Perfect Mashed Potatoes � Breaking the Cycle of Generational Potato Dysfunction

Well, I just posted a meatloaf clip so I thought I would re-post this mashed potato demo. Every day, all across the country, people sit down to plates of lumpy, watery, sticky, gluey, pasty mashed potatoes. This demo will hopefully show you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.

It�s not hard, but it does require breaking some bad, old habits you may have. Making mashed potatoes is one of those comfort foods that you probably learned from your mother. If she used waxy red potatoes, then that�s what you use. If she mixed them for 20 minutes and ended up with something resembling wallpaper paste, then that�s what you do. Well, it�s time to face a harsh reality�your mom may not have known what the hell she was doing. There, I said it. Now, if you mom�s mashers came out great and she taught you well, fantastic! But if you do suffer from this generational potato dysfunction, then watch and learn. As they say, it�s never too late to have a happy childhood (mashed potato-wise at least).

I suggest NOT using a non-stick pot for these, as I will be using a metal wire-style potato masher.

Ingredients:
Serves 4
3 large Russet potatoes
1/2 stick butter
1/2 cup milk
salt and pepper to taste

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�See-through� Herb and Potato Crisps � Worst Demo Ever?

Of all the things I�ve demonstrated on this site, without a doubt, this will be the one that the fewest viewers try. Why? Well, basically we�re going to spend 45 minutes, risk slicing off our finger tips, and when we�re finished we are going to have (if everything goes perfectly) about 10 translucent potato chips with leaves of herbs embedded inside. So why bother? I�m not sure. Just watch the demo and it may make sense. For the hardcore foodie, this may actually be interesting, for the rest of you, not so much.

If done properly (which will probably take you 4 or 5 times) this does make for a very cool garnish. And, for the select few that actually make and serve these, you may get one of your guests to ask, �Oh my God! How did you get the herbs inside that potato chip?!? This is the culinary equivalent of the old ship in the bottle mystery. Enjoy!

Ingredients:
fresh herb leaves (Italian parsley, oregano, tarragon, etc)
1 large russet potato
2 tbl olive oil
salt to taste (after cooked)

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Homemade Homefries � Deliciously Redundant!

There are many reasons to go out for breakfast or brunch on the weekend. Maybe it�s a break from the daily routine, maybe it�s the Mimosas (when else can you start drinking before noon and feel good about it), or maybe it�s the Homefries. Let�s face it, those crusty, crunchy, hot-off-the-grill potatoes that come with your omelet are a pretty good reason alone to venture out.

Very few of us can duplicate those at home. When most of us try to make Homefries, we just don�t get the same results. They look the same; they�re golden-brown and cooked all the way through, but they just don�t have that beautiful crusty/crispy texture. In this demo you�ll see why. The key is pre-cooking the potatoes in water first, and then frying. By the way, this is my mom�s very basic recipe, and you can of course dress it up with diced peppers, mushrooms, onions, etc.

2 large russet potatoes
3 tbl olive oil
1 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp paprika
1-3 cloves garlic
1 tbl cold butter

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Crispy Skin Salmon on Warm Potato Mushroom Salad with Cherry Tomato Citronette

This dish shows off the importance of contrasting textures and temperatures when assembling a dish. The hot, crisp skinned salmon tops a warm, soft, earthy mushroom and potato salad; both are surrounded by a cool, tangy tomato citronette (vinaigrette made with citrus instead of vinegar). You�ll be amazed how delicious the skin of the salmon gets when cooked this crisp! It also has a high concentration of the healthy oils that salmon is renowned for.

NOTE: cooking time for the salmon was 5 minutes on the skin side, and then 2 minutes on the other. This gave me a nice medium doneness (a bit pink in the middle).

Ingredients:
2 Boneless Wild Salmon Fillet (4-5 Oz. Each) SKIN ON!!!
8 Oz Cooked Yukon Gold Potato
2 Cups Mushrooms
1 Clove Garlic
1 Cup Cherry Tomatoes
1 Tsp Herb Mustard
Olive Oil
1 Lemon
Salt and Pepper
Cayenne

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Crusty Herb Potato Wedges

Simple and delicious. The key is tossing the spices with the potatoes and oil in a bowl and then on to the pan. The silicon mat we are baking on is a very nice thing to have in your kitchen.

These are baked for 15 min at 425 degree F. and then turned over and cooked for another 15 min., or until nice and crusty.


Ingredients:
2 Russet Potatoes
1 Tbl Dried Herb Blend, Like Herb De Provance
Olive Oil
Paprika
Salt and Pepper

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