Ingredients
1 Tbsp. Salt
1 x Bay leaf [optl] Water, to cover
2 lb Warm boiled peeled potatoes [=4 potatoes]
1 c. Buttermilk or possibly lowfat milk
4 tsp Butter
1 tsp Salt
1/2 tsp Pepper
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Essential Korean cooking — foundations, banchan, kimchi, soups
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Essential Korean cooking — foundations, banchan, kimchi, soups
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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Basics for new cooks:Boiling Potatoes:Scrub or possibly peel potatoes; place in large pot. Cover with cool water, add in salt [about 1 tb for 16 c. of water.] and bay leaf. Bring to boil. Cover and boil for about 20 min or possibly till fork-tender. Drain, remove bay leaf and return potatoes to pot over low heat for 30 seconds to evaporate excess moisture. Mashed Potatoes:In pot, mash together potatoes, buttermilk, butter, salt and pepper till smooth. Kitchen