How Do I Fix Mashed Potatoes That Are Like Gluey?

*Before you start, take the milk and butter out of the refrigerator to take the chill off of it.

• Wash and peel the potatoes.
• Dice potatoes in uniformed sized pieces – the smaller the cubes, the faster they will cook and place into a large stock pot.
• Cover potatoes with water and add 2 teaspoons of salt.
• Drain potatoes and return to the pot on low heat for approximately 5 minutes to allow the moisture to escape.

The Fluffiest Mashed Potatoes Ever

• Choose the right type of potato: Russet potatoes are best for this.
• Make sure the potatoes are cut to the same size for even cooking.
• Rinse twice to remove the starch: rinse once before cooking and one more time after cooking.
• Start with the potatoes in a pot of cold water (instead of pre-boiling the water) to ensure even cooking from the outside in.

The basic things are:

• A floury (think Russet) vs.
• You either steam or boil your potatoes, but if boiling, place the potatoes in cold water and bring to a boil.
• Your liquid, be that milk, cream, or stock, needs to be heated, before incorporating it into your potatoes, this prevents the potatoes from “

Sheet-pan Frittata

1. Preheat your oven to 350°.
2. Toss any vegetables or meats you want to use in a little bit of neutral oil and spread on a greased sheet pan with a minimum of a one-inch
3. Whisk up a dozen eggs, season with salt and pepper, and if you want cheese, grate or crumble 1-1 1⁄2 cups right into the eggs.