Crispy Smashed Potatoes | Two Plaid Aprons (2024)

FAQs

What is the recipe for Rachael Ray's smashed potatoes? ›

Gordon Ramsay's Smashed Potatoes are made with baby potatoes, olive oil, herbs like rosemary or thyme, garlic, salt, and pepper this dish serves 8 and takes about 1 hour, including boiling and roasting for a crispy exterior.

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).

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.

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.

Smashed Potatoes Milk, Soybean Oil, Soy Lecithin. Loaded Smashed Potatoes Milk, Soy. Baked Potato, 1 Each Soybean Oil. Broccoli, 5 oz.

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.

Mashed potatoes can be healthy, but it depends on how they're prepared. Potatoes themselves are nutritious, but adding lots of butter, cream, or cheese can make them high in calories and unhealthy fats. Opting for lighter versions with olive oil or low-fat milk can keep them healthier.

When too much starch gets released, the potatoes become gummy, gluey, and unappetizing. Overworking the potatoes can happen in a couple ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.

Why do restaurant mashed potatoes taste better? ›

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

Potatoes are a decent source of fiber, which can help you feel full longer. Fiber also can help prevent heart disease by keeping your cholesterol and blood sugar levels in check. Potatoes are also rich in antioxidants that prevent diseases and vitamins that help your body function properly.

KFC Smash'd Potato Bowls are filled to the brim with all your comfort food favorites, including a layer of KFC's famous mashed potatoes, topped with Secret Recipe Fries, warm cheese sauce, crispy bacon crumbles and a sprinkle of three-cheese blend.

I tried Ina Garten's simple recipe for mashed potatoes, and I loved the secret ingredient. In addition to Yukon Gold potatoes, butter, and milk, the ingredient list includes lemon zest. I loved how fresh the lemon made everything taste, but next time I'll probably use a little less.

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

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.

Bring a pot of water to boil, add the eggs and boil for 10 minutes. After ten minutes add the salt to the water and add the potatoes with the eggs and boil for another five minutes.