Feeling lazy I know I am here's the Laziest way to make mashed potatoes I Boil my potatoes in salted water skin on I don't bother peeling them because this Ricer is going to do all of the work so I take my potatoes once they're really Really soft pop them right in the ricer And press it into a pan over low heat The flesh goes through these holes but The skin does not and then pour my warm Cream or milk right on top right at the End and this is key I add cold butter Why is the butter cold because it's Going to melt into the hot mashed Potatoes and Emulsify have a nice Day
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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