The mashed potatoes with the browned butter and crispy shallots are going on my Christmas Eve menu to serve along our prime rib. But as for Thanksgiving Day, I will go with your mom's hand mixer fluffy whipped potatoes which is how I traditionally make them, too. They are the best with that little depression in the middle of the serving to hold a puddle of turkey gravy! 😋
I finally bought a ricer after my first five Thanksgivings and feeling like they were not great for the amount of work. Twenty years later...I love my ricer. Makes an easy job of creamy potatoes. It's like a large garlic press. It has a small ledge that sits on the side of the bowl. You don't have to hold it in the air. Makes mashed potatoes a breeze. Just my own experience.
I grew up with potatoes whipped with a hand mixer but I always make mine with an old school hand masher because I like some texture. Salt and lots of butter are key
Vaugh really said “it needs more salt” like 10,000 times hahaha Very fun video though! I do think a ricer is a scam. Some elbow grease and a masher works just fine. I’ve also pressed them through a colander/sieve and it also produces really smooth mashed potatoes 😊
Ricer is a great tool. No amount of elbow grease will ensure lumpless potatoes. Food mill or colander works great too. Same difference. Ricer just makes it easier.
i mean each their own. ricers don't really cost that much and it comes out perfect [how i like it more than using a masher or a sieve]. and then admittedly. I use my sieve for baking so i wouldn't really want to use it to make a mashed potato myself.
Interesting. I wonder if you made mayo without the vinegar, if it would have all the richness without the tang. Perhaps white wine instead. I might try that out.
Watching this a year later, what I learned is using russet potatoes, like my mom did, is the best. I bought a potato rice but couldn't squeeze it hard enough to send the potatoes through it, so I used the mixer (like my mom did). Using brown butter makes a whole lot of sense. Also, Vaughn's brown velvet shirt makes me want a teddy bear for some reason. 🦃
What a fun video! For me…1. Make sure potatoes are Organic! Root vegetables take up a lot of toxins, and Russets are grown with seriously toxic stuff. 2. I prefer my hand masher. I’m one of the few who likes a bit of texture - Yukon Golds are too mushy for my taste (for mashed potatoes, they are great for other dishes). 3. I like milk & butter done your way, Vaughn. I’ve read that the protein in milk aids the creamy texture. 4. If others didn’t object, I’d boil with skins on - more texture, flavor, nutrition, fiber.
Definitely adding this version to the tgiving menu. Vaughn’s videos always take me twice the time because I rewatch all his little quips 10 times before moving on. He is so freaking adorable, witty, sweet and obviously a talented food writer. I LOVE VAUGHN.
NYT camera person totally picked up on the fact that most of commenters here came over to drool over Vaughn and not his recipes. All those slow shots of him putting on and tying the apron. Nice work, NYT ;)
I poke some holes with a fork, then microwave the potatoes on high for about 10 min in my microwave. Once cooked, cut em in half via the equator and then pop them in a ricer, there is no need to peel, just press em and they rice nicely. Easy, peasy, no fuss, no muss mashed potatoes.
We add greek yogurt that's been watered down to a heavy cream consistency to a pyrex cup measure and then microwave with butter cubes. It adds a nice tang along with several garlic cloves that have been boiled with the potatoes. Our favorite way to do it.
Joy! I loved watching this and thinking about the upcoming holidays. Just the warm and cozy escape I needed after such a hellish week (our poor world). Vaughn, you are completely darling and so much fun.
Thank you so very much for all of your time and energy Vaughn! I truly appreciate all that you are doing for us. Thank you for sharing this beautiful recipe with us. I am Most Definitely going to try the difference between the two. Please take care and stay well! Namaste' Sean~
I use Yukon Golds, heavy whipping cream, sweet cream butter, black pepper, and plenty of salt. I'm interested in trying the bake-first method. FYI - Yukon Golds make great baked potatoes. I use Martha Stewart's 'smash' method on them. Smash them after baking to force the liquid back in. Best baked potatoes I've ever had.
