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!