Dijon and Olive Oil Mashed Potatoes - Healthy Recipe Ecstasy (2024)

FAQs

What should you avoid when making mashed potatoes? ›

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.

Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed 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.

Overworking the potatoes will cause them to get gummy, potatoes should still be light and fluffy. 6. Add the butter first. Adding the butter first helps to coat the starch in the potato, resulting in a creamier potato.

When researchers analyzed the data, they found that those who ate four or more servings a week of baked, boiled, or mashed potatoes were 11 percent more likely to develop hypertension than those who ate less than one serving a month.

For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

If the green tint on your taters is light and mostly skin-deep, peel them well to remove the green parts and go forth. But if they're starting to look like post-transformation Fiona, it's time to pitch 'em. Same goes for potatoes that have gone mushy or wrinkly—those are tell-tale signs of spoilage.

Is it OK to eat a lot of mashed potatoes? ›

Eating too many potatoes or too much in general during a meal can cause digestive issues such as abdominal discomfort, bloating, and gas. This is especially true if the meal is loaded with fat and grease like a plate full of french fries or a potato piled with butter or cream.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

Regular flour can also be used to thicken your potatoes as well, but I don't love using it because its raw flavor needs to be cooked out, and it more noticeably dulls the flavor of the potatoes themselves.

The secret weapon, a good potato ricer (affiliate). This pushes the potatoes into strings, which helps them soak up every bit of the cream and achieve maximum fluffliness.

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.