These mashed potatoes are super creamy and super luxurious thanks to the heavy cream!
From Julie Deily in Little Kitchen.
Butter and more for serving
Heavy cream or milk
Freshly ground pepper to taste
Peel the potatoes, rinse them, and cut them into 1 to 2 inch pieces. Add to a large pot and add enough water to cover all the potatoes. Salt the water abundantly. I use about 1 tablespoon of salt.
Put the pot on the stove and turn it up. Bring to a boil and cook for 5-10 minutes, until the potatoes crumble easily with a fork or butter knife. Turn off the heating.
Drain potatoes and return pot to the hot burner (that’s turned off). Leave the pot on the stove for at least 10 minutes, uncovered.
Add the butter and mix with a wooden spoon or rubber spatula so that the butter is evenly distributed. Mash the potatoes to the desired consistency. Add the cream and mix. Add the cream or milk and mix. Add more if you like creamier potatoes.
Add salt and pepper to taste. Add another piece of butter on top before serving. Serve immediately or refrigerate and reheat to serve.
I love the mashed potatoes. You Power safely say I’m obsessed with any kind of potatoes, honestly. Tell me I’m not the only one! For parties, special occasions and any good comfort food meal, potatoes have to be involved.
In this recipe I tried cream instead of milk to combine the mashed potatoes and this makes them heavenly! I recently ate mashed potatoes in a restaurant that was so creamy and smooth but not watery. I was wondering if it was a heavy cream and after trying it I know for sure it is! This is the only way I’ll make mashed potatoes from now on.
To get the best creamy mashed potatoes, they need to be peeled. Just like Ree, I don’t like peeling potatoes. That’s why I sometimes use a peeling aid.
Rinse the potatoes after peeling them.
Make a tip in advance: You can peel the potatoes the day before if you wish. Just put them in a pot or container and fill them with water so they don’t turn brown. Store in the refrigerator until you’re ready to cut up and boil.
Cut the potatoes into 1 to 2 inch pieces.
Place the potatoes in a large pot and add enough water to cover the potatoes. Then add salt (I add about 1 tablespoon of salt).
Boil the potatoes. Cook for about 5-10 minutes, until the potatoes are easily mashed with a fork.
Be careful not to burn yourself while grabbing a potato for the test!
Turn off the heat, drain the potatoes and put the pot on the same stove. Leave the potatoes on the stove for 10 minutes with the heat off.
If you’ve ever eaten watery mashed potatoes, this may be a step you missed. This ensures the rest of the water at the bottom of the pot evaporates, so you don’t have watery mashed potatoes.
Add the butter and let it melt. Stir with a wooden spoon or rubber spatula.
Grate the potatoes. If you like them super smooth, it can take a few minutes to mash them. I like a few small chunks in my mashed potatoes so I don’t mash them for that long.
Mix the cream and cream. You may need to add more cream as needed.
Add salt and pepper and mix. And I always serve them with an extra piece of butter!
Ah, these mashed potatoes are great. I know you’ll love them. They’re perfect just like this, or you Power elevate them with the addition of a few more special ingredients!
New potatoes give your meals an instant, warm feeling – and you don’t even have to peel them! Available all year round, new potatoes are cheaper in season (April – July) and form the basis of many tasty meals.
We’ve got lots of ideas and new potato recipes for you to try! Saute them in salads, try them as a butter topping or add them to your favorite curry – new potatoes can be used in many different ways. We’ve rounded up some of our favourite ways to make the most out of this delicious root veg.
Video of the week
New potatoes can be cooked in many different ways. How about cooking them, putting them in the oven or stir-frying them with a little garlic? New potatoes are very versatile and are a lighter option during the summer months.
So, if you’ve bought a pack of mini groves and don’t know what to do with them, check out our 10 different new potato recipes for new ways to cook with new potatoes …
Mashed new potatoes
One of our favorite ways to serve them is to keep them simple and lightly mashed. When cooked, you can mash the potatoes with a fork or a potato masher, the choice is yours! Most of the potassium in potatoes is found in their peel, so using whole vegetables is also a healthy alternative to classic mashed potatoes. Try them hot in salads or hot with baked dinners.
