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Today β€” 22 December 2024Main stream

I made 6 of Ina Garten's favorite potato recipes. They're all great holiday dishes, but there's one I can't live without.

22 December 2024 at 04:12
ina garten
These are my favorite potato recipes from Ina Garten.

Nathan Congleton/NBCU Photo Bank/NBCUniversal via Getty Images via Getty Images

  • Ina Garten has so many delicious potato recipes, and I've made six of them so far.Β 
  • In honor of the holiday season, I decided to rank them.Β 
  • Garten's elevated mashed potatoes are super easy, and my family loves her potato gratin.Β 

Whether you like your potatoes mashed, roasted, or elevated, Ina Garten has a recipe for every taste and preference.

I've made Garten's most popular potato recipes and decided to rank my favorites.

These recipes are fantastic year-round, but if you're looking for a great holiday side dish, I've got you covered.

Taking the sixth spot are Garten's rosemary roasted potatoes.
Ina Garten's roasted rosemary potatoes
Garten's rosemary roasted potatoes.

Anneta Konstantinides/Business Insider

Garten's rosemary roasted potatoes couldn't be easier to make. All you need are small red and white-skinned potatoes, fresh rosemary leaves, garlic, and olive oil.

And after tossing all the ingredients together, you just need to throw the potatoes in the oven for an hour.

Garten's rosemary roasted potatoes are a great side when you're craving something classic.
Ina Garten's roasted rosemary potatoes
Garten's rosemary roasted potatoes are very easy to make.

Anneta Konstantinides/Insider

Just because they're in sixth place doesn't mean Garten's rosemary roasted potatoes aren't delicious β€”Β the competition is just that fierce when it comes to "Barefoot Contessa" potato dishes.

The potatoes develop a beautiful golden color in the oven, and the pop of rosemary makes for a lovely Instagram photo. Plus, this dish makes your kitchen smell incredible.

Garten's rosemary roasted potatoes are also deliciously crispy, with a soft and creamy middle. Both of my parents were huge fans of the dish and liked that it was a lighter alternative to mashed potatoes or a gratin.

Get the full recipe for Ina Garten's rosemary roasted potatoes here.

In fifth place are Garten's Parmesan smashed potatoes.
Ina Garten's smashed potatoes
Garten's Parmesan smashed potatoes.

Anneta Konstantinides/Insider

Garten loves to give a new twist to a classic dish, and her Parmesan smashed potatoes are no different. Her recipe involves smashing the potatoes with an electric mixer, a great time-saving technique. It features unpeeled red potatoes, half-and-half, sour cream, butter, and freshly grated parmesan cheese.

"The key to mashed potatoes is what you add to them to make them have great flavor," Garten told Al Roker while demonstrating this dish on his podcast, "Cooking Up a Storm with Al Roker," in November 2021. "Two things people really miss a lot, in almost every recipe, is the salt. It needs a lot of salt to give it flavor."

Garten's Parmesan smashed potatoes are packed with flavor.
Mashing potatoes for Ina Garten's smashed potatoes
Garten's Parmesan smashed potatoes have a delicious texture.

Anneta Konstantinides/Insider

I love the texture of these thick and creamy potatoes, and the salty sharpness of the Parmesan pairs really well with the subtly sweet red potatoes. I made these for the first time at a Friendsgiving, and they were a huge hit with my boyfriend and friends.

"The smashed potatoes were deliciously salty and also not overcooked," my boyfriend said. "They still had a bit of texture to them β€” it wasn't just like a bowl of soup."

"The best mashed potatoes I've had!" our friend Kayla added. "So creamy and thick."

Get the full recipe for Ina Garten's Parmesan smashed potatoes.

The fourth spot belongs to Garten's elevated store-bought mashed potatoes.
Ina Garten's Parmesan Mashed Potatoes
Garten's elevated store-bought mashed potatoes.

Anneta Konstantinides/Insider

I know what you're thinking: How can store-bought mashed potatoes be so high on this list?

But if anyone can elevate something from the supermarket, it's the Barefoot Contessa.

Garten developed this recipe, a spin on her Parmesan smashed potatoes, for The New York Times in 2022 after declaring that she was burned out from cooking.

"Mashed potatoes are an essential Thanksgiving side dish but can be time-consuming," she wrote. "Instead of starting with raw potatoes, then peeling, cutting, and boiling them, start with these prepared potatoes, and no one will know you didn't make the dish from scratch."

