Label
All
0
Clear all filters
Appears in
Cooking

By James Peterson

Published 2007

  • About
Cook and peel a potato and work it into the sauce for bulk. Don’t use waxy potatoes, which can make the sauce gluey. Yukon Golds or Yellow Finns are good choices; russets will also do in a pinch, though their texture is not as fine.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title