A note from Chef Doughty…making mashed potatoes is not an exact science. You are allowed tons of flexibility and because of that I am reluctant to include a recipe. That said, this recipe will demonstrate some essential ingredients that should generally be included (butter, dairy, salt and pepper). This recipe is the standard recipe that we used at the restaurant. It holds well and provides good body and texture and is a good base for added ingredients, should you choose to use them.
MASHED POTATO BASE
(SERVES 4-6)
2 ½ pounds russets, peeled
1 bay leaf
½ cup half and half
2 ounces butter, room temperature
2 ounces cream cheese, room temperature
1 teaspoon salt
½ teaspoon pepper
Directions:
Peel and cut the potatoes evenly into quarters or eighths, depending on their size. Transfer to a larger kettle, add bay leaf and cover with water. Take to medium high heat and bring to a boil. Cover and reduce heat to medium and allow to cook until just tender when poked with a fork. Move the potatoes around during their cooking period to rotate the pieces and help them cook more evenly. When covered with a lid, the potatoes will cook in about 15-20 minutes. Do not overcook. When the potatoes are just barely poke tender with a fork, drain the cooking liquid immediately and then allow the potatoes to sit covered in the kettle for five or ten minutes. During this rest, measure the remaining ingredients into a small bowl.
Take the kettle to a working counter and remove the bay leaf. With a hand mixer, beat potatoes in the kettle until they are well mashed. Add the remaining ingredients and beat until smooth. At this point taste for salt and pepper and include additional ingredients if you are customizing the potatoes in any way to complement the theme of a meal.
Interesting Variations on Mashed Potatoes
- COOKING LIQUIDS: Cook your potatoes in broth or milk. Save that cooking liquid in the freezer to use later in soups and sauces.
- INGREDIENTS TO ADD TO THE COOKING LIQUID: Add garlic cloves and a bay leaf for garlic mashed potatoes. Remove the bay leaf before mashing but mash the garlic with the potatoes. Cook your potatoes with some chopped onions. For a little color and slight flavor variation add a carrot, a parsnip or a few turnips to the potatoes as they cook.
- VARIOUS LIQUIDS TO USE WHEN MASHING: For richer potatoes use half and half or a little cream or sour cream. Some chefs will use a good quality olive oil for an interesting flavor. Buttermilk is very low in fat and can be used in place of milk. It will add a little tanginess. Part yogurt can also be used.
- INGREDIENTS TO ADD TO THE MASHED POTATO BASE: A cheese of any kind works well with mashers. Try using chipotle peppers, chilies and different hot sauces. French cooking often calls for the addition of nutmeg. Use ready-made sauces like horseradish, mustard, or wasabi. Determine what the theme of the meal will be and then add ingredients to the potatoes that will complement that theme. Remember to always taste your potatoes for salt and pepper.
- GARLIC MASHED: For the ever popular garlic mashed potatoes, add 1/3 cup whole garlic cloves to the potatoes and cooking liquid (in this base recipe) and simmer together. Or add ¼ cup roasted garlic as the potatoes are being mashed.
Twice-Baked Potatoes
I love these potatoes. They are easy to assemble, they can be made ahead, they always wow those at the table, and they are delicious! We can all use options like that. Here’s how to start. Twice-baked potatoes can be made with any potato: russets, reds, Yukon gold, purple. Choose one variety and select pieces that are similar in size. That way, they will all poke for doneness at close to the same time. Wash and dry the potatoes. In fact, if you know when you will be making them, clean them the day before and let them air dry overnight.
When ready to prepare them, preheat the oven to 400°, or convection at 375°. With your hands, rub them with shortening or butter. Set them on a baking sheet or a baking sheet lined with parchment paper for easier cleanup. Bake until done. Baking time is completely dependent on size. If you have mini potatoes, they may bake in 20 minutes, whereas a larger russet may take over an hour. If there is a variance in the size, then check the smaller ones first and remove them from the baking sheet as they get done and set them on a plate, covered with a lid of some kind to trap the heat. The potatoes need to stay as warm as possible for best mixing results.
When all the potatoes are roasted and have had a resting period of five or ten minutes, cut them in half, lengthwise, firmly and evenly, making sure you cut all the way through the skin. Use a sharp knife, maybe even a serrated knife if you have one. Protect your hand from the heat with a folded paper towel (double thickness), take each half and, with a spoon, carefully scoop the flesh of the potato into a bowl. Get close to the skin but not so close that the skin tears and becomes too fragile to work with.
Once all the potatoes are scooped, then go ahead and treat the flesh as you would mashed potatoes (see section on mashed potatoes). Once the potatoes are mashed and seasoned to your liking, then spoon or pipe them (if you have a larger pastry bag and tip) back into the shells. You should have just enough mashed potatoes to fill each half. At this point the potatoes can be covered and kept in the fridge for several days. They can even be frozen, if wrapped and protected carefully with film.
When ready to bake, top with a grated cheese of your choosing and take to a preheated 350° oven for 20-30 minutes (depending on their size) or until potatoes are completely warmed through.
Hungry for more? Check out Chef doughty’s book; The Chef Within Dinner Edition. Find more information and order your copy online here:
https://www.thechefwithinbook.com/bookstore/dinner-book
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