Seasonal latte can easily be made at home

Q: Years ago, I tried to make mashed potatoes at home. I did not use Russet, but rather some kind of all-purpose potatoes — ordinary ones from the grocery store. After boiling them, I tried to mash them with milk and butter. The more I beat them with a mixer, the more glue-like they became. I ended up not using them because the texture was like paste. What went wrong?

A: The mixer is definitely your problem. The more you work mashed potatoes, the gluier they become because more starch is released. Work them minimally. Try using a rubber spatula or spoon. I know lots of people love using ricers, too. As far as types, Russets and Yukon Gold are great.

Q: Do I need to keep pomegranate molasses in the refrigerator? I keep my “regular” molasses and my blackstrap in the cupboard along with honey. Is this OK for pomegranate molasses as well?

A: Yep!

Q: When a recipe says to cover ingredients with plastic wrap and microwave, how do you keep the plastic wrap from melting onto the food? Is there a type of microwavable plastic wrap?

A: There are microwave-safe plastic wraps, but honestly you don’t need them. Use a regular plate, a paper plate, a damp paper towel, etc. 16 ounces heavy whipping cream, divided

¼ cup maple syrup 3 tablespoons pumpkin

puree

1 teaspoon pumpkin-pie

spice

1 teaspoon vanilla extract 1 (14 ounce) can sweetened condensed milk

Whisk ½ cup of cream, syrup, pumpkin puree and pumpkin-pie spice in a microwave-safe bowl. Heat the mixture for about 30 seconds in the microwave and then whisk. Heat again for another 30 seconds and whisk. Add the vanilla extract, sweetened condensed milk and remaining whipping cream. Whisk until well-combined. (You can also do this by shaking the mixture in a large container with a lid.)

Strain with a fine colander at least once and then store in the refrigerator until you’re ready to use it.