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Gathered
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine zesting and grating for citrus, spices, hard cheese
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine zesting and grating for citrus, spices, hard cheese
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Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 30 to 45 minutes, until completely tender. Drain. In an electric mixer with paddle attachment, mix the potatoes for a few seconds to break them up. In a small saucepan, heat the half-and-half and butter. Add them slowly to the potatoes, mixing on the lowest speed. The last quarter of the cream should be folded in by hand. Fold in the sour cream, Parmesan, 2 teaspoons salt, and pepper and serve immediately.