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Some Thoughts on Mashed Potatoes


SheikYerbuti
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Yes, I think about mashed potatoes. . .A LOT. TV chefs give lots of different reasons why they get gluey: You get gluey mashed potatoes when the potatoes get waterlogged during the boiling. You get gluey mashed potatoes if you don't use a ricer (how many of you actually own a ricer? I don't). You get gluey potatoes if you use the wrong kind of potato, if you mash them too long. ATK says to rinse them in cold water half way through the boiling process. That sounds like a pain in the arse to me.

 

So I got to thinking. . .potatoes are soooo good when you take a baked potato, split it open, apply butter and mash it with your fork. Why? No water in the cooking process! So my last few batches I've been making what I call "Bashed" potatos (baked/mashed).

 

Roasted Garlic "Bashed" Potatoes

 

5 lb bag of Russet or Yukon Gold Potatoes

3 bulbs Garlic

1 cup whole milk

1/2 cup sour cream

1 stick butter

Salt and Pepper

Olive Oil

 

1. Preheat oven to 350.

 

2. Cut tops off garlic bulbs, brush with olive oil, wrap in foil, and place in the oven for 45 minutes. (we're talking 3 whole bulbs here, not cloves. . .this seems like a crazy amount of garlic, but it mellows out when roasted)

 

3. Peel potatoes, wrap individually in tin foil, and put in oven as quickly as possible to avoid browning. Cook in oven for approximately 70 minutes or until all potatoes are tender all the way through.

 

4. Let garlic cool, then remove all the roasted cloves from their skins. In a small saucepan combine milk, butter, sour cream and garlic. Heat over low flame until hot but not boiling. Blend with a blender, mini-chopper, or stick blender until smooth.

 

5. Remove potatoes from the oven, place into a large pot and mash together with the garlic/milk/butter/sour cream mixture. Salt and pepper to taste.

 

Optional: Garnish with fresh chopped chives, bacon crumbles, shredded cheese, etc, etc.

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I tend not to do mashed potatoes as I've been on a serious rice kick as of late, but these sound good. They do take extra effort due to the addition of the roasted garlic.

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Sounds good. In my too many years to count of cooking, potatoes get gluey when people put them in warm or even hot water to try and quicken the pace so to speak. Sinful. Just like eggs potatoes need to be started in cold water. I also take them out a bit early, add some of the water they where cooked in if needed during mashing. Start with heavy cream, butter and either a dab of sour cream/ or plain greek yogurt and mash them the old fahioned way with a hand masher. S/P to taste, never had a problem and have done up to 25# batches. Like some small chunks in my mashed taters. More of a home cooked texture and taste.

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this is exactly why my chef makes the best gnocchi around. He bakes, rather than boils the potatoes. So they don't get as water logged and, thus, don't need as much flour to make. So they're light and fluffy.

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Funny story. A friend of mine HATES mashed potatoes (doesn't like the texture).

 

Anyway, I'm bartending when he tells me this. The bar is busy and I shut off the jukebox, get everybody quiet and announce to the crowd: "Is there anybody here that doesn't like mashed potatoes, if so, raise your hand" No hands go up. I then inform them: "this guy hates mashed potatoes"

 

responses:

Plenty of boos

"UnAmerican BA$TARD!"

"We should lynch him!!"

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i have made them in every restaurant i've working in. done them more rustic and more refined. don't know what the big deal is..... butter, cream, salt and pepper.

 

 

personal favorite is creme fraiche and chive

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And Sheik, there is no such thing as too much garlic - especially roasted.

 

The goal is to have garlic stink come out of your pores for days.

:wacko::D:D

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Interesting, but don't generally have that arounf the house.

First off, you can actually buy it in better stores these days. Secondly, you can get enough off one duck to last you a while. Butcher the whole thing. Braise the leg and pan roast the breast for dinner. In the mean time, cut as much fat off the carcass as you can and put it in a roasting pan in a 325 degree oven for several hours. The fat will render away from the skin. Keep draining off the melted fat and eventually you'll also get some mighty fine duck cracklins. The rendered fat will last in your fridge for months.

 

Just a few spoonfuls with a bit of olive oil to roast some peeled garlic cloves and into the mashed potatoes you go.

 

BTW, if you want dry potatoes without baking them, just don't over boil them and allow them to steam dry in the colander for a while before you mash them.

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