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Tall pot with basket — steam asparagus upright, blanch pasta
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
Sausage stuffer for charcuterie, forcemeat preparations
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tall pot with basket — steam asparagus upright, blanch pasta
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
Sausage stuffer for charcuterie, forcemeat preparations
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Bake potatoes at 400° for 1 hour or until done. Cut thin slice off the top and scoop out the pulp (carefully) leaving shell in tact. In mixing bowl, mash pulp with milk, sour cream, onion, salt and pepper until smooth. Fold asparagus into mixture. Fold into shells. Crumble bacon on top.