Everything I read (and my intuition) says red potatoes are too waxy to make good mashed. But that's what I need to do -- mash the red potatoes (choosing my battles with family). Best way to get good texture?
You’ll be surprised at the sophistication of this easy, 5-ingredient dish. You can honestly never go wrong when you start with salmon and a sour cream sauce, especially if that sauce is flavored with dill and horseradish.
Molecularly Creamy Mashed Potatoes
The traditional way to make creamy mashed potatoes is to add loads of butter and cream. But that can hide the flavor of the potatoes, so in this episode of MDRN KTCHN, host Scott Heimendinger explains how a common ingredient called diastatic malt powder can be used to make incredibly smooth and creamy mashed potatoes on the molecular level. You can check out the full recipe here, and buy diastatic malt powder here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
Vegan Fluffy Buttercream Frosting
Fluffy and full of vanilla, this vegan buttercream frosting is perfect for all your baked goods, from cupcakes to layer cakes (or even licked straight off a spoon). Read more.