Pro Chefs Upgrade Mashed Potatoes (6 Ways) | Test Kitchen Talks | Bon Appétit

today we're in the test kitchen showing you how to upgrade classic mashed potatoes mashed potatoes are one of the ultimate comfort foods they deserve to be a spotlight not just a side they're also such a great vehicle to add flavor you can really infuse it with anything you want you have that base already made why not take it in a different direction do something a little bit less expected let's make some mashed potatoes omelette goat is like the pinnacle of a cheesy mashed potato it's super super full of cheese to the point that it has like a almost cheese pull like texture to it so we are starting with a pot of boiled yukon gold potatoes and a couple of garlic cloves that we boiled in with the potatoes that like raw garlic edge is gone and you're left with this like creamy allium-y bite so first thing i'm gonna do and you could do this while your potatoes were boiling is grate the cheese this is swiss and fontina both like very very meltable which is what you want here because you really want it to fully incorporate into one gloopy cheesy potatoey mass there is no bad thing that happens when you add cheese it just gets better the butter and the cream is going to go all in one fell swoop we're gonna add just about half of that save it in case we need the rest and we're gonna add all this butter we are going to use the hand mashem proving that that fancy dish that you might see on a menu at a friend's restaurant can be achievable at home even if you don't have the fancy equipment okay off we go i'm adding a little bit of salt and we're gonna turn our heat on very low and get to mashing okay we're most of the way mashed so i'm going to start adding cheese just like a handful at a time and then incorporating as we go all right we're gonna add a little bit more heavy cream with each addition of this cheese just to keep things moving this dish is not for the faint of heart the point is decadence the point is richness so don't be afraid this is like a workout for sure but it's worth it at the end oh my gosh you can see the cheese is like starting to fully melt and pull fully incorporated cheese to the point where you don't really know what's potato and what's cheese i want to be very clear so i'm not like barred from entering france this is not traditional palm alley goat you can see like little chunks of potatoes in here i'm okay with that this is the potato of my dreams and it has some chunks but it is also so stretchy so cheesy so luxurious oh my god you can see it's like very glisteny and it's cohesive despite the like little bits of potato that you can see which i think is good because it reminds you that you're eating food and you're not eating mush like oh like look at this that's like a joke there's no joke it's just so cheesy so anxious potatoes dream of a day where they get to grow up and be this clapping mashed potatoes are great i am most excited when i have leftover mashed potatoes not just to reheat them but to do something different with them i wanted to make a kind of like a riff on a croquetta which is a fried potato ball crispy outside soft creamy inside so i'm gonna start with um two cups of leftover mashed potato i've got some sharp cheddar cheese grated parm some chives just a touch of flour and a couple of egg yolks just to help with binding a lot of salt like kind of a dumb amount of salt and pepper just before i start mixing lucky spoon yeah so i'm just doing like a generous tablespoon so these i'm gonna chill everything's gonna firm up and they're gonna resist breakage i think you could go at least an hour so these have chilled season the dry elements of your dredge which consists of flour egg and breadcrumb dredging's a pain sometimes you just need to do it you know even if it's wednesday night you're trying to find like you know three bowls you haven't like already used for cereal that day all right we have a thin but even coating we are going to the stove we're gonna throw in a tester all right we're going uh no thermometer on this one the fact that we've got like bubbling right away is good it's a good sign let's throw in a few more what's the worst that could happen oh we might be oozing no big deal just keep going as long as the mashed potato is hot cheese gets melty exterior is brown like that's it you're done get them out so these are my leftover mashed potato fried potato balls i don't want to besmirch the name of croquetta by calling these croquetas it's pretty delicious what it's delivering i think is the original intention which is like crispy and kind of shattering exterior and then super oozy melted interior this is just like fun like you get to play that turns a classic mashed potato into something even more compelling i'm going to be making a crab fat mashed potato who doesn't love crab fat i chose this because people should be eating more crab fat this is a dungeness the crab fat you're going to find actually located in the top of the shell you can see there's some juice coming from the crab that's going to be part of the crab fat i'm going to break the crab so you can see as i open this part right here is crab fat i would watch my parents actually break the crab open take rice and stick it just directly into the shell and they would always tell me that that was the best part of the crab now we have the body of the crab you can see with the body it's broken up by the legs you kind of want to approach it by section if the crab is not cooked well the meat tends to stick to the shell and it makes it much harder to peel we have our crab meat separated and now we're actually going to make the crab fat oil that we're going to add to our mashed potatoes to really like infuse that flavor i'm actually gonna add some oil that's been infused with garlic these garlic have been con feed i think the garlic stays nice and sweet when you do this so i'm gonna head over to my stovetop and we're gonna integrate the fat with the oil and kind of render it down so i'm actually gonna go ahead and season my crab fat with a little bit of johnny's seasoning salt johnny seasoning salt has like paprika black peppers garlic salt regular salt oh my god so good so rich i am going to make a just a really quick uh crab salad i've got some vegan mayo i'm just gonna add a nice tablespoon and a half a little bit of mustard some of these scallions some johnnies add a little bit of lemon just for some acidity to balance that kind of fattiness of the crab and the vegan mayo i think it's gonna go really well with the rustic mashed potatoes that we have i've got some cooked yukon potatoes here i prefer to use a fork as to not make my potatoes too creamy so that there's still texture as you can see it's very rustic i'm just gonna add my crab fat mixture add some of our garlic oil in here too just a tiny squeeze of lemon plating and then i'm gonna take my crab mixture and put this on top i'm just going to take a little bit of that garlic oil and drizzle i'm going to top it with some just fresh scallions here we have our crab fat mashed potatoes with a delicious crab salad the crab tastes super fresh there's no like flavors that are competing with it the garlic confit is super creamy and inside the salad and in the potatoes and the scallions just add a nice kind of fresh bite to it there's something that's so beautiful when you like honor those traditions or those recipes that you grew up with and seeing them in a different way could be ways that your friends and family can enjoy too my personal preference with mashed potatoes is i like a smooth consistency that's riddled with like some chunks and lumps i don't want it to be like baby food or i got no teeth food you know like i wanted to i don't mind a little a little nugget of potato some people put it through a food mill or through the ricer all right i like to deal with the old wooden spoon just like mom used to do you know smash it up inconsistent yeah i'm gonna make a little bit of a a version of a mashed potato i like to do i'm taking a little recipe out of my book um where i like to take some roasted garlic all right you just cut the little tops off like that i like to drizzle a little olive oil on there put it in foil roast it in the oven and until it gets nice and nice and caramelized and smooth like that all right that's what we're looking for it's delicious you can put this on anything today we're going to put it in some butter look at that kind of like doing that too i'm a garlic guy some of you know that and i'm going to put two heads in there and then we got i'd say what a tablespoon and a half of of white miso and that's going to add that nice little that little weird umami kind of keep you this is a little different but it's delicious it's got a little bit of salt in it actually quite a bit and we're just going to mash that together like that nice and this is pre-softened butter all right that's a pro move right there we're hot here i'm going to add the butter miso and garlic mixture right into my taters there so there we go cream's cold that's not going to help in our mashing procedure so we're going to heat that up gentle we don't want to go scorching it or nothing like that burning the bottom but we want to get that nice and warm and in the meantime that butter is already melted i'm just going to get that party going mash these up a little bit i don't want to go nuts i'm just going to get some of them all right just taking the chill off the old cream there just going to add a little bit all right we're done mmm to me mashed potatoes needs to have more than one texture you can see there's still some of those nice little potato chunks in there a little chive action and that's it you know a little chunky garlic miso mashed potato the garlic is just all the way throughout it and that miso just gives it that kind of it's a subtle nutty you almost like you wouldn't know it was miso it kind of hides pretty well it keeps you guessing which i really like and there we have it a new version a little twist a little brad take on a classic mashed potato let's talk about potatoes first and foremost my favorite thing on the planet that are creamy and delicious but the challenge is can you have creamy dairy-free mashed potatoes and i've got some news for you folks you can and we're going to pair that with a really decadent umami blast poutine style gravy i want it to feel like it's melting in your mouth so that's where you have to incorporate the fat and the creaminess of full fat oat milk it also has more of a neutral flavor profile and what i'm going to do is just start mashing and i'll keep slowly adding in more milk until i get the desired consistency we're just going to work in some more olive oil because we want that fat incorporated into our potatoes that's what's going to make them shine black pepper add our oregano and we have some garlic and onion powder i think we're ready to move on to our gravy now we have a saucepan situation medium heat we're gonna add our olive oil our garlic i personally like to add in my spices while i'm toasting my garlic because i feel like it opens up the flavor a little bit okay are garlic slightly golden i'm just going to add a mix of baby bella and shiitake mushrooms here a little bit of white wine to declase the pan you'll notice once the mushrooms start to cook it draws the water out of them and that's kind of one of the signs you can use to tell that your mushrooms are cooked and softened i'm going to increase the heat a little bit and what we're going to do is add in some veggie stock so now i'm just going to add our flour allow the sauce to thicken and lower the temperature and then we'll add our corn starch slurry which is just going to create a very nice thickened gravy yeah now now we're talking that's the texture i was looking for it drips at a slower pace time to play i was just at the renaissance fair this is definitely one of those like ancient weapons it's really creamy i'm like quite happy with how this turned out can't have poutine without cheese curds so we'll just add some of these vegan mozzarella bits right on top i'm just gonna spoon that gravy and that's gonna melt our cheese curds oh my god hallelujah we're gonna top with a little bit of parsley without further ado the mashed potatoes just like melt in your mouth and the gravy is like rich and creamy do it up with your real cheese curds and enjoy poutine style mashed potatoes baby and you've got yourself a delicious upgrade a great mashed potato is very personal they're also a great dish to add flavors from all different kinds of cultures which is what i'm doing today we use potatoes a lot in india and i thought that adding a tadka on mashed potatoes would go super well just because the potatoes are so creamy the curry leaves gonna add some crunchy and lemony texture to it and mashed potatoes are the perfect vegetable for that so i have my potato ricer here and i'm just gonna add a few pieces in there the ricer is it's perfect you don't have anything left over in there you're working harder you're not working smarter when you're trying to mash potatoes with a fork here they are perfectly riced so we're going to go over there and heat up our cream and garlic and butter and then bring it back here adding the garlic the cream i'm gonna pour half of this first and then i want to make sure there's like enough garlic going into this and see how i feel about the consistency i want to live in in this bowl of mashed potatoes that's really good we're ready for the sarcastic tarka is the tempering of whole or ground spices in any kind of fat and you want to kind of bloom the spices until they're nice and crackly and fragrant i have my heat stove at medium high i'm going to pour in the oil and you want to be working fast when you're doing a tadka now i'm going to add a little bit of hing mustard seeds cumin some green chilies and finally curry leaves so oh okay not that bad once they start to crackle it means your spices are getting there okay i think this is ready for our mashed potatoes the tadka is ready the mashed potatoes are ready i think it's time to let them meet and we're going to get a little bit of everything flavorful oil some curry leaves chilies in here that's good that's really good the curry leaves add a nice like crunch and fresh citrusy flavor to it the mashed potatoes are super creamy and garlicky you get some crunch and smokiness from the cumin seeds a little bit heat from the chilies and mustard seeds so i think i'm going to make this on this holiday season terrible this slate like doesn't want to drop huh luckily when you work with brad you know where the socket set is kept nope too small oh did you feel that

Channel: Bon Appétit

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Keywords: aligot mashed potatoes, aligot potatoes, bon app, bon appetit, bon appetit test kitchen, brad leone, chris morocco, chrissy tracey, crab mashed potato, curry mashed potatoes, food, garlic mashed potatoes, garlic mashed potatoes recipe, kendra vaculin, mashed potato, mashed potato croquettes, mashed potato poutine, mashed potato recipe, mashed potatoes, mashed potatoes recipe, melissa miranda, pommes aligot, poutine mashed potatoes, rachel gurjar, test kitchen talks

Id: mhJLhB49CC4

Length: 17min 29sec (1049 seconds)

Published: Fri Nov 12 2021