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David Chang Says Next Year Will Be All About Wasabi Mashed Potatoes

David Chang Says Next Year Will Be All About Wasabi Mashed Potatoes

David Chang is calling it now via Twitter: Next year will be the year of the wasabi mashed potatoes

Shutterstock/David Chang

We would love to try chef Chang's mashed potatoes!

Even though 2015 is still three months away from being over, David Chang is already saying “out with the old and in with the new food trends!”Chang has predicted via Twitter that while this year was the year of the flatbread, next year will be wasabi mashed potatoes’ time to shine.

He’s right about the flatbreads: The Daily Meal recently rounded up a list of delectable flatbread recipes for late summer, from potato flatbread to flatbread lasagna. And Todd English seems to have an affinity for flatbreads on his menus (holy mushroom broccoli rabe flatbread!).

If next year is the year of the wasabi mashed potato, we can’t wait to see how chef Chang plays with the spicy twist on the comfort food classic at any one of his Momofuku locations. For now, we’ll tide ourselves over with this wasabi mashed potatoes recipe.

2015: Year of the flatbread. 2016: year of wasabi mashed potatoes

— Dave Chang (@davidchang) August 31, 2015


How to make the most potato-y mashed potatoes?

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Jaymer

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Someday

Sgsvirgil

Best Mashed Potatoes: **The NOT heart healthy, served only at holidays version**

1. Russets or Yukon Golds peeled and boiled until just cooked - if they're large potatoes, 1 to 1.5 per adult. If they're small, 2 to 3 per adult.
2. Drain thoroughly
3. Return potatoes to their pot and place over low heat
4. Add a stick of butter, 3-4 tbsps at a time, for every 3 potatoes (if large) or every 4-6 potatoes if small and mash until all the butter is absorbed. Don't over mash or the texture will degrade and produce potatoes with a "gluey" texture. Yes, you could end up using over 1lb of butter, closer to 2 lbs for a holiday dinner. Trust me. These will be the best potatoes you've ever had.
5. Continue until the allotment of butter is has been added and mashed in
6. (Optional) Add 1/4 to 1/2 cup of heavy cream until the desired texture/consistency is reached in lieu of some of the butter. For a service of 4 adults, you could easily use 1lb of butter.

- Avoid using an electric mixer as this can easily overwhip the potatoes and make them "gluey"
- If adding cream, gently warm it before adding it - do not let it boil
- use room temperature butter
- avoid using potatoes that are waxy such as red potatoes or fingerlings
- salt the cooking water generously
- make sure the potatoes are cut uniformly as possible to reduce uneven cooking
- add the potatoes to the pot when the water is cold and then let them all come up to cooking temp together in the pot covered by about an inch of water
- don't soak or rinse the peeled potatoes before cooking. You want that starch. It helps make the potatoes creamy. Soaking or rinsing the potatoes can remove enzymes leaving behind "glue" that won't break down when cooking leaving the potatoes stiff rather than soft.


How to make the most potato-y mashed potatoes?

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Jaymer

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Someday

Sgsvirgil

Best Mashed Potatoes: **The NOT heart healthy, served only at holidays version**

1. Russets or Yukon Golds peeled and boiled until just cooked - if they're large potatoes, 1 to 1.5 per adult. If they're small, 2 to 3 per adult.
2. Drain thoroughly
3. Return potatoes to their pot and place over low heat
4. Add a stick of butter, 3-4 tbsps at a time, for every 3 potatoes (if large) or every 4-6 potatoes if small and mash until all the butter is absorbed. Don't over mash or the texture will degrade and produce potatoes with a "gluey" texture. Yes, you could end up using over 1lb of butter, closer to 2 lbs for a holiday dinner. Trust me. These will be the best potatoes you've ever had.
5. Continue until the allotment of butter is has been added and mashed in
6. (Optional) Add 1/4 to 1/2 cup of heavy cream until the desired texture/consistency is reached in lieu of some of the butter. For a service of 4 adults, you could easily use 1lb of butter.

