3 Gourmet ways to serve mashed potatoes

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Mashed potatoes are good. Gourmet mashed potatoes, though, give your meal a little something extra.

3 Gourmet ways to serve mashed potatoes

Rich, creamy, fluffy, buttery... so many ways to describe mashed potatoes and they're all good. Except for the fact they are in no way healthy, what can anyone say that's bad about the mashed potato? If they're plain, they're good. If they're gourmet, they're good. Still, it never hurts to try and make a good thing even better. Here's three ways that we might just accomplish this feat.

The best gourmet potatoes ever

Yields 8 servings

Ingredients:

  • 4 pounds potatoes, peeled and cubed
  • 3 tablespoons salt
  • 4 cloves garlic
  • 4 strips bacon
  • 1 cup heavy cream
  • 1 stick butter
  • 1/2 cup Parmesan cheese
  • 1/2 cup Romano cheese
  • 2 green onion greens, sliced

Directions:

  1. Put the potatoes, salt, and garlic into a pot and add just enough cold water to barely cover the potatoes. (Note: Use cold water for creamier mashed potatoes.)
  2. Bring the water to a boil over high heat and boil until the potatoes are fork tender. This can be as little as 10 minutes or as long as 30, depending on how big the potatoes are.
  3. While the potatoes boil, put the bacon into a skillet and cook on medium heat until your desired crispiness. Remove the bacon and chop. Reserve the bacon grease.
  4. When the potatoes are done, drain them, but don't drain them well. You want a few tablespoons of water at the bottom of the pot for mashing.
  5. Add about a 1/4 cup of heavy cream, butter, cheese and a tablespoon of bacon grease. Mash the potatoes, adding more cream as needed.
  6. Finish by mixing in the bacon and green onions.

Baked Pomme William

Yields 8 servings

Pomme William are pear shaped potatoes that have cheese in the middle. Excited yet? Good! Normally, they are fried, but these are baked since it's easier for the potato to stick together during cooking.

Ingredients:

  • Same as above for the mashed potatoes
  • 3 eggs
  • 1 cup Brie, rind removed and cubed
  • 1 stick butter, melted
  • Wax paper

Directions:

  1. Make the mashed potatoes as above. Preheat the oven to 350 degrees F.
  2. Next, mix the mashed potatoes with the egg to allow it to hold its shape better.
  3. Take about a 1/4 cup of potatoes and put them into the palm of your hand. Hollow out a small space in the middle of the potatoes and add three or four cubes of cheese.
  4. Take another 1/4 cup of potatoes and put them into the palm of your hand to make the proper shape.
  5. Gently press the two halves together and seal around the seam. Repeat with all the mashed potatoes.
  6. Once you have finished making the mashed potato pears, brush them with butter and put them on a baking sheet lined with waxed paper.
  7. Bake the potatoes for 10 minutes. Serve warm.

Mashed potato fritters

Yields 24 fritters

Ingredients:

  • Same as above for the mashed potatoes
  • 4 tablespoons season salt
  • 2 eggs
  • 2 cups heavy cream
  • 2 cups panko breadcrumbs
  • Oil for frying

Directions:

  1. Make the mashed potatoes as above. Roll them out into silver-dollar-sized balls.
  2. Sprinkle with season salt over the fritters.
  3. Next, mix the eggs and the cream in one bowl and pour the panko into another.
  4. Dip the fritters first in the egg/cream mixture and then into the panko. Let them rest as you repeat with the rest of the fritters.
  5. Finally, get the oil hot over medium-high heat. It will be ready when a small bit of potato thrown into the pot bubbles violently.
  6. Fry the fritters in small batches until golden brown.

Mo' potatoes? No problem!

Cilantro potatoes
Traditional mashed potatoes
Overnight mashed potatoes

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