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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
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Brown chops in oil. Place 1/2 of potatoes in greased 9 x 13-inch baking pan and top with cheese slices. Add remaining potatoes. Place chops on potatoes. Sprinkle on salt and pepper. Saute onion and celery in skillet drippings until tender. Add soup and milk to skillet; heat and pour over chops. Cover and bake at 350° for 1 hour. Remove cover and bake 30 minutes longer. Serves 4 to 6.