This video is making me reconsider huge part of my life. To me the ultimate potato for mashing was always Yukon gold, I've always resented the russets, to me russets are too starchy. Also I've always found absurd the idea of using a hand mixer for mash potato. But in both cases I might be wrong. I'm not gonna change my recipe but I'm ready to accept that there might be other ways of doing mash potatoes that actually works.
My father when he catered would do half proper baked potatoes (mashed with skin on) and half box mashed potatoes and honestly it made a great texture ultimately.
Something I learned recently was the difference between regular potatoes and organic. TBH I was shocked, I didn't think that pestecides would be a big part of regular potatoes. Was I wrong! Some potato farmers won't even buy their potatoes due to the amount of pesticides in them. Even after you peel them. Google regular potatoes vs organic potatoes. You'll me amazed. Very expensive though. I bought 5lbs of organic and it cost me $17 vs 2.99 for a 10lb bag. Just putting this out there so people can make informed decisions. Great video!
@@dorothywainwright2819omg lol!!! I didn’t even think of it that way…but maybe subconsciously?? I love that just about anything that requires technique can take on such a deep level of nuance.
I feel like mashed potatoes that have zero lumps are a scam 👀 I like a little bit of texture and am not opposed to a moderate amount of skin. Also, I once had mashed potatoes that had lemon and roasted cashews mixed in, and they’re kind of my Roman Empire in that it’s been at least 10 years and I still think about them.
Ok, don't jump on me, but when we have the whole family over (about 30 people), I do the instant kind, add cream, roasted garlic, topped with parmesan. They LOVE them!! Have never had leftovers yet😮
10:23 There is no need to scoop or rice a baked potato to make mashed potatoes. Slit the hot baked potato and give it one SQUISH by pressing in on each end. Done. You have the lightest, most fluffy potato texture instantly. Add your milk & butter mix, salt and you have superb 'mashed' potatoes. (Or top with butter, salt, cheese, bacon scallions for a delicious baked potato.
I wanted to see what he would have thought of the potatoes cooked in chicken stock. However, this video was ten out of ten helpful. I have my perfect mashed potato recipe, but I think I'm going to use a riced instead of the method I was doing. Mine is more of a potato puree, even though I like the kind that is a bit lumpy. But ... now the family likes the puree ones and I'm stuck doing that at the holidays.
I cut the potatoes in half to boil them or steam them (steaming is better) without peeling them. Then I put them in a ricer cut side down. Much easier.
IMO cutting potatoes into chunks isn't the best. I cut them into ~1/2 inch rounds because they cook more evenly and quickly and definitely with a ricer. I'm not doctrinaire about Yukon gold vs russets though because both make delicious mashed potatoes.
My grandmother makes mashed potatoes with her hand mixer and it turns out good. I do also use an old fashioned masher but I love using my hand mixer for mashed potatoes.
Love this video! I did have to take over mashed potatoes from my grandma for Thanksgiving and Christmas because two years in a row we had gummy mashed potatoes! It would have an almost gnocchi texture from her beating it to death in the kitchen aid because she doesn’t like lumps. So be more careful than her! Lol
As much as I love my mash recipe, I'm always on the look out for tips and tricks that could improve it. One trick that I've recently found came from an unexpected source, which is the tv show The Bear. In one episode you see they put some sort of bouquet garnie in the milk/butter mixture, I tried that with simply a little bit of rosemary and I absolutely loved it. Especially if you're gonna serve the potatoes with a meat that is seasoned with rosemary, it's a nice way to kinda create a link in the dish. Edit : just saw he did that with is ultimate recipe at the end.
I still bake and peel my potatoes. (Only because I hear potato skins can cause kidney stones.) The tastiest mashed potato recipe I made was with red potatoes and sour cream....unpeeled. I eat out more than I should, these TH-cam videos. will retrain me to cook more. Excellent video. I didn't know peelers came with the eye remover either..😂
Last time I made mashed potatoes I used an old school masher and came out really gummy. I just bought a potato ricer so I have been watching videos to refresh my memory on how to make mashed potatoes. I love this video with all these experiments.
