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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Large olive wood salad bowl — toss and serve at the table
Large ceramic ramen bowls — proper size for noodle soup with toppings
Wide ceramic bowl for whisking and drinking matcha
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Large olive wood salad bowl — toss and serve at the table
Large ceramic ramen bowls — proper size for noodle soup with toppings
Wide ceramic bowl for whisking and drinking matcha
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Cook potatoes, 1 teaspoon salt, and boiling water to cover in a Dutch oven 25 minutes or until tender. Drain and cool to touch. Peel potatoes, and mash in a large bowl using a potato masher. Stir in remaining salt, cream cheese, and next 3 ingredients until blended. Spoon mixture into 6 large mounds on a baking sheet. Shape each mound into a 4-inch bowl using the back of a large serving spoon; cover and freeze until firm. Place frozen bowls into heavy-duty zip-top plastic bags; freeze up to 1 month. Remove from freezer, and place frozen bowls on a lightly greased baking sheet. Brush with butter, and sprinkle with paprika. Bake frozen bowls at 450° for 15 minutes or until thoroughly heated and lightly browned.