Try infusing the dairy with herbs, like bay leaves or chives spices, like coriander and peppercorns or heat from chipotle chiles in adobo.Some or all of the potatoes can be swapped for sweet potatoes or winter squash. Some or all of the dairy can be replaced with stock. Many good things can be added between the potato layers: grated cheese, chopped herbs, cooked leeks or onions, ham or cooked bacon, or cooked spinach or swiss chard.
Potato casseroles keep much better in the refrigerator than plain cooked potatoes do, so when you need to make a potato dish in advance, a casserole is your best bet. Cook 10 minutes more, or until tender and browned. Put pan in oven and bake until the top browns, 10 minutes reduce heat to 300 degrees and garnish the top with grated cheese (Cheddar, Gruyère, Parmesan) mixed with a pinch of grated nutmeg. Place the skillet on the stove and bring the liquid to a boil reduce heat and cook for 10 minutes, until the liquid level drops. Pour in half-and-half (or a combination of milk and cream) to come 3/4 of the way to the top (2 to 3 cups). Place them in the dish, overlapping them slightly, until the skillet is just about full.ĭot the top of the potatoes with 2 to 3 tablespoons butter, cut into chunks. Peel the potatoes (unless they are thin-skinned) and slice them up to 1/4-inch thick you’ll need enough to layer them in an ovenproof skillet almost to the top. Here’s a good formula: Heat the oven to 400 degrees. (This can change with the thickness of the potato slices, the size of the pan and the type of potato.) The key to a successful gratin (also known as scalloped potatoes) is getting the proportions right, so that the potatoes cook through and the liquid is absorbed or evaporated at the same time. Some classic combinations: ⅔ mashed celery root to ⅓ mashed potato ½ mashed turnips or parsnips to ½ mashed potato ½ mashed cauliflower to ½ mashed potato. You can also reheat cold mashed potatoes in this way stir occasionally to redistribute the heat.Īdd another root vegetable to the mash. To keep them hot longer, place bowl inside a pan of simmering water on the stove and cover it tightly. Mashed potatoes will stay hot in a ceramic or glass serving bowl for at least 30 minutes. The longer you work them, the denser and creamier the mash will become. Quickly mashed potatoes are the fluffiest. Make sure everything you plan to add to the potatoes - milk, cream, butter, stock, cooking water - is very hot before you begin mashing. A ricer makes the fluffiest mashed potatoes. The traditional squiggle masher is not as efficient as those with a flat face and a grid pattern. Shake the drained potatoes in the pot over low heat, to get rid of excess water and add fluffiness. Try adding garlic cloves and bay leaves or other aromatics to the cooking water it adds another layer of flavor to the potatoes. It’s better to overcook the potatoes than undercook them be sure to cook them so they are thoroughly tender. Serve immediately or cover tightly and set aside for up to 30 minutes.Ĭhoose large potatoes to minimize peeling. Repeat until mashed and seasoned to your liking. Place over low heat and shake until most of the steam has dissipated.Īdd some of your flavorings, mash, and taste. Drain potatoes and return them to the pot. When potatoes are tender, scoop out and set aside a cup of cooking water. Meanwhile, heat any flavorings (buttermilk, milk, cream, butter, stock) you plan to add.
Boil until tender all the way through (start testing after 10 minutes). While the water heats, peel the largest potatoes you have (two per person is a good rule of thumb) and roughly cut into large chunks, about the size of a jumbo egg. Here's how you do it: Put a large pot of water on to boil, adding a tablespoon of salt for each gallon of water.
Our favorite method for making mashed potatoes is in the video above.
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