Thank you Laura for this version. I love the tips and tricks you shared. This reminded me so much of my Mother and how she made our mashed potatoes. I am a guilty person of pouring in cold milk or room temperature milk. Thank you so much for that tip on heating up the milk beforehand. You're the best. Have an awesome day. 🥰🥰😋😋
Laura, thank you for your mashed potato recipe. I used it for Thanksgiving and it came out delicious. It was so easy to make. I've had trouble preparing mashed potatoes before but thank you for your easy and delicious recipe.
My grandma I remember from my childhood. (I am 1/2 italiana and 1/2 Mexican) so she boils ( my Italian grandma) potatoes whole with skin and later peel them. And she add carnation milk and lots of butter . 😊
I love this recipe. I use it in my restaurant and my customers love it. I use a potato ricer as well but that’s just my preference. Thank you for this video!
Made these yesterday, they were absolutely wonderful! 🤤 I am guilty of instant mashed potatoes but NO MORE!! These were super easy and my family loved them. I have been given mashed potato duty for Thanksgiving this year. I will be making these for sure. I am just trying to figure out how to make a massive batch for a large family, any suggestions? We are talking for about 25 people. I am a little nervous. 🥴
LAURA IM THE BEST KEPT ITALIAN 🇮🇹 SECRET IN DA BRONX U MAKE THE LOOT 💰 GOD BLESS 🙏 I LEARNED ALOT FROM YOU I ALSO ADMIRE LYDIA & MARYANNE ESPOSITO KEEP IT GOIN PAISAN SALUTO 🍷🇮🇹🤌🤙 VIC FROM DA BRONX CIAO CIAO HAPPY & HEALTHY ‼️
Hmmm thanks for the pointers 😮 I didn’t know if u add cold liquid in while it’s still hot, it makes it glue texture. No wonder mines always turn out funky and holds a lot of moisture bc I cut them small 🤔 thank you
Made this for Thanksgiving 2023. Here we are 2024 and every time I'm making mashed potatoes the boys asked is it the same as Thanksgiving? For us this a total Winner. ❤ Thank you!!!
Hi Laura…..I am with you- - I am a “spud” girl!🤣🤣…..no one should ever mess with spuds!😂😂….your mash potatoes look divine….will follow your recipe for Thanksgiving this year!!👌👌⭐️⭐️❤️❤️ another home run-thank you!😁
@@LauraintheKitchen, I really appreciate your recipes, you are an incredible cook, and some other potato recipes are just too rich, you seem to have a really good balance, thank you Laura!
Are you kidding me!!?? You HAD me at cream cheese!! I love that you used it! Its kinda my secret ingredient for everything! Lol Not going anywhere! Love your channel!
I always loved my Mom's slightly lumpy mash. Even though she hardly knew the business end of a saltshaker. I loved the "I pay the bills" line, because it was one of those, I love you Mom, but I do it my way. I'm sure you could change the dairy a little but it's Thanksgiving. Live a little. Thanks.
Glad you are having So many do not know how to make Good Mashed Potatoes. My family cannot make them at all. I like Russet or Yukon. Plain or with other ingredients added. Like garlic, bacon, or herbs.
I still use your family mashed potato recipe (in half because i usually do 5 lbs) but this is AWESOME for those smaller gatherings. Trust her process yall lol
This is very similar to how I like to make my potatoes. I do add some sour cream for some tang and my favorite potatoes are russets too. I will say I normally use black pepper, but for Thanksgiving I use white. It gives is a little earthy note that goes really well. Thanks for the recipe. Will remember to heat up the cream and milk first next time. 😅
Oh gosh you read my mind. I can’t wait to try this recipe. Also can we just talk about your apron for a second. It is so darn cute. Where did you get that made?
If we had to prep this the night before because we are traveling to visit family for thanksgiving, would you do anything different? How would you reheat the mashed potatoes and what would you add?
Hi Laura, love the way you made those mashed potatoes. I am salivating. Lol. Question: Can I make these one day ahead? as I am traveling to my son's on Thanksgiving? Happy Thanksgiving to you and your beautiful family!
