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Electric butter churn — artisan butter from cream in minutes
Compact chopper — pesto, salsa, baby food, dressings, nut butter
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
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Electric butter churn — artisan butter from cream in minutes
Compact chopper — pesto, salsa, baby food, dressings, nut butter
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
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Prehet oven to 425°F. On a baking sheet, toss potatoes with olive oil and roast for 30-35 minutes or until potatoes are golden brown and fork-tender. Meanwhile, combine the butter, oregano and roasted garlic pastes, salt and pepper in a bowl; gently mix with a fork. Divide butter mixture between 2 large pieces of plastic wrap and roll each into a log and chill in the refrigerator. Transfer roasted potatoes to a serving dish and add 2 tablespoons oregano butter (save the rest for a later use) and toss to coat; garnish with fresh oregano and serve immediately.