We all have one. That big, clunky pasta strainer that usually only gets pulled out when spaghetti night rolls around. But here’s the secret: chefs don’t just use a strainer for draining noodles. Nope—they treat it like a multi-purpose tool, almost a sidekick in the kitchen. Want to get in on the secret? Here’s how to use your pasta strainer like a chef.

Mashed potatoes are one of those dishes everyone loves—but few truly master. Too often they turn gluey, lumpy, or just…flat. After years of experimenting, I discovered the secret lies not in fancy tools, but in how you layer your ingredients. Think of mashed potatoes like a delicate dough—the less you work them, the smoother and silkier they stay. This method gives you cloud-light potatoes every single time: buttery, seasoned boldly with Veggie Heaven, and finished with that perfect, irresistible texture. Once you try this layering technique, you’ll never go back to the old way again.