ULTIMATE FRENCH MASHED POTATOES (JOëL ROBUCHON)
Joel Robuchon's Mashed Potatoes - the best mashed potatoes recipe in the whole world. Learn how to make perfect mashed potatoes, complete with step-by-step picture guide.
Provided by Rasa Malaysia
Categories American Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Put the potatoes in a saucepan with 8 cups of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 30 minutes. Drain the potatoes and peel them.
- Put them through a potato ricer into a large bowl.
- Slowly mill the potatoes through the potato ricer.
- In a small sauce pan heat up the milk and bring to a boil. Meanwhile, transfer the potatoes to a Dutch oven or sauce pan. On medium-low heat, add the chilled butter cubes to the potatoes and stir continuously for a smooth and creamy texture, about 5 minutes.
- Pour in the very hot milk in a thin stream, stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and add the 2 1/4 teaspoons salt and ground white pepper.
- Serve the mashed potatoes immediately. If you like, add a small cube of butter on top of the mashed potatoes before serving.
Nutrition Facts : Calories 485 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 39 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 6 people, Sodium 2065 milligrams sodium, Sugar 3 grams sugar
FRENCH STYLE MASHED POTATO (PARIS MASH OR POMME PUREE)
This French Style Mashed Potato is the mashed potato you get served in posh restaurants and high end steakhouses. It is ridiculously buttery and is so smooth, with a soft and pillowy texture. I am not going to try and pretend this is a healthy side dish, this mashed potato is loaded up with butter and is super rich and delicious. It is definitely a side dish for special occasions, or those decadent date nights.
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 45m
Number Of Ingredients 5
Steps:
- Peel the potatoes and then cut into 1 inch chunks.
- Wash the potatoes under cold water to remove any surface starch.
- Place the potatoes, milk, salt and white pepper into a sauce pan and place over a medium heat.
- Bring to a simmer, then put a lid on, reduce the heat and cook for 35-40 minutes until the potatoes are soft. (Check your potatoes after 20 minutes as the age of the potato can affect how quickly it cooks.)
- Whilst the potatoes are cooking, cut the butter into small chunks and place in the fridge to stay cold.
- Drain the potatoes reserving the milk.
- Use a potato ricer or a food mill to mash the potatoes.
- Add the hot potatoes to the cold butter and stir vigorously until all the butter has melted into the potato.
- Add about a 1/4 cup of the milk mixture and stir to get a very soft almost pourable mashed potato. (see note 2)
- Check the seasoning then serve immediately with a little extra butter and some parsley garnish.
Nutrition Facts : Calories 374 kcal, Carbohydrate 14 g, Protein 3 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 91 mg, Sodium 607 mg, Fiber 2 g, ServingSize 1 serving
FRENCH ONION MASHED POTATOES
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- To the Mashed Potatoes, add the Caramelized Onions and Gruyere, reserving 2 tablespoons of each for garnish. Transfer to a serving bowl and garnish with the crushed Croutons and the reserved cheese and onions.
- In a large saucepan, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer, and cook until fork tender, about 10 minutes.
- Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
- Put the milk and butter in the saucepan and heat over medium-high heat until the butter melts and the milk is hot. Remove the pan from the heat. Mash the potatoes through the food mill, ricer or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper, and add nutmeg if desired. Serve immediately.
- Melt the butter in a large skillet over medium heat. Add the onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, until golden, 10 minutes. Turn the heat up to medium high and begin to brown the onions, stirring constantly, about 10 minutes more. Season with salt and pepper.
- Preheat the oven to 350 degrees F. Whisk together the butter, olive oil, oregano and garlic salt, and toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.
ALIGOT (FRENCH MASHED POTATOES)
This creamy mashed potato recipe (aligot) is made with creme fraiche, cheese, and garlic-butter.
Provided by Natalie Titanov
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
- Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
- Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 27.3 g, Cholesterol 54.7 mg, Fat 18.2 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 11.5 g, Sodium 209 mg, Sugar 1.6 g
FRENCH MASHED POTATOES WITH CHEESE AND GARLIC (ALIGOT)
The finished potatoes should have a smooth and slightly elastic texture. White cheddar can be substituted for the Gruyere. For richer, stretchier aligot, double the mozzarella. Adapted from Cook's Illustrated, published March, 2009. Posted for ZWT5.
Provided by TxGriffLover
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover saucepan with lid and bring potatoes to boil over high heat. Reduce the heat to medium-low and simmer until potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain potatoes and dry saucepan.
- Transfer potatoes to a food processor (this step is important to get the aligot texture). Add butter, garlic, and 1 1/2 teaspoons salt. Pulse until butter is melted and incorporated into potatoes, about ten 1-second pulses. Add 1 cup milk and continue to process until potatoes are smooth and creamy, about 20 seconds, scraping down sides halfway through.
- Return potato mixture to saucepan and set over medium heat. Stir in cheeses, 1 cup at a time, until incorporated. Continue to cook potatoes, stirring vigorously, until cheese is fully melted and mixture is smooth and elastic, 3 to 5 minutes. If mixture is difficult to stir and seems thick, stir in 2 tablespoons of milk at a time (up to 1/2 cup) until potatoes are loose and creamy. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 394.1, Fat 23.3, SaturatedFat 14.2, Cholesterol 70.3, Sodium 206.1, Carbohydrate 33.1, Fiber 2.7, Sugar 3.7, Protein 14.2
FRENCH ONION MASHED POTATOES
Make and share this French Onion Mashed Potatoes recipe from Food.com.
Provided by BamaBelle30
Categories Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the water, milk, 1/3 cup butter and salt to a boil. Remove from heat; gradually stir in the potato flakes.
- In a mixing bowl, combine cream cheese and onion dip. Stir into potatoes. Add garlic salt.
- Transfer to an ungreased 13x9 baking dish. Melt remaining butter; drizzle over the top. Sprinkle with paprika.
- Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
- Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 266.9, Fat 17.5, SaturatedFat 11, Cholesterol 52.1, Sodium 517.8, Carbohydrate 22.1, Fiber 1.6, Sugar 0.8, Protein 6.4
FRENCH GARLIC MASHED POTATOES
Best side dish you can make in 30 minutes! French onion dip adds a little zip to the potatoes.
Provided by sloanjr1
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Dissolve 1 teaspoon salt in water in a saucepan and add potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan.
- Mash butter, French onion dip, and garlic into potatoes, using a potato masher or fork. Mix milk into potatoes, 1 teaspoon at a time, until potatoes are your desired consistency. Season with salt and black pepper.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 40.2 g, Cholesterol 30.8 mg, Fat 13.8 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 8.7 g, Sodium 777.4 mg, Sugar 2 g
ULTIMATE MASHED POTATOES WITH FRENCH FRIED ONIONS
I got this recipe from my mother-in-law. Mashed potatoes can be so boring sometimes and this adds a lot of flavor and crunch.
Provided by J92839
Categories Potato
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes until tender and then mash.
- Mix onion, cream cheese, sour cream and cheddar cheese in with potatoes (you can add a little milk if it gets too thick--you want it to be really creamy).
- Spread mixture into a rectangle pan and bake in 400° oven for 30 minutes or until hot and bubbly around the edges.
- Top with the French's onion the last 5 minutes in oven.
- Serve and enjoy!
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