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Buttermilk Mashed Potatoes

I learned enough water to just cover the potatoes, cook them with a lid and by the time the potatoes are cooked the water should be evaporated. For that extra something something put onion in the boiling water as well (remove it before mashing). In cooking school, creme fraiche instead of milk or cream delivered the most devastating knock out to the taste buds and creme fraiche does not break.

Aug 04, 2010
kikisf in Recipes