Mashed Potatoes with Smoked Paprika and Toasted Garlic
By America's Test KitchenPublished on August 22, 2007
Time
55 minutes
Yield
Serves 4
Ingredients
2 pounds russet potatoes, unpeeled and scrubbed1 teaspoon smoked paprika (sweet or bittersweet)8 tablespoons unsalted butter (1 stick)3 medium cloves garlic, minced or pressed through garlic press (1 generous tablespoon)1 ½ teaspoons table salt ½ teaspoon ground black pepper 1 cup half-and-half, warm
Instructions
- Place potatoes in large saucepan with water to cover by 1 inch. Bring to boil over high heat, reduce heat to medium, and simmer until potatoes are just tender (paring knife can be slipped into and out of potato with very little resistance), 20 to 30 minutes. Drain.
- Set food mill or ricer over now-empty but still-warm saucepan. Spear potato with dinner fork, then peel off skin with paring knife; repeat with remaining potatoes. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or ricer. Process or rice potatoes into saucepan or mash potatoes with potato masher directly in saucepan.
- While potatoes are cooking, toast paprika in small dry skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Transfer to small bowl; set aside. Heat butter in small saucepan over medium-low heat; when melted, add garlic and reduce heat to low. Cook, stirring frequently, until garlic begins to brown, 12 to 14 minutes; remove saucepan from heat immediately and set aside for 5 minutes (garlic will continue to brown). Pour butter mixture through mesh strainer; reserve butter and set toasted garlic aside.
- Stir reserved butter into potatoes until just incorporated. Sprinkle potatoes with salt, pepper, and paprika; add warm half-and-half and stir until just combined. Serve immediately, sprinkling with reserved toasted garlic.
Time
55 minutesYield
Serves 4Ingredients
2 pounds russet potatoes, unpeeled and scrubbed
1 teaspoon smoked paprika (sweet or bittersweet)
8 tablespoons unsalted butter (1 stick)
3 medium cloves garlic, minced or pressed through garlic press (1 generous tablespoon)
1 ½ teaspoons table salt
½ teaspoon ground black pepper
1 cup half-and-half, warm
Ingredients
2 pounds russet potatoes, unpeeled and scrubbed
1 teaspoon smoked paprika (sweet or bittersweet)
8 tablespoons unsalted butter (1 stick)
3 medium cloves garlic, minced or pressed through garlic press (1 generous tablespoon)
1 ½ teaspoons table salt
½ teaspoon ground black pepper
1 cup half-and-half, warm
Ingredients
2 pounds russet potatoes, unpeeled and scrubbed
1 teaspoon smoked paprika (sweet or bittersweet)
8 tablespoons unsalted butter (1 stick)
3 medium cloves garlic, minced or pressed through garlic press (1 generous tablespoon)
1 ½ teaspoons table salt
½ teaspoon ground black pepper
1 cup half-and-half, warm
Why This Recipe Works
When it comes to mashed potatoes, most cooks worry so much about getting the texture right that they forget about the flavor. Butter and half-and-half make for mashed potatoes that are rich tasting but not terribly exciting. Our goal was to jazz up the traditional recipe without muddying the flavor of the potatoes, so we used simple pairings of contrasting yet complementary ingredients.
Instructions
- Place potatoes in large saucepan with water to cover by 1 inch. Bring to boil over high heat, reduce heat to medium, and simmer until potatoes are just tender (paring knife can be slipped into and out of potato with very little resistance), 20 to 30 minutes. Drain.
- Set food mill or ricer over now-empty but still-warm saucepan. Spear potato with dinner fork, then peel off skin with paring knife; repeat with remaining potatoes. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or ricer. Process or rice potatoes into saucepan or mash potatoes with potato masher directly in saucepan.
- While potatoes are cooking, toast paprika in small dry skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Transfer to small bowl; set aside. Heat butter in small saucepan over medium-low heat; when melted, add garlic and reduce heat to low. Cook, stirring frequently, until garlic begins to brown, 12 to 14 minutes; remove saucepan from heat immediately and set aside for 5 minutes (garlic will continue to brown). Pour butter mixture through mesh strainer; reserve butter and set toasted garlic aside.
- Stir reserved butter into potatoes until just incorporated. Sprinkle potatoes with salt, pepper, and paprika; add warm half-and-half and stir until just combined. Serve immediately, sprinkling with reserved toasted garlic.
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