Try them in:
Fried new potatoes
Lasciare la pelle sulle patate novelle durante la frittura aiuterà a mantenerle in forma e a dar loro una deliziosa consistenza croccante. This will also ensure that they don’t fall apart during frying. The versatility of this cooking method knows no bounds and we would like to see it on the table for breakfast, lunch or dinner. They are also a great addition to stir-fried noodles in place of traditional noodles.
Try them in:
New potatoes, wrapped in a butter pie with other vegetables, meat or fish, will make a tasty meal baked in a quiche or grater. Thanks to the flavorful pulp, these little potatoes add a delicious flavor and interesting texture to your quiche. You can pre-cook them before adding them to the quiche to make them super soft. Try it with classic flavor combinations such as bacon or smoked salmon.
Try them in:
Curry new potatoes
Forget the rice, enrich your curry with small and tasty new potatoes for a complete meal. Some of the larger potato varieties are floury and flake when cooked slowly, but new potatoes hold their shape and absorb all of these wonderful fragrant spices. Just toss them into the rest of the vegetables and simmer until tender.
Try them in:
New potatoes in the oven
With very little preparation (just a quick rinse), new potatoes are a delicious addition to your Sunday roast. Pass them along with meat, skins and so on and your roast will be ready in no time. They quickly turn brown and have a delicious crunchy outer shell and a soft buttery texture on the inside.
Try them in:
New potato salads
Boiled or steamed until tender, new potatoes are a nice addition
for any salad Best of the season, summer salad
it’s an obvious way to take advantage of these little beauties. Boil whole and sauté
while the sauce is still hot the potatoes will absorb anything
the flavors you have chosen to use with them when they have cooled down. Packed
packed lunches or served with grilled meat make new potatoes
Try them in:
Stewed new potatoes
Slowly cooked in goulash sauce, new potatoes become soft and full of meaty flavor. Wax varieties hold their shape better and have a smooth, soft texture. Try them in casseroles, hot pots and stews to make your dinner a miracle in a pot. Immediately add to the boiling liquid and cook slowly with the meat to obtain soft and tender ducks.
Try them in:
Omelettes and omelettes
New potatoes are an additional filling for omelettes and omelettes
fast lunch. The thinly sliced and precooked mini potatoes are cooked
fast giving delicious results in minutes. After cooking, they will
they hold their shape, allowing you to carve out the perfect filler wedge
omelette – perfect hot for lunch or cold for dinner the next day.
Try them in:
Grilled new potatoes
In the summer, when new potatoes are at their best, nothing is wrong
fun like making and eating an outdoor meal. New potatoes are perfect
skip on the grill as they cook quickly and evenly, even with
whimsical grid to deal with. Just rub with sea salt and
olive oil, creates a delicious crunchy delicacy on the grill. Thanks them
firm consistency, they are also perfect for threading on skewers.
Try them in:
New potatoes in the oven
It’s not just the big baked potatoes that are well cooked, think of their little brother: the new potato. Freshly cooked like the bigger ones, these potatoes are a quicker, sweeter alternative to the typical potato. With a little imagination, you can also turn them into a whole range of gratin dishes, from thinly sliced chips to layers of cheese and side by side with your favorite ingredients in a pan on a baking sheet.
Try them in:
- New potatoes with butter
- Sliced potatoes with garlic and rosemary
- Anna Pommes with eggs
- Cook the sausages
Leaving the skin on the new potatoes while frying will help keep them in shape and add a delicious crunch. Does a waxy texture often mean they’ve won? they will not fall apart during frying. They color well both fried in oil and in rich butter. The versatility of this cooking method knows no bounds, what about us? I would be happy to see them on the table for breakfast, lunch or dinner.
New potatoes in the oven con olio d’oliva, aglio, rosmarino e patate novelle a metà.
Elise founded Simply Recipes in 2003 and ran the site until 2019. She holds a Masters in Food Research from Stanford University.
One of the simplest additions to almost any meal are baked new potatoes.
Cut the potatoes into pieces of the right size, sprinkle them with olive oil, garlic, rosemary and salt, then bake in the oven over high heat until golden and crispy at the edges and cooked inside.
It goes well with a steak or chicken.
From the regulations archive, first published in 2005.
