Recently saw a recipe for mashed potatoes where you add bechamel sauce rather than just milk (or cream) and butter on their own. Sounds delicious. Has anyone made this?
Is there a way to make bechamel ahead of time so I'm not at the stove stirring right before Thanksgiving dinner?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)