The key to a fluffy mash is to use the right tool: a ricer, a food mill, or an old-fashioned potato masher. A ricer resembles an overgrown garlic press. Cooked vegetables are placed in its hopper and forced through tiny holes with a plunger, producing a texture vaguely like that of rice. A food mill consists of a round metal bowl with a curved blade that turns with a hand crank. Secured to the bottom of the bowl are interchangeable disks with holes from fine to coarse. When you turn the crank, the blade mashes the cooked food through the holes. Both the ricer and the food mill produce exquisite mashes and purees with a smoother texture than the humble old-fashioned potato masher. These simple tools are the precursors to the efficient food processor. However, they do a better job than a processor or electric mixer for any mixture that contains potatoes, as both food processor and mixer produce a gummy mass instead of a silken puree. Meme had a ricer she used for years. Mama and I joke, “The Smithsonian called and wants their exhibit back.” The truth is, sometimes older is better.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.