: 
Spiel
These potatoes have passed the taste tests of my most sophisticated friends as well as my toddler nieces. This is food that will have the whole mishpacha wanting seconds.
Of course, like in most of these recipes, the key is the quality of the ingredients. In this case, it all comes down to the broth. If you’re not a homemade broth maker, use Cheater’s Chicken Broth. It’s so easy even a schlemazel could make it.
These mashed potatoes are textured, not whipped, and keep their skins. Eat them with juicy mains like Angie’s Chicken, Chicken alla Cacciatora, or The Best Brisket Ever.
MORE RECIPIES OF THIS TYPE: dude food, recipes, salads & sides
Meal
Serves 6 to 10
- 2 pounds russet potatoes, about 4 small or 2 large
- 4 bay leaves
- 4 1-inch pieces of fresh rosemary
- 1⁄3 cup extra-virgin olive oil
- 1 1⁄2 to 2 1⁄2 cups No-Chop Chicken Broth
- 1 to 2 teaspoons kosher salt
- 20 to 30 grinds freshly ground pepper, optional
Directions:
- Preheat the oven to 400°F.
- Slice the potatoes in half, keeping the skin on. Place 1 to 2 bay leaves and 1 to 2 pieces of rosemary in between the two halves, and wrap them back together in a double layers of parchment paper and then in aluminum foil. (This way it’s not wrapped in metals.)
- Bake the potatoes for about an hour or more. They should be soft and easily “squeezable” with oven mitts on. The exact timing will depend on the size of your potatoes.
- Remove the potatoes and let them sit in their wrapping until they cool a little and continue to soften, about 20 minutes.
- Unwrap the potatoes, remove and discard the herbs, and cut them into the smallest pieces possible.
- Place the potatoes in a large bowl. Add the olive oil, 1 1⁄2 cups of the warm broth, salt, and pepper, if using. Use a potato masher or potato ricer to mash the potatoes and get out as many chunks as possible, adding more broth to help you smooth them out. You will still have some small chunks which I find add a delightful texture. Taste, and add salt or pepper, if needed. Add more broth if you prefer a lighter, thinner consistency.
- Place the mixture into a medium casserole dish, cover with aluminum foil, and bake until very hot, about 30 minutes.
Note: If you happen to be making broth, cook the potatoes in it! See “As Long As You’re Making Broth” (Page 150 of the cookbook).
Make Ahead Prep: If you choose, you can do steps 1 through 6 earlier in day or several days in advance. When preparing the dish ahead, err on the side of adding too much broth, as the dish will dry out a bit in fridge. Transfer the mixture to a medium casserole dish, cover, and refrigerate. If you bake it directly from the fridge, give it extra time in the oven.
