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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Rendered duck fat — confit, roast potatoes, frying, French cooking
Universal suction lids — fit any pot or pan, no matching needed
Non-stick grill mat for delicate fish, small vegetables
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Rendered duck fat — confit, roast potatoes, frying, French cooking
Universal suction lids — fit any pot or pan, no matching needed
Non-stick grill mat for delicate fish, small vegetables
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Place the potatoes in a large saucepan and add cold water to cover. Bring to a boil and add a little salt. Cover and reduce the heat to medium. Cook at a brisk simmer for 20-30 minutes, or until tender. Drain well. Return to low heat and stir for a minute or two to evaporate excess liquid. Add the cream, milk, and butter and mash. Add the Cheddar, scallions, parsley, chives, and horseradish and mix well. Season with salt and pepper and serve hot.