Tag: Spencer McMillin

After hearing about Memphis being recognized as the mashed potato capital of America by Idahoan Foods, I wondered how Memphis chefs used mashed potatoes at their restaurants. So, I asked around.

Kelly English, owner of Iris, The Second Line, and Fino’s from the Hill, says, “I love crawfish boil mashed potatoes — with everything you would get in a crawfish boil. Just fold some crawfish tails, crispy sautéed andouille, corn kernels, and roasted garlic into your potatoes and season with your favorite Creole seasoning. Saute a piece of fish from the Gulf and pour brown butter and lemon juice over the whole dish.”

Derk Meitzler, chef/owner of The Vault, Paramount, Backlot Sandwich Shop, and Earnestine & Hazel’s, says, “I’ve used leftover mashed potatoes to make loaded tater tots. Put the potatoes, egg, flour, shredded cheddar cheese, bacon, and chives into a bowl and mix together. Form into the shape of a tater tot and roll in panko bread crumbs. Then fry them golden brown.”

Elwood’s Shack owner Tim Bednarski shared his warm German potato salad recipe. Boil two pounds of new potatoes cut into fourths in salted water until tender. Render four pieces of bacon. Drain the potatoes while warm. Combine one cup sliced green onions, one-half cup diced celery, one-half cup mayonnaise, one-half cup sour cream, two tablespoons Dijon mustard, one-fourth cup apple cider vinegar, one-half cup chopped parsley, one-fourth cup pimentos, salt and pepper to taste, and “hot sauce for a kick.” Give it “a light mash.”

Veteran Memphis chef Mac Edwards, hospitality director for The Paramount, makes Very Anglo Latkes: “To leftover mashed potatoes, add grated onion, eggs, a little flour, and baking soda. Press into a patty, pan fry in one-fourth inch of oil until crispy and brown. Drain on a paper towel and sprinkle with salt while hot. I make a horseradish applesauce to go with it.”

Karen Carrier, owner of The Beauty Shop Restaurant, Mollie Fontaine Lounge, and Another Roadside Attraction, prepares Green Herb Roasted Garlic Creamed Potatoes, made with Yukon golds and a parsley, mint, and tarragon puree, unsalted butter, roasted garlic, creme fraiche, and grana padano, with salt and pepper to taste.

Saito 2 chef Jimmy “Sushi Jimi” Sinh makes a sushi roll with mashed potatoes. “Inside would be a deep-fried panko chicken,” he says. The roll is “topped with mashed potatoes and thinly sliced avocado.”

Ben Smith, chef/owner of Tsunami, says, “Mashed potatoes don’t play a major role in my restaurant, even though it’s one of the most requested side items. They normally only accompany our grilled filet of beef, but some customers get creative. We frequently have people order our pork and lemongrass meatballs on top of mashed potatoes.

“I’ve also known people to order mashed potatoes with a side of soy beurre blanc, which is kind of overkill because our mashed potatoes are already loaded with butter and cream.”

Acre Restaurant executive chef Andrew Adams says, “When I worked in a restaurant in New Jersey, I would make mashed potato sandwiches at the end of the night when leftovers were mashed potatoes and sourdough bread. I’ve been told that I break some sort of healthy eating rule by eating carbs on carbs. Lately, I’ve been doing the same with leftover cornbread.”

Peggy Brown, chef/owner of Peggy’s Healthy Home Cooking, cooks homestyle mashed potatoes: “We use Irish potatoes. Peel, wash, slice them up, put them in a pot with chicken broth, and boil until they get completely done. I also put salt in my pot while they’re cooking. Mash them with a potato masher and put in real butter and black pepper. Sometimes we put a little cream in them.”

If you still don’t have enough mashed potatoes in your life, try making some of these dishes.

