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.

In general small or cubed potatoes will take about 10 to 15 minutes to boil, while larger, whole potatoes will take between 20 to 25 minutes. To check potatoes for doneness, insert a knife into one. If it slides in without much effort, you're good to go!

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

How long can peeled and cut potatoes sit in water before cooking, before they begin taking on too much water? A: We usually recommend no more than 24 hours. You can keep the potatoes from absorbing the water by making sure the water is not salted, and is chilled (you can even add ice to the water).

Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven. What does baking soda do to potatoes? It makes the water alkaline which helps break down the surface of the potato and helps make your potatoes crispy!

Potatoes should be scrubbed before boiling, rather than soaked. Soaking potatoes in water can sap nutrients and flavor. To enrich the flavor of potatoes boil them in a favorite stock, or for a mild, sweet taste, boil in milk. Potatoes boiled in milk should be peeled thinly when cooled.

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.

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.

If you're looking for a fluffy, dry texture in a potato, especially for mashed, roasted, or fried potatoes, Gordon Ramsay suggests you opt for a floury type of potato like a King Edward, with a smooth, creamy flesh, a Desiree, which comes with red skin, or a Heritage potato, which comes in several different colors, ...

What's the difference between smashed potatoes and mashed potatoes? ›

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.