Dijon and Olive Oil Mashed Potatoes - Healthy Recipe Ecstasy (2024)

FAQs

What should you avoid when making mashed potatoes? ›

The addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.

Directions. Throw just a pinch of ARM & HAMMER™ Baking Soda into potatoes while mashing to make them fluffier.

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

Potatoes are like pasta, in that they leach starches into their cooking liquid. In the case of pasta, you want to reserve some of that liquid to give sauce a luscious shine and bind it to the noodles.

I like to use a combination of both! The cream makes the potatoes rich, and the milk helps keep them moist. Should milk be cold or warm for mashed potatoes? The potatoes will turn out creamier if the dairy is slightly warmed.

The trick to perfect mashed potatoes is in boiling the potato whole with the skins still intact. Yes you read that right, boiling the potato in its skin.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

Why do you put vinegar on potatoes? ›

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

Tips for the Best Mashed Potatoes

Start cooking the potatoes in cold water: This ensures that the potatoes cook evenly. Otherwise, if you start with hot or boiling water, the outsides of the potatoes cook and soften while the middles are still hard and crunchy.

Flour, cornstarch and even powdered milk can thicken mashed potatoes quickly. Gradually stir a teaspoon of one of these commonly found thickening agents into your mashed potatoes until you reach the desired thickness — start with a teaspoon, and you can always add more if needed.

A potato ricer is widely regarded as the best tool for mashed potatoes that are smooth and fluffy.

Gordon Ramsay's Smashed Potatoes are made with baby potatoes, olive oil, herbs like rosemary or thyme, garlic, salt, and pepper this dish serves 8 and takes about 1 hour, including boiling and roasting for a crispy exterior.

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.