Former Memphis chef Spencer McMillin, “traveling chef” and author of The Caritas Cookbook:  A Year in the Life with Recipes, knows his mashed potatoes. “I’ve been making smoked mashed potatoes since 1995,” says McMillin, now executive chef at Ciao Trattoria and Wine Bar in Durham, New Hampshire. “Wash Idaho russets, peel them, simmer — always starting in cold water — drain, smoke with any wood but mesquite, fortify with unholy amounts of hot cream and cold butter, season — kosher salt only, pepper and garlic fight with the smoke — and serve them napalm hot. If the roof of your mouth wasn’t singed with the first bite,  they’re too cold. Smoked mash is the one side dish of mine that has been remembered, sought after, stolen, and stood the test of time.

“In the restaurants, I always make way too much and find myself trying to merchandise them in other dishes or turning them into new ‘brilliant’ preparations. A kicky shepherd’s pie, creative duchess croquette, savory pancake — so good with braised pork shoulder — or cheddar-laced fritters.”

But, he says, “None of those dishes were as tasty and as simple to whip together during a mad rush as smoked potato bisque. Sweat out some leek and onion in butter, add chicken stock — not that crap in the aseptic box at the grocery store, make fresh — maybe add a bay leaf or two, bring to a simmer, whisk in an appropriate amount of day-old smoked mash — they’re better in this soup — a touch of cream and bam!”

In addition to his sandwiches, Acre Restaurant executive chef Andrew Adams uses mashed potatoes in dishes served at the restaurant.

“I like to make the super smooth extremely rich Robuchon style mashed potatoes or potato puree,” Adams says. “Five large russet potatoes, one pound butter, salt, and a small amount of hot milk. I treat the process like any emulsion, similar to a béarnaise, by slowly adding the butter and then refinishing with milk.”

Mashed potato concoctions don’t need fancy equipment, Adams says. “Years ago, I was eating at a Michelin three-star restaurant in New York City. After dinner, I was having a drink with the chefs who worked there. I was complimenting their truffle potato foam — when that was still popular — on a seafood dish. The sous chef said he spent weeks with aerators, stabilizers, and other high-tech equipment only for the chef to walk by one day and simply toss a spoonful of mashed potatoes into a white wine sauce and blend. The texture ended up so airy and balanced. Fifteen years later, I tried that. I made a simple sauce with white wine, shallots, milk. Then I added saved mashed potatoes slowly until thickened. To this, I added a little brown butter. And that was it. Last year, this made it to our menu. Now I smoke the potatoes. The final smoked potato sauce goes with our potato gnocchi and short rib dish. The gnocchi with ‘smoked mashed potato’ sauce has been a hit. It’s not listed on the menu that way.”

And, Adams says, “If I have leftover chunky mashed potatoes or some with less butter and other liquids, I will use those sometimes to mix with duck confit or duck breast ‘pastrami’ to make potato-duck croquettes. I just mix duck, mashed potatoes, and egg. That gets molded and breaded, fried.

“On days when we make potato rosemary bread, I’ll ask the crew to save the potatoes for the next day. The potatoes get mixed into the dough. The bread is usually used as the base of our country pork pate.”

Justin Fox Burks and his wife, Amy Lawrence of The Chubby Vegetarian blog and cookbooks, shared their Mashed Potato Dumplings recipe: 

2 cups peeled, cubed potatoes

1 tablespoon water

2 medium eggs (beaten)

1 cup semolina flour

one half teaspoon kosher salt

“Place potatoes and water in a microwave-safe bowl with a lid or a plate to cover. Microwave on high for eight minutes and then allow potatoes to rest, covered, for another eight minutes in the microwave. Mash potatoes with a potato masher and add the eggs, four, and salt. Mix with your hands until just mixed. Pat dough out to about one half inch thickness on a floured surface. Using a pastry cutter or knife, cut dough into roughly one half inch rectangles. Bring a large pot of salted water to a boil. Cook gnocchi for two to three minutes. When they are ready, they will float. Use a strainer to remove them from the water.

For extra credit, extra flavor, and extra texture, sear the drained gnocchi in olive oil in a skillet on high heat before tossing them with your choice of sauce.”

Burks and Lawrence serve their gnocchi with “a garlicky parsley and walnut pesto or paired with a regular jar of tomato sauce and heaps of grated Romano cheese.”