Of course, I will never turn down a potato covered in butter (and salt, pepper, and sour cream), but I could definitely tell a difference in the texture of this potato compared to the smashed one. I baked all of the potatoes in the same way, at 325 degrees Fahrenheit for 90 minutes. In fact, they seemed a touch underdone. Finally, I tried slow-baking a russet potato and slicing it as usual. I opted for the ricer; I find it yields mashed potatoes with a fluffier texture than a stand mixer, plus I didn’t feel like hauling out my stand mixer. In a recent Instagram post, she said she swaps the classic russet potato for a Yukon gold, bakes it on low heat for 90 minutes, and smashes it before serving it with plenty of butter, salt, pepper, and sour cream. Adding toppings didn't fix the texture of the sliced russet. Then, Martha shows a few tricks to achieve the perfect Puréed Potatoes. Martha shows us the secret to mouth-watering mashed potatoes. I also tried slicing a Yukon instead of smashing it to see if it would make a difference. 3 tablespoons fresh lime juice, plus zest of 1 lime. Kosher salt. In a recent Instagram post, she said she swaps the classic russet potato for a Yukon gold, bakes it on low heat for 90 minutes, and smashes it before serving it with plenty of butter, salt, pepper, and sour cream. Besides the obvious salt and pepper, potatoes, and oil, the ingredient list is quite short. ; Stewart uses Yukon gold potatoes, cooks them for about 90 minutes, and smashes them. 2 cups fresh mint leaves. Top Navigation. 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You can even boost them into a full meal with this popular chicken pot pie baked potato recipe. There was a thicker, chunkier texture that was more solid and required more chewing. Scalloped potatoes" on Pinterest. Preheat oven to 400 degrees. Flip potatoes over and microwave for an additional 4 minutes. With toppings, the smashed russet tasted like a standard baked potato. The smashed russet wasn't bad at all, especially with toppings. I like to add a touch of fresh herbs, but not too much. https://www.foodnetwork.com/.../parmesan-chive-smashed-potatoes-5176897 Once out of the oven and cooled down enough to handle, she picked up each potato individually and smashed it "straight down on the counter just hard enough to break up and fluff the interior without completely breaking all the skin." As I did with the Yukon gold, I washed my russet potato, wrapped it in foil, and baked it for 90 minutes. Drain potatoes and press through a ricer. "Why do I find this description of potatoes so erotic?" Dec 29, 2015 - Explore Lucie-Emery Deleavey's board "Martha Stewart. 1/2 cup extra-virgin olive oil. This unexpected tip will make the fluffiest baked potato you've ever tasted! The cold sour cream also balanced out the extra-hot potato. Martha Stewart Living - These vegetable mash recipes are colorful, packed with nutrients, and super delicious. When the rest of the food is being … Baked potatoes are a great side dish because they are so versatile. Ambercrombie stock higher after retailer sees 'digital momentum', Facebook will remove all posts about the 'Stop the Steal' campaign, whose supporters believe Trump's unfounded claims that the 2020 election was fraudulent, Queensland Premier warns of more cases linked to UK virus strain, Cody Simpson's girlfriend offers rare glimpse into their relationship. I love to eat the skin of baked potatoes, and I appreciated that this baking method made the skin thin, flaky, and easy to eat. As with the sliced Yukon gold, this russet had liquid pooling in the foil after I opened it. Place potatoes and 2 Tbls of salt in a large saucepan. This trial resulted in a grainier, slightly drier potato compared to all of the previous potatoes. This smashed potatoes recipe is flavorful and buttery, a perfect way to indulge in a fluffy light yet crunchy potato … I still preferred how this skin turned out compared to my usual potatoes, though, as it was easier to chew. Like most things, the smashed Yukon was even better with butter. I gave my Yukon gold a scrub with warm water as my oven preheated to 325 degrees Fahrenheit. Normally, I poke a few holes in my potatoes with a fork and wrap them in foil before baking â€" typically at a higher temperature for a shorter amount of time â€" but for this experiment, I skipped this step. 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