Would you ever recommend keeping the mashed potatoes warm in a crockpot until dinner is ready? I'm making all of Thanksgiving dinner this year and worried about limited stove space 😮
I want to say yes but, from personal experience I feel like the longer they sit the thicker they become and lose their texture. I suggest keeping them on warm in the crockpot and warming up a tad more cream and butter before serving and stirring that in to loosen them up a bit
@@LauraintheKitchen That was my worry too, I've never even used a crockpot/slow cooker, but heard that tip to keep them warm.... I'll deeeeefinitely have more warmed up cream at the ready to spark the spuds back to life!!
I've got quite a few jars of potatoes that I canned still on the pantry shelf, so I have a desire for mashed and I opened a quart of these potatoes. These are "white" potatoes though, a little less starchy than russets, but I thought they would still work. I drained off the canning liquid, into a sauce pot with some milk and got the mlk boiling for about three minutes. Since these were "canned", they have been in a pressure canner at 240° for 45 minutes. they are already cooked through, I just needed to get them hot. Which I did. Ran the pot full through my ricer, added some more milk and butter, and whipped them up with a hand mixer. Even after 3 to 4 minutes of whipping they were still sorta lumpy, small lumps but still lumpy. Did I use the wrong potatoes? Should I only use Russets and not "white" potatoes. I was going for creamy texture with no lumps.
Couple of Qs: 1) You say cut them large so that they don’t absorb too much water, but later you say they should be falling apart. Isn’t that the same thing? 2) You season the water a lot so that you don’t season the mash, but wouldn’t 1/3 of that salt be enough if you salted the actual mash in the end and wouldn’t it melt in the mixture just fine?
I’ve started steaming my potatoes,could just be me but they taste better and I only use russet potatoes,I heat the milk and butter not cold milk,I drain the potatoes but keep the pot on the stove on low sometimes I add chicken broth with the water, I use white pepper,salt ,cream cheese or sour cream
I have never used russet for mashed, but ill try next time Usually use Yukon gold U mentioned a ricer just when i was writing The best creamiest potatoes i ever made i used a riced and add some garlic i baked
I season the water I boil my potatoes in. Generally chicken bullion and a sprinkle of poultry seasoning. Game changer all the way. It flavors the potatoes beautifully. Drain, add salt, pepper, milk and butter then blend well for cream potatoes or mash.
I boil my potatoes with a bouillon cube, fresh herbs and garlic. Then mash with cream, butter and sour cream. The herbs and garlic release sooo much more flavour. I’ve also started doing them in Instant pot and much prefer.
no such thing as a dumb question and I'm always happy to help! You can do a couple things, one is roasting whole heads of garlic and squeezing the roasted garlic into the mash. The other method is taking a few cloves of garlic, smash and peel and add them to the creme and milk mixture and warming them up together and allowing the garlic flavor to infuse into the milk. It's sensational either way you do it!
I like black pepper on my mashed potatoes too! It makes it look like they're specks of vanilla like in ice cream.
I kinda love that!
Thank you Laura for this version. I love the tips and tricks you shared. This reminded me so much of my Mother and how she made our mashed potatoes. I am a guilty person of pouring in cold milk or room temperature milk. Thank you so much for that tip on heating up the milk beforehand. You're the best. Have an awesome day. 🥰🥰😋😋
you're so welcome!!
Laura, thank you for your mashed potato recipe. I used it for Thanksgiving and it came out delicious. It was so easy to make. I've had trouble preparing mashed potatoes before but thank you for your easy and delicious recipe.
My grandma I remember from my childhood. (I am 1/2 italiana and 1/2 Mexican) so she boils ( my Italian grandma) potatoes whole with skin and later peel them. And she add carnation milk and lots of butter . 😊
Thank you sooooo much for the tip on not cutting the potatoes too small!
you're so welcome!
Thank- you Laura! I made some tonight for dinner and it was a hit!
ANOTHER mashed potato recipe from Laura? Oh my goodness... I am IN LOVE!!!!!! Laura makes the BEST potatoes!!!
