Cooking techniques for Hasselback and mashed potatoes

Culinary guides offer specific techniques for preparing potatoes, focusing on Hasselback potatoes and mashed potatoes.

Hasselback potatoes are prepared by making thin slits every 2–3 mm, leaving the base intact. This method increases the surface area exposed to heat, allowing moisture to escape from the edges to create a crispy texture while keeping the center soft. The technique is named after the Stockholm restaurant ‘Hasselbacken’. For best results, potatoes should be brushed with fat halfway through baking and seasoned with cheese or herbs toward the end.

For mashed potatoes, the temperature of added liquids is critical. Using cold milk directly from the refrigerator can cause the temperature to drop too quickly, making it difficult for butter to melt and potentially leading to a gluey texture. Over-mixing to compensate for cold liquid releases excess starch. Using warm milk or replacing some milk with cream can help achieve a smoother, creamier consistency.