CHEF JOHN'S PERFECT MASHED POTATOES
This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
- Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 49.7 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 30.4 mg, Sugar 3.5 g
CHEF JOHN'S TWICE-BAKED POTATOES
When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Rub potatoes with vegetable oil and place on the prepared baking sheet.
- Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
- Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
- Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
- Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
- Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 66.1 g, Cholesterol 137.3 mg, Fat 31 g, Fiber 8.4 g, Protein 12.5 g, SaturatedFat 17.9 g, Sodium 205.3 mg, Sugar 3 g
MASHED POTATOES
Tyler Florence's Mashed Potatoes recipe from Food Network is foolproof: Butter and cream guarantee richness, while the bay leaf and chives add herbal notes.
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
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CHEF JOHN'S BEST POTATO SIDE DISHES - ALLRECIPES
From allrecipes.com
Author Carl HansonPublished Jun 1, 2020Estimated Reading Time 7 mins
- Roasted Lemon Pepper Potatoes. "Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish," says Chef John.
- German Potato Dumplings (Kartoffelkloesse) These soft, comforting dumplings are drizzled in browned butter and topped with something even better than bacon!
- Steakhouse Potatoes Romanoff. Way easier to make than au gratin potatoes, these creamy potatoes Romanoff are like a fluffy, deconstructed twice-baked potato.
- Roasted Red Potatoes. "This is such a classic go-to potato side dish recipe," says Chef John. "The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich.
- Chef John's French Fries. There's a reason why restaurant fries are so good! The secret is cooking the potatoes twice. "I don't think most people realize that any decent French fry needs to be twice fried," says Chef John.
- Chef John's Twice-Baked Potatoes. These cheesy, creamy potatoes with nicely crisp tops are easily twice as nice as regular baked potatoes! "When entertaining guests on special occasions, don't forget that you're putting on a show with the food," says Chef John.
- Chef John's Perfect Mashed Potatoes. Chef John's light and fluffy mashed potatoes are the essential side for meatloaf, roast beef, chicken, or Salisbury steak, topped with a simple gravy.
- Potato and Mustard Greens Salad. If mustard is good in potato salad, why not mustardy mustard greens? Oh yes, it completely works. This potato salad with greens is delicious as a side dish for ribs, burgers, barbequed chicken, sausages—basically any food you can toss on the grill.
- Chef John's Truffled Potato Gratin. The starring ingredient here is a semi-soft Italian cheese called sottocenere, which is studded with truffles.
- Baked Potato Puffs. Here's a baked version of the typically deep-fried pommes dauphine, which Chef John describes as "one of the finest foods ever invented.
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