Every 3 minutes, hold the lid down on the skillet and swirl the skillet in a circular motion in order to move the potatoes around in the skillet. After 10 minutes, turn the heat to high and continue cooking, swirling every 3 minutes, until potatoes are tender and golden brown, about 8-10 minutes. Add half the green onions to the skillet and swirl one additional time to combine. Cook for 1 minute. Garnish with the remaining green onions when serving. Enjoy!