Mashed potato majic
The majic is in what you put in them, making each pot of potatoes different from the last. Everybody loves them, especially the kids.
Mashed potatoes are made with peeled russets-the kind you would use for a baked potato.
Smashed potatoes are made with unpeeled red, white or purple potatoes-they have a lot more starch and hold together even after cooking.
Enhance the look and taste of plain potatoes by cooking and mashing them together with carrots, turnips, leeks, broccoli, cauliflower, beets, kohlrabi, greens and chards.
1 batch of plain mashed or smashed potatoes (4 average size russets worth)
1/2 cup ingredients to start, add more to taste as you'd like
Mashed potatoes are made with peeled russets-the kind you would use for a baked potato.
Smashed potatoes are made with unpeeled red, white or purple potatoes-they have a lot more starch and hold together even after cooking.
Enhance the look and taste of plain potatoes by cooking and mashing them together with carrots, turnips, leeks, broccoli, cauliflower, beets, kohlrabi, greens and chards.
1 batch of plain mashed or smashed potatoes (4 average size russets worth)
1/2 cup ingredients to start, add more to taste as you'd like
 mashed sour cream and chives |
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1) sour cream and chopped greet onions or chives
2) roasted garlic-cut off top 1/4 of a whole head garlic. Drizzle with olive oil, salt and pepper. Wrap in a bit of foil and bake at 350 or higher (along side meat?) for 45 minutes or until tender. Remove from foil. While still warm, squeeze each clove out of its skin into your cooked unmashed potatoes and mash together
3)aligot-for 1 pound potatoes: mash or rice potatoes finely. Warm 3 Tbsp. butter, 1/2 cup heavy cream and a clove of minced/scraped garlic until shimmering. Add to potatoes and mix. Now gradually add 8 oz. diced Cantal cheese over lowest heat, beating/mixing with a wooden spoon until the cheese is all melted and the whole mixture forms 'ribbons' as you lift the spoon. DO NOT KEEP WARM, SERVE IMMEDIATELY!
4) shredded cheddar cheese and bacon bits
5) chopped fresh herbs- 1 Tablespoon or more of fresh thyme, rosemary, parsley, sage, savory, basil-do not mix sage or rosemary with other herbs, they are strong on their own
6) shredded smoked Gouda cheese
7) 4-6 ounces crumled goat cheese
8) 2 Tablespoons chopped sundried tomatoes in olive oil
9) pesto-puree one bunch basil, 2 cloves garlic, 1/2 cup shredded parmesan, 2 Tbsp. pine nuts and about 1/4 cups olive oil in the blender.
10) 1 cup finely shredded Parmasano Reggiano or Pecorino Romano cheese
11) 2 Tbsp. or more of your favorite brand jarred creamed horseradish
12) "green mashed potatoes"-one bunch green onions and one bunch cilantro in the blender with the milk, processed until very finely blended, then add to drained potatoes with butter and mash together
13) a few drops truffle oil as you mash and blend
14) "confetti smashed potatoes"-start with yellow or red skinned smashers. When they are tender, add a total of 1 cup (or more) frozen peas, carrots, and corn kernels to the pot. Bring back to a boil, cook for 5 minutes more and drain in a colander. Place back into pot and smash with butter, milk/cream and salt and pepper.
15) "Popeye" potatoes- drop one bunch of fresh trimmed spinach leaves into the pot with the done potatoes and allow to wilt, about 3 minutes. Drain in a colander. Proceed as usual.
16) Wasabi mashed-add 1 Tbsp. or more prepared wasabi paste to the pot before mashing and proceed
17) Chipotle potatoes- deseed one chipotle from a can of Chipotles en Adobo and place in blender. Add two or more Tbsp. of the adobo sauce from the can (how hot can you take it?) and 1/4 cup of milk, then process until smooth. Add to cooked potatoes before mashing/smashing.
18) Indian curried smashed-cook red skinned potatoes until tender. Meanwhile, caramelize 1 large onion, 1/4 inch dice, in 4 Tbsp. butter on medium heat until nicely browned but not mushy. Add 1 Tbsp. Indian Madras curry powder, 1 tsp. salt, 1 tsp. cumin seeds and 1 tsp. corriander seeds to onion and fry until you smell the spices, about 1 minute more. Remove from heat. Add to drained potatoes before smashing.
19) Country mashed/smashed- caramelize one large onion, 1/4 inch dice, in 4 Tbsp. butter until nicely browned but not mushy. Add to drained potatoes and mash/smash.
20) Mashed potato cakes- make any flavor mashed/smashed potatoes, or just plain. Form 4-5 ounce patties between your wet hands out of cooled potatoes. Coat with panko breakcrumbs on both sides, gently pressing crumbs in with your palm. Shallow fry in a non-stick pan in oil or butter, flipping once, until nicely browned on both sides. Perfect for breakfast with a fried or poached egg on top! Or use leftover potatoes, just bring them to room temperature before making patties, otherwise they won't hold together well.
 Mashed potoato cakes |
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