How to Make Perfectly Fluffy Mashed Potatoes Without Adding More Butter or Milk How to Make Perfectly Fluffy Mashed Potatoes Without Adding More Butter or Milk Mashed potatoes are universally beloved and for good reason—they're cheap, tasty, and relatively easy to make. What's more, they're adaptable to just about every dietary regimen, whether you're vegan, gluten-free, or lactose-intolerant. There are all kinds of recipes and theories about how to make perfectly fluffy mash, but many of them involve elaborate amounts of butter, cream, or other assorted dairy products. Add a Leavening Ingredient The answer to perfect mashed potatoes? Image via wonderhowto.com Baking powder and baking soda are both chemical leaveners that make batters rise, which is why they're included in almost all recipes for baked goods. Baking soda needs to be combined with an acidic ingredient of some kind (buttermilk, lemon juice, vinegar, honey, yogurt) to create carbon dioxide, a gas that emits small bubbles and makes the goods fluffy. Image via blogspot.com
Make Perfectly Crispy Hash Browns at Home with This Trick Remove Excess Water Before Cooking Most recipes will tell you to rinse your shredded potatoes and dry them before baking or frying. If you've ever wondered why, it's because the rinse removes most of the starch from the potatoes. Starch-free potatoes won't clump together, which allows potatoes to get crispy quickly in the oven or stove. A cheesecloth or paper towel is usually recommended to squeeze out the excess water; both methods work just fine, but they are messy and time consuming. Enter the salad spinner. Don't Miss: What to Use If You Don't Have a Salad Spinner Just throw your shredded potatoes into your salad spinner and crank it to get all of the extra water out. The salad spinner also comes in handy for making other thin potato recipes, including tater tots, latkes, and even potato sticks. Don't Miss: How to Make Tater Tots Even More Delicious The Proof's in the Picture To prove my point, I made two different hash browns.
Todd Coleman's Potato Gratin Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 415 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: A potato gratin that cooks in half the time, can be made ahead, and -- best of all -- lets you have control all the way through. Serves 6 5 tablespoons unsalted butter 1 to 2 garlic cloves Salt 6 large waxy potatoes (about 2 1/2 pounds), such as red bliss, peeled and sliced about 1/8-inch thick 2 cups half-and-half Freshly ground black pepper Fresh nutmeg 1 cup grated Gruyère Preheat oven to 400° F. This recipe is a Community Pick! More Great Recipes: Cheese & Dairy|Potatoes|Side Dishes 💬 View Comments (34) Share this Recipe Tweet this Recipe
Nick Stellino - Potato Croquettes Ingredients: 2 pounds Russet potatoes, peeled and quartered 1 head garlic, separated into cloves and peeled 1/4 teaspoon garlic powder 3/4 teaspoon salt 1/2 teaspoon black pepper 3/4 cup freshly grated Pecorino Romano cheese 2 tablespoons chopped fresh Italian parsley 2 eggs, separated 1 whole egg 1 cup Italian Bread Crumbs Canola or vegetable oil for deep frying Makes 60 Croquettes - Serves 12Printable VersionPut the potatoes and garlic into a large saucepan with enough cold water to cover by 2 inches. Cover the pot and bring to a boil. Uncover, reduce the heat to medium-low and cook for 15-20 minutes, until the potatoes are so soft they will break with pressure from the back of a spoon. Drain the potatoes and garlic, return to the pan and mash until smooth. ©2015 Nick Stellino Productions
Nick Stellino - Tunisian Stewed Potatoes Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1/2-inch dice I onion, cut in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes. Add the potatoes and cook for 2 minutes, stirring occasionally, until they begin to brown. Stir in the onion, garlic, paprika, cardamom, cayenne, salt, pepper, parsley and basil and cook for 2-3 minutes longer. Add the chicken stock and tomato sauce, reduce the heat to medium and cover. ©2015 Nick Stellino Productions
7 Steps to the Best Baked Potato You’ll Ever Have « Food Hacks Daily 7 Steps to the Best Baked Potato You’ll Ever Have If I could only eat one food for the rest of my life, it would definitely be potatoes. In fact, when I recently saw The Martian, I didn't feel that badly for Matt Damon. I mean, sure... he was stranded on a hostile planet, millions of miles from home. Then again, poor ol' astronaut Watney (played by Damon) didn't have an actual oven, so he couldn't make baked potatoes… okay, maybe I'm a bit more sympathetic now. If that description makes your mouth water, then you've come to the right place: here is a step-by-step guide to help you achieve tater nirvana. Step 1: Start with the Right Spud Russet potatoes are, hands down, the best potatoes for baking. Also, make sure your potato doesn't have too many sprouts (also known as eyes) and isn't greenish in tint. Step 2: Use the Right Temperature & Cooking Time There is a lot of debate over the best temperature for baking a potato. Of course, the higher the temperature, the shorter the baking time.
Yukon Gold Potato Salad Recipe Enlarge Credit: Marcus Nilsson SERVES 4–6 COOK TIME: 40 MINUTES Ingredients 3 lb. Yukon gold potatoes 2 tsp. kosher salt, plus more to taste 2½ tbsp. fresh lemon juice 1 small red onion, thinly sliced, soaked in ice water 10 minutes, and drained ½ cup canola oil ¼ cup extra-virgin olive oil 1 egg yolk 2 tbsp. marjoram leaves ¼ tsp. sweet paprika Instructions Boil potatoes in a 6-qt. saucepan of salted water. Perfect Potato gratin with Feta cheese The perfect potato gratin recipe! Imagine luscious layers of the most creamy béchamel-based sauce, sweet caramelised onions, tangy and salty feta cheese and tender potatoes, topped with crispy bacon and Parmesan cheese.. And all these baked to golden perfection! This is the perfect potato gratin, packed with Mediterranean flavours. Indulge your self to this little sin! Ingredients 1.5 kg potatoes, peeled and thinly sliced (53 ounces)2 cloves of garlic, finely chopped2 red onions, choppeda pinch of oregano1 tbsp honey2 tbsps butter2 tbsps flour1 cup vegetable stock1 cup milk cream150g feta cheese (5-6 ounces)a handful chopped spring onionsalt and freshly ground peppera handful of Parmesan cheese, grated4 rashers bacon, chopped (optional) Instructions To prepare these amazing potato gratin recipe, finely chop the onion and garlic. Recipe image gallery: Browse more related recipes Greek stuffed Eggplant recipe (Melitzanes Papoutsakia) Extra juicy and absolutely delicious! May 15, 2013
How To Cook Mashed Potato: TV Chef Shows Why We've Been Doing It All Wrong | The Huffington Post A Why-Didn't-I-Think-of-That Way to Peel Potatoes If you haven’t heard, we’re deep in the throes of potato season. As temperatures drop, root vegetables abound. With a seasonal influx of these underground tubers, it's best you know your way around one. So, I present to you, a potato peeling hack that will save you time, effort, and equipment. It comes to us from the Youtube account Foody Tube and has garnered more than four million views since it first premiered in 2015. While I am actually a fan of potato skins, I’ll admit, it’s handy to know how to peel one. It's pretty amazing how seamlessly the skins slip right off the boiled potato. How do you peel? Tags: potato, hack, kitchen 💬 View Comments (19) Share this Article Tweet this Article