Perfect Mashed Potatoes Recipes

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Olive Mashed Potatoes Recipe

Olive Mashed Potatoes

01.14.11 by Jackie

I came up with the idea of making olive-flavored mashed potatoes (purée de pomme de terre aux olives) while strolling through Parisian open-air markets. Most of them carry the most delicious varieties of olives that are not overly salty. After tasting many varieties, I bought delicious bright green olives that are large, meaty and slightly sweet with a nutty taste to the palate.

Parisian kitchens in general are tiny and contain the bare minimum when it comes to cooking. I mashed the potatoes using the back of a fork, pitted and coarsely chopped the olives and finally mixed them into the purée, adding a little crème fleurette (cream). My husband Lulu loved it and was totally impressed that I was able to pull it off in our tiny kitchen!

Besides visiting museums and monuments in Paris with Lulu, I have to admit that perusing the Parisian open-air markets was my favorite activity! Tasting and seeing the wonderful colors and produce gave me so many ideas and inspirations for new flavor pairings. I’ll be sharing them soon.

Olive Recipe with Picture


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Mashed Purple Potatoes Recipe

Mashed Purple Potatoes

12.13.10 by Jackie

My husband Lulu and I are spending the holidays with my family and friends in Paris. We just arrived and have enjoyed our first couple of days in the City of Lights, despite the cold weather. The sights are wonderful, but the real treat is the wonderful products and ingredients that France has to offer. We went to an open air market this morning and brought back some Vitelotte potatoes.

You might know them as purple Peruvian fingerling potatoes, négresse or truffe de Chine. They are small-sized waxy potatoes, with a skinny and oblong shape. The flesh is dark-violet blue surrounded with a white rim. The texture is quite flour-y and have a different flavor than regular potatoes. I prepared them by boiling, mashing and then mixing the potatoes with butter, cream and milk. I flavored the mashed potatoes with blue cheese and dill. It was a delicious way to start our Parisian vacation!


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Pesto Buttermilk Mashed Potatoes Recipe

You may not believe it, but buttermilk mashed potatoes are just as fluffy as regular mashed potatoes made with heavy cream. The only difference is a pleasant tangy taste that the buttermilk imparts to the potatoes. To enhance the flavor of the mashed potatoes, I added some homemade Pecorino basil pesto. There is nothing subtle about this dish; it is absolutely bursting with color and flavor.

I was inspired to make this dish during our Christmas trip to Las Vegas. We went to our favorite eatery, "The Buffet at Bellagio". They served pesto mashed potatoes, but without buttermilk. It was so good I had to replicate it but of course, I wanted to add my own twist. I recently made a large batch of Pecorino basil pesto, so I thought it would be a good time to try my hand at the dish. I hope you like it!


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Fluffy Roasted Garlic Mashed Potatoes Recipe

When Lulu and I first got married, we invited Lulu's uncle and his family over for dinner. I made grilled steaks and pommes mousseline (mashed potatoes in French). Five years later they still talk about the meal, so here is the recipe for my garlic mashed potatoes just in time for Thanksgiving.

The secret to incredibly fluffy mashed potatoes is to use a combination of heavy cream, crème fraîche and butter. I know, it's not the healthiest mashed potato recipe, but once you try it, you'll never want to go back. For added flavor, I roasted a head of garlic and squeezed the contents into the dish, along with chopped sun-dried tomatoes. Try to resist. I dare you!


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