mariadnoca
Moderator
If so, would you mind sharing a recipe? Seems CMT can no longer get behind their paywall. Looking for
thanks!
Olive-Oil Mashed Potatoes With Bay Leaves
Because after all the sweets, a carb meal sounds yummythanks!
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Anyone have nyt cooking access?
- Thread starter mariadnoca
- Start date
Good Foods
Enthusiast Member
Maria No access to NY Times, but Yotam's Recipe looks and reads delicious and thought you may like to see it
Olive-Oil Mashed Potatoes With Bay Leaves
Recipe from Nick Anderer
Adapted by Eric Kim
Published Dec. 17, 2024
Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Notes
These simple but profoundly delicious mashed potatoes, from the chef Nick Anderer of Anton’s in Manhattan’s West Village, highlight the power of fresh bay leaves and their woodsy bouquet. Milky, peppery and umami-accented, these spuds achieve the perfect balance of starch, liquid and fat, and are special enough for a holiday dinner but easy enough for Sunday supper. Mr. Anderer uses a gentle folding motion to distribute the milk, fat and cheese so that, in his words, “every bit of potato is moistened and seasoned.” Feel free to halve the amounts if you’re not cooking this for a holiday crowd, and yes, they can be made ahead of time (see Tip). —Eric Kim
INGREDIENTS
Yield:8 to 10 servings
• 2cups whole milk
• 3large fresh bay leaves, plus more for garnish
• 4pounds gold potatoes (8 to 10 medium potatoes)
• Salt
• ½cup cold unsalted butter, cut into pats
• 1cup grated Grana Padano or Parmigiano-Reggiano cheese
• ½cup extra-virgin olive oil (see Tip), plus more to taste
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Ingredient Substitution Guide
Nutritional Information
PREPARATION
1. Step 1
In a medium saucepan over medium-high heat, bring the milk and bay leaves to a simmer, then turn off the heat and cover. Leave to steep while the potatoes cook.
2. Step 2
Fill a large pot with water. Peel and quarter the potatoes, adding them to the water as you work so they don’t brown. Generously season with salt and top off with more water if the potatoes aren’t covered.
3. Step 3
Bring to a simmer over high, then reduce the heat to continue simmering gently until the potatoes are just cooked (a fork should pierce through easily), 15 to 20 minutes. Drain the potatoes in a colander and leave in the colander for a couple of minutes to dry out.
4. Step 4
Pass the potatoes through a food mill or potato ricer into the empty pot, adding one or two pats of the butter with each batch; or use a fork, potato masher or heavy whisk to break up the potatoes in the pot, while gradually adding the butter. The goal here is to stop mashing the potatoes as soon as they are evenly mashed. Overworking them can make them gluey.
5. Step 5
To the potatoes, add the cheese, olive oil and half of the steeped milk. Gently fold by dragging a flexible spatula under and over the mixture, scraping the sides and bottom of the pot as you go, until mostly homogenous. Taste, then add more oil and salt to taste and most of the remaining milk, holding some back if you prefer a thicker mash. Gently fold again until you reach the texture you desire (any unused milk can be stored in the refrigerator and added when reheating leftover potatoes; see Tip). Season to taste with salt. Cover with a lid until ready to serve.
6. Step 6
To serve, transfer the potatoes to a large, deep dish or bowl. Drizzle the top with a little oil and garnish with a bay leaf or two.
TIPS
• Since olive oil is one of the main flavors in this recipe, be sure to buy one labeled “extra-virgin,” which often signifies that it comes from olives that were cold-pressed or cold-extracted, and that the oil is flavorful. Other features to look for: a dark glass or opaque container, a harvest date that’s ideally no more than a year ago, a single country of origin, a designation of authenticity like PDO or DOP or flavor labels like “bold,” “bright” and “peppery.”
• These potatoes can be made in advance and stored in a resealable container in the refrigerator for up to 3 days. To reheat them, cook them in a saucepan with some milk over low, stirring until warmed through.
Recipe from Nick Anderer
Adapted by Eric Kim
Published Dec. 17, 2024
Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Notes
These simple but profoundly delicious mashed potatoes, from the chef Nick Anderer of Anton’s in Manhattan’s West Village, highlight the power of fresh bay leaves and their woodsy bouquet. Milky, peppery and umami-accented, these spuds achieve the perfect balance of starch, liquid and fat, and are special enough for a holiday dinner but easy enough for Sunday supper. Mr. Anderer uses a gentle folding motion to distribute the milk, fat and cheese so that, in his words, “every bit of potato is moistened and seasoned.” Feel free to halve the amounts if you’re not cooking this for a holiday crowd, and yes, they can be made ahead of time (see Tip). —Eric Kim
INGREDIENTS
Yield:8 to 10 servings
• 2cups whole milk
• 3large fresh bay leaves, plus more for garnish
• 4pounds gold potatoes (8 to 10 medium potatoes)
• Salt
• ½cup cold unsalted butter, cut into pats
• 1cup grated Grana Padano or Parmigiano-Reggiano cheese
• ½cup extra-virgin olive oil (see Tip), plus more to taste
Add ingredients to Grocery List
Shop ingredients on Instacart
Your first order gets $20 off and free delivery.
Instacart terms apply.
Ingredient Substitution Guide
Nutritional Information
PREPARATION
1. Step 1
In a medium saucepan over medium-high heat, bring the milk and bay leaves to a simmer, then turn off the heat and cover. Leave to steep while the potatoes cook.
2. Step 2
Fill a large pot with water. Peel and quarter the potatoes, adding them to the water as you work so they don’t brown. Generously season with salt and top off with more water if the potatoes aren’t covered.
