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Well, this dish can be a Creamy Gratin or a Mashed Creamy Gratin.
I put 2c. heavy cream & 2c. whole milk in a large saucepan.
While that's heating, add onion (optional) & 3-4lbs. potatoes. I prefer Russets for this recipe. I also add a dash of pepper.
Bring to a gentle boil until not quite mushy.
For the Mashed, well, just mash & add to a pretty bowl. Top with some paprika & parsley, or whatever the heck you like.
For the Creamy Gratin, transfer this mix to a buttered casserole dish & bake in 450 degree oven for about 10min. or until nice & browned on top.
This is by far my favorite potato dish. The pans will be hard to clean, but trust me, it's worth it.
Enjoy!!
Oh, I am looking at this thread again and getting soooo hungry. We are in the middle of remodeling our kitchen and I don't even have a working stove . Mashed potatoes will be one of the first things I'll make, once everything is hooked up, yumyum!
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Originally Posted by katzenfreund
Oh, I am looking at this thread again and getting soooo hungry. We are in the middle of remodeling our kitchen and I don't even have a working stove . Mashed potatoes will be one of the first things I'll make, once everything is hooked up, yumyum!
Real mashed potatoes are one of my favs. Since its just me I dont cook much any more. But them I do.
Katz I make an excellent lumpy mashed potatoes in my microwave.
Single serving Lumpy Mashed potatoes.
Peel and dice two Idaho's in 1/2 '' cubes+/-
Put in small microwave safe casserole and rinse.
Add about 1" water+/- and cover.
Nuke for +/- 10 mins or until done.
Drain. Add butter etc and stir with wooden spoon.
Voila lumpy mashed potatoes. Or you can use a ricer for less lumps.
Eat from casserole with spoon.
I serve with sour cream on the side.
I don't normally tell people how I make mine, but I'll go ahead and tell since no one I know uses C-D..
I like using the Idaho russets myself..
Cube and boil with skins on (I will not eat mashed potatoes that have been skinned - that should be a sin!!). Salt the water. Once drained, mash in giant stainless bowl with heaps of butter, milk, roasted garlic cloves (you can never add too many) or garlic powder (not the same, but adds the essence), salt, pepper and a good ranch dressing. I rarely use half/half, because I like the thicker consistency of the dressing - it keeps the potatoes nice and thick. I try adding butter at the very beginning while potatoes are still hot and just use the other ingredients to taste. Everyone who has eaten them asks what I do - it's SOOOO simple and highly effective. Surprisingly, no one usually guesses I've used ranch dressing, but it adds such a beautiful flavor. They make fabulous next-day potato cakes!
Again, for me, mashed potatoes should ALWAYS contain skins and should ALWAYS have nice chunks of potatoes in it. Hand-mashing is THE ONLY way to do it right. Hand mixers + potatoes = giant no-no!!
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. Mashed potatoes will be one of the first things I'll make, once everything is hooked up, yumyum!
