Go to the Recipe: Creamy Smashed Potatoes
Hey! I live in Connecticut (recently moved here a year and a half ago). We (ha, I'm even associating with the people of this stuck up state) do have good pizza! Riko's hot oil pizza is crazy. Then there is the New Haven pizza places. Check it out.
Can't quite tell from the photos - are the potatoes cut to about 1" pieces?
how does riko's hot pizza relate to smashed potatoes. lol
You obviously didn't read the entire page.
Read the intro stuff haha
i skimmed the reading to get to the recipe lol
Love this recipe used it with the Steak with Red Wine Sauce recipe.
question about the amount of chives, i bought a pack from the store and didnt realise it was only a 10g pack.
but 10g was plenty in this mashed potato recipe.
Yes, just about that size.
Glad it worked out. I like a lot of chive in my smashed potatoes!
Would this work via sous vide? Is there a reason we opted to boil versus your Pomme Puree recipe?
I tried this on Friday. Both me and my brother found it to be too much butter in it. I boiled the potatoes a bit too much. Anyone else experienced this?
Been playing with the recipe myself. Yeah, potatoes need to be on firm side, with a reduction in butter or "cream" or an increase of "spuds" to get shown texture. Just my experience - following listed amounts exactly results in a thick "puree" from my experience.
Completely agree, I was going to make the same comment. My potatoes were still pretty firm and I felt the butter was way too much.
I also felt the chives were excessive. Next time I make it, I plan to use 1/2 the butter and chives.
I usually double the recipe(ish) keep the cream the same, and add 1 stick (115g) butter, seems to work well, I also halve the chives-getting my hands on that many chives isnt easy!
400g of potatoes doesn't seem like much. That really yields 3 cups?
I like to use a combination of russets (peeled) and red potatoes (I leave the skins on for my rustic version). The russets give creaminess, and the red potatoes add texture and flavor. I use all cream, infused with rosemary and sometimes roasted garlic, and finish with a healthy amount of grated parmesan.
Also good is russets, cauliflower, and gruyère - a combination I discovered when that was all I had lying around the house.
@Robert Brown That's my point! Connecticut, NJ, and NY have some awesome pizza places. My parents live in CT; I make sure to get a slice or two down every time I visit. It almost makes up for how obnoxiously people drive there.
Boiling leeches flavor and ruins texture. Potatoes actually have an amazing flavor. Cube the potatoes and pat dry. Then drizzle with olive oil and liberally sprinkle salt. Roast the potatoes at 325 °F for an hour and a half. Dry the potatoes is important because water inhibits the maillard process. Actually, always dry meats and vegetables before applying the maillard process. Instead of cream and butter, drizzle the potatoes with a prosciutto brodo reduction.
I dunno, Joel Robuchon simmers his potatoes in water, and he has twenty-eight (!) Michelin stars. So it's probably not that bad of an idea, right?
Agreed, and interested to know your ingredients / procedure for prosciutto brodo reduction. Thanks for the comment, and, in advance, should you see this, and respond.
Wouldn't the potatoes work sous vide as well? A little fat and salt should limit oxidization.Then smash em and mix just before eating.
Maillard refers to meat protein not potatoes.
@Philip Pollen The Maillard reaction is just a collection of chemical reactions when the conditions are right. While it is most commonly associated with meat, it's also the responsible reaction for the crusts on the exterior of baked breads, the majority of all what people call caramelized foods (onions, mushrooms, carrots, etc.) Heck! Even roasted marshmallows. You need amino acids (not exclusive to meats), reducing sugars, and heat.
I can't find fingerling potatoes. What else could I use?
Another variety of potato. I find smaller, less starchy, more waxy potatoes work well.
That's around 13 ounces of potatoes
Instead of boiling them in water. your throwing all the flavor down the drain. Just simmer them in the cream and butter , enough to almost cover the spuds. Drain/ reserve the cream and add enough of the cream back to make them the right constancy you like....
like yukon potatoes? i wouldnt mind trying this recipe but cant find fingerling potatoes
Instead of boiling them in water. your throwing all the flavor down the drain. Just simmer them in the cream and butter , enough to almost cover the spuds. Drain/ reserve the cream and add enough of the cream back to make them the right constancy you like...
@Asad khan congratulations, you figured out copy and paste
I agree about not boiling them. I foil packet steam them in my air fryer and they're ready for mashing the conventional way in about 20 minutes with no pan to wash! Mmmm, for more texture, America's Test Kitchen's air fryer recipe for Crispy Smashed Potatoes is de-lish, as well.
I know I'm late to the party here, but I'll tell you my two cents anyway:
Instead of boiling them in water (you're throwing all the flavor down the drain), just simmer them in the cream and butter - enough to almost cover the spuds. Drain/reserve the cream and add enough of the cream back to make them the right consistency you like...
but that's just me
Wouldnt that retain too much starch and make them gluey? I would steam.
@Renae how is: if you boiling/simmering potatoes in cream, retaining more starch that steaming potatoes with no contact with the water for starch to leach out? Either way, all the starch will still be present in the outcome.
Small thing, FYI; the quantity of chives in the ingredients list, does not match the quantity in the recipe description.
Thanks for flagging that, I have updated the step
