Americas test kitchen smashed potatoes

When there's no gravy and the potatoes have to stand on their own, lots of home cooks "smash" them. But good smashed potatoes are hard to find. For our smashed potato recipe, we were after chunks of potato bound by a rich, creamy puree. Red Bliss potatoes were the best choice for smashing since their compact structure held up well under pressure. Wanting a tangy yet creamy substance that would bind the potatoes in terms of both flavor and texture, we combined 1/2 cup of cream cheese with 4…

Iused to be obsessed with discovering new ways to cook potatoes. Now I’m just obsessed with creating new varieties of smashed potatoes. Ever since I first came upon the brilliant technique, in which small boiled potatoes are smashed, slathered with oil, and baked until crispy, I can’t stop experimenting. My kitchen has turned into a smashed potato factory, and each piping-hot batch is better than the last.

How do you produce spuds with mashed-potato creaminess and crackly-crisp crusts without deep frying? It’s a pressing issue.

We wanted layers of thinly sliced, tender potatoes, creamy sauce, and a nicely browned, cheesy crust. In our experience, most scalloped potatoes recipes take over two hours and still produce unevenly cooked potatoes in a heavy, curdled sauce. To minimize the cooking time while winding up with layers of thinly sliced, tender potatoes, creamy sauce, and a nicely browned, cheesy crust, we didn’t use flour to thicken the sauce but instead relied on heavy cream lightened with a little whole milk…

No peeling necessary

How do you produce spuds with mashed-potato creaminess and crackly-crisp crusts without deep frying? It’s a pressing issue. For our roasted smashed potatoes recipe, we chose Red Bliss potatoes for their moist texture and thin skin. Parcooking the potatoes on a baking sheet covered in foil on the oven’s bottom rack, with a splash of water in the pan, gave us creamy flesh that tasted sweet, deep, and earthy. Letting the hot potatoes rest after they parcooked meant they wouldn’t crumble apart…

Melting Potatoes: If you’re torn between mashed potatoes and roasted potatoes, our Melting Potatoes will give you the best parts of both. They have a brown, crispy exterior and an extra creamy interior.

Smashed potatoes offer the best of both worlds: the crackling crust of roast potatoes and a creamy mashed potato–like interior. Traditionally, smashed potatoes are boiled and then flattened and crisped in a hot pan of oil. However, the air fryer crisped the smashed potatoes even more thoroughly, as the hot air made its way into the broken potatoes' many cracks and crevices to produce an intensely crackly exterior (the air fryer also required less oil). Better still, we could skip the boiling…

Being able to make a large batch of mashed potatoes a day ahead of time without sacrificing any flavor or texture is a lifesaver for any time-crunched cook. We prefer to buy loose potatoes rather than bagged potatoes, as their quality is far superior. Be sure to bake the potatoes until they are completely tender; err on the side of over- rather than underbaking. The texture of the mash will be quite loose after you introduce the remaining ½ cup of cream in step 5; the potatoes will thicken…

I know, I know. A recipe for a baked potato. Seems a little ridiculous. But I have to say, while it might be easy to make any old baked potato (hello, microwave!), it's not that easy to make an especially delicious baked potato. With a nice salty skin. And tender insides. This, my friends, is that baked potato. Best Baked Potatoes From America's Test Kitchen as seen at The Splendid Table Salt and pepper 4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places 1…

Basically needs no dip

These baked smashed potatoes are another tasty potato side dish recipe! They're crispy, soft, and roasted with garlic parmesan goodness.

Duchess potatoes are an elegant, French-pedigreed classic in which mashed potatoes are enriched with egg, piped into decorative rosettes, and baked until golden brown. The egg lightens the potato, creating an almost weightless, dainty fluff that contrasts with the crispy, craggy exterior. In 1867, an article in Galaxy magazine lamenting the state of American cooking noted duchess potatoes on the menu of a rare good dinner. For the next century, the dish made regular appearances on the menus…

This Smashed Potatoes recipe is easy to make, full of great flavor, and irresistibly soft and crispy!

This recipe for crispy garlic and rosemary smashed potatoes is easy to make with yukon gold or russet potatoes. I like to cook my potatoes in the instant pot and then bake them in the oven until they are crispy. The cooked potatoes are mashed and then roasted. I show you how to make this simple recipe. #glutenfree #recipe #potatoes

Tossed in garlic butter and parmesan, these smashed potatoes are roasted until crispy on the outside and fluffy on the inside.

crispy roasted smashed potatoes