But oddly enough, if I’m trying to achieve a silky smooth mashed potato, I turn to a ricer instead. The trick to velvety potatoes is to avoid overworking them, which makes them gummy and heavy. A ...
There's good reason to love the Stanley cup, but it has lots of nooks and crannies. Here's how to clean it the right way. Pamela is a freelance food and travel writer based in Astoria, Queens.