Mashed Potatoes
- Daniel
- Dec 12, 2023
- 3 min read
Updated: 5 days ago
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.
Cook the Potatoes
Wash potatoes thoroughly and score a shallow line around the middle of each.
Place in a pot and cover halfway with water, then top up with stock to fully submerge.
Add a pinch of salt and simmer until fork tender.
Drain, reserving the cooking liquid.
Let potatoes cool slightly.
Prepare the Bacon (Optional)
Lightly grease a baking tray with oil.
Add bacon and broil until crispy.
Let cool, then dice and set aside.
Reserve any bacon fat from the tray.
Bake the Skins (Optional)
Once potatoes are cool enough to handle, peel the skins.
Bake the skins with olive oil, salt, and pepper at 180°C (355°F) until crispy.
Set aside for garnish.
Make the Mash
Pass the peeled potatoes through a ricer into a large bowl.
Brown butter in a skillet until the sizzling subsides.
Pour butter over the potatoes.
Add 125g reserved chicken stock and milk.
Blend until smooth using a stick blender with a purée attachment, or pass through a fine sieve.
Season with salt, pepper, and nutmeg to taste.
Final Touches
At this stage, you can serve the mashed potatoes with baked skins and gravy.
Or fold in the crispy bacon, bacon fat, and chopped parsley for extra flavor.
Spoon into serving bowls and top with gravy and baked skins.
Serve immediately.
Or this?
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