August 26, 2015
Steam the potatoes in their skins in a large sauce pan (rather than boiling them). Place the potatoes into a metal colander or bamboo steamer, add water to cover the bottom of the pan to just underneath the potatoes and bring to a boil. Check water levels periodically. The potatoes will be done in 30-45 minutes 30 Minutes, when a fork penetrates and they are still slightly firm. Strain the water, place potatoes in a metal bowl and cover with a cloth to retain their heat – potatoes must be used while they are still very warm.
Add salted flour to mashed potatoes, followed by the egg mixture. Roll your sleeves up and start hand mixing, slowly knead together about 8 times so that the dough is holding together (no more than 8 times though)! There should be enough flour to obtain a fairly firm, smooth, non-sticky dough -- exactly how much flour will depend upon how moist the potatoes are.
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)