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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
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
French pastry masterclass — pâte brisée, feuilletée, choux, puff
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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
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
French pastry masterclass — pâte brisée, feuilletée, choux, puff
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Cook potatoes until tender (15 to 20 minutes in microwave, 1 hour in preheated 450° oven or boiled 25 minutes). Cool. Peel. In large bowl, mash. Add marmalade, sugar, orange juice and almond extract. Beat with mixer until smooth. In 2nd bowl, beat egg whites to stiff peaks. Fold into potato mixture. Coat a 6 cup casserole with nonstick spray. Add mixture. Sprinkle with almonds, if desired. Bake at 350° until puffy and set (about 40 minutes). Serves 6.