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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Water-sealed French crock keeps butter soft without refrigeration
Organize pot lids vertically — saves cabinet space
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Water-sealed French crock keeps butter soft without refrigeration
Organize pot lids vertically — saves cabinet space
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Pre-heat oven to 350 degrees. Place well scrubbed potatoes and squash halves (cut side down) on a cookie sheet and bake for 50-60 minutes. Cut potatoes in half and scoop out the white flesh into a large bowl leaving a small amount against the skin. Reserve skins for later. Scoop the soft cooked flesh of the squash into the bowl with the potatoes. Mash (not whip) the potato and squash until blended. Add in the butter and stir until melted. Add the buttermilk, chives and Parmesan cheese. Season with salt and pepper to taste. Set oven to broil. Take the reserved potato skins and place them on another baking sheet. Fill skins with the squash-potato mixture. Place pan under the broiler and cook for 8 to 10 minutes until the tops of the stuffed potatoes begin to brown.