I love Laura's recipes they always taste good!! You got that touch!!
what a gift from the Earth the potato is!
My mom does the black pepper too! it is the best mashed potatoes i have ever eaten
I will certainly try this mashed potato recipe. It's very easy with very little amount of ingredients. Thank you Laura.
I love watching you cook!!! All of the food looks so delicious. I'll definitely be trying these.😋
I love mashed potatoes and these look heavenly and I am shore very delicious thanks for sharing love you and your video the best
Very unique recipe to cook potatoes! It has to be delicious! Thank you for your expertise sharing!
I love this recipe. I use it in my restaurant and my customers love it. I use a potato ricer as well but that’s just my preference. Thank you for this video!
Made these yesterday, they were absolutely wonderful! 🤤 I am guilty of instant mashed potatoes but NO MORE!! These were super easy and my family loved them. I have been given mashed potato duty for Thanksgiving this year. I will be making these for sure. I am just trying to figure out how to make a massive batch for a large family, any suggestions? We are talking for about 25 people. I am a little nervous. 🥴
I love your videos highlighting each Thanksgiving dish, aloha from Hawaii
LAURA IM THE BEST KEPT ITALIAN 🇮🇹 SECRET IN DA BRONX U MAKE THE LOOT 💰 GOD BLESS 🙏 I LEARNED ALOT FROM YOU I ALSO ADMIRE LYDIA & MARYANNE ESPOSITO KEEP IT GOIN PAISAN SALUTO 🍷🇮🇹🤌🤙 VIC FROM DA BRONX CIAO CIAO HAPPY & HEALTHY ‼️
It’s amazing how many different was people make mashed potatoes
Omg these look delicious! Definitely making these and adding some garlic! ❤
oh yesss!! Steep some garlic low and slow in that milk mixture and it is fantastic
@@LauraintheKitchen Ah! So steeping it is the trick! I never knew that! Thanks Laura Happy Holidays! ❤️
I like to use the rainbow peppercorns because I like seeing the pepper on white food. I like to see the seasonings in my food in general.
Awesome video! Exactly what I was looking for! Much appreciated !!
Hmmm thanks for the pointers 😮 I didn’t know if u add cold liquid in while it’s still hot, it makes it glue texture. No wonder mines always turn out funky and holds a lot of moisture bc I cut them small 🤔 thank you
love your explanations-good work, keep it up!
Laura, do you have a recipe for arancini balls without a deep fryer?
So fun!!! Thanks for this.
Your mother is right. White pepper is the way to go. Mama is wise.
Just subscribed and you made this look so easy! Will be doing this tonight for my family❤
Thank you for that hint about the cold milk.
Made this for Thanksgiving 2023. Here we are 2024 and every time I'm making mashed potatoes the boys asked is it the same as Thanksgiving? For us this a total Winner. ❤ Thank you!!!
Theee are really smooth and look so amazing ❤
Hi Laura…..I am with you- - I am a “spud” girl!🤣🤣…..no one should ever mess with spuds!😂😂….your mash potatoes look divine….will follow your recipe for Thanksgiving this year!!👌👌⭐️⭐️❤️❤️ another home run-thank you!😁
haha yasss!! Thank you friend!!
I've been waiting for this Laura, thank you!
oh I'm so glad!
@@LauraintheKitchen, I really appreciate your recipes, you are an incredible cook, and some other potato recipes are just too rich, you seem to have a really good balance, thank you Laura!
Your mashed potatoes look glorious. I consider myself a connoisseur of mashed potatoes, and I agree your recipe does I’m just
thank you!
I love black pepper on mashed potatoes. I like them smooth, but able to hold their shape.
Thank you for all the tips and all the delicious side dishes for this upcoming 🦃day. Your 👀 makeup and lashes are beautiful
Are you kidding me!!?? You HAD me at cream cheese!! I love that you used it! Its kinda my secret ingredient for everything! Lol Not going anywhere! Love your channel!
haha
YESSSS what a difference!!! Potatoes love fat and dairy and so do I lol
I always loved my Mom's slightly lumpy mash. Even though she hardly knew the business end of a saltshaker. I loved the "I pay the bills" line, because it was one of those, I love you Mom, but I do it my way. I'm sure you could change the dairy a little but it's Thanksgiving. Live a little. Thanks.
