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Once our potato is peeled, we’re going to come back to our front burner and we're going
to turn that up to about six, and then we're going to fill our pot up with water about
a quarter of the way through. We'll bring this over and we'll add about a teaspoon of
salt to it. OK, our water is just starting to get ready for our potato. So, we're going
to cut our potato in half and then we're going to give it three slices and then across. And
we're going to do the exact same thing to the other side so that this potato will cook
in a uniform manner. Bring it back up to our salted water, and I'm dropping them in one
by one because sometimes the knife doesn't go through, or these potatoes are so starchy,
they'll stick together, and I just want to make sure that they're all separated so when
I mash them, I don't have big clumps. And then once we're done with that, we're going
to take our green beans and we'll line them up and we'll just trim the edges off both
sides. You can go through and pick them off individually or a knife's a little bit faster,
and we'll drop them in to our salted water.