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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
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
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Squeeze liquid from potato; combine with egg, flour, sour cream, mustard, chives and salt and pepper; mix well. Heat oil in a heavy-based frying pan over low heat; swirl oil to coat sides and base of pan. Spread potato mixture into pan, pressing down well; cook 5 minutes, or until golden brown and set on base. Use 2 large spatulas, one on top and one underneath, to flip cake over, or cut into 4 wedges and flip each separately. Cook until set and golden on both sides. Season to taste with salt and peppe. Serve warm or cold.