Fabio shares his tips and secrets that turn ordinary mashed potatoes into the ultimate, creamiest comfort food!
- 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.
Loaded mashed potatesLOADED MASHED POTATOES
Recipe by Fabio Viviani
Yield: 4 servings
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 garnishsalt and pepper to taste
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.