Hamdi Saidani Bobby Flay’s Mashed Potato recipe includes Yukon Gold or russet potatoes, salt, milk, butter, and optional creme fraiche, mascarpone, or pesto. It serves 6 and takes about 25 minutes to make.
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💛 Why You’ll Love This Mashed Potato Recipe:
- Creamy indulgence: Dive into a velvety-smooth texture that melts in your mouth.
- Flavor versatility: Customize with your favorite herbs, cheeses, or sauces for endless taste adventures.
- Comfort food bliss: Embrace the warm, comforting embrace of a classic side dish.
❓ What Is Bobby Flay Mashed Potato Recipe?
Bobby Flay mashed potato includes Yukon Gold or russet potatoes, kosher salt, whole milk, unsalted butter, and optional creme fraiche, mascarpone, or pesto for added flavor.
🥔 Bobby Flay Mashed Potato 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 Bobby Flay Mashed Potato
- Put the potatoes in a big saucepan and cover them with water, then add 2 tablespoons of salt. Boil until they’re soft when pierced with a fork, about 25 minutes.
- In a small saucepan, heat the milk until it boils, then cover it and take it off the heat. Keep it warm while the potatoes finish cooking.
- Once the potatoes are cooked, drain them in a colander. Put them back in the saucepan on low heat and stir them for about a minute to get rid of any extra water.
- Use a potato ricer or food mill over a large bowl to mash the potatoes. Add butter and gradually mix in 1 1/2 cups to all of the warm milk until the mash is creamy.
- If you like, add creme fraiche, mascarpone, or pesto for extra flavor. Finally, season with salt and pepper to taste.
💭 Recipe Tips
- Draining Potatoes: After boiling, draining the potatoes in a colander removes excess water, vital for a creamy texture.
- Drying Potatoes: Returning them to low heat and stirring evaporates the remaining moisture, preventing a watery mash.
- Mashing Technique: Using a potato ricer or food mill ensures a lump-free mash, achieving a smoother consistency.
🍝 What To Serve With Mashed Potato?
Serve mashed potato with Tri Tip Marinade, Beef Stew, Pork Chops And Applesauce, Grilled Boneless Leg Of Lamb, or Spaghetti And Meatballs for a delicious meal.
🎚 How To Store Leftovers Mashed Potato?
- In the fridge: Store leftovers mashed potato in an airtight container for 3 days.
- In the freezer: Store leftovers mashed potato in a freezer-safe bag or container for 3 months.
🥵 How To Reheat Leftovers Mashed Potato?
- In the microwave: Heat leftovers mashed potato on high for 2-3 minutes, stirring halfway.
- On the stove: Reheat leftovers mashed potato over low heat, for 1 minute with stirring occasionally.
- In the air-fryer: Reheat leftover mashed potato for 2 minutes at 350°F.
FAQ’S:
Can I Use Salted Butter Instead Of Unsalted Butter?
Yes, you can use salted butter instead of unsalted butter, but adjust the amount of additional salt accordingly to avoid over-seasoning the mashed potatoes.
How Do I Make Creamy Mashed Potatoes?
To make creamy mashed potatoes, use Yukon Gold or russet potatoes for their natural creaminess. Gradually mix in warm milk and butter while mashing until the desired creamy consistency is achieved.
How Do I Prevent Lumps In Mashed Potatoes?
To prevent lumps in mashed potatoes, make sure to thoroughly mash the cooked potatoes using a potato ricer or food mill. Gradually add warm milk and butter while mixing to ensure a smooth texture.
What Type Of Potato Is Best For Mashed Potatoes?
Yukon Gold or russet potatoes are best for mashed potatoes due to their high starch content, which results in a fluffy and creamy texture when mashed.
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Bobby Flay Mashed Potato Nutrition Fact
- Calories: 237
- Total Fat: 8.8g
- Saturated Fat: 1.6g
- Trans Fat: 1.1g
- Polyunsaturated Fat: 1.9g
- Monounsaturated Fat: 3g
- Cholesterol: 2.1mg
- Sodium: 699mg
- Total Carbohydrates: 36g
- Dietary Fiber: 3.2ggrams11%Daily Value
- Sugars: 3g
- Protein: 4.1ggrams
- Calcium: 44mgm
- Iron: 0.6mg
- Potassium: 684.6mg
Bobby Flay Mashed Potato
Description
Bobby Flay’s Mashed Potato recipe includes Yukon Gold or russet potatoes, salt, milk, butter, and optional creme fraiche, mascarpone, or pesto. It serves 6 and takes about 25 minutes to make.
Ingredients
Instructions
- Put the potatoes in a big saucepan and cover them with water, then add 2 tablespoons of salt. Boil until they’re soft when pierced with a fork, about 25 minutes.
- In a small saucepan, heat the milk until it boils, then cover it and take it off the heat. Keep it warm while the potatoes finish cooking.
- Once the potatoes are cooked, drain them in a colander. Put them back in the saucepan on low heat and stir them for about a minute to get rid of any extra water.
- Use a potato ricer or food mill over a large bowl to mash the potatoes. Add butter and gradually mix in 1 1/2 cups to all of the warm milk until the mash is creamy.
- If you like, add creme fraiche, mascarpone, or pesto for extra flavor. Finally, season with salt and pepper to taste.
Notes
- Draining Potatoes: After boiling, draining the potatoes in a colander removes excess water, vital for a creamy texture.
Drying Potatoes: Returning them to low heat and stirring evaporates the remaining moisture, preventing a watery mash.
Mashing Technique: Using a potato ricer or food mill ensures a lump-free mash, achieving a smoother consistency.