Ingredients
3 large potatoes
1 Tbsp. margarine
1 Tbsp. cornmeal mix
1 c. whole milk
salt and pepper
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Chop potatoes fine. Boil on high in water 1 to 2 inches above top of potatoes. When potatoes are done, add margarine. Mix cornmeal mix with milk and add to potatoes. Lower heat and cook on low, stirring constantly, until thick. Salt and pepper to taste. Serve piping hot. Makes 4 to 6 servings.