Here's one way to instantly increase the richness of already-indulgent mashed potatoes: Add the creamy cheese Sottocenere. It will infuse the potatoes with subtle truffle flavor without overpowering them completely.
Red potatoes, blue cheese and heavy cream (the white), along with crispy bacon, make this an American dish worthy of a celebration. Allow your dairy ingredients to come to room temperature by taking them out of the fridge an hour in advance.
A classic country mash means two things: unpeeled potatoes and plenty of butter. Take time when running the russets through a food mill so they remain tender and fluffy.
This dish is decadent, rich and well worth the effort. Upgrade the pancetta to guanciale, if you can find it, which is traditionally used in carbonara. Keep the egg whites for meringues, or to make scrambled whites the next day as penance for your unbridled potato joy.
Red Bliss potatoes are perfectly suited to this happiness-evoking recipe. Take time to simmer them until fork-tender or they won’t cook evenly in your pan.
Try Chuck's twist on the classic mash: His combination of carrots, celery root, potatoes and other root vegetables results in a dish with incredible texture and great flavor.
Fragrant and rich, this side has a creamy texture without any cream. With only about a half tablespoon of clarified butter per serving, the calorie count is not too bad, either.
This recipe is as rich in flavor as it is easy in execution: Simply bake layers of potatoes and onions in a robust beef broth in a low oven and voila – perfectly tender, incredibly tasty spuds.
This ultra-chunky, flavorful mash was a major hit in our kitchen. The charred flavor is unique and a great counter to the tang from the crema. Save some leftovers to make potato quesadillas (if you can).
