Layered Mashed Potato Casserole | Slimming World recipes (2024)

FAQs

Will egg thicken mashed potatoes? ›

Add Egg Yolks For Richer And Creamier Homemade Mashed Potatoes. Eggs are an almighty staple with multifaceted culinary powers that can thicken, flavor, emulsify, and bind ingredients in countless recipes from baked goods to soups to sauces.

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.

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.

Add a Thickening Agent

This is the most common way to thicken 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.

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 addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.

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

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!

How do you make Julia Child's mashed potatoes? ›

Cook the potatoes in salted boiling water for about 15 minutes until they're tender, then drain. Pass through a ricer and return to the pot. Add more butter, heavy cream, the garlic béchamel sauce, fresh parsley, and salt and pepper to taste. Stir everything together and continue cooking for about 2 minutes.

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.

Soak the potatoes in water for at least 4 hours, up to overnight. This step is crucial to really get all of the excess starch off. Fill a large pot with water, rinse off the potatoes one last time and add them to the cold water. Salt the water, place the pot on the stove and turn on the heat.

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, ...