New potatoes in the oven
- 1.5 pounds small (red or yellow skinned) new potatoes, cleaned, halved or quartered
- 2 tablespoons of extra virgin olive oil
- 2 cloves of garlic, minced (approx. 2 tsp)
- 1-2 teaspoons of fresh rosemary, chopped
- 1/4 teaspoon of kosher salt
- Freshly ground black pepper to taste
Put the potatoes in a large bowl. Sprinkle with salt and pepper, olive oil, rosemary and garlic. Stir until the potatoes are well covered with everything.
Spread the potatoes on one layer of the pan (a sturdy pan that can withstand the high temperatures of the oven, the standard cookie pan may warp). Cook for 40 minutes or until the potatoes are cooked through and golden brown. Serve immediately.
Świerk zjada / Kristina Vanni
|Nutritional guidelines (per serving)|
|Servings: 4 to 6|
|Quantity per serving|
|% Daily value *|
|Total fat 10 g||13%|
|Saturated fat 6||29%|
|cholesterol 24 mg||8|
|323 mg of sodium||14%|
|Całkowity węglowodan 38 g||14%|
|Dietary fiber 4g||15%|
|Calcium 93 mg||7|
|*% Daily Value (DV) tells you how much a nutrient in a serving of food contributes to your daily diet. 2.000 caloriess al giorno vengono utilizzate per consigli nutrizionali generali.|
Whipped new potatoes are an easy preparation and a great way to enjoy your seasonal new potatoes. If new potatoes are not in season, use round potatoes or stir-fry sticks.
The classic, lightly seasoned white sauce is a tasty sauce for new potatoes and does not distract from their natural taste.
New potatoes should be scrubbed just enough to remove dirt and some of their thin, flaky skin. If your potatoes are not very thin, you can peel them.
The recipe is very simple and versatile. Add some chopped fresh parsley, dill, or chives to the sauce, or add steamed peas or green beans to the dish.
Once you know how to cook potatoes (and how to cook sweet potatoes), you’ll always be able to make an easy and tasty side dish for dinner and special occasions. We will teach you all about cooking potatoes in various ways, including cooking potatoes, cooking potatoes, and making fried potatoes. Get ready to become a superhero!
Potatoes are the most convenient food, found in favorite recipes such as creamy mashed potatoes, juicy baked potatoes, fluffy baked potatoes, and more. Start by choosing the right potato for your recipe. There are three categories of potatoes: waxy (such as round white potatoes), high starch (such as russet potatoes), and medium starch (such as golden Yukon potatoes). Waxed potatoes hold their shape well after cooking, making them perfect for casseroles and potato salads. Potatoes with a high starch content don’t hold their shape when cooked, so they’re not a good choice for casseroles and casseroles, but they’re delicious when boiled, baked, or fried. As the name suggests, medium starch potatoes lie between the two, which is why they are great in almost any recipe.
How to cook potatoes
Baking a potato in the oven is easy, in just four simple steps. A baked potato is a classic dinner accompaniment (steak and baked potatoes, come on!), But it can also make a great lunch or light dinner depending on the toppings you add. Here are the basic steps for cooking a baked potato:
- Start by choosing the right potato for the job. Red potatoes are perfect for cooking.
- Preheat the oven to 425 degrees F and, while you wait, use a stiff brush to thoroughly wash the potatoes under cold running water to remove any dirt.
- Prick the potatoes with a fork on all sides and cook until tender (for potatoes weighing 6 to 8 ounces, this will take 40 to 60 minutes).
- Let the potatoes cool for about 15 minutes, then use a sharp knife to cut the X on top of each potato. Use your fingers to press and lift the ends of each potato to open it. Top if necessary and kick!
How to make french fries
Call them whatever you like – french fries, homemade french fries, french fries – they are delicious no matter what their name is! Like French fries, French fries are thinly sliced potatoes or quarters fried in butter or oil. You can easily cook them on the stove or in the oven.
Follow these instructions to cook them in a pan:
- For about four servings of fried potatoes, start with three washed medium potatoes and cut them into thin slices so that each slice is about 1/8 inch thick.
- In a large skillet, melt the butter or margarine (using about 1 tablespoon for each medium potato) over medium heat.
- Add the potato slices and cook on the lid for 8 minutes, turning them from time to time.
- Uncover and cook for another 12-15 minutes, until the potatoes are tender and golden, turning them occasionally. You may need to add more butter while cooking the potatoes if needed.