- Avoid using an electric mixer as this can easily overwhip the potatoes and make them "gluey"
- If adding cream, gently warm it before adding it - do not let it boil
- use room temperature butter
- avoid using potatoes that are waxy such as red potatoes or fingerlings
- salt the cooking water generously
- make sure the potatoes are cut uniformly as possible to reduce uneven cooking
- add the potatoes to the pot when the water is cold and then let them all come up to cooking temp together in the pot covered by about an inch of water
- don't soak or rinse the peeled potatoes before cooking. You want that starch. It helps make the potatoes creamy. Soaking or rinsing the potatoes can remove enzymes leaving behind "glue" that won't break down when cooking leaving the potatoes stiff rather than soft.


How to make the most potato-y mashed potatoes?

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Jaymer

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Someday

Sgsvirgil

Best Mashed Potatoes: **The NOT heart healthy, served only at holidays version**

1. Russets or Yukon Golds peeled and boiled until just cooked - if they're large potatoes, 1 to 1.5 per adult. If they're small, 2 to 3 per adult.
2. Drain thoroughly
3. Return potatoes to their pot and place over low heat
4. Add a stick of butter, 3-4 tbsps at a time, for every 3 potatoes (if large) or every 4-6 potatoes if small and mash until all the butter is absorbed. Don't over mash or the texture will degrade and produce potatoes with a "gluey" texture. Yes, you could end up using over 1lb of butter, closer to 2 lbs for a holiday dinner. Trust me. These will be the best potatoes you've ever had.
5. Continue until the allotment of butter is has been added and mashed in
6. (Optional) Add 1/4 to 1/2 cup of heavy cream until the desired texture/consistency is reached in lieu of some of the butter. For a service of 4 adults, you could easily use 1lb of butter.

- Avoid using an electric mixer as this can easily overwhip the potatoes and make them "gluey"
- If adding cream, gently warm it before adding it - do not let it boil
- use room temperature butter
- avoid using potatoes that are waxy such as red potatoes or fingerlings
- salt the cooking water generously
- make sure the potatoes are cut uniformly as possible to reduce uneven cooking
- add the potatoes to the pot when the water is cold and then let them all come up to cooking temp together in the pot covered by about an inch of water
- don't soak or rinse the peeled potatoes before cooking. You want that starch. It helps make the potatoes creamy. Soaking or rinsing the potatoes can remove enzymes leaving behind "glue" that won't break down when cooking leaving the potatoes stiff rather than soft.


How to make the most potato-y mashed potatoes?

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Jaymer

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Someday

Sgsvirgil

Best Mashed Potatoes: **The NOT heart healthy, served only at holidays version**

1. Russets or Yukon Golds peeled and boiled until just cooked - if they're large potatoes, 1 to 1.5 per adult. If they're small, 2 to 3 per adult.
2. Drain thoroughly
3. Return potatoes to their pot and place over low heat
4. Add a stick of butter, 3-4 tbsps at a time, for every 3 potatoes (if large) or every 4-6 potatoes if small and mash until all the butter is absorbed. Don't over mash or the texture will degrade and produce potatoes with a "gluey" texture. Yes, you could end up using over 1lb of butter, closer to 2 lbs for a holiday dinner. Trust me. These will be the best potatoes you've ever had.
5. Continue until the allotment of butter is has been added and mashed in
6. (Optional) Add 1/4 to 1/2 cup of heavy cream until the desired texture/consistency is reached in lieu of some of the butter. For a service of 4 adults, you could easily use 1lb of butter.

