MASHED POTATOES

This week on Basics, I’m making mashed potatoes!

Ingredients

Mashed Fingerling Potatoes Ingredients:

  • 2 lbs fingerling potatoes, chopped

  • Water

  • Kosher salt

  • 16 oz heavy cream

  • 8 oz unsalted butter

  • Kosher salt

  • Freshly ground pepper

Whipped Potatoes (Aligot) Ingredients:

  • 2 lbs Yukon gold potatoes, peeled and chopped

  • Water

  • 8 oz heavy cream

  • 4 oz unsalted butter

  • 12 oz Swiss cheese of choice

  • Kosher salt

  • Freshly ground pepper

Loaded Mashed Potatoes Ingredients:

  • 3 large russet potatoes

  • ¼ cup milk

  • 2 Tbsp unsalted butter

  • 1 cup crispy bacon, chopped

  • 1 Tbsp chives, finely minced

  • 1 tsp cayenne pepper (optional)

  • Scallions, chopped

  • Hidden Valley Ranch Seasoning 

  • Kosher salt

  • Freshly ground black pepper

  • 4 oz cheddar cheese, grated

Method

Mashed Fingerling Potatoes Method:

  1. Start by chopping 2 lbs of fingerling potatoes into 1” cubes and placing them into a large saucepot. Cover with water and add a pinch of salt. 

  2. Bring to a boil and cook for 15 minutes or until completely tender.

  3. Once tender, drain and place back into the saucepot and mash using a potato masher. 

  4. Once mashed, add in 16 ounces of heavy cream and 8 ounces of unsalted butter. Whisk until fully incorporated.

  5. Season with kosher salt and freshly ground pepper.

Whipped Potatoes Method:

  1. Start by peeling and chopping 5 Yukon gold potatoes into even 1” cubes and placing them into a large saucepot. 

  2. Cover with cold water and a pinch of kosher salt, then bring to a boil and cook for 15 minutes or until completely tender. 

  3. Drain the potatoes. Then, using a potato ricer, rice the potatoes into the pot. 

  4. Once mashed (riced), add in 8 ounces of heavy cream and 4 ounces of unsalted butter. Whisk together

  5. Slowly and in batches add and mix in about 12 ounces of the swiss cheese of choice. 

  6. Once incorporated, whisk together until the cheese and starch of the potatoes have created a stretchy consistency (halfway between mashed potatoes and fondue).

  7. Season with kosher salt and freshly ground pepper to taste.

Loaded Mashed Potatoes Method:

  1. Start by peeling and chopping 3 large russet potatoes one at a time. Immediately upon chopping, place the pieces into a saucepot filled with water (off the heat).

  2. Salt the water and bring it all up to a simmer. Once at a simmer, cook the potatoes for 15-20 minutes, until a paring knife inserted into a potato chunk and twisted effortlessly cracks the cube in half, in which the potatoes are ready to drain. 

  3. Draining the potatoes and use a potato ricer to rice the potatoes back into a saucepot.

  4. Once all of the potato pieces have been riced, add in ¼ cup of milk, 2 tablespoons of unsalted butter, 1 cup of crispy chopped bacon, 1 tablespoon of finely minced chives, an optional teaspoon of cayenne pepper, chopped scallions, and a few hefty shakes of Hidden Valley Ranch seasoning. 

  5. Add 4 ounces of grated cheddar and a few generous twists of freshly ground black pepper and mix until thoroughly combined. 

  6. Plate a bowl of potatoes and top with even more garnishes: shredded cheese, bacon, and scallions.

 
Emilija Saxebasics with babish, babish, potato, mashed potatoes, mashed