How to cook potatoes
Cooked potatoes can be used in many different ways: potato salad, mashed potatoes, and even as a side dish (just above with fresh herbs). If you need potatoes to keep quickly, cooking is your best bet. Here’s what to do:
- Start by scrubbing the potatoes, then cut them into quarters or cubes.
- Place the potatoes in a large saucepan or pot and add enough cold water to cover the top of the potatoes. Add 1/2 to 1 teaspoon of salt to the water.
- Turn on the heat and bring the water to a boil. Reduce the heat to medium or low. Cover the pan with a lid and cook the potatoes in boiling water until tender (about 15 minutes for diced potatoes and new potatoes and 20 to 25 minutes for quartered potatoes).
- Drain the potatoes in a colander and serve to taste.
How to cook potatoes dolci
Cooking sweet potatoes is much the same as cooking regular potatoes, and it’s just as tasty and easy. Cook sweet potatoes to make mashed potatoes or for use in a saucepan or other dish. Here’s what you need to know:
- Clean and wash the potatoes, then peel them with a potato peeler or paring knife. Cut the ends and lignified portions and dice the potatoes into cubes.
- Choose a saucepan that contains the potatoes without clogging them and fill the pot halfway. Add a little salt and then bring to a boil.
- Add the sweet potatoes, cover and cook for about 10-12 minutes or until tender on the outside. For very tender sweet potatoes, cook for about 25-30 minutes.
- Use a colander to drain the potatoes, then allow them to cool. You can also soak the potatoes under cold water to speed up the process.
How to make baked potatoes
For the best baked potatoes, choose waxy or medium starchy potatoes such as gold, red, yellow, or white Yukon potatoes. Slices of these potato varieties tend to hold their shape better when cooked than potatoes with a higher starch content. Since these potatoes are thin-skinned (unlike rust), they can be left on top of the potatoes for extra color and texture. Here are some other tips for making homemade potato gratin:
The thickness of the potato slices is decisive; Usually 1/8 inch is recommended. Since you want the thickness of all slices to be the same to ensure even cooking (to avoid overheating or under cooking), it’s best to use a mandolin. If you don’t have access to the mandolin, cut into thin, even slices with a sharp chef’s knife.
To keep the bechamel sauce smooth and rich for your au gratin potatoes, always thicken it with a roux. A roux is a mixture of equal parts of melted butter (or any fat) and flour that are combined before being poured into milk. Roux does not leave lumps in the sauce like a thickening dough of flour and water, because the butter coats the starch molecules of the flour and prevents them from forming lumps. Additionally, the butter adds a rich flavor to the sauce.
- Make the cheese gratin by gradually adding chopped cheddar, gruyere, or Swiss cheese to the thick sauce (about 1-1 / 2 cups of cheese for 2-1 / 2 to 2-3 / 4 cups of sauce).
- To coat the potato slices evenly, place half of the potatoes in a greased baking dish. Pour with half of the sauce. Repeat these layers. This will ensure that all potatoes are coated in the sauce and help cook the potatoes evenly.
- When the baked potatoes are shiny on the edges, check for browning by taking the pan out of the oven and inserting the tip of a sharp knife into the center of the potatoes. The potatoes are ready when the knife slips easily into the potatoes without resistance.
How to make mashed potatoes
Mashed potatoes are a delicious addition to almost any main dish. Start by choosing high or medium starch potatoes. Reds (rich in starch) will give you a light, fluffy mashed potato, while medium starch varieties like golden yukon potatoes and red potatoes will give you a creamier texture. Follow these essential steps to make a great mashed potato:
Shopping, cooking and recipes
James A. Guilliam / Getty Images
Perhaps you have seen them at an agricultural fair or on a restaurant menu and wondered what new potatoes are and what makes them special. These freshly picked young, small shoots are sweet, waxy, and full of moisture. They grow wherever potatoes thrive and are harvested in spring and early summer, depending on the climate. In potato salad or cooked with a little butter and herbs, they are pure perfection.
What are new potatoes?
New potatoes are not a variety per se; any potato harvested early in the season can be called new. When eaten in the warmer season, they feel special, perhaps a little new, because we usually equate this vegetable with winter. They are deliberately hollowed out before they can grow, so they can be appreciated for their soft, thin skin, high humidity, and sweet taste. They contain less starch than their mature counterparts and retain their shape well after cooking, which makes them particularly suitable for preparation at room temperature.