Garten's recipe features a pack of refrigerated mashed potatoes, plus butter, sour cream, and freshly grated parmesan cheese. All you have to do is heat the refrigerated potatoes over a pan of simmering water and then throw in the extra ingredients.

Garten's elevated store-bought mashed potatoes taste delicious and barely require any work or dishes.
Mixing Ina Garten's Parmesan Mashed Potatoes
You can whip up Garten's elevated store-bought mashed potatoes in less than 20 minutes.

Anneta Konstantinides/Insider

Garten's elevated mashed potatoes were super creamy, with the Parmesan cheese infusing each bite with a lovely richness. I made these for my parents when I was home for Thanksgiving and they couldn't tell the mashed potatoes were store-bought.

What's really great about the recipe is how quick it is. You could easily whip up these mashed potatoes in less than 20 minutes and have a side dish everyone will love.

Get the full recipe for Ina Garten's elevated store-bought mashed potatoes here.

Rounding out the top three are Garten's hash browns.
Ina Garten's Hashed Brown Potatoes
Garten's hash browns.

Anneta Konstantinides/Insider

Garten uses diced instead of shredded potatoes for her hash browns, and Jeffrey β€”Β her husband of 56 years β€” is a huge fan.

"When my husband tasted them, he wanted to know if he could have them for dinner!" Garten writes. "Hey, why not? What makes him happy is just fine with me."

Garten's hash browns feature boiling potatoes, chopped yellow onions, butter, scallions, and fresh flat-leaf parsley.

I'd happily eat Garten's hash browns for breakfast, lunch, or dinner.
Cooking potatoes for Ina Garten's Hashed Brown Potatoes
Garten's hash browns are deliciously crispy and creamy.

Anneta Konstantinides/Insider

Garten's hash browns were a huge hit when I whipped these up for brunch with my boyfriend and our friends.

The potatoes have a deliciously crispy exterior that gives way to the soft and creamy middle, and the parsley and scallions add so much extra flavor. One friend loved these so much they declared they could've eaten the whole pot.

I served the hash browns with Garten's sweet banana pancakes (also very delicious), but I think they'd also pair well with chicken, turkey, or any other holiday centerpiece.

Get the full recipe for Garten's hash browns here.

The English roasted potatoes that Garten learned from Emily Blunt are in second place.
Live like Ina Garten for the day
Emily Blunt's English roasted potatoes.

Anneta Konstantinides/Insider

Emily Blunt's English roasted potatoes were such a hit that the "Barefoot Contessa" website temporarily crashed when Garten shared the recipe in May 2020.

Blunt taught Garten how to make her family's special recipe for roasted potatoes on a 2018 episode of "Barefoot Contessa." The simple dish only requires two main ingredients β€”Β Yukon Gold potatoes and parsley β€”Β and features some helpful cooking tips.

After parboiling the potatoes, Blunt shakes them in the pot to help roughen up the edges.

"If you rough up the edges, once you roast them, it just gives a really nice, sort of crispy, crunch," Blunt explained to Garten during the episode.

Blunt also lets the potatoes dry for 15 minutes before baking them, which she said creates "such a fantastic crust on the outside."

Blunt's English roasted potatoes look gorgeous and taste delicious.
Live like Ina Garten for the day
Blunt's English roasted potatoes look beautiful on the plate.

Anneta Konstantinides/Insider

I will always love my dad's recipe for Greek roasted potatoes above all, but these English roasted potatoes are a close second.

Blunt's two quick tricks really pay off in terms of texture. There's such a satisfying crunch on the crust of the potatoes, which are deliciously soft and creamy in the middle.

These potatoes go great with just about everything, but you'll definitely have a lot of happy guests if you make them for the holidays.

Get the full recipe for Emily Blunt's English roasted potatoes here.

Taking the top spot is Garten's potato-fennel gratin.
Ina Garten's potato gratin
Garten's potato-fennel gratin.

Anneta Konstantinides/Business Insider

Garten's potato-fennel gratin is the first dish I cooked for my family's holiday menu. The recipe, which appears in "The Barefoot Contessa Cookbook," features russet potatoes, fennel, yellow onion, heavy cream, and Gruyère cheese.

"I love to make potato gratin and fennel gratin, so I decided to combine the two," Garten writes in the recipe description. "If you make this in an old French gratin dish, it looks wonderful and can go from the oven to the table with style."

Garten's potato-fennel gratin is one of my favorite holiday dishes.
Ina Garten's potato gratin on a plate
I make Garten's potato-fennel gratin every holiday season.

