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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
Whole dried chipotles — toast and rehydrate for smoky depth
Ground smoked jalapeño — rubs, sauces, chili, aioli
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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
Whole dried chipotles — toast and rehydrate for smoky depth
Ground smoked jalapeño — rubs, sauces, chili, aioli
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Place the prepared potatoes in a large saucepan with cold water and bring to a boil; once boiling add a touch of salt and cook until tender, about 10 minutes. Drain the potatoes and return to saucepan, add 2 tablespoons butter, chicken stock, brown sugar, chipotle pepper and adobo sauce. Mash the potatoes until combined, I like to leave them slightly lumpy. Season with salt and black pepper and serve.