Wonder if his next video will also focus on a comfort food? I'm also liking the format of preparing a basic recipe and contrasting with reader-suggested variations, which Vaughn has done in several outings now. They're all informative and fun!
I bought an industrial sized ricer to make it easy to get through all of the potatoes we eat at Thanksgiving. That little machine he used(that I used to use) would take more than an hour.
Vaughn, spending time with you in the kitchen, is like receiving a hug from an old friend. It is absolutely the best! My favorite mashed potato recipe is Susan Feniger, and Mary Sue Milliken’s poblano mashed potatoes. YUM!!!
I will only boil whole potatoes-- cutting and boiling makes then super watery. I also start with whole potatoes in the water as it comes up to boiling, so the potatoes heat up at the same rate and you dont get mushy done exterior with starchy raw interior
The "absolutely gorgeous" Derry accent (one of the multitude of Irish accents) is really good. We call potatoes "spuds" and mashed potatoes "poundies."
I must admit I have never ever made a successful attempt at delicious mashed potatoes. 😢 so I look forward to trying these. Now I can throw DOWN all other forms (scalloped, roasted, fried, au gratin, baked, hashed etc)
If you have cotton gloves, you can wear them under some disposable gloves to keep your fingers from burning from steam. This is the same trick bbq pit masters use to move hot briskets and such by hand.
The whole point of a ricer is you don't need to peel. Cook potatoes in skins. Cut in half and leave to steam dry. Put half cut side down in ricer and, well, rice... Skin stays in ricer. Remove with teaspoon. Next!
I wouldn't call a wire potato masher "old school". I have one in my kitchen drawer. It's easy to use and wash and doesn't take up a lot of room. What I wanted to see though was exactly what mashed potatoes that were "1 lb of butter to 2 lbs potatoes" 😶 would even look like?
I bought a ricer a few years ago and I'm strong for an older person (late sixties then) but also a woman and with weakened wrists. The ricer was expensive -- and it was REALLY, REALLY hard to get the cooked potatoes through it. I gave it to the thrift store and thought "good riddance"!
Vaughn, good thing you are pretty. Too pretty to peel spuds! As a New Mexican, we often add some green chiles, Hatch if you have them. I also love adding some shredded Parmesan.
Don't put the potatoes in hot water. This cooks the outside first. Bring cold water to a boil then turn the heat down to just simmer the potatoes until tender.
The good thing about using the ricer is you don’t have to remove the skin. Just place half the potato in, flesh side down, remove skin from ricer, repeat.
When we talk about mashed potatoes, we have to talk about the kitchen God himself, Joel Robuchon. Very dry potatoes, milk, salt and butter, no other gimmicks are necessary. Butter and potato ratio from 1/4 of the weight to 1/2 the weight (yes that is a lot of butter; you're not supposed to eat a ton). These are the best mashed potatoes in my book.
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
Saying the reason a potato masher exists solely to mash potatoes is to completely ignore its passion for holding drawers shut
It also negates every mexican kitchen, where the potato masher is actually a bean masher, and its ability to mash a potato is secondary.
Love this human experience we're having with Vaughn, the eye remover is such a real moment in everyones lives at some point
Happened to me one week ago!
I’ll never say this enough…we need MORE Vaughn!
Vaughn discovering the potato eye remover on a peeler is probably the cutest thing 😂
I cannot click fast enough for Vaughn.
Same!
Me too ❤❤
SAME!
We see each other ijbol
Appreciate how Vaughn makes cooking accessible with humor, vulnerability, and insight! More Vaughn!
The mashed potatoes with the browned butter and crispy shallots are going on my Christmas Eve menu to serve along our prime rib. But as for Thanksgiving Day, I will go with your mom's hand mixer fluffy whipped potatoes which is how I traditionally make them, too. They are the best with that little depression in the middle of the serving to hold a puddle of turkey gravy! 😋
As far as using the ricer, you can leave the peel on. It will stay in the ricer and you can fish it out after each potato, saving your fingers.
