Chatelaine Kitchen

How to make the best roasted and mashed potatoes

These two simple tips (and easy recipes) will make you the reigning queen of mashed and roasted spuds.

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The best mashed potatoes. (Photo, Angus Fergusson.)

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.

 

 

Crispy roasted potatoes

The best crispy, roasted potatoes.

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!

 

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