Anneta Konstantinides/Business Insider

Garten's potato-fennel gratin is just so creamy, comforting, and delicious. The potatoes always come out perfectly cooked, the combination of heavy cream and cheese is a dream, and the sautΓ©ed fennel cuts through with some lovely sweetness.

The dish couldn't be easier to assemble, especially if you want to hand off a holiday cooking task to a younger chef in the family (or that cousin whose most-used app is DoorDash).

I make Garten's potato-fennel gratin every holiday season, and it's always one of my favorite dishes at Thanksgiving and Christmas.

Get the full recipe for Ina Garten's potato-fennel gratin here.

Read the original article on Business Insider

Before yesterdayMain stream

I tried roasted potatoes from Guy Fieri, Ina Garten, and Rachael Ray. My favorite recipe was also the easiest to make.

20 December 2024 at 10:29
three kinds of roasted potatoes on a black plate labeled rachael ray, guy fieri, and ina garten
I followed three celebrity chefs' recipes for classic roasted potatoes.

Paige Bennett

  • I tried Guy Fieri, Ina Garten, and Rachael Ray's recipes for roasted potatoes to find the best one.
  • Mushrooms made Fieri's recipe more interesting, and Garten's potatoes had a nice crunch.Β 
  • But of all three, Ray's potatoes were the easiest, quickest, and tastiest.Β 

Roasted potatoes are an easy side dish, and I typically make mine without a recipe β€” just using some oil and seasonings.

However, I decided to try some new methods by following recipes from Guy Fieri, Ina Garten, and Rachael Ray.

Here's how they turned out.

Fieri’s roasted potatoes incorporated plenty of fresh ingredients.
potatoes, mushrooms, seasonings, oil, butter, and herbs on a wooden cutting board
Guy Fieri's potatoes called for mushrooms and herbs.

Paige Bennett

Fieri's recipe had some ingredients that made his roasted fingerling potatoes stand out.

For one, it contained nearly as many mushrooms as it did potatoes. But I love mushrooms, so this wasn't a problem for me.

The recipe also said to include thyme and rosemary, but I subbed thyme for oregano because I really dislike thyme.

The potatoes were very simple to throw together.
mushrooms, potatoes, butter, and seasoning spread out on a sheet pan
I mixed all the ingredients together and put everything on a sheet pan.

Paige Bennett

Fieri's recipe instructions were simple.

I tossed all of the ingredients together except the butter, spread the potato and mushroom mixture on a sheet pan, and then placed little cubes of butter all over.

Although I expected the little fingerling potatoes to cook fairly quickly, I was skeptical they'd be done in 20 minutes at 350 degrees Fahrenheit.

They needed far more time in the oven than the recipe listed.
cooked mushrooms and potatoes on a sheet pan
I cooked the potatoes twice as long as the recipe said.

Paige Bennett

I was right.

After 20 minutes in the oven, my potatoes couldn't be pierced by a fork at all. They needed closer to 40 minutes at this lower temperature.

The mushrooms were the best part of Fieri's dish.
roasted mushrooms and potatoes on a white plate
I loved the flavor of the mushrooms.

Paige Bennett

These potatoes tasted good, but they needed to be paired with a mushroom in every bite for the full flavor effect. The mushrooms seemed to absorb most of the herbs.

Fieri's potatoes weren't crispy β€” like I usually prefer β€” thanks to the added moisture from the mushrooms and butter. But these were a tasty alternative to my usual side dish.

Garten adds plenty of garlic to her roasted potatoes.
potatoes, garlic, seasonings, oil, and herbs on a wooden cutting board
Ina Garten's potatoes only called for a handful of ingredients.

Paige Bennett

Garten's garlic-roasted potatoes sounded delicious to me.

Aside from garlic and potatoes, other ingredients included salt, pepper, olive oil, and some fresh parsley.

Garten called for small red or white potatoes. I like both, but I used white for this recipe.

My potatoes were prepped in minutes.
potatoes, oil, and seasoning in a mixing bowl
I used a garlic mincer to speed up the process.

Paige Bennett

Because I have a mincing tool for garlic, it took very little time to prep this recipe.

I just needed to mix all the ingredients (minus the parsley) in a single bowl and lay the potatoes in a flat layer on a sheet pan.

These potatoes required the most time in the oven.
chunks of seasoned potatoes on a sheet pan
I baked the potatoes for 45 minutes.

