Divide a Big Pot to Cook Two Vegetables at the Same Time
by Claire Lower on Skillet, shared by Claire Lower to from Lifehacker on (#43QMC)
I am particular about my mashed potatoes. I like a mix of russets and Yukon Golds, but I rice the Yukons. (I don't like the texture of riced russets.) This necessitates keeping the spuds separate during cooking, because they're hard to tell apart once peeled and cooked. Rather than break out two different stock pots,"