PARIS MASH (RICH & CREAMY MASHED POTATO)
Recipe video above. This is mashed potato as served at top tier restaurants. It's soft and almost pourable, intensely buttery and has a more pure potato flavour. Restaurants double pass the potato through a mill then a fine sieve so it's 100% lump free. For this home version, I simply pass the potato through a ricer OR mash it. Nobody notices the imperfections because they're too focussed on the amazing flavour and the creamy yet fluffy texture!
Provided by Nagi
Categories Side
Time 1h
Number Of Ingredients 6
Steps:
- Scrub potatoes clean.
- Place potatoes in a large pot and cover with cold water. Bring to the boil then reduce heat and simmer for 30 to 40 minutes until the potatoes are very soft (depends on size).
- Alternatively, peel then chop into 2.5cm / 1" cubes (Note 4), cook 12 to 15 minutes until soft.
- Drain potatoes and return empty pot to stove.
- Using tea towels to handle the hot potatoes, peel them using a small knife (skin should slide off pretty easily).
- Mash the potatoes using one of these methods: Press them through a potato ricer or a food mill / grinder fitted with the finest disc, or mash in the pot using a potato masher (preferably with round holes, yields a similar result to potato ricer).
- Pro step: Then pass the potato through a drum sieve for 100% smooth mashed potato, like you get at restaurants. I do not do this (read in post)
- Turn stove on low and stir mashed potato for 1 minute (evaporate excess water).
- Add a few cubes of butter and a little splash of milk. Stir until butter melts and is incorporated.
- Repeat until all butter is used up, using milk to adjust the consistency to your desired taste towards the end. It should be soft and creamy, almost pourable.
- Season to taste with salt.
- Pour into serving bowl. Use a spoon to create swirls on the surface, top with small dollop of butter and a tiny sprinkle of parsley. Serve immediately!
Nutrition Facts : Calories 282 kcal, Carbohydrate 21 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 415 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
FRENCH FRIED POTATOES
These are the best French Fries - the sugar solution has something to do with the carbohydrates, but by doing it they don't soak up so much grease, so they get crunchy.
Provided by Lorelei Rusco
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 48.9 g, Fat 33.2 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 305.3 mg, Sugar 18.1 g
POTATO PURéE
This potato purée is a refined, incredibly luxurious version of good old-fashioned mashed potatoes-and that means Chef Emma Bengtsson doesn't stint when it comes to butter and milk! We recommend using a food mill or potato ricer to get extra silky-smooth results.
Provided by Emma Bengtsson
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Add cubed potatoes to a medium saucepan with a big pinch of salt and enough cold water to cover. Bring to a simmer over medium-low heat and cook until very soft and almost falling apart, about 20 minutes. When potatoes are cooked, drain well. Then place them back into the hot pot (with the heat turned off) to evaporate any residual moisture, 30 seconds.
- Run potatoes through a food mill or potato ricer into a mixing bowl. Add butter and stir well to combine; then pour in the warm milk and whisk until thoroughly combined. Add salt to taste and place back into the saucepan. Over very low heat, whisk again to release extra moisture in the potatoes.
- When potatoes are smooth and creamy, but still hold their shape when folded over, transfer to serving dish. Sprinkle with chopped parsley and serve immediately.
FRENCH POTATO PUREE
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put the potatoes, whole, in a pot and cover with cold water. Salt the water. Bring to a boil, and simmer until very tender, about 30 minutes, depending on size.
- Meanwhile, drop the garlic, bay leaf, and thyme in a saucepan with the milk, bring to a boil, turn off the heat, cover, and set aside to infuse 10 minutes. Pull out the garlic and herbs, and discard.
- When the potatoes are done, drain them and peel while hot. Put them through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Bring the milk to a boil and beat it in, splash by splash, until completely absorbed. You are looking for a very soft, fine puree, not unlike baby food! Check the seasonings, and serve.
REALLY CREAMY POTATO PURéE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
- Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
- Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.
POTATO PUREE
Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
- Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
- Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.
POTATO PURéE
Provided by Zarela Martinez
Categories Olive Potato Vegetable Side Bake Cinco de Mayo Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Prepare the vegetables: Have ready a medium-size saucepan of boiling salted water. Add the potatoes and cook until barely tender, 12 to 15 minutes. Lift out, letting them drain well, and peel. Set aside. Add the diced carrots to the water and cook just until crisp-tender, about 4 minutes. Scoop out with a strainer or slotted spoon, letting them drain well, and set aside. Add the peas and cook until barely tender, about 3 minutes; remove and drain.
- In a large bowl, mash the potatoes with a potato masher. Add the crema and beat with a wooden spoon to eliminate most of the lumps. Add the egg and mustard, continuing to beat until the mixture is smooth and fluffy.
- Preheat the oven to 350° F.
- In a medium-size skillet, melt the butter over medium-high heat until fragrant and sizzling but not browned. Add the onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the parsley, cook for 1 minute longer, and beat the mixture into the mashed potatoes. Stir in the carrots, peas, pickled onions, olives, and jalapeños. Taste for seasoning and add the pepper and optional salt. Transfer the mixture to a buttered 2-quart baking dish and bake 20 minutes. Serve at once.
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