- Avoid using an electric mixer as this can easily overwhip the potatoes and make them "gluey"
- If adding cream, gently warm it before adding it - do not let it boil
- use room temperature butter
- avoid using potatoes that are waxy such as red potatoes or fingerlings
- salt the cooking water generously
- make sure the potatoes are cut uniformly as possible to reduce uneven cooking
- add the potatoes to the pot when the water is cold and then let them all come up to cooking temp together in the pot covered by about an inch of water
- don't soak or rinse the peeled potatoes before cooking. You want that starch. It helps make the potatoes creamy. Soaking or rinsing the potatoes can remove enzymes leaving behind "glue" that won't break down when cooking leaving the potatoes stiff rather than soft.


How to make the most potato-y mashed potatoes?

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Jaymer

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Someday

Sgsvirgil

Best Mashed Potatoes: **The NOT heart healthy, served only at holidays version**

1. Russets or Yukon Golds peeled and boiled until just cooked - if they're large potatoes, 1 to 1.5 per adult. If they're small, 2 to 3 per adult.
2. Drain thoroughly
3. Return potatoes to their pot and place over low heat
4. Add a stick of butter, 3-4 tbsps at a time, for every 3 potatoes (if large) or every 4-6 potatoes if small and mash until all the butter is absorbed. Don't over mash or the texture will degrade and produce potatoes with a "gluey" texture. Yes, you could end up using over 1lb of butter, closer to 2 lbs for a holiday dinner. Trust me. These will be the best potatoes you've ever had.
5. Continue until the allotment of butter is has been added and mashed in
6. (Optional) Add 1/4 to 1/2 cup of heavy cream until the desired texture/consistency is reached in lieu of some of the butter. For a service of 4 adults, you could easily use 1lb of butter.

- Avoid using an electric mixer as this can easily overwhip the potatoes and make them "gluey"
- If adding cream, gently warm it before adding it - do not let it boil
- use room temperature butter
- avoid using potatoes that are waxy such as red potatoes or fingerlings
- salt the cooking water generously
- make sure the potatoes are cut uniformly as possible to reduce uneven cooking
- add the potatoes to the pot when the water is cold and then let them all come up to cooking temp together in the pot covered by about an inch of water
- don't soak or rinse the peeled potatoes before cooking. You want that starch. It helps make the potatoes creamy. Soaking or rinsing the potatoes can remove enzymes leaving behind "glue" that won't break down when cooking leaving the potatoes stiff rather than soft.


How to make the most potato-y mashed potatoes?

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Jaymer

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Someday

Sgsvirgil

Best Mashed Potatoes: **The NOT heart healthy, served only at holidays version**

1. Russets or Yukon Golds peeled and boiled until just cooked - if they're large potatoes, 1 to 1.5 per adult. If they're small, 2 to 3 per adult.
2. Drain thoroughly
3. Return potatoes to their pot and place over low heat
4. Add a stick of butter, 3-4 tbsps at a time, for every 3 potatoes (if large) or every 4-6 potatoes if small and mash until all the butter is absorbed. Don't over mash or the texture will degrade and produce potatoes with a "gluey" texture. Yes, you could end up using over 1lb of butter, closer to 2 lbs for a holiday dinner. Trust me. These will be the best potatoes you've ever had.
5. Continue until the allotment of butter is has been added and mashed in
6. (Optional) Add 1/4 to 1/2 cup of heavy cream until the desired texture/consistency is reached in lieu of some of the butter. For a service of 4 adults, you could easily use 1lb of butter.

- Avoid using an electric mixer as this can easily overwhip the potatoes and make them "gluey"
- If adding cream, gently warm it before adding it - do not let it boil
- use room temperature butter
- avoid using potatoes that are waxy such as red potatoes or fingerlings
- salt the cooking water generously
- make sure the potatoes are cut uniformly as possible to reduce uneven cooking
- add the potatoes to the pot when the water is cold and then let them all come up to cooking temp together in the pot covered by about an inch of water
- don't soak or rinse the peeled potatoes before cooking. You want that starch. It helps make the potatoes creamy. Soaking or rinsing the potatoes can remove enzymes leaving behind "glue" that won't break down when cooking leaving the potatoes stiff rather than soft.


