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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine zesting and grating for citrus, spices, hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine zesting and grating for citrus, spices, hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Peel potatoes and slice 1/4 inch thick. In a medium size bowl combine cheeses, flour, salt, pepper and paprika. Place mixture in a plastic bag. Add potatoes to bag and shake to coat. Place potatoes in a 9 x 13 inch baking pan. Pour melted butter evenly over potatoes. Bake covered in a 350 degree oven for 30 minutes. Uncover and gently stir. Bake uncovered another 30 minutes.