Paige Bennett

Once my oven preheated to 400 degrees, I baked the potatoes for about 45 minutes. I turned them a couple of times while cooking, which helped make sure they got crispy all around.

When they were done, I quickly tossed them with a bit of fresh parsley.

Garten’s potatoes turned out super crispy and golden.
crispy roasted potatoes on a white plate
I loved the texture of Ina Garten's roasted potatoes.

Paige Bennett

After 45 minutes, the potatoes were nice and crispy, just how I like them.

I loved the texture, and the parsley added some freshness. But I would have loved even more herbs, like rosemary, for a more vibrant flavor.

Ray has a quick, five-ingredient recipe for rosemary-flavored potatoes.
potatoes, oil, seasoning, garlic cloves, and rosemary on a wooden cutting board
I was excited to try Rachael Ray's easy-looking recipe.

Paige Bennett

Ray is known for her 30-minute recipes, and this hearty side dish is no exception.

The prep time only took me about five minutes, and there were only five ingredients.

I mixed everything together right on the pan.
oil being poured over potatoes and garlic on a sheet pan
I didn't have to dirty a mixing bowl for this recipe.

Paige Bennett

Ray said to mix the ingredients right on the sheet pan rather than dirtying an extra dish, which made the prep even easier.

Then I popped the potatoes in the oven at 450 degrees for 20 minutes.

I loved the crispy yet soft texture of these potatoes.
crispy roasted potatoes on a sheet pan with garlic and rosemary
The insides of the potatoes were still fluffy.

Paige Bennett

Ray's potatoes turned out to be a good balance of crispy, salty, and herby.

I could taste the rosemary in every bite. I also liked that the exteriors were slightly crisped, but the insides were really soft.

These didn't get quite as crispy as Garten's, but I still enjoyed them β€” especially since they only took 20 minutes.

I enjoyed each recipe for different reasons, but Ray’s rosemary potatoes were my favorite.
four golden brown roasted potato halves on a white plate
I can't wait to make Rachael Ray's potatoes again.

Paige Bennett

It was really difficult to choose a favorite because I loved each recipe for different reasons.

Garten's potatoes were extra crispy, which I loved. And the mushrooms and herbs in Fieri's potatoes made them very flavorful.

If I had to choose a favorite, I'd go with Ray's roasted baby potatoes with rosemary. They were flavorful, and I liked that they were a little crispy but still really soft inside. Plus, they were super quick and easy.

This story was originally published on December 23, 2023, and most recently updated on December 20, 2024.

Read the original article on Business Insider

I make the same potato casserole every Thanksgiving. My family raves about it, and it's so easy to make.

27 November 2024 at 06:27
potato gratin with crispy red onions and fried sage
Bobby Flay has a delicious potato-gratin recipe.

Emily Holi

  • I make Bobby Flay's 11-layer potato gratin every year as my Thanksgiving side.Β 
  • The only real prep work is slicing, washing, and drying the potatoes.
  • I fry my toppings while the gratin bakes, and everything is done in about an hour.Β 

Thanksgiving is my favorite time of year. As a newlywed, I scrambled for recipes to contribute to my family's Thanksgiving dinner. I was delegated to a side dish, which led me down an endless rabbit hole of variations and recipes.

I needed something quick and easy, but I wanted something people would remember and talk about for years to come.

Eventually, my husband and I came across Bobby Flay's 11-layer potato gratin. The results were outstanding. Every single member of my family asked me for my recipe and went back for seconds or thirds.

It's become my signature Thanksgiving dish, and I make it every year.

The most time-consuming part is preparing the potatoes.
potatoes and thin potato slices in a container with a mandolin
I like to slice my potatoes with a mandoline.

Emily Holi

The recipe calls for four medium Idaho potatoes, which are tasty and easy to find, but I actually prefer russets.

Pretty much all of the prep work is just slicing the potatoes. Although Flay peels his spuds, I prefer skin-on for a rustic taste and feel. But it's probably worth the extra time and effort if you prefer a smoother consistency.

The slicing can absolutely be done with a sharp knife, but a simple kitchen mandoline makes it immensely easier and faster.

After slicing, the potatoes are soaked in cold water and thoroughly dried.
potato slices in between layers of paper towels on a kitchen counter
I really make sure the potatoes are dry before they go into the casserole dish.

Emily Holi

The final step of prep work is just washing and drying the slices.

I've developed a method of layering my potatoes between sheets of paper towels and pressing them down as hard as I can to remove all the moisture.

