Store bought smoked turkey leg (about $5) and home made mashed potatoes (OC)
u/TheDudeWhoCanDoIt — 17 hours ago
r/potato
▲ 17 r/potato
Garlicky Buttery Broccolini & Potato
My number 1 dish on the satisfaction per effort chart.
Nuke the potato while sauteing the broc, done in 10 minutes.
u/RapasLatinoAmericano — 8 hours ago
▲ 13 r/potato
Fries done just right with my cheeseburger. OC China.
u/TheDudeWhoCanDoIt — 20 hours ago
Simple but so good
Olive oil and herbs, cooked til soft in the middle and crunchy on the corners.
u/Eggs_4_Breakfast — 4 days ago
A peeled potato, for scale
Everyone else was posting pictures of hail. I just wanted to be popular.
u/Hexxquisite — 6 days ago
Too Much Milk or Salt in Mashed Potatoes? Here’s How to Fix It
Runny, overly salty mashed potatoes aren’t a lost cause you just need to change how you use them instead of trying to
fix them in place.
If they’re thin, lean into structure. Mix in an egg and a bit of flour or breadcrumbs, shape into patties, and pan fry. You’ll get crispy edges and a soft center, which hides both the texture and some of the saltiness. Finely chopped onion helps balance things out.
If the salt is the main issue, dilution is the only real fix. Adding more plain mashed potatoes no salt, minimal milk brings everything back into balance. There’s no trick ingredient that removes salt you have to spread it out.
Another solid option is turning them into soup. Add unsalted broth, maybe some vegetables, and let the potatoes act as a thick base. Just be careful not to add more salt until the very end.
One underrated trick: if you have instant mashed potato flakes, they’re perfect for tightening up texture without making things saltier.
I’ve salvaged some pretty bad batches this way, and frying them into potato cakes is usually the biggest win.
What would you turn them into crispy cakes, soup, or something else entirely?
u/TaskAssist_EG — 3 days ago
Crispy Roasted Potatoes 🥔 😋 recipe below ⬇️
Ingredients:
Potatoes:
2 lb (900 g) Yukon Gold potatoes (about 5-6 medium), peeled and cut into large chunks
1/3 cup ChosenFoods 100% Pure Avocado Oil
2 tsp kosher salt, divided
2 tbsp finely grated Parmigiano Reggiano
1 tbsp chopped chives
Flaky salt, to taste
Chili flakes (optional)
Thyme Mayo Dip:
1/2 cup Chosen Foods Classic Mayo 1 tsp fresh thyme leaves, finely chopped
1 small garlic clove, grated
1/2 tsp lemon zest
1/2 tsp lemon juice
Pinch of kosher salt
Instructions:
Preheat the oven to 425°F (220°C).
Place the potatoes in a pot and cover with cold water. Add 1 1/2 tsp kosher salt and bring to a boil. Cook for 10-12 minutes, until the edges are soft but the potatoes are not falling apart.
Pour the avocado oil onto a large rimmed baking sheet and place it in the oven for 10 minutes.
Drain the potatoes and let them steam dry for about 5 minutes.
Return them to the empty pot, sprinkle with the remaining 1/2 tsp salt, cover with the lid, and shake the pot firmly. The edges should become rough and slightly mashed - this starchy coating helps create extra crispiness.
Carefully transfer the potatoes onto the hot baking sheet with the hot oil. Spread them out in a single layer so they don't crowd each other. Roast 20-25 minutes without moving them, until the bottoms are golden.
Use a spatula to flip the potatoes. Roast for another 15-20 minutes, until they are deep golden brown and very crispy.
Transfer the potatoes to a bowl while still hot (Use a spatula or slotted spoon to lift them from the pan so excess oil stays behind). Toss with the grated Parmigiano Reggiano, chopped chives, flaky salt, and chili flakes if using.
In a small bowl, mix the mayo, thyme, garlic, lemon zest, lemon juice, and a pinch of salt.
Serve the crispy potatoes warm with the thyme mayo on the side.
u/Ivan-adiga — 7 days ago
Petersilienkartoffel in a little black bowl
u/aminorman — 6 days ago
Hasselback Potatoes Inspired By Patatas Bravas
u/Lola_Jay_Yum — 8 days ago