30 Perfect November Recipes, Including Apple Pie Blondies & Garlicky Smashed Potatoes (2024)

FAQs

How does Gordon Ramsay make smashed potatoes? ›

Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.

To store: store any leftover smashed potatoes in airtight containers in the fridge for up to 3-5 days. To reheat: feel free to reheat the potatoes right back in the oven at 400 degrees F for about 10 minutes. You can also reheat them in the microwave until warmed through, though they won't be as crispy.

If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.

In a large pot, add potatoes, 1 tablespoon salt, and cold water to cover by 1 inch. Bring to a boil, reduce heat to medium, and cook uncovered until potatoes are tender and can easily be pierced by a knife, about 10 to 15 minutes (20 to 25 minutes for larger potatoes).

Plus, the buttery richness of the yolks will pair perfectly with the earthy savoriness of the potatoes in a classic recipe and offer a perfect complement to more elaborate recipes like roasted garlic mashed potatoes. There's no need to temper the egg yolk when you add it to a mashed potato recipe.

Option 1: Turn up the heat on your stovetop to draw out the moisture. Option 2: Add a teaspoon of a thickening agent like cornstarch, flour or powdered milk until you reach the desired thickness. Option 3: Mix in 1 tablespoon of dehydrated potatoes until mashed potatoes are thicker.

'Smash' is when you merely break something into pieces. However, "mash" means you reduce a food to a soft, pulpy mass. Therefore, making smashed potatoes and mashed potatoes requires two different processes. To get the best results, you need to know the difference.

Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.

Why are my smashed potatoes falling apart? ›

Smashed potatoes will fall apart if they are overcooked or if you try to mash them while they are still hot. Long story short - cook the potatoes until al dente (slightly firm). Don't overcook the potatoes! Last - cool the potatoes completely before smashing them.

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

A potato ricer is widely regarded as the best tool for mashed potatoes that are smooth and fluffy. Built like a big garlic press, it works by pushing cooked potatoes (one or two at a time) through a perforated grate, creating stringy, broken-down potato bits without releasing a ton of starch.

And yes, smashed and mashed are two distinct things. While some people might use the terms smash and mash interchangeably, they are not the same. 'Smash' is when you merely break something into pieces. However, "mash" means you reduce a food to a soft, pulpy mass.

The key to crunchy roasties is getting a fluffy exterior before they go in the oven. Drain the potatoes well and give them a moment to steam and dry out further. Then don't be afraid to shake the colander or pan vigorously to rough up the edges before you add the oil.