This handheld utensil can include a flat extruder-style surface with large holes, or a more rustic metal zig-zag. Two other ...

Food mills have a much larger footprint than potato ricers, but they're also more versatile. In the summer, I use my food mill for making large batches of tomato passata and fresh sauce. Being larger, ...

Lyonnaise potatoes. This recipe calls for Yukon gold potatoes that are fried in a skillet with bacon, onions, and garlic.

There are so many ways to make a classic baked potato, so I decided to put three methods with wildly different baking times ...

When cool enough to handle, working over a large bowl, use a potato ricer to break the cooked potatoes down to a fluffy mash. In a small bowl, stir together cornstarch, egg yolks, white pepper and ...

Cut the potatoes in half and scoop out the flesh, then pass it through a potato ricer or sieve into a large bowl. Season, to taste, with salt and freshly ground black pepper, then beat in the ...

and pass through a ricer into a medium bowl. (Alternatively, mash potato flesh using a potato masher in a medium bowl until smooth.) Spread potatoes on a large plate lined with paper towels.

In a large saucepan of boiling, salted water, boil the potatoes for about 15-20 minutes, until tender. Drain. Add the butter and a pinch of salt to the potatoes. Mash well, using a potato ricer ...

Note: You’ll need a spaetzle press, potato ricer, pasta calendar or flat cheese grater, anything that is perforated you can push spaetzle dough through. (They do not have to be round.) In a large bowl ...

The best way to do that? By packing seasonal ingredients into every meal, of course! Fall stars like pumpkin, apples, squash and sweet potatoes may feel familiar, but you'll be inspired by fresh, ...