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The BEST Mashed Potatoes!

Hi friends! With the Holidays quickly approaching I wanted to be your source for all things food inspiration and since there are so many new faces around here, I figured I’d share quicker version (as in not too long of a video) of some LITK classics we all know and love! It’s a great reminder to all of us too that there are some amazing recipes waiting for you on the site so from now until who knows when, I’ll be adding daily videos to this channel in ADDITION to my regular long form content (2 new videos per week as usual) to give you endless inspo! These mashed potatoes you know are just the BEST! Recipe linked below! Let me know your thoughts on the daily content for a while! I’m excited to re share and revisit some classics as well as bringing you some fresh new content and ideas! xoxo

Mashed Potatoes Recipe:
https://www.laurainthekitchen.com/recipes/creamy-mashed-potatoes/

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The BEST Focaccia Bread – No Mixer Needed!

The most perfect focaccia you’ll ever make! Ive worked on this version for so long and made so many batches I lost count. I wanted it to be easy, didnt require any fancy tools, not even a standing mixer and it will work for you every single solid time! Recipe below! RECIPE: 4 1/2 cups of Bread Flour 2 1/4 tsp of Instant Yeast (or active dry but in that case bloom it in the water first with the sugar) 2 tsp of Sugar 1 Tbsp of Salt (I used Coarse Kosher Salt) 2 cups of Warm Water 1/4 cup of Extra Virgin Olive Oil Additional Ingredients: 1/4 cup of Extra Virgin Olive Oil plus a bit more for the top Flaky salt Dried or Fresh Rosemary n a bowl, mix flour, yeast, and sugar. Add water, oil, and salt and mix (hands work best) until a rough dough forms—doesn’t need to be smooth, just fully combined. Cover and rest 30 minutes. With damp fingers, do a round of stretch and folds. Cover, rest 30 minutes, and repeat for a total of 4 rounds (over 2 hours). After the last, cover and let rise until doubled. Oil your pan (10x14” or 9x13), add parchment if you like, and pour in the remaining 1/4 cup oil. Do a quick set of coil folds (don’t skip—helps trap air), then transfer dough to the pan. Gently stretch slightly (it’ll spread as it rises), oil the top, cover with parchment, and let rise 1 hour. Preheat oven to 450°F. Dimple with oiled fingers, drizzle more oil, add salt + rosemary, and bake on the lowest rack for 20 minutes until deeply golden. Rest 5 minutes, then cool on a wire rack. Pan I used: https://rstyle.me/+Wr60A2w3iknEP1H8JwrVug My favorite yeast: https://rstyle.me/+NhOUZ6mlGdOYY5KXXEY3sA

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