Rustic Roasted Garlic Mashed Potatoes Recipe - Keeper of the Home (2024)

FAQs

Are rustic potatoes good for mashing? ›

These rustic potatoes are not peeled, leaving the red skin on, adding texture to the mashed potatoes and in fact, with a few more lumps than if they were not rustic. They're delicious, and hearty, and honestly, I love the texture and pop of color that the red potatoes have in this rustic mashed potato recipe.

I find crushing the garlic and tossing it with the oil and mustard helps prevent it from burning. If you find your garlic burns easily when roasting, you can always chop the garlic cloves into larger chunks! Why do I need to dry my potatoes before roasting?

Gordon Ramsay's mashed potatoes are known for their richness and flavor. He typically adds butter, heavy cream, and sometimes crème fraîche to his mashed potatoes for a creamy and indulgent texture. Additionally, he often incorporates roasted garlic or chives for extra flavor.

The best potato masher is actually a ricer

If you want the most velvety, plush mashed potatoes, you're going to need a ricer. To understand why, it's important to know what makes potatoes gummy in the first place: overworking the starches in cooked potatoes.

"From a health point of view, and I think from a taste and texture point of view, it's much better to leave the skin on," Simon says. "The skin of the potato is very high in fibre, potassium, vitamin C, vitamin B — all of those good, healthy things are in high concentration in the skin."

Waxy potatoes, such as peewee potatoes, fingerlings, and red potatoes, hold their shape when boiled, making them great for roasting or tossing into a potato salad—not so much for mash, where they'll turn into bitsy, unappetizing pieces.

Without prompt and correct treatment, one-third of those diagnosed with botulism may die. To reduce the risk of botulism, the garlic in oil mixture should be refrigerated and used within four days. Garlic in oil should always be discarded after two hours at room temperature, even if salt and acids are present.

How do you keep roast potatoes warm and crispy? Don't. Let them cool. Just before you need to serve them (5–10 minutes, depending on how cool they are) put them in a hot oven, That should crisp them up nicely, and warm them too.

Once the internal temp is 185°F or more (210°F is ideal) pull the potatoes from the oven, and with one hand using a mitt, place each hot potato in foil and wrap. Ideally store in a heated bread warmer drawer.

Overworking the Potatoes When Mashing or Whipping Them

Regardless of the technique, remember not to overwork the potatoes. Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing.

What does Rachael Ray use to mash potatoes? ›

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Directions. Throw just a pinch of ARM & HAMMER™ Baking Soda into potatoes while mashing to make them fluffier.

It marries the hydrophilic with the hydrophobic, creating a smoother mash while adding a tiny bit of sweetness and tang. Mayo mashed potatoes do not taste like mayo (unless you add too much). Similarly, egg yolk mashed potatoes do not taste like egg yolks, though they certainly are yellow. They don't taste creamy.

Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.

Russets are loaded with many trace minerals such as copper, manganese, phosphorus, pantothenic and folic acids. Russets provide 3g of protein, and vitamins B3 and B6. Russets are one of the richest sources of potassium, too, so important for our heart health.

Russets have about 50% more fiber than an equivalent serving of Yukon Golds, and about 25% more protein. They are also higher in potassium, magnesium, and iron, and have more than double the amount of vitamin B6, which is important for immune system health.