This handy gadget allows you to make perfect mashers and to easily incorporate other ingredients into your dish. It is easy to use and helps you keep a good consistency. Recently, I created a great combo to go under some seared scallops – Parsnip and Potato Custard. Now, it is not really a custard because it does not have eggs. However, I added 8oz. of marscapone cheese along with a touch of cream, manchego cheese and butter for a fabulous texture. Ok, custard just sounds cooler. Look for the Scallops with Parsnip and Potato Custard in the recipe section.