Once the potatoes are dried, the rest of the recipe is incredibly easy.

My dish never actually has 11 layers, but it’s still delicious every time.
slices of potato on paper towels next to a casserole dish of potato slices layered with cream and seasonings
I just fill my pan with slices instead of counting out the layers.

Emily Holi

I like to use a sturdy casserole dish to begin layering the potatoes. Once the first layer is done, I drizzle a few tablespoons of cream over the potatoes, finish with salt and pepper, and move on to the next layer.

This creates the "11 layers," but it's more of a figure of speech than an actual number. I just continue with as many layers of potatoes as I can without overloading my casserole dish.

When the dish is full, I cover it with foil and pop the whole thing in the oven at 375 degrees for about 30 minutes β€” which gives me just enough time to polish off the rest of the recipe.

The caramelized shallots are arguably the most delicious part.
crispy caramelized red onions on a paper towel
I love the flavorful, crispy shallot topping.

Emily Holi

The caramelized shallots β€” basically fancy crispy onions β€” make this dish.

After thinly slicing the shallots (a mandoline is also incredibly time-saving here), I toss them in a pan with butter and a pinch of sugar. They cook on medium heat until they're gorgeously brown and fragrant.

Afterward, I place the shallots on a paper towel to drain the excess oil for maximum crispiness.

The final step is prepping the fried sage.
sage frying in a pan with oil
The toppings on Bobby Flay's gratin really up the flavor.

Emily Holi

After finishing off the shallots, I check on the gratin and pop it back in the oven for an additional 30 minutes.

This time, while it's cooking, I focus on frying sage leaves in some oil until they're crispy.

When the casserole comes out, I sprinkle my delicious caramelized shallots on top in an even layer and crumble the fried sage over everything.

Flay recommends placing whole sage leaves on top, but my family found that overwhelming. Over time, I've discovered that crumbling the sage provides just enough texture and flavor to balance each bite.

Flay’s 11-layer potato gratin is everything a holiday side dish should be.
potato gratin with crispy red onions and fried sage
I love making Bobby Flay's potato dish every year.

Emily Holi

This recipe has everything. It's visually beautiful and has a delicious holiday flavor profile.

Best of all, no one would ever guess the entire dish takes very little prep and about an hour to bake.

This story was originally published on November 20, 2023, and most recently updated on November 27, 2024.

Read the original article on Business Insider

I tried Ina Garten's mashed potatoes, and I'll never make them without her secret ingredient again

25 November 2024 at 09:33
ina gartens face in a circle above a pile of mashed potatoes on a plate
Ina Garten's creamy mashed potatoes use lemon zest.

Paige Bennett; Evan Agostini/AP

  • I tried Ina Garten's simple recipe for mashed potatoes, and I loved her secret ingredient.Β 
  • In addition to Yukon Gold potatoes, butter, and milk, the ingredient list includes lemon zest.
  • I loved how fresh the lemon made everything taste, but next time, I'll probably use a little less.Β 

From Yukon Gold vs. russet to ricing vs. mashing, I've tested many ways to make mashed potatoes even more amazing.Β 

Then I came across Ina Garten's unique spin on the side dish.

I've added garlic or herbs to my potatoes to amp up the flavor before, but the "Barefoot Contessa" star adds a surprising ingredient I haven't thought of before: lemon.

Garten's recipe uses a few simple ingredients, including Yukon Gold potatoes.
ingredients for ina garten lemon mashed potatoes on a cutting board
Yukon Gold and russet are both used in mashed potatoes.

Paige Bennett

The recipe has just six ingredients: Yukon Gold potatoes, unsalted butter, whole milk, salt, pepper, and lemon zest.

It serves four to six people, so I cut all the measurements in half for my household of two.

I was interested in Garten's choice of potato for this recipe. Some mashed potatoes call for russet, others call for Yukon Gold, and others still include a combination of both.

Russet potatoes have a higher starch content, which makes for lighter, fluffier potatoes. Yukon Golds have a medium starch content, which makes for denser, creamier potatoes with a natural buttery flavor.Β 

I was excited about the prospect of adding lemon zest.
a zester, a lemon, and a plate of lemon zest on a wooden countertop
Creamy mashed potatoes could use a little acidity.

Paige Bennett

I figured with all of the butter in this recipe, plus the creamy Yukon Gold potatoes, the lemon zest would be pretty handy in balancing the richer flavors.

