Potato Skin Crisps Don't you just love it when you can take ever single bit of an ingredient and maximize it's yield? I know I do. Better yet, it's tasty and delicious! Here's how you can utilize every single part of a humble spud and make it into a crispy snack. This is recipe is comes in especially handy when you make loads of mash potatoes or potato salad. Now you can serve 2 different dishes at your party. HOW TO DO IT After peeling your potatoes, take those chunkier…
Pomme Purée in Ramekin Pomme purée is a much lighter, French version of, mash potatoes. It has much more butter in it and typically uses milk instead of cream so that it's not too heavy and you taste more of the potatoes and butter instead of a creamy flavor found in mash potatoes. HOW TO MAKE IT It's starts of fairly similar to making mash potatoes. You peel then boil or bake the potatoes until fork tender. I usually over boil them or bake them just to make sure you're…
New here. Not sure how things work but will be trying to learn as much as possible.
@Helyanwe
What I cooked