I finally bought a ricer after my first five Thanksgivings and feeling like they were not great for the amount of work. Twenty years later...I love my ricer. Makes an easy job of creamy potatoes. It's like a large garlic press. It has a small ledge that sits on the side of the bowl. You don't have to hold it in the air. Makes mashed potatoes a breeze. Just my own experience.
I grew up with potatoes whipped with a hand mixer but I always make mine with an old school hand masher because I like some texture. Salt and lots of butter are key
Love you Vaughn! It's your personality and you make it just so approachable and relaxed and fun! You're the best
Vaughn is the best and cutest NYT host. I love watching his videos not only are they informative, but they are very entertaining.
The hand mixer works as long as one does not over mix. Ricers cannot over mix, which is their best feature.
Vaugh really said “it needs more salt” like 10,000 times hahaha
Very fun video though! I do think a ricer is a scam. Some elbow grease and a masher works just fine. I’ve also pressed them through a colander/sieve and it also produces really smooth mashed potatoes 😊
Well, "it needs more salt," has the makings of a pretty fun drinking game.
Ricer is a great tool. No amount of elbow grease will ensure lumpless potatoes. Food mill or colander works great too. Same difference. Ricer just makes it easier.
i mean each their own. ricers don't really cost that much and it comes out perfect [how i like it more than using a masher or a sieve]. and then admittedly. I use my sieve for baking so i wouldn't really want to use it to make a mashed potato myself.
I am obsessed with my handsome Vaughn , he is a superb chef , very skilled & entertaining ❤❤❤xoxo from France 🇫🇷 😊
We use mayo in lieu of butter and milk because we have lactose intolerant folks. It works well! A nice rich tangy mashed potato.
Interesting. I wonder if you made mayo without the vinegar, if it would have all the richness without the tang. Perhaps white wine instead. I might try that out.
I grew up on cream cheese & butter. I just use dairy-free versions of both.
Try mixing in after potatoes are riced, hot leek and garlic purée. This will turn the potatoes a light green which is always fun too! Delish
I like green spinach rice. It's beautiful. I'll try your tip..thanks 🙋
Watching this a year later, what I learned is using russet potatoes, like my mom did, is the best. I bought a potato rice but couldn't squeeze it hard enough to send the potatoes through it, so I used the mixer (like my mom did). Using brown butter makes a whole lot of sense. Also, Vaughn's brown velvet shirt makes me want a teddy bear for some reason. 🦃
What a fun video! For me…1. Make sure potatoes are Organic! Root vegetables take up a lot of toxins, and Russets are grown with seriously toxic stuff. 2. I prefer my hand masher. I’m one of the few who likes a bit of texture - Yukon Golds are too mushy for my taste (for mashed potatoes, they are great for other dishes). 3. I like milk & butter done your way, Vaughn. I’ve read that the protein in milk aids the creamy texture. 4. If others didn’t object, I’d boil with skins on - more texture, flavor, nutrition, fiber.
My day just got so much better with a Vaughn video!
Definitely adding this version to the tgiving menu. Vaughn’s videos always take me twice the time because I rewatch all his little quips 10 times before moving on. He is so freaking adorable, witty, sweet and obviously a talented food writer. I LOVE VAUGHN.
NYT camera person totally picked up on the fact that most of commenters here came over to drool over Vaughn and not his recipes. All those slow shots of him putting on and tying the apron. Nice work, NYT ;)
I poke some holes with a fork, then microwave the potatoes on high for about 10 min in my microwave. Once cooked, cut em in half via the equator and then pop them in a ricer, there is no need to peel, just press em and they rice nicely. Easy, peasy, no fuss, no muss mashed potatoes.
