Process shots: peel potato (photo 1), halve (photo 2), thinly slice (photo 3), melt butter then add garlic and seasoning (photo 4), toss in potatoes (photo 5), toss in parmesan (photo 6).

The first layer of this beautiful creation is mashed potato. I know everyone may already have their own ‘go-to’ mash recipe, which you’re welcome to use, but here are the usual suspects in mine:Easy to Clean: Thanks to its smooth surface and stainless steel blade, the knife is easy to clean. It can be cleaned with soap and water.

When you’re prepping for a large dinner, it’s always nice to do some of the work ahead of time. Yes, you can peel your potatoes ahead, but after peeling they should be submerged in cold water to keep them from turning brown. They can be peeled up to 24 hours in advance and kept submerged in cold water in the refrigerator.Potatoes can be frozen for longer storage, but they should be blanched or fully cooked before freezing, whether they are whole peeled potatoes, chunks, wedges, or shreds. During this time I recommend melting the butter and warming the cream using the residual heat in the pot. Doing this will help the potatoes absorb both of them without turning the mash clumpy. This peeler cleaned up easily by hand, and it came out of the dishwasher with no obvious issues. Since it's also made entirely of stainless and has a long warranty, it should perform well over time. POTATO PEELER KNIFE AND POTATO FORK - Unlike a traditional potato peeler, this potato peeler knife and potato fork set efficiently peel even the most awkwardly shaped potatoes. The wavy blade design increases food's surface area, promoting oxidation and making it easier to soften and cook. It also reduces friction and damage to food, helping it maintain its shape and texture.