3. Step 3
Bring to a simmer over high, then reduce the heat to continue simmering gently until the potatoes are just cooked (a fork should pierce through easily), 15 to 20 minutes. Drain the potatoes in a colander and leave in the colander for a couple of minutes to dry out.
4. Step 4
Pass the potatoes through a food mill or potato ricer into the empty pot, adding one or two pats of the butter with each batch; or use a fork, potato masher or heavy whisk to break up the potatoes in the pot, while gradually adding the butter. The goal here is to stop mashing the potatoes as soon as they are evenly mashed. Overworking them can make them gluey.
5. Step 5
To the potatoes, add the cheese, olive oil and half of the steeped milk. Gently fold by dragging a flexible spatula under and over the mixture, scraping the sides and bottom of the pot as you go, until mostly homogenous. Taste, then add more oil and salt to taste and most of the remaining milk, holding some back if you prefer a thicker mash. Gently fold again until you reach the texture you desire (any unused milk can be stored in the refrigerator and added when reheating leftover potatoes; see Tip). Season to taste with salt. Cover with a lid until ready to serve.
6. Step 6
To serve, transfer the potatoes to a large, deep dish or bowl. Drizzle the top with a little oil and garnish with a bay leaf or two.
TIPS
• Since olive oil is one of the main flavors in this recipe, be sure to buy one labeled “extra-virgin,” which often signifies that it comes from olives that were cold-pressed or cold-extracted, and that the oil is flavorful. Other features to look for: a dark glass or opaque container, a harvest date that’s ideally no more than a year ago, a single country of origin, a designation of authenticity like PDO or DOP or flavor labels like “bold,” “bright” and “peppery.”
• These potatoes can be made in advance and stored in a resealable container in the refrigerator for up to 3 days. To reheat them, cook them in a saucepan with some milk over low, stirring until warmed through.
mariadnoca
Moderator
Thank you! Taters for dinner this week!Olive-Oil Mashed Potatoes With Bay Leaves
Recipe from Nick Anderer
Adapted by Eric Kim
Published Dec. 17, 2024
Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Notes
These simple but profoundly delicious mashed potatoes, from the chef Nick Anderer of Anton’s in Manhattan’s West Village, highlight the power of fresh bay leaves and their woodsy bouquet. Milky, peppery and umami-accented, these spuds achieve the perfect balance of starch, liquid and fat, and are special enough for a holiday dinner but easy enough for Sunday supper. Mr. Anderer uses a gentle folding motion to distribute the milk, fat and cheese so that, in his words, “every bit of potato is moistened and seasoned.” Feel free to halve the amounts if you’re not cooking this for a holiday crowd, and yes, they can be made ahead of time (see Tip). —Eric Kim
INGREDIENTS
Yield:8 to 10 servings
• 2cups whole milk
• 3large fresh bay leaves, plus more for garnish
• 4pounds gold potatoes (8 to 10 medium potatoes)
• Salt
• ½cup cold unsalted butter, cut into pats
• 1cup grated Grana Padano or Parmigiano-Reggiano cheese
• ½cup extra-virgin olive oil (see Tip), plus more to taste
Add ingredients to Grocery List
Shop ingredients on Instacart
Your first order gets $20 off and free delivery.
Instacart terms apply.
Ingredient Substitution Guide
Nutritional Information
PREPARATION
1. Step 1
In a medium saucepan over medium-high heat, bring the milk and bay leaves to a simmer, then turn off the heat and cover. Leave to steep while the potatoes cook.
2. Step 2
Fill a large pot with water. Peel and quarter the potatoes, adding them to the water as you work so they don’t brown. Generously season with salt and top off with more water if the potatoes aren’t covered.
3. Step 3
Bring to a simmer over high, then reduce the heat to continue simmering gently until the potatoes are just cooked (a fork should pierce through easily), 15 to 20 minutes. Drain the potatoes in a colander and leave in the colander for a couple of minutes to dry out.
4. Step 4
Pass the potatoes through a food mill or potato ricer into the empty pot, adding one or two pats of the butter with each batch; or use a fork, potato masher or heavy whisk to break up the potatoes in the pot, while gradually adding the butter. The goal here is to stop mashing the potatoes as soon as they are evenly mashed. Overworking them can make them gluey.
5. Step 5
To the potatoes, add the cheese, olive oil and half of the steeped milk. Gently fold by dragging a flexible spatula under and over the mixture, scraping the sides and bottom of the pot as you go, until mostly homogenous. Taste, then add more oil and salt to taste and most of the remaining milk, holding some back if you prefer a thicker mash. Gently fold again until you reach the texture you desire (any unused milk can be stored in the refrigerator and added when reheating leftover potatoes; see Tip). Season to taste with salt. Cover with a lid until ready to serve.
6. Step 6
To serve, transfer the potatoes to a large, deep dish or bowl. Drizzle the top with a little oil and garnish with a bay leaf or two.
TIPS
• Since olive oil is one of the main flavors in this recipe, be sure to buy one labeled “extra-virgin,” which often signifies that it comes from olives that were cold-pressed or cold-extracted, and that the oil is flavorful. Other features to look for: a dark glass or opaque container, a harvest date that’s ideally no more than a year ago, a single country of origin, a designation of authenticity like PDO or DOP or flavor labels like “bold,” “bright” and “peppery.”
• These potatoes can be made in advance and stored in a resealable container in the refrigerator for up to 3 days. To reheat them, cook them in a saucepan with some milk over low, stirring until warmed through.
Good Foods
Enthusiast Member
Very welcome Marg I have them on my list to try....sound so goodoooooh mama never made them like this
thanks