Serious Eats - seriouseats.com

My daughter has discovered Yukon Golds so we use those now, but usually we use russets. Cut them in half and bring to a boil in salted water. When done, drain, remove to a plate, and turn heat down to low. Place each half of potato into a ricer (cut side down), and squeeze the potato into the cooking pot on low. After all the potatoes have been riced, keep sitrring until the bottom of the pot begins to get a thin layer of stuck potato. Add butter (and cheese if using), mix together then add the salt, pepper and milk.

The trick of driying out the potatoes in a low heat pan is from Julia Child.

Yukon Gold or Russet
Unsalted Butter
Whole Milk
Kosher Salt and Black pepper
Optional:
Goat Cheese, Feta, Parmesan, Roasted Garlic

Sigh.....Am I the only human in the world who thinks Mario is nothing but a completely self absorbed buffoon overcompensating for something in his life? He is absolutely my least favorite chef. He's a boring pompous, yes I'll say it again...BORE. And your little orange clogs complete the picture. In honor of you Mario tonight I think I'll make a spaghetti CASSEROLE! Mario, Mario, why are you clutching your chest? Are you okay? You've lost a clog!....

scallops. or serrano ham.

a lifetime supply of filet mignon would be the greatest. perfect for BBQ's. cooked medium rare. best cut of meat there is, no question.

Pepper is a definate must. I love it.

I love using lemon-pepper. It works on chicken, steak and grilled veggies.

Olive oil and fresh lemon juice with zest of lemon also

Brown sugar and mesquite

Olive oil.

I love Mcormick Spices

Salt because it just makes everything taste better.

I like to try all kinds of marinades, but a favorite easy one we often use is olive oil, soy sauce, citrus juice (a fresh lemon or lime, squeezed), and crushed garlic. Yum!

Barbeque sauce is the best!!