BABISH
recipes
community
livestream
cookware
cookbook
contact
JOIN
MASHED POTATOES
cook:
25 min
2,442,229 views This week on Basics, I’m making mashed potatoes!
4 Servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Mashed Fingerling Potatoes
2 lbs fingerling potatoes, chopped
Water
Kosher salt
16 oz heavy cream
8 oz unsalted butter
Kosher salt
Freshly ground pepper
For the Whipped Potatoes (Aligot)
2 lbs Yukon gold potatoes, peeled and chopped
Water
8 oz heavy cream
4 oz unsalted butter
12 oz Swiss cheese of choice
Kosher salt
Freshly ground pepper
For the Loaded Mashed Potatoes
3 large russet potatoes
¼ cup milk
2 tbsp unsalted butter
1 cup crispy bacon, chopped
1 tbsp chives, finely minced
1 tsp cayenne pepper (optional)
Scallions, chopped
Hidden Valley Ranch Seasoning
Kosher salt
Freshly ground black pepper
4 oz cheddar cheese, grated
DIRECTIONS
1.
For the Mashed Fingerling Potatoes
1.
Start by chopping fingerling potatoes into 1” cubes and placing them into a large saucepot. Cover with water and add a pinch of salt.
2 lbs fingerling potatoes, chopped
Water
Kosher salt
2.
Bring to a boil and cook for 15 minutes or until completely tender.
3.
Once tender, drain and place back into the saucepot and mash using a potato masher.
4.
Once mashed, add in heavy cream and unsalted butter. Whisk until fully incorporated.
16 oz heavy cream
8 oz unsalted butter
5.
Season with kosher salt and freshly ground pepper.
Kosher salt
Freshly ground pepper
6.
For the Whipped Potatoes
1.
Start by peeling and chopping Yukon gold potatoes into even 1” cubes and placing them into a large saucepot.
2 lbs Yukon gold potatoes, peeled and chopped
2.
Cover with cold water and a pinch of kosher salt, then bring to a boil and cook for 15 minutes or until completely tender.
Water
Kosher salt
3.
Drain the potatoes. Then, using a potato ricer, rice the potatoes into the pot.
4.
Once mashed (riced), add in heavy cream and unsalted butter. Whisk together
8 oz heavy cream
4 oz unsalted butter
5.
Slowly and in batches add and mix in the swiss cheese of choice.
12 oz Swiss cheese of choice
6.
Once incorporated, whisk together until the cheese and starch of the potatoes have created a stretchy consistency (halfway between mashed potatoes and fondue).
7.
Season with kosher salt and freshly ground pepper to taste.
Kosher salt
Freshly ground pepper
8.
For the Loaded Mashed Potatoes
1.
Start by peeling and chopping large russet potatoes one at a time. Immediately upon chopping, place the pieces into a saucepot filled with water (off the heat).
3 large russet potatoes
2.
Salt the water and bring it all up to a simmer. Once at a simmer, cook the potatoes for 15-20 minutes, until a paring knife inserted into a potato chunk and twisted effortlessly cracks the cube in half, in which the potatoes are ready to drain.
Kosher salt
3.
Draining the potatoes and use a potato ricer to rice the potatoes back into a saucepot.
4.
Once all of the potato pieces have been riced, add in milk, unsalted butter, crispy chopped bacon, finely minced chives, an optional teaspoon of cayenne pepper, chopped scallions, and a few hefty shakes of Hidden Valley Ranch seasoning.
¼ cup milk
2 tbsp unsalted butter
1 cup crispy bacon, chopped
1 tbsp chives, finely minced
1 tsp cayenne pepper (optional)
Scallions, chopped
Hidden Valley Ranch Seasoning
5.
Add 4 ounces of grated cheddar and a few generous twists of freshly ground black pepper and mix until thoroughly combined.
4 oz cheddar cheese, grated
Freshly ground black pepper
6.
Plate a bowl of potatoes and top with even more garnishes: shredded cheese, bacon, and scallions.
Unlock this recipe
Welcome to the...
Babish Culinary Universe
Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.
Try it out for a month free, then just $1/month
RELATED RECIPES
