Layered Mashed Potato Casserole | Slimming World recipes (2024)

FAQs

How do you thicken too creamy mashed potatoes? ›

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Heat over low heat until butter melts. To mash potatoes: Press potatoes through ricer into large, heatproof bowl. Using sturdy spoon, gradually stir in milk and butter mixture. Continue stirring until potatoes are light and fluffy, seasoning generously to taste with salt, white pepper and nutmeg.

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.

They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.

Easy enough, right? However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another.

Garten's recipe uses a few simple ingredients, including Yukon Gold potatoes.

Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish. Bake the potatoes for 20 to 30 minutes, until heated through.

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.

Can dogs eat mashed potatoes? Yes, as long as the potatoes are roasted and not boiled and no salt, seasonings, milk or butter is added your pet can enjoy this all-time favourite dish. However, there isn't much nutritional value your dog will be able to get from eating mashed potatoes.

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.

How to make mashed potatoes like Joel Robuchon? ›

Our Mashed Potatoes and Gravy are the real deal—made from Russet potatoes, milk and seasonings, mashed 'til perfectly light and fluffy, and dripping with savory home-style gravy.

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.

If you're looking for a fluffy, dry texture in a potato, especially for mashed, roasted, or fried potatoes, Gordon Ramsay suggests you opt for a floury type of potato like a King Edward, with a smooth, creamy flesh, a Desiree, which comes with red skin, or a Heritage potato, which comes in several different colors, ...