Fabio shares his tips and secrets that turn ordinary mashed potatoes into the ultimate, creamiest comfort food!
Tips:
- For mashed potatoes russet or Yukon gold is the best option. Moist, waxy potatoes are NEVER a good choice.
- SIMMER potato that will be mashed, NEVER take to a full boil or the starches will break and potato won't be as smooth.
- For SMOOTH SILKY MASHED POTATO blend them in a FOOD PROCESSOR on high speed.
- For LIGHTER MASHED POTATOES uses OLIVE OIL instead of butter.
- For SEXIER & CREAMY MASHED POTATOES BOIL the potato in MEAT STOCK then mash them. And instead of MILK use SOUR CREAM or MASCARPONE.
Recipe by Fabio Viviani
Yield: 4 servings
Ingredients:
6-7 ea. Yukon gold potatoes (medium to large)
1 ½ quarts chicken stock
¾ cups mascarpone Cheese
¾ cups sour cream
½ cup Parmesan cheese
1 cup heavy cream
6 oz. bacon, diced
6-7 ea. garlic cloves (smashed)
1 Tbsp. butter
1 bunch green onion, for garnish
salt and pepper to tasteMethod:
Sauté bacon in pan with butter and garlic until bacon is crisp, set aside.
Peel and chop potatoes into 1½ inch pieces and place into a pot covered with chicken stock.
Bring to a boil then reduce to a simmer and cook until fork tender, approximately 10-15 minutes.
Drain chicken stock from potatoes, reserve for later use, and return potatoes to pot.
Mash potatoes with a potato masher until no large chunks remain.
Add mascarpone, sour cream and parmesan and mix well. Add heavy cream as needed to reach desired texture.
Transfer potatoes to a platter.
Top the potatoes with bacon, and drizzle with pan drippings from the bacon and garlic.
Top with green onions for garnish.
MANGIA!
