Smashed Red Potatoes With Cabbage Recipe (2024)

FAQs

How does Gordon Ramsay make smashed potatoes? ›

Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.

The secret is soaking the potatoes for an hour before roasting. This draws out the starches to make them nice and crispy.

Smashed potatoes will fall apart if they are overcooked or if you try to mash them while they are still hot. Long story short - cook the potatoes until al dente (slightly firm). Don't overcook the potatoes! Last - cool the potatoes completely before smashing them.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.

"Placing [peeled and cut] potatoes in water helps prevent oxidation, which turns their exposed flesh brown," says Ronna Welsh, the author of The Nimble Cook and the owner and chef instructor at Purple Kale Kitchenworks in Brooklyn, N.Y. While oxidation won't make the potatoes unsafe to eat, it does change their flavor.

So you should think of the potato's peel as its protective jacket. If it's removed before boiling, the flesh will soak up too much of the water in the pot. When you go to mash the potatoes, you'll end up with a watery, gluey mash.

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

Option 1: Turn up the heat on your stovetop to draw out the moisture. Option 2: Add a teaspoon of a thickening agent like cornstarch, flour or powdered milk until you reach the desired thickness. Option 3: Mix in 1 tablespoon of dehydrated potatoes until mashed potatoes are thicker.

What tool do you use to make smashed potatoes? ›

A potato ricer is widely regarded as the best tool for mashed potatoes that are smooth and fluffy. Built like a big garlic press, it works by pushing cooked potatoes (one or two at a time) through a perforated grate, creating stringy, broken-down potato bits without releasing a ton of starch.

With popular diets like Ketogenic, carbs and starchy foods like potatoes have been deemed unhealthy. However, just like most food groups, mashed potatoes can be healthy if eaten in moderation, and depending on how they are cooked.

While there's not a set amount of boiling time you can always count on for perfect mashed potatoes, a good rule of thumb is to make sure their cooked all the way through. To test this, pierce a potato with a fork. If the fork easily slides all the way through the other side, it's cooked thoroughly.

Every potato is peeled and steam cooked to keep its natural flavour. We then dry them to make convenient, light and fluffy 'Smash' potato flakes. We haven't added any artificial colours or flavours and Smash is gluten free, lactose free and suitable for vegetarians.

Any type of waxy potato will do, according to Ramsay, because they hold together throughout the cooking process. This is especially important if you want to follow his next tip, which is to crack a few eggs right onto the hash brown patty and bake everything in the oven together.

Smashed is where there are still chunks of potatoes throughout and mashed is when it's blended totally smooth.