I just ❤ whenever Vaughn is presenting. I don't even care what the subject matter is 😂 cause he's so funny, cheerful & entertaining. 😘
We add greek yogurt that's been watered down to a heavy cream consistency to a pyrex cup measure and then microwave with butter cubes. It adds a nice tang along with several garlic cloves that have been boiled with the potatoes. Our favorite way to do it.
Noice
Joy! I loved watching this and thinking about the upcoming holidays. Just the warm and cozy escape I needed after such a hellish week (our poor world). Vaughn, you are completely darling and so much fun.
The little nubby end of the potato peeler is perhaps the most useful discovery part of this video.
"Like summer home in Lake Como rich" 😂 Vaugh is GOLD!
Thank you so very much for all of your time and energy Vaughn! I truly appreciate all that you are doing for us. Thank you for sharing this beautiful recipe with us. I am Most Definitely going to try the difference between the two.
Please take care and stay well!
Namaste'
Sean~
I use Yukon Golds, heavy whipping cream, sweet cream butter, black pepper, and plenty of salt.
I'm interested in trying the bake-first method.
FYI - Yukon Golds make great baked potatoes. I use Martha Stewart's 'smash' method on them. Smash them after baking to force the liquid back in. Best baked potatoes I've ever had.
This video is making me reconsider huge part of my life. To me the ultimate potato for mashing was always Yukon gold, I've always resented the russets, to me russets are too starchy. Also I've always found absurd the idea of using a hand mixer for mash potato. But in both cases I might be wrong. I'm not gonna change my recipe but I'm ready to accept that there might be other ways of doing mash potatoes that actually works.
My father when he catered would do half proper baked potatoes (mashed with skin on) and half box mashed potatoes and honestly it made a great texture ultimately.
Something I learned recently was the difference between regular potatoes and organic. TBH I was shocked, I didn't think that pestecides would be a big part of regular potatoes. Was I wrong! Some potato farmers won't even buy their potatoes due to the amount of pesticides in them. Even after you peel them. Google regular potatoes vs organic potatoes. You'll me amazed. Very expensive though. I bought 5lbs of organic and it cost me $17 vs 2.99 for a 10lb bag. Just putting this out there so people can make informed decisions. Great video!
Thanks for the reminder!
Organic potatoes are inexpensive if you grow your own. It's easy to grow potatoes, even in a five gallon bucket.
Tried to do it last year -- in a big cardboard box. The possums or raccoons destroyed it.@@esears3996
Dear Vaughn, everyone loves you. Keep up the good work. 🤗
I didn't know I needed a 24 minute video on how to make mashed potatoes, but I definitely do.
Ya, the thirst trap isn't particularly subtle.
@@dorothywainwright2819omg lol!!! I didn’t even think of it that way…but maybe subconsciously?? I love that just about anything that requires technique can take on such a deep level of nuance.
I feel like mashed potatoes that have zero lumps are a scam 👀 I like a little bit of texture and am not opposed to a moderate amount of skin.
Also, I once had mashed potatoes that had lemon and roasted cashews mixed in, and they’re kind of my Roman Empire in that it’s been at least 10 years and I still think about them.
My mother and grandmother always added a rutabaga and it gave a delicious flavor to the mashed potatoes.
The original made with cream, butter, nutmeg, salt n pepper is the ultimate comfort food 😋
Ok, don't jump on me, but when we have the whole family over (about 30 people), I do the instant kind, add cream, roasted garlic, topped with parmesan. They LOVE them!! Have never had leftovers yet😮
10:23 There is no need to scoop or rice a baked potato to make mashed potatoes. Slit the hot baked potato and give it one SQUISH by pressing in on each end. Done. You have the lightest, most fluffy potato texture instantly. Add your milk & butter mix, salt and you have superb 'mashed' potatoes. (Or top with butter, salt, cheese, bacon scallions for a delicious baked potato.
