Blender - A tool for pureeing potatoes and cheese smoothly.
Chef's Knife - Versatile kitchen knife for peeling, chopping, or dicing ingredients with precision.
Potato Peeler - Designed to efficiently remove potato skins.
Large Cooking Pot (6-quart) - Used to boil potatoes until tender.
Stainless Steel Colander - For draining boiled potatoes and removing excess water from the puree.
Immersion Blender - Useful for blending ingredients directly in their cooking vessel without transferring hot liquids.
Cheese Grater (Fine Shredder) - To evenly shred cheese before adding it to potatoes.
Food Scraper or Spatula - For scraping out every bit of ingredients from pots and pans without waste.
Silicone Whisk - Useful for thoroughly mixing ingredients prior to pureeing.
Measuring Cups & Spoons - Ensure accurate measurements for potatoes and cheese balance.
Glass Jar with Lid (Optional) - Storing leftover puree without adding unwanted flavors or chemicals.
2 pounds Yukon Gold potatoes (6 medium)
4 garlic cloves
1 1/4 teaspoons salt
3 tablespoons unsalted butter, softened
3/4 cup whole milk
3/4 pound Cantal or Gruyère cheese, coarsely grated on large holes of a box grater (5 cups)
1/2 teaspoon black pepper
2/3 cup chilled heavy cream
2 tablespoons drained bottled horseradish
a potato ricer or a food mill fitted with medium disk; 1 (2-quart) ceramic or metal shallow baking dish or 6 (1-cup) shallow gratin dishes
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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