POTATOES

Loaded Potato Skillet

Traditional Greek Lemon Garlic Roasted Potatoes (Patates fournou)

French Onion Potato Bake

Best Garlic Roasted Potatoes!

Sour Cream and Onion Mashed Potatoes

1.3M views · 123K reactions | If you haven’t tried this epic dish, inspired by the iconic Chef John, you are missing out big time. There’s no way you won’t fall in love with it!! Enjoy 😁 Chris x MASHED POTATO GRATIN | Serves 6-8 INGREDIENTS ➡️MASH: 1.5kg / 3.3lb Baking Potatoes 1 tbsp + 1 tsp Salt, or to taste 6 tbsp / 90g Butter, leave at room temp 160ml / 2/3 cup Cream, leave at room temp 150g / 1 1/2 cups grated Cheddar 1/4 tsp Black Pepper, or to taste ➡️GRATIN: 750g / 1.6lb Baking Potatoes 2 tbsp / 30g Butter, melted 1 large clove Garlic, finely grated/minced 1/4-1/2 tsp Salt, or to taste 1/8-1/4 tsp Black Pepper, or to taste 40g / 1.4oz Parmesan (preferably fresh dusty variety) finely diced Fresh Chives, to garnish METHOD 1️⃣For the mash, peel and dice the potatoes into chunks, then place them in a large pot of cold water. Stir in 1 tbsp salt and turn the heat to high. Bring to a boil, then cook the potatoes until knife tender (but not so soft they’re falling apart). Drain in a colander & leave for 1 min.
2️⃣Immediately add the butter and cream to the pot and stir to melt the butter. Add the drained potatoes and mash until smooth. Mash in the cheese then season with salt and pepper (I typically end up with 1 tsp salt & 1/4 tsp pepper, but work to taste). Spoon into a 25cm x 17cm / 10” x 6.5” baking dish (or similar size) and level off with a spoon. Preheat the oven to 200C/400F.
3️⃣For the gratin, peel the potatoes & slice them in half lengthways. Place each piece flat side down and very thinly slice into half moons (around 1/8”). In a large bowl whisk the butter, garlic, salt and pepper, then toss in the sliced potato then toss in half of the parmesan until well coated.
4️⃣Layer the slices cut-side-down on top of the mashed potato in 3 rows and at a slight angle (see video). Cover with foil & bake for 20mins. Remove foil, sprinkle over the rest of the parmesan & bake again for 40mins. The top should be deep golden & crisp, with the potatoes knife tender. 5️⃣Leave to rest for 15-20 minutes to allow the mash to retain its shape and for the sliced potatoes to finish cooking on top (it’ll stay piping hot - promise). | Chris Collins

Creamy Buttermilk Ranch Mashed Potatoes

Twice-Baked Potato Casserole

Mashed Potato Gratin

Steakhouse Creamed Spinach - Chefjar