The cooking method was pretty standard.
peeled, diced potatoes in water in a pot
I started by boiling my potatoes.

Paige Bennett

The cooking directions were straightforward and similar to many other recipes I've made.

I started by peeling and cutting the potatoes into about 1 Β½-inch chunks.

I placed them in a pot and covered them with cold water and salt before bringing everything to a boil. Once boiling, I cooked them for 20 minutes until they were soft enough to pierce easily with a fork.

I had to improvise one of the steps.
potatoes going through a ricer into a big bowl
I used a ricer to mash the potatoes.

Paige Bennett

Garten calls for a food mill to puree the potatoes. I don't have one, so I used my trusty ricer for that step.Β 

Garten warms the milk to avoid gummy spuds.
milk heating in a silver pot on a stove
Cold milk can alter the texture of warm potatoes.

Paige Bennett

Just before the potatoes were done cooking, I put Β½ cup of whole milk in a small pot to simmer on the stove.

By using warm milk instead of cold, the potatoes can absorb the liquid better, which evidently keeps them from becoming too gummy.

There is a lot of butter involved.
cubed butter on a white kitchen plate
The recipe called for unsalted butter.

Paige Bennett

While the potatoes were cooking, I cut a full stick of butter into Β½-inch pieces and kept them in the fridge.

It's important to keep the butter cold.
chunks of butter in riced potatoes in a bowl
As opposed to the milk, the butter goes in cold.

Paige Bennett

Unlike the milk, the butter was meant to be whisked into the potatoes while it was still very cold and fresh from the fridge.

Had I warmed up the butter like the milk, it might have separated.

The butter really made a difference in the texture of the potatoes.
plate of butter being poured into a bowl of mashed potatoes
I added the butter in slowly.

Paige Bennett

After ricing the potatoes, I started whisking in a little bit of butter at a time.

It was impressive to watch how quickly the potatoes became silky and creamy even before I started pouring in the warm milk.

The potatoes looked incredibly creamy.
milk being pouring into a pot of mashed potatoes
I didn't have to add all the milk.

Paige Bennett

Once the full stick of butter was incorporated, the instructions said to pour in just enough milk to make the potatoes "creamy but still thick."Β 

Ultimately, I only needed about ΒΌ of the milk to reach my desired consistency before stirring in the salt and pepper.Β 

It was soon time to add the star ingredient to the potatoes.
lemon zest sitting in the middle of a pile of mashed potatoes in a mixing bowl
I added the salt, pepper, and lemon last.

Paige Bennett

Once the salt and pepper were thoroughly mixed into the potatoes, I whisked in the zest of one lemon.

These mashed potatoes had an incredibly silky-soft texture.
whipped mashed potatoes in a big bowl
I was surprised at how quickly everything came together.

Paige Bennett

Unsurprisingly, the full stick of butter and warm milk turned the potatoes into a silky-smooth, buttery-soft pile of fluff on my plate.

They were ultra-creamy without being soupy, and they were still able to hold their shape and form peaks when I spooned them into a dish.

These potatoes had an amazing texture that was both light and decadent at the same time.

The lemon was an unexpected but delightful addition.
a pile of mashed potatoes on a white plate
Lemon adds a nice kick of acidity.

Paige Bennett

Including salt, fat, acid, and heat in a recipe has become a common adage, so I couldn't believe I'd never thought to add lemon to my mashed potatoes before.

Mashed potatoes always include plenty of salt and fat from the butter or heavy cream, and there's a hint of heat when you add black pepper.Β 

But the lemon zest adds just enough acidity to cut through all of the rich textures and flavors, adding a nice brightness and freshness to help balance out the heavier ingredients.

There are a few changes I'd make next time, but lemon is a must-add ingredient for mashed potatoes.
spoon with mashed potatoes over a plate with mashed potatoes
I'll definitely be keeping lemon in my mashed potatoes.

Paige Bennett

I loved the taste and texture of Garten's mashed potatoes. They were somehow both rich and creamy and light and vibrant.

Although I loved the addition of lemon, I'd cut back slightly and use the zest of about Β½ to ΒΎ of a lemon for a slightly more subtle brightness. I also think some fresh herbs, like chives or parsley, would complement the lemon and make the potatoes even better.

Overall, thanks to Garten's recipe, I'll keep a lemon handy anytime I want to make mashed potatoes.

This story was originally published on November 15, 2022, and most recently updated on November 25, 2024.Β 

Read the original article on Business Insider

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