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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
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking
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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
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking
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Boil the potatoes, skin on, until tender, but still holding their shape. Remove from heat, and run cold water over to cool them. (This can be done the night before, then chill the potatoes in the fridge.) After they are cooled, peel the skin from the potatoes and grate them. Spread the grated potatoes in a glass 10x15 baking dish. Take a nonstick pot (about 5-qt size) and put in butter and both soups. Heat on medium heat, being careful not to let it stick. Once this is hot, start adding grated cheese and stir constantly. After all the cheese has been added, add the sour cream and green onions. When all ingredients are mixed well, start pouring the cheese mixture over the potatoes. (It's best to have help with this part.) As one person pours, the other moves the potatoes around with a fork, to get as much cheese worked into the potatoes as possible. Then place in the oven at 350 degrees for about 30 minutes until heated through and top is slightly browned and cheese is bubbly. You will most likely have leftover cheese, so this is the perfect time to break out some sourdough bread and dip away!! Note: this makes a large quantity, as we usually make this on holidays when the whole family is over.