Laura i love potatoes too ,it goes with so many things .....Making this with my meatballs tomorrow ❤
Hai Laura, thank you for your recipes 😊
you're so welcome!
YESSSSS YUMMMM❤❤❤🥔🥔🥔
I need this for a school party
Yes girl you got it going on!
Glad you are having So many do not know how to make Good Mashed Potatoes. My family cannot make them at all. I like Russet or Yukon. Plain or with other ingredients added. Like garlic, bacon, or herbs.
love that!!!
Cannot wait to make this for my baby girl 😋🥰
Now I know what I’ve been doing wrong…thank you for the tips❤
laura is the best ❤
When she said cream cheese...that was the moment I fell in love 😊
I still use your family mashed potato recipe (in half because i usually do 5 lbs) but this is AWESOME for those smaller gatherings. Trust her process yall lol
You should try carnation evaporated milk instead of whole milk.
Fantastic!!😊
I like to add dried rosemary when boiling my potatoes along with the salt
I do my mashed potatoes... Just like this... Thank you💕
I used to be on team russet for mashed potato, but recently I’ve switched to Yukon Gold. I think the flavor is better.
This is very similar to how I like to make my potatoes. I do add some sour cream for some tang and my favorite potatoes are russets too. I will say I normally use black pepper, but for Thanksgiving I use white. It gives is a little earthy note that goes really well. Thanks for the recipe. Will remember to heat up the cream and milk first next time. 😅
Fantastic video!😸
Looks delicious! ❤❤❤
Oh gosh you read my mind. I can’t wait to try this recipe. Also can we just talk about your apron for a second. It is so darn cute. Where did you get that made?
I love garlic in my mashed potatoes! Yum
Would it work to bake the russets before mashing? That way no dilution from the water.
I'm with you with the partially lumpy potatoes. 🤤 Also to really bring it over the top hit it with some freshly ground nutmeg. 👌
Thanks for sharing the white pepper advise from your Mom 😘.
you're welcome!
why did nobody ever tell me not to add cold milk to hot potatoes!!!! didn’t even think about it. amazing.
If anyone has extra boursin on hand, it’s so good in mashed potatoes and you could probably replace all or at least half of the cream cheese with it
If we had to prep this the night before because we are traveling to visit family for thanksgiving, would you do anything different? How would you reheat the mashed potatoes and what would you add?
Okay... ...We're on the same "potato page" - I totally add lots of sour cream. - Thanks fo all the excellent tips! - Cheers!
Hi Laura, love the way you made those mashed potatoes. I am salivating. Lol. Question: Can I make these one day ahead? as I am traveling to my son's on Thanksgiving? Happy Thanksgiving to you and your beautiful family!
The look delicious 😋
Would love to see you do something fun one year and do Turkey Legs
I actually roasted some the other day bathed in olive oil and white wine low and slow until caramelized and I about fall over over their deliciousness
Turkey legs are very dry. But will be interesting to see a recipe from Laura.❤
Good recipe
The best ❤
I put milk butter and some Dukes Mayo in my mashed potatoes. Thats how we made them when I was growing up.
ohhh I've never had them with mayo
i remember the day i discovered that cream makes all the difference in the world for mashed potatoes. the cream takes it to a whole new level
absolutely!!
I never knew about cutting potatoes too small...I am so guilty of that. Going to do it this way from now on. Thank you Laura!
makes such a difference you will love it
I didn’t know this either! I usually cut pretty small because they cook so quickly.
