I am particular about my mashed potatoes. I like a mix of russets and Yukon Golds, but I rice the Yukons. (I don’t like the texture of riced russets.) This necessitates keeping the spuds separate during cooking, because they’re hard to tell apart once peeled and cooked. Rather than break out two different stock pots, I just divide my big pot into two portions with a small sheet pan.
Tagged With boiling
I love deviled eggs more than is decent, but I used to hate making them. It wasn't that I didn't know how to make the filling taste good, or that I hated the smell of sulphur, but the act of peeling eggs almost always sent me into a blind rage. Those days are gone, however, as I now know how to make hard-boiled eggs that will peel without issue.