I wanted to see what he would have thought of the potatoes cooked in chicken stock. However, this video was ten out of ten helpful. I have my perfect mashed potato recipe, but I think I'm going to use a riced instead of the method I was doing. Mine is more of a potato puree, even though I like the kind that is a bit lumpy. But ... now the family likes the puree ones and I'm stuck doing that at the holidays.
This tutorial is awesome! As a cooking enthusiast, having cooking channel, I appreciate your effort in teaching new recipes
Vaughn always makes my day better ❤
I cut the potatoes in half to boil them or steam them (steaming is better) without peeling them. Then I put them in a ricer cut side down. Much easier.
IMO cutting potatoes into chunks isn't the best. I cut them into ~1/2 inch rounds because they cook more evenly and quickly and definitely with a ricer. I'm not doctrinaire about Yukon gold vs russets though because both make delicious mashed potatoes.
My grandmother makes mashed potatoes with her hand mixer and it turns out good. I do also use an old fashioned masher but I love using my hand mixer for mashed potatoes.
Love this video! I did have to take over mashed potatoes from my grandma for Thanksgiving and Christmas because two years in a row we had gummy mashed potatoes! It would have an almost gnocchi texture from her beating it to death in the kitchen aid because she doesn’t like lumps. So be more careful than her! Lol
Lately I much less have a desire for being a potato, but man, if Vaughn is mashing.. 🥰
lol the potato peeler part was hilarious!
Who doesn’t like Vaughn. I would make everything he makes. More of Vaughn
As much as I love my mash recipe, I'm always on the look out for tips and tricks that could improve it. One trick that I've recently found came from an unexpected source, which is the tv show The Bear. In one episode you see they put some sort of bouquet garnie in the milk/butter mixture, I tried that with simply a little bit of rosemary and I absolutely loved it. Especially if you're gonna serve the potatoes with a meat that is seasoned with rosemary, it's a nice way to kinda create a link in the dish. Edit : just saw he did that with is ultimate recipe at the end.
I still bake and peel my potatoes. (Only because I hear potato skins can cause kidney stones.) The tastiest mashed potato recipe I made was with red potatoes and sour cream....unpeeled.
I eat out more than I should, these TH-cam videos. will retrain me to cook more.
Excellent video. I didn't know peelers came with the eye remover either..😂
here to say i love vaughn - what a delight watching him cook + explain.
When working with something hot, keep your fingers/hand wet. The water protects you for a short while, so you will have to re wet as necessary.
Mased potato with roasted garlic, half n half, butter, and parmasean cheese. So good!!!!
I love using a ricer, plus if you bake the potato and score it afterwards, you don't have to peel, the skin stays in the ricer
Last time I made mashed potatoes I used an old school masher and came out really gummy. I just bought a potato ricer so I have been watching videos to refresh my memory on how to make mashed potatoes. I love this video with all these experiments.
gummy potatoes are from overworking them, even become gummy stirred too much. Ricers are easier to use imo.
I love Vaughn videos so much!! Thank you, this was great
I thought that you were supposed to cook root vegetables in cold water because if you started them in hot water the outsides got overcooked.
Looking forward to Vaughn discovering that his North Carolina peelers have had an eye remover all along too.
We've been waiting for another Vaughn video!
Wonder if his next video will also focus on a comfort food? I'm also liking the format of preparing a basic recipe and contrasting with reader-suggested variations, which Vaughn has done in several outings now. They're all informative and fun!
Here for the Vaughn content.
Try adding warm milk but slowly incorporating room temperature pats of butter instead of melting it in the milk
I thought everyone always started with cold water with boiling potatoes. Was a little shocked when he said hot water and saw the steam. Anyone else?
Yes, seems odd, I find it much easier to put potatoes in pot then cover, much easier
I bought an industrial sized ricer to make it easy to get through all of the potatoes we eat at Thanksgiving. That little machine he used(that I used to use) would take more than an hour.
Vaughn, spending time with you in the kitchen, is like receiving a hug from an old friend. It is absolutely the best! My favorite mashed potato recipe is Susan Feniger, and Mary Sue Milliken’s poblano mashed potatoes. YUM!!!
