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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
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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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
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Preheat oven to 350°. Melt butter in large mixing bowl. Stir in soup, sour cream and milk. Blend well. Stir in onion and 1 1/2 cups of the cheese. Break potatoes apart, but don't thaw. Add to mixture and stir well. Pour into 9 x 13-inch baking dish. Sprinkle remaining 1/2 cup cheese on top. Bake, uncovered, 50 to 60 minutes, until lightly browned and bubbly.