How to make the best roasted and mashed potatoes

We have an ongoing fight in our house: I like mashed, he likes roasted. We trade off, usually, and the good news is, there are never any losers. In any case, here’s the best way to make each.

Note: There are many types of potatoes. Just get Yukon Golds — they’re great for boiling, mashing, baking and roasting and they’re usually grown in Canada.

1. Mashed potatoes
It’s all about the ricer.

• Boil whole, peeled potatoes in well-salted water until they are beyond tender.
• Drain and let steam in the colander for a few minutes.
• Pop potatoes into a potato ricer one at a time and press back into the cooking pot.
• Stir a few lumps of butter, a bit of milk or cream and a good dose of salt into the riced potatoes and stir well. Taste for seasoning.

Tip: You will need far less cream and butter than usual.

 

 

2. Roasted potatoes
Good ones take time — and lots of it.

• Boil peeled, halved potatoes until completely tender. Use well-salted water.
• Pour ¾ inch vegetable (not olive!) oil into a shallow baking dish and add a few whole, peeled garlic cloves, maybe a sprig of rosemary. Heat at 400F. Once it’s plenty hot, add the potatoes in a single layer. Do this carefully – you don’t want to get splashed by the hot oil.
• After about 15 min, turn the potatoes then continue roasting. Continue turning and roasting until all sides are deeply golden and crispy.
• Sprinkle with salt as soon as they come out of the oven.

Tip: The whole boil-and-roast process takes at least an hour and half, but it’s entirely worth it. So start early!