Would you ever recommend keeping the mashed potatoes warm in a crockpot until dinner is ready? I'm making all of Thanksgiving dinner this year and worried about limited stove space 😮
I want to say yes but, from personal experience I feel like the longer they sit the thicker they become and lose their texture. I suggest keeping them on warm in the crockpot and warming up a tad more cream and butter before serving and stirring that in to loosen them up a bit
@@LauraintheKitchen That was my worry too, I've never even used a crockpot/slow cooker, but heard that tip to keep them warm.... I'll deeeeefinitely have more warmed up cream at the ready to spark the spuds back to life!!
Pleaseee do a roasted duck anything
I've got quite a few jars of potatoes that I canned still on the pantry shelf, so I have a desire for mashed and I opened a quart of these potatoes. These are "white" potatoes though, a little less starchy than russets, but I thought they would still work. I drained off the canning liquid, into a sauce pot with some milk and got the mlk boiling for about three minutes. Since these were "canned", they have been in a pressure canner at 240° for 45 minutes. they are already cooked through, I just needed to get them hot. Which I did. Ran the pot full through my ricer, added some more milk and butter, and whipped them up with a hand mixer. Even after 3 to 4 minutes of whipping they were still sorta lumpy, small lumps but still lumpy. Did I use the wrong potatoes? Should I only use Russets and not "white" potatoes. I was going for creamy texture with no lumps.
My favorite 🎉🎉🎉🎉
I bet you Laura's Thanksgiving dinner is going to be Lit!😊
It IS gonna be LIT...K? 😅 (litk) hehe
Now this is American Thanksgiving approved!
I am in the middle. I like some chunks and some of then smooth and creamy!
Couple of Qs:
1) You say cut them large so that they don’t absorb too much water, but later you say they should be falling apart. Isn’t that the same thing?
2) You season the water a lot so that you don’t season the mash, but wouldn’t 1/3 of that salt be enough if you salted the actual mash in the end and wouldn’t it melt in the mixture just fine?
What heavy cream do yall recommend??
I’ve started steaming my potatoes,could just be me but they taste better and I only use russet potatoes,I heat the milk and butter not cold milk,I drain the potatoes but keep the pot on the stove on low sometimes I add chicken broth with the water, I use white pepper,salt ,cream cheese or sour cream
I have never used russet for mashed, but ill try next time Usually use Yukon gold U mentioned a ricer just when i was writing The best creamiest potatoes i ever made i used a riced and add some garlic i baked
love that!
I don't have heavy cream what should i use instead heavy cream?😢
I find that it is very fast if I use a hand held electric beater. It is superfast and very convenient. Do give it a go!🤓🤓🤓🇦🇺🇦🇺🇦🇺
Hopefully you helped people out to make their mashed potatoes different or better
I season the water I boil my potatoes in. Generally chicken bullion and a sprinkle of poultry seasoning. Game changer all the way. It flavors the potatoes beautifully. Drain, add salt, pepper, milk and butter then blend well for cream potatoes or mash.
I boil my potatoes with a bouillon cube, fresh herbs and garlic. Then mash with cream, butter and sour cream.
The herbs and garlic release sooo much more flavour.
I’ve also started doing them in Instant pot and much prefer.
How much heavy cream?
i do add some grated cheese to mine and still tastes good....my preference, tho
how can that be anything but delicious ?!!!!
May i ask why the cream cheese? New to cooking here
How do you feel about buttermilk instead of the cream?
I find it to be a little too tangy for my liking
I love your aprons, where do you get them
Oh I miss Laura
I named one my cats after you “Laura Vitale”😅
This might be a dumb question but how can I turn these into garlic mashed potatoes?
no such thing as a dumb question and I'm always happy to help! You can do a couple things, one is roasting whole heads of garlic and squeezing the roasted garlic into the mash. The other method is taking a few cloves of garlic, smash and peel and add them to the creme and milk mixture and warming them up together and allowing the garlic flavor to infuse into the milk. It's sensational either way you do it!
@@LauraintheKitchenthank you, Laura!! I appreciate you taking the time to reply. Definitely making these for Thanksgiving!
Omg I have been cutting my potatoes really small so they will cook faster but now I will not do that from hete on out
I steam the potatoes and they come out better than boiling...they don't absorb water like they do when you boil