Bobby Flay and Giada De Laurentiis join culinary forces to answer viewers' questions on how to use herbs (chimichurri) and best prepare stovetop potatoes (mashed and smashed) — plus more!
- 4 cloves garlic, peeled
- 2 cups flat leaf parsley leaves
- 1/2 cup fresh oregano leaves
- 1/2 cup fresh mint leaves
- 1/2 teaspoon red chile flakes
- 2 tablespoons red wine vinegar
- 1/2 cup canola oil
Salt and freshly ground black pepperCombine garlic, parsley, oregano, mint, chile flakes, vinegar and oil in a food processor and process until smooth, adding a little more oil or water to thin, if needed.
- 3 pounds Yukon gold or Russet potatoes, peeled and cut into 2-inch pieces
- Kosher salt
- 1 stick butter, at room temperature
- 2-3 cups milk, warmed over low heat
- Freshly ground black pepper
Put potatoes in a large saucepan and cover with cold water by 2-inches and add 1 tablespoon of kosher salt. Bring to a boil and cook until fork tender, 25 to 30 minutes. Drain the potatoes well in a colander and return to the hot pot to dry out slightly. Put the potatoes through a ricer or food mill into a large bowl. Add the butter and 1 cup of the warm milk and stir until smooth, adding more milk, ½ cup at a time until creamy; season with salt and pepper to taste.
- 2 pounds Russet potatoes, peeled and cut into 1-inch pieces
- 1 clove garlic, peeled and smashed
- 1 teaspoon kosher salt, plus 1 teaspoon
- 2 tablespoons unsalted butter, at room temperature
- 1/4 cup (2 ounces) mascarpone cheese, at room temperature
- 3/4 cup Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
In a 5-quart saucepan, combine the potatoes, garlic, 1 teaspoon of salt, butter and enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 to 20 minutes. Remove the garlic. Drain in a colander, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Coarsely mash the potatoes with a fork adding enough cooking liquid to moisten, 1/4 cup at a time. Stir in the Parmesan cheese, oil and mascarpone cheese. Season with the remaining salt and pepper.