MASHED SWEET POTATO CASSEROLE WITH BACON BREADCRUMBS
ACTIVE: 35 min l TOTAL: 1 hr 45 min l SERVES: 6 to 8
3 pounds sweet potatoes (6 to 8)
1 stick plus 3 tablespoons unsalted butter
1 cup milk
¼ teaspoon freshly grated nutmeg
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 cup shredded smoked gouda cheese (about 4 ounces)
3 slices bacon, finely chopped
1 teaspoon chopped fresh thyme
1 cup panko
¼ cup grated parmesan cheese
2 tablespoons chopped fresh chives
1. Preheat the oven to 425˚. Put the sweet potatoes on a foil-lined baking sheet and bake until easily pierced with a paring knife, 1 hour to 1 hour 15 minutes. When cool enough to handle, remove the skins and transfer the flesh to a food processor.
2. Heat 1 stick butter and the milk in a small saucepan over medium heat until the butter melts. Add about half of the butter mixture to the potatoes and process until smooth. Add the remaining butter mixture, the nutmeg and cayenne; process to combine and season with salt and black pepper. Stir in the gouda. Transfer to an 8-inch square baking dish.
3. Cook the bacon in a large nonstick skillet over medium heat until lightly browned, about 5 minutes. Add the remaining 3 tablespoons butter and the thyme and cook until the butter melts. Add the panko and cook, tossing, until golden brown, 3 to 5 minutes. Season with salt and black pepper and stir in the parmesan.
4. Spread the panko mixture over the sweet potatoes. Transfer the baking dish to the oven and bake until the potatoes are bubbling at the edges and the topping is browned, 25 to 30 minutes. Let cool at least 10 minutes before serving. Sprinkle with the chives.
ROASTED GARLIC MASHED POTATOES
ACTIVE: 20 min l TOTAL: 50 min l SERVES: 6 to 8
1 head garlic
Extra-virgin olive oil, for drizzling
3 pounds russet or Yukon Gold potatoes, cut into chunks
1½ sticks (12 tablespoons) unsalted butter, cut into cubes, at room temperature
1 cup milk or half-and-half, warmed
1. Preheat the oven to 350˚. Slice off about 1 inch of the pointed top of the garlic head, exposing the cloves. Place on a sheet of foil and drizzle with olive oil; season with salt and pepper. Tightly wrap the garlic in the foil. Place on a rimmed baking sheet and roast until soft, 35 to 40 minutes. When cool enough to handle, unwrap the garlic head and squeeze out the cloves into a small bowl. Mash thoroughly.
2. During the last 15 minutes of roasting, put the potatoes in a large pot, cover with water by 1 inch and season generously with salt. Bring to a boil, then reduce to a simmer and cook until tender, 12 to 15 minutes. Drain, then return to the pot and mash.
3. Stir the butter and roasted garlic into the potatoes until the butter is melted. Gradually stir in the warm milk and season with salt and pepper. Transfer to a serving bowl and top with parsley.
ENGLISH ROASTED POTATOES
ACTIVE: 20 min l TOTAL: 1 hr 20 min l SERVES: 6 to 8
5 pounds Yukon Gold potatoes, peeled and cut into 1½-to 2-inch chunks
Kosher salt
½ cup vegetable oil or other neutral oil
1. Position racks in the upper and lower thirds of the oven and preheat to 425˚. Set a rack on a rimmed baking sheet.
2. Put the potatoes in a large pot; add 2 quarts water and 2 tablespoons salt. Bring to a boil over medium-high heat, then continue to boil until the potatoes are easily pierced with a knife but not fully cooked through, 6 to 8 minutes. Drain in a colander, then shake until small scraggly bits form on the outside of the potatoes (these will crisp in the oven).
3. Arrange the potatoes on the rack on the baking sheet to air-dry slightly. Meanwhile, divide the vegetable oil between 2 separate baking sheets; heat in the oven for 10 minutes. Carefully remove the hot baking sheets from the oven and divide the potatoes between them. Season each batch with 1 teaspoon salt and a few grinds of pepper. Bake until the scraggly bits of potatoes start to crisp and the rest of the potatoes turn slightly golden, 20 to 30 minutes. Toss once or twice, then return to the oven, rotating the baking sheets from top to bottom and front to back; continue baking until the potatoes are golden brown and crispy, 20 to 30 minutes (if they start to get too dark on one side, stir again). Season with salt and pepper.
POTATO-ROOT VEGETABLE GRATIN
ACTIVE: 30 min l TOTAL: 2 hr 15 min l SERVES: 8
1 stick unsalted butter
1 large onion, thinly sliced
4 sprigs thyme
Kosher salt and freshly ground pepper
1½ pounds Yukon Gold potatoes (about 3 medium)
1½ pounds rutabaga (about 1 medium)
1¼ pounds celery root (about 1 medium)
2 cups chicken stock
1. Preheat the oven to 375˚. Melt 3 tablespoons butter in a large cast-iron skillet over medium-high heat. Add the onion, thyme, ½ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is dark brown in spots, 6 to 8 minutes. Reduce the heat to medium-low and continue cooking until soft and completely browned, 10 to 15 more minutes. Remove to a bowl and discard the thyme sprigs. Reserve the skillet.
2. Meanwhile, peel the potatoes, rutabaga and celery root and slice into ⅛-inch-thick rounds using a mandoline or a chef’s knife. (If any of the vegetables are very large, cut them in half first.) Cut the remaining 5 tablespoons butter into small pea-size pieces.
3. Arrange the celery root slices in the castiron skillet in layers, sprinkling each layer with salt and 4 or 5 pieces of butter. Spread half of the browned onion on top. Layer the rutabaga slices on top, sprinkling each layer with salt and 4 or 5 pieces of butter. Spread the remaining onion over the rutabaga. Layer the potato slices on top, sprinkling each layer with salt and 4 or 5 pieces of butter. Pour the chicken stock over the final potato layer, then dot with the remaining butter and season with salt and pepper.
4. Place the skillet over medium-high heat. When the stock begins to steam, transfer to the oven. Bake until the top is starting to brown and the stock bubbles up the sides, 50 to 60 minutes. Remove from the oven; tilt the skillet and spoon the stock over the potatoes. Continue baking until the vegetables are tender when pierced with a knife and just a little stock appears in the skillet when tilted, 45 to 60 more minutes. Let cool 10 minutes before serving.
THE GOLDEN RULES OF Mashed Potatoes
• When cooking potatoes, keep the water at a simmer, not a boil. If they cook too quickly, they’ll break down and absorb water.
• Mix in warm milk and room-temperature butter; cold ingredients will tighten the starches and can make your mash gluey.
• Use a potato masher and be careful not to over-mash—this can make the potatoes taste gummy.
• Cover mashed potatoes with parchment paper to keep them warm. An airtight lid will trap steam.
72%
of our readers like their mashed potatoes smooth
28%
like them lumpy