Potatoes are usually one of the cheapest foods you can buy, the same goes for new potatoes. They don’t require much preparation. After all, these are potatoes – one of the most modest, versatile and nutritious vegetables nature has to offer.
How to cook with new potatoes
All these tubers need is a gentle wash to remove excess dirt, which can also remove some of the skin. All right; the skins are thin and don’t need to be peeled, but it’s okay if they peel off a bit. These potatoes demand simplicity and are served with the best spring / early summer offerings. They’re delicious when cooked simply and sprinkled with butter and fresh herbs like chives and parsley, and they look great in picnic potato salads too.
It’s hard to go wrong. Whichever way you prepare them, they are delicious, but they go perfectly with spring lamb or simple roast chicken, obviously with bright green spring asparagus.
What do they taste like?
In the same way that freshly harvested corn is much sweeter than corn on the cob that has been lying around for a few days, new potatoes are sweeter than potatoes that have been stored for a while.
New potato recipes
If you are lucky enough to find them in a short time, in which they are harvested and available, eating these potatoes is a real treat. It’s no coincidence that the methods that work best for them are easy and don’t overheat your home when it’s hot outside. Con questo in mente, qualsiasi patata piccola funzionerà per una ricetta che richiede patate novelle, ma il rosso e i bastoncini hanno le caratteristiche più simili alle patate novelle. They become creamy when you cook them and are delicious when sprinkled with olive oil and herbs. After cooking, their thin crust becomes pleasantly crunchy.
The same tendency to keep their shape means that new potatoes don’t make a great mashed potato, but they can be made into “mash,” which can best be described as a lazy halfway approach to mashed potatoes. The skins remain in place and the potatoes are not completely mashed, retaining some of their texture.
- New potatoes in the oven With Thyme and Garlic
- New Cream Potatoes With Green Onion
- New potatoes with garlic cream and chives
Where to buy new potatoes?
I mercatini e i negozi di alimentari specializzati li venderanno sicuramente sfusi / sfusi o in pinte secche in tarda primavera o all’inizio dell’estate a seconda del clima. Look for smooth, intact and flawless skin. The potatoes must be dry and firm. Avoid potatoes that have soft spots, bruises, or feel clammy. The peel that begins to peel off the potato is fine: this is the price of such youthfulness and delicacy.
The new potatoes are freshly harvested and a little ground shows that they are really new potatoes and not just small potatoes that were lying in the warehouses. If you have a green thumb, you can certainly grow them yourself; it should be ready to be harvested from the vine about 2 to 3 weeks after the plants have stopped flowering.
Because they have such a thin skin and high humidity levels, new potatoes don’t keep as well as more mature potatoes. Store them in a paper bag or loose aluminum foil and use within a few days of purchase.
Don’t be tempted to wash them before putting them away. What little dirt sticks to their skin will help keep them cool and the water on the outside will speed up bruising and softening. They need some extra care.
Nutrition and benefits
Potatoes are a nutrient-rich vegetable, and new potatoes are no exception. Potassium, fiber, vitamins C and B-6 along with protein will keep you full.
Romolo Yanes’s photo
I can think of a thousand reasons why cooking potatoes is the worst. Actually, one thing comes to mind right now: it takes a damn long time. Plus, watching and waiting for the water to boil is a surefire way to enjoy cooking. And if you don’t want to waste time (and stove energy) cooking a huge cauldron of water, you don’t have to rely on bubbling water to cook your potatoes. The fact is, there are several alternative methods of cooking potatoes quickly that not only shorten the time, but also make potatoes good. better.
So I talked to Epi Test Kitchen and they gave me the four fastest ways to cook potatoes, no cooking needed.
1. Steam the potatoes instead of boiling them
Steaming has all the benefits of cooking – no cooking oils, little clean – in a fraction of the time. How come? Wait for a small amount of water to boil, not the entire pot. So the next time you’re prepping potatoes for another dish or just softening them on their own, try steaming them instead of boiling. Another plus? Unlike a large pot of boiling water, the steam does not significantly reduce the flavor of the potatoes.
Here’s how to do it:Epi’s Rhoda Boone recommends using 1/2 inch of water (add a few more sprinkles if the pot starts to dry) on the bottom of the pot or on the pan under the steamer.
