Forget your instant mashed potatoes mix… Making authentic mashed potatoes is fast, easy AND tasty! Some like their mashed potatoes with a more liquid texture, don’t hesitate to add milk if they don’t look smooth enough for you.

Preparation time: 10 mn  Cooking time: 30 mn

Ingredients (for 4 servings)

2.2 lbs (1kg) of potatoes
1/2 cup (120ml) of milk
3 tablespoons of creme fraiche
2 tablespoons of butter
1 pinch of  nutmeg
Salt & pepper

Instructions

1/ Cut potatoes into 2 or 4 pieces depending on their size (bigger pieces will need more time to be done).

2/ Boil potatoes into salted water for 30 minutes (they’ll be easier to mash if overcooked). Let them chill.

3/ Peel and mash potatoes (you can use a a food mill or potato ricer, if you don’t have any use a potato masher or heavy fork.)

4/ Pour mashed potatoes into a pan heated over low heat. Add milk, butter, cream, nutmeg, salt and pepper. Stir well.

5/ That’s it, ready to serve! Easy, right?

There are so many ingredients you can top baked potatoes with, it’s always difficult to choose! This baked potatoes recipe uses portobello mushrooms flavored with garlic and parsley. It’s really easy to make, the only thing you need to take into account being potatoes baking time. For medium sized potatoes, it should take around one hour. If your potatoes are bigger, it will take longer. If you don’t have enough time, don’t worry, you’re allowed to trick. You can boil potatoes instead of baking them, nobody has ever complained

Preparation time: 20 mn  Baking time: 1 h

Ingredients (for 4 servings)

8 medium sized potatoes
7 portobello mushrooms
4 tablespoons of parsley
2 garlic cloves
1 tablespoon of olive oil
1 tablespoon of butter
Salt & pepper

Instructions

1/ Preheat oven to 350° F (180° C/Th 6).

2/ Wash potatoes and dry them with a clean clothe. Pierce them using a fork (5 times should be enough; it allows steam to get out the potatoes when baking).

3/ Wrap potatoes in aluminum foil and bake them for 1 hour.

4/ Peel and chop mushrooms and garlic. (Peel mushrooms by taking off the white ’skin’ they have on top and cutting their bottom end)

5/ Pour olive oil in a frying pan and heat it over medium heat. Add garlic.

6/ Clean and chop parsley.

7/ Pour mushrooms and parsley in the frying pan. Cook until mushrooms have a nice brownish color. Add salt and pepper.

8/ When potatoes are tender, cut a line in the middle. Add a piece of butter, a pinch of salt  and the mix of parsley and garlic mushrooms.

9/ Serve them right away.

Perfect with a grilled meat or a lemon stuffed chicken.

Gratin Dauphinois is a huge classic in French cuisine. It’s from the Dauphiné region situated in south eastern France (next to Italy) and made with potatoes, milk, cream, garlic, salt & pepper. Cheap, easy to make and tasty…We’re not asking for more!

Preparation time: 20m – Cooking Time: 50 mn

Ingredients

1 1/2 lbs of potatoes
1/8 lbs (55 g/2 oz) of butter
2 cups of milk
5/8 cup of sour cream (creme fraiche)
1 garlic clove
Salt & Pepper
1 pinch of nutmeg

Instructions

1/ Peel potatoes and clean them. Dry them in a clean cloth. Cut them into very thin slices. (Dont wash them after cutting, it wouldn’t come out as good).

2/ Cop garlic. Boil milk with garlic, salt, pepper and nutmeg.

3/ Preheat oven to 350° F (180° C/Th 6).

3/ Pour sliced potatoes into the milk. Let it boil smoothly for 10 mn stiring often.

4/ Grease a baking pan with butter. Dice the rest of it. Pour potatoes and milk into the pan. Pour cream and top with butter dices.

5/ Bake in oven for 50 minutes. (It’s ready when potatoes are tender and sauce slightly boiling)

Serve with meat and a salad.