![]() 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.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |