Mohamed Shili Mashed potatoes are a universal favorite, and Bobby Flay’s recipe ensures you get the fluffiest, creamiest, most indulgent version every time. With a buttery richness and optional flavor boosters like creme fraiche or pesto, this dish can easily steal the spotlight at any meal.
Recipe Ingredients:
- 3 pounds Yukon Gold or russet potatoes, peeled and cut into 2-inch dice
- Kosher salt
- 2 cups whole milk
- 1 stick unsalted butter, cut into pieces
- Freshly ground black pepper
- 1/2 cup creme fraiche, mascarpone or cilantro or basil pesto, optional
How To Make Mashed Potatoes?
- Prepare the Potatoes: Place the diced potatoes in a large saucepan and cover with water by about 5 cm / 2 inches. Add 2 tablespoons of kosher salt and bring to a boil. Reduce the heat and simmer until fork-tender, about 25 minutes.
- Warm the Milk: While the potatoes are cooking, heat the milk in a small saucepan over high heat until it just starts to boil. Remove from heat, cover, and keep warm.
- Drain and Dry the Potatoes: Drain the cooked potatoes in a colander, then return them to the saucepan. Stir over low heat for about 1 minute to evaporate any excess water.
- Mash the Potatoes: Pass the potatoes through a ricer or food mill into a large bowl. This ensures a smooth and creamy texture.
- Mix in Butter and Milk: Stir the butter into the warm potatoes until melted. Gradually add 360 ml / 1 1/2 cups of the warm milk, stirring until the potatoes are creamy. Add more milk if necessary to achieve your desired consistency.
- Enhance with Optional Ingredients: If desired, stir in creme fraiche, mascarpone, or a dollop of pesto for extra flavor.
- Season and Serve: Season with freshly ground black pepper and additional salt to taste. Serve warm and enjoy!
Recipe Tips:
- Choose the Right Potatoes: Use Yukon Gold for creamy, buttery mashed potatoes or russet potatoes for a fluffier texture. Mixing the two can also give a balanced result.
- Salt the Water Generously: Salting the water before boiling the potatoes helps flavor them from the inside. Don’t skip this step for the best-tasting mash!
- Dry the Potatoes: After draining, stir the potatoes over low heat for a minute to remove excess moisture. This keeps your mash light and creamy instead of watery.
- Warm the Milk and Butter: Always add warm milk and butter to the potatoes. Cold ingredients can cool the mash and make it less smooth.
- Avoid Overmixing: Use a ricer or food mill for silky potatoes and stir gently when combining ingredients. Overmixing can make the mash sticky or gluey.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover mashed potatoes cool to room temperature first. Then transfer them to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the mashed potatoes to cool completely before placing them in a freezer-safe container or bag. Freeze for up to 2 months. To thaw, transfer them to the fridge overnight.
- Reheat: Place the mashed potatoes in a microwave-safe dish, cover with a lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring between each, until hot.
Nutrition Facts
Serving Size: 1 serving (approximately 210g)
- Calories: 237
- Total Fat: 8.8g
- Saturated Fat: 1.6g
- Cholesterol: 2.1mg
- Sodium: 699mg
- Potassium: 684.6mg
- Total Carbohydrate: 36g
- Dietary Fiber: 3.2g
- Sugars: 3g
- Protein: 4.1g
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Bobby Flay Mashed Potatoes
Description
Mashed potatoes are a universal favorite, and Bobby Flay’s recipe ensures you get the fluffiest, creamiest, most indulgent version every time. With a buttery richness and optional flavor boosters like creme fraiche or pesto, this dish can easily steal the spotlight at any meal.
Ingredients
Instructions
- Prepare the Potatoes: Place the diced potatoes in a large saucepan and cover with water by about 5 cm / 2 inches. Add 2 tablespoons of kosher salt and bring to a boil. Reduce the heat and simmer until fork-tender, about 25 minutes.
- Warm the Milk: While the potatoes are cooking, heat the milk in a small saucepan over high heat until it just starts to boil. Remove from heat, cover, and keep warm.
- Drain and Dry the Potatoes: Drain the cooked potatoes in a colander, then return them to the saucepan. Stir over low heat for about 1 minute to evaporate any excess water.
- Mash the Potatoes: Pass the potatoes through a ricer or food mill into a large bowl. This ensures a smooth and creamy texture.
- Mix in Butter and Milk: Stir the butter into the warm potatoes until melted. Gradually add 360 ml / 1 1/2 cups of the warm milk, stirring until the potatoes are creamy. Add more milk if necessary to achieve your desired consistency.
- Enhance with Optional Ingredients: If desired, stir in creme fraiche, mascarpone, or a dollop of pesto for extra flavor.
- Season and Serve: Season with freshly ground black pepper and additional salt to taste. Serve warm and enjoy!
Notes
- Choose the Right Potatoes: Use Yukon Gold for creamy, buttery mashed potatoes or russet potatoes for a fluffier texture. Mixing the two can also give a balanced result.
- Salt the Water Generously: Salting the water before boiling the potatoes helps flavor them from the inside. Don’t skip this step for the best-tasting mash!
- Dry the Potatoes: After draining, stir the potatoes over low heat for a minute to remove excess moisture. This keeps your mash light and creamy instead of watery.
- Warm the Milk and Butter: Always add warm milk and butter to the potatoes. Cold ingredients can cool the mash and make it less smooth.
- Avoid Overmixing: Use a ricer or food mill for silky potatoes and stir gently when combining ingredients. Overmixing can make the mash sticky or gluey.
Bobby Flay Mashed Potatoes