I was hoping we'd see Vaughn change shirts, but not disappointed considering how beautifully non-suggestive the mashing looked like!
I want to add my appreciation to the prop stylist of the shelves - beauty!
potatoes confited in herb and garlic infused duck fat
Would love to see Vaughn collab with Mateo Lane.
Yes!
Or, maybe with B. Dylan Hollis...
I will only boil whole potatoes-- cutting and boiling makes then super watery. I also start with whole potatoes in the water as it comes up to boiling, so the potatoes heat up at the same rate and you dont get mushy done exterior with starchy raw interior
Moral of the story: mashed potatoes are delicious 😋
I don't mind chunky mashed potatoes. And skin was fine because I too hate peeling potatoes but I never thought about baking them 🤯
You had me at Brown Butter. 😍
Damn i love the last one your recipe when you add the garlic and all those staff 😍😍😍😍
The "absolutely gorgeous" Derry accent (one of the multitude of Irish accents) is really good. We call potatoes "spuds" and mashed potatoes "poundies."
I definitely need more potato content like this is my life!
Did you do anything special to the potato skins when frying?
Get this man a Cutco peeler! Nothing compares ❤️
What about gravy boiling or simmering them adding a bay leaf & simmering them in vegetable broth
I see Vaughn. I click.
Me beaming with pride, having known a kitchen tip waaaaay longer than Vaughn has 😊
I like to boil garlic cloves with the potatoes and mash them into the potatoes.
I do too!
I must admit I have never ever made a successful attempt at delicious mashed potatoes. 😢 so I look forward to trying these. Now I can throw DOWN all other forms (scalloped, roasted, fried, au gratin, baked, hashed etc)
Was all set to buy a ricer, but now I don't need to. Thanks Vaughn!
If you have cotton gloves, you can wear them under some disposable gloves to keep your fingers from burning from steam. This is the same trick bbq pit masters use to move hot briskets and such by hand.
The whole point of a ricer is you don't need to peel. Cook potatoes in skins. Cut in half and leave to steam dry. Put half cut side down in ricer and, well, rice...
Skin stays in ricer. Remove with teaspoon. Next!
Looks delicious, all of them. I always add nutmeg, but I will try the final one, probably for Christmas.
I wouldn't call a wire potato masher "old school". I have one in my kitchen drawer. It's easy to use and wash and doesn't take up a lot of room. What I wanted to see though was exactly what mashed potatoes that were "1 lb of butter to 2 lbs potatoes" 😶 would even look like?
It would look like a heart attack.
Live and die for the way Vaughn says "puhtaytah"
He couldve done it shirtless, nobody would be mad
I bought a ricer a few years ago and I'm strong for an older person (late sixties then) but also a woman and with weakened wrists. The ricer was expensive -- and it was REALLY, REALLY hard to get the cooked potatoes through it. I gave it to the thrift store and thought "good riddance"!
Vaughn, good thing you are pretty. Too pretty to peel spuds! As a New Mexican, we often add some green chiles, Hatch if you have them. I also love adding some shredded Parmesan.
Don't put the potatoes in hot water. This cooks the outside first. Bring cold water to a boil then turn the heat down to just simmer the potatoes until tender.
Out of 10, how inappropriate is it for me to be this THIRSTY for Vaughn!! Obsessed w/ him and potato.
The yummiest sack of potatoes
The good thing about using the ricer is you don’t have to remove the skin. Just place half the potato in, flesh side down, remove skin from ricer, repeat.
When we talk about mashed potatoes, we have to talk about the kitchen God himself, Joel Robuchon. Very dry potatoes, milk, salt and butter, no other gimmicks are necessary. Butter and potato ratio from 1/4 of the weight to 1/2 the weight (yes that is a lot of butter; you're not supposed to eat a ton).
These are the best mashed potatoes in my book.
So pepper is a gimmick? LOL
I like how his ultimate version doesn't take from the suggested variations lol
Love this!!