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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Cultural history of salt — the mineral that shaped civilization and cuisine
Organize pot lids vertically — saves cabinet space
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Cultural history of salt — the mineral that shaped civilization and cuisine
Organize pot lids vertically — saves cabinet space
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Bring water to a boil in a large stockpot or soup pot over high heat. When water reaches the boil, stir in all of the salt. Then lower the potatoes into the water, one or two at a time, taking care not to splash yourself. Return the water to a boil, lower heat to medium and simmer until the potatoes are tender, between 15 and 25 minutes, depending on the size of the potatoes. (**See notes for methods on testing the potatoes for doneness.) When done, pour the water and potatoes into a colander in the sink and leave the potatoes to air dry for 5-10 minutes. Then transfer the potatoes to a serving dish and dot with the pieces of butter. Serve as is or garnish with chopped parsley. To Store Leftovers: Pour potatoes and butter from the bowl into a container with a tight fitting lid or a zipper top bag. Refrigerate until ready to serve. Notes: *Salt potato kits, sold all over Upstate New York, use a very specific size of potatoes; Size B, Grade US number 2. While most grocery stores don't define their potatoes using this method, you can't go wrong buying small creamer potatoes that are one-or-two-biters. The shape of the potato doesn't matter at all. **To test your potatoes for doneness, use tongs to lift a large potato from the boiling water. A skewer plunged into the potato should pass through the potato completely if it is done.