How to make the most potato-y mashed potatoes?

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Jaymer

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Someday

Sgsvirgil

Best Mashed Potatoes: **The NOT heart healthy, served only at holidays version**

1. Russets or Yukon Golds peeled and boiled until just cooked - if they're large potatoes, 1 to 1.5 per adult. If they're small, 2 to 3 per adult.
2. Drain thoroughly
3. Return potatoes to their pot and place over low heat
4. Add a stick of butter, 3-4 tbsps at a time, for every 3 potatoes (if large) or every 4-6 potatoes if small and mash until all the butter is absorbed. Don't over mash or the texture will degrade and produce potatoes with a "gluey" texture. Yes, you could end up using over 1lb of butter, closer to 2 lbs for a holiday dinner. Trust me. These will be the best potatoes you've ever had.
5. Continue until the allotment of butter is has been added and mashed in
6. (Optional) Add 1/4 to 1/2 cup of heavy cream until the desired texture/consistency is reached in lieu of some of the butter. For a service of 4 adults, you could easily use 1lb of butter.

- Avoid using an electric mixer as this can easily overwhip the potatoes and make them "gluey"
- If adding cream, gently warm it before adding it - do not let it boil
- use room temperature butter
- avoid using potatoes that are waxy such as red potatoes or fingerlings
- salt the cooking water generously
- make sure the potatoes are cut uniformly as possible to reduce uneven cooking
- add the potatoes to the pot when the water is cold and then let them all come up to cooking temp together in the pot covered by about an inch of water
- don't soak or rinse the peeled potatoes before cooking. You want that starch. It helps make the potatoes creamy. Soaking or rinsing the potatoes can remove enzymes leaving behind "glue" that won't break down when cooking leaving the potatoes stiff rather than soft.


How to make the most potato-y mashed potatoes?

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Jaymer

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Someday

Sgsvirgil

Best Mashed Potatoes: **The NOT heart healthy, served only at holidays version**

1. Russets or Yukon Golds peeled and boiled until just cooked - if they're large potatoes, 1 to 1.5 per adult. If they're small, 2 to 3 per adult.
2. Drain thoroughly
3. Return potatoes to their pot and place over low heat
4. Add a stick of butter, 3-4 tbsps at a time, for every 3 potatoes (if large) or every 4-6 potatoes if small and mash until all the butter is absorbed. Don't over mash or the texture will degrade and produce potatoes with a "gluey" texture. Yes, you could end up using over 1lb of butter, closer to 2 lbs for a holiday dinner. Trust me. These will be the best potatoes you've ever had.
5. Continue until the allotment of butter is has been added and mashed in
6. (Optional) Add 1/4 to 1/2 cup of heavy cream until the desired texture/consistency is reached in lieu of some of the butter. For a service of 4 adults, you could easily use 1lb of butter.

- Avoid using an electric mixer as this can easily overwhip the potatoes and make them "gluey"
- If adding cream, gently warm it before adding it - do not let it boil
- use room temperature butter
- avoid using potatoes that are waxy such as red potatoes or fingerlings
- salt the cooking water generously
- make sure the potatoes are cut uniformly as possible to reduce uneven cooking
- add the potatoes to the pot when the water is cold and then let them all come up to cooking temp together in the pot covered by about an inch of water
- don't soak or rinse the peeled potatoes before cooking. You want that starch. It helps make the potatoes creamy. Soaking or rinsing the potatoes can remove enzymes leaving behind "glue" that won't break down when cooking leaving the potatoes stiff rather than soft.


How to make the most potato-y mashed potatoes?

