These aren't your ordinary mashed potatoes. My secret? I cook the potatoes in homemade chicken stock instead of water. It's a bit unconventional, sure, but the flavor payoff is huge. The stock infuses the potatoes with a rich, savory depth you just can't get from water.
Once the potatoes are perfectly cooked, I blend in some of that starchy, flavor-packed cooking liquid, along with a splash of milk and a generous helping of browned butter. This combo makes the potatoes unbelievably creamy and rich. But why stop there? I add in some fresh parsley for a bit of brightness, crispy bacon for a smoky crunch, and a touch of bacon fat for an extra layer of flavor. It’s my little nod to the mantra of 'waste not, want not'.
And let's not forget about the crispy potato skins. Baked to perfection, they add a delightful crunch to the top of the mash. It's my way of making sure every part of the potato is celebrated. But the real showstopper? I serve these flavor-packed potatoes with my homemade gravy, made from the same chicken stock. It’s a match made in comfort food heaven.
Would you prefer this?
So there you have it – my take on mashed potatoes, where every spoonful is a journey of flavors and textures, perfectly complemented by a rich, homemade gravy. It's a dish that’s all about savoring every bit and making the most out of simple ingredients. Give it a try; I promise it'll bring a whole new level of joy to your table!
Ingredients:
(Serve 8)
Equipment:
Heavy Pot
Ricer
Stick Blender with Puree Attachment / Sieve
Oven
Cast Iron Skillet / Pan
Directions:
Please visit my "How To Make Chicken Stock" page for the recipe.
Please visit my "How To Make Gravy" page for the recipe.
Wash potatoes thoroughly and run a knife around the potatoes, creating a slight indentation.
Transfer them to a pot.
Add water to about halfway through the potatoes and add just enough stock to fully submerge the potatoes.
Season with a pinch of salt and bring it up to a simmer.
Continue cooking until the potatoes are fork tender.
Drain and reserve the liquid.
Set the potatoes aside to cool down slightly.
While the potatoes are cooling, lightly grease a baking tray with some oil.
Add in the bacon (if using) and broil in the oven until nice and crispy.
Remove and set them aside until cool enuff to handle.
Coarsely dice and set them aside until ready to use.
Reserve any leftover bacon fat from the baking tray.
At this point, the potatoes should be cool enuff to handle.
Peel off the skins.
*I like to bake the skins with a drizzle of olive oil, and a sprinkle of salt and pepper, at 180 degree celsius or 355 fahrenheit until they are crispy. Set them aside until ready to use.*
Pass the potatoes thru' a ricer and into a large bowl.
Melt butter in a skillet.
Continue cooking until the "singing" subsides.
Pour the browned butter to the potatoes.
Followed by 125g of that reserved chicken stock and milk.
*I am using a stick blender with a puree attachment to mix. If you do not have 1, you can pass the mixture thru' a fine sieve.*
Taste and adjust seasonings with salt, pepper and nutmeg.
You can serve the mashed potatoes at this stage with some baked potato skins and gravy.
Or, add in the bacon, parsley and that reserved bacon fat.
Fold to combine well.
Transfer to individual serving bowls.
Serve immediately with some gravy.
Or this?
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