2. Cut them smaller
It seems obvious, but cutting a potato into smaller pieces helps it cook faster—a must if you’re skillet-frying some hash and want to keep the potatoes on roughly the same timeline as the onions and peppers. Just make sure you cut the potatoes into equal sized pieces to make
Rhoda suggests cutting smaller varieties, such as new potatoes, in half or quarters before cooking to use them in salads such as Nicoise beans or a potato salad with dressing. Another bonus for spending a minute or two slicing these potatoes? Once sliced and cooked, the potatoes will absorb dressings and toppings better, making everything from potato salads to pan-fried spuds even more flavorful.
Potato Salad With 7 Minutes Of Eggs And A Mustard Vinaigrette
3. Parcook in the microwave
You can’t count on the microwave to cook the potato well (trust me, I tried), but youPowerCount on it to soften the potato in preparation for the next step, whether it’s mash and bake or bake.
Here’s how to do it: Just prick some potatoes with a fork and turn on the microwave for 3-4 minutes, turning it once. There you have it: super fast boiled potatoes.
Fried French Fries
4. Use a larger pan (or grill)
The more space your potatoes have, the more air Power circulate around them, and the more heat gets into each piece of potato. Result? Cook faster. Another way to speed up cooking? Stack the sliced, seasoned and oiled potatoes on the grill on the edge of the pan for maximum circulation of hot air, and if your oven is convection, it will shave for a few minutes as well.
Get perfectly crunchy potatoes every time!
There’s a reason why potatoes are found in cuisines around the world. They may just be one of the most versatile foods out there—you Power mash ‘em, smash ‘em, fry ‘em or roast ‘em (scroll down for our foolproof recipe for how to roast potatoes). You Power use whatever herbs (fresh or dried) or spices you have on hand to make a different side dish every time you turn on your oven—the possibilities are endless! Choose spicy, herbal, garlic, cheese, and even citrus. Baked potatoes are also great for more than just dinner – we also love making a serving of eggs for breakfast.
One of the key things to keep in mind when roasting potatoes is that you don’t want to crowd the pan—use a large baking sheet and leave a little room around each chunk to let the heat circulate and allow the potatoes to really crisp up. Nobody likes a soggy potato, right? And don’t forget to put them in oil to get the optimal golden hue and sprinkle with salt along with other spices – potatoes are basically a sponge for flavoring. Inoltre, vanno con tutto: sperimenta i tuoi ingrediants preferiti per ottenere un nuovo integratore stasera!
What Kind of Potatoes Should I Use?
Potatoes fall into two categories: starchy or waxy. Rusette, which are rich in starch, are more suitable for baking, and potatoes with a thin skin, such as red potatoes or sticks, are more cooked. Any potato Power be roasted, but we especially like Yukon Golds: They have a thin skin that gets super crispy in the oven and the centers get nice and tender.
How are potatoes cut?
Always cut potatoes into equal-sized pieces so they cook evenly – this is a good rule of thumb for any vegetable you wish to cook. You Power cut your potatoes into ¼-inch thick rounds or ¾- to 1-inch cubes, or you Power slice them into thick wedges so they look like steak fries. It’s a totally personal preference as to whether or not you want to leave the skin on!
Do I have to boil the potatoes before putting them in the oven?
It’s definitely not necessary to boil potatoes before roasting them, but some cooks swear by the technique. It cuts down on the roasting time, plus you won’t have to worry about the potatoes being crispy on the outside but undercooked on the inside. If you want to par-cook the potatoes, just cook them in boiling salted water for 10 minutes or so (don’t let them get fully tender), then drain well before roasting.
What Power I use to flavor my potatoes?
The answer is. almost everything! Baked potatoes are the perfect excuse to dip into the pantry, refrigerator, and spice cabinet. Season the potatoes with oil, salt and pepper first, then go and taste: try chopped garlic, chopped fresh herbs like parsley, rosemary or dill, or spices like paprika or chili powder. You Power’t go wrong! You Power also add other root veggies to the pan (try carrots, rutabaga, or beets) to cook along with the potatoes—just make sure to cut them into the same-size pieces.
Are baked potatoes good for you?
Roasted potatoes just need a little bit of oil to get crispy, so they’re not a bad choice at all (they’re better for you than a serving of buttery mashed potatoes!). Plus, if you roast your potatoes with other root vegetables, you Power sneak in some extra nutrients.