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Jaymer

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Someday

Sgsvirgil

Best Mashed Potatoes: **The NOT heart healthy, served only at holidays version**

1. Russets or Yukon Golds peeled and boiled until just cooked - if they're large potatoes, 1 to 1.5 per adult. If they're small, 2 to 3 per adult.
2. Drain thoroughly
3. Return potatoes to their pot and place over low heat
4. Add a stick of butter, 3-4 tbsps at a time, for every 3 potatoes (if large) or every 4-6 potatoes if small and mash until all the butter is absorbed. Don't over mash or the texture will degrade and produce potatoes with a "gluey" texture. Yes, you could end up using over 1lb of butter, closer to 2 lbs for a holiday dinner. Trust me. These will be the best potatoes you've ever had.
5. Continue until the allotment of butter is has been added and mashed in
6. (Optional) Add 1/4 to 1/2 cup of heavy cream until the desired texture/consistency is reached in lieu of some of the butter. For a service of 4 adults, you could easily use 1lb of butter.

- Avoid using an electric mixer as this can easily overwhip the potatoes and make them "gluey"
- If adding cream, gently warm it before adding it - do not let it boil
- use room temperature butter
- avoid using potatoes that are waxy such as red potatoes or fingerlings
- salt the cooking water generously
- make sure the potatoes are cut uniformly as possible to reduce uneven cooking
- add the potatoes to the pot when the water is cold and then let them all come up to cooking temp together in the pot covered by about an inch of water
- don't soak or rinse the peeled potatoes before cooking. You want that starch. It helps make the potatoes creamy. Soaking or rinsing the potatoes can remove enzymes leaving behind "glue" that won't break down when cooking leaving the potatoes stiff rather than soft.


How to make the most potato-y mashed potatoes?

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Jaymer

So I just joined here to ask for your help. You see, I'm a potato-addict and one of my favorite ways of ingesting potatoes is to make a mash. Problem is, I can't really get the potato-high I want. I always end up feeling I want a more intense potato flavor.

I've only tried the traditional way of boiling potatoes (with the skin on), and obviously using lots of butter for the mash. Tried it with different starchy and waxy potatoes, including Ratte following Joel Robuchon's recipe. My preference tends towards very starchy potatoes, and fluffy mash. None, however, have given me and intense enough potato flavor.

Do you have any advice for getting the most intense potato flavor possible?

Someday

Sgsvirgil

Best Mashed Potatoes: **The NOT heart healthy, served only at holidays version**

1. Russets or Yukon Golds peeled and boiled until just cooked - if they're large potatoes, 1 to 1.5 per adult. If they're small, 2 to 3 per adult.
2. Drain thoroughly
3. Return potatoes to their pot and place over low heat
4. Add a stick of butter, 3-4 tbsps at a time, for every 3 potatoes (if large) or every 4-6 potatoes if small and mash until all the butter is absorbed. Don't over mash or the texture will degrade and produce potatoes with a "gluey" texture. Yes, you could end up using over 1lb of butter, closer to 2 lbs for a holiday dinner. Trust me. These will be the best potatoes you've ever had.
5. Continue until the allotment of butter is has been added and mashed in
6. (Optional) Add 1/4 to 1/2 cup of heavy cream until the desired texture/consistency is reached in lieu of some of the butter. For a service of 4 adults, you could easily use 1lb of butter.

- Avoid using an electric mixer as this can easily overwhip the potatoes and make them "gluey"
- If adding cream, gently warm it before adding it - do not let it boil
- use room temperature butter
- avoid using potatoes that are waxy such as red potatoes or fingerlings
- salt the cooking water generously
- make sure the potatoes are cut uniformly as possible to reduce uneven cooking
- add the potatoes to the pot when the water is cold and then let them all come up to cooking temp together in the pot covered by about an inch of water
- don't soak or rinse the peeled potatoes before cooking. You want that starch. It helps make the potatoes creamy. Soaking or rinsing the potatoes can remove enzymes leaving behind "glue" that won't break down when cooking leaving the potatoes stiff rather than soft.


Watch the video: Momofukus Chef David Chang on Lucky Peach (January 2022).