I see some people are having trouble finding the recipe, it's always in the description under the video but I'll post it here as well Mashed potatoes: 3 lb Yukon gold potatoes 4.3 oz (120 g) unsalted butter 1 cup whole milk 1/2 cup heavy cream Salt to taste ( I did 1 tbsp in the water and 1-2 tsp more when mixing)
Also if you can peel and slice your potatoes the day before and leave them in the pot you're going to cook them in covered with water in the fridge it can only do them a lot of good as well as get you ahead for the next day.
Fun fact, the best Gnocchi are made from those withered dried up sprouts spuds. The enemy of great gnocchi is water, and shrivelled spuds start out with less of it. So don't pitch them, make gnocchi with them.
Sonny, I have one huge labor saving tip I learned from Alton Brown back in the early 2000's, before HDTV: You don't need to peel the potatoes when you use a ricer. Just put the chunks skin-side up in the ricer. The skins won't go through the perforated plate, and the mashed potato isn't the slightest bit worse if you don't peel them before mashing with a ricer. Another trick that is a significant enhancement: instead of boiling the potatoes to soften them, put the chunks on a vegetable steamer and pressure-steam them in an instant pot for 12-15 minutes. This cooks them all the way through without leaving them waterlogged. If you do this with Yukon Gold potatoes, you get a richer potato flavor without the dilution of all that water that absorbs into the potato when you boil it. The only thing that needs to be compensated for is salt; since pressure-steaming doesn't put salt into the potatoes, dissolve a bit of extra salt into the cream to compensate.
If they're soft, they're old or about to grow. Not really a problem unless you buy a bag of them and they've been sitting in your cupboard for a while lol.
You really do the best job of explaining the reasoning behind your techniques better than pretty much any other food tuber(aside from Kenjii of course). Too many either do something without explaining or spend 20 minutes over explaining with charts and "tests".
Sonny, I just tried this tonight! I’m 42, and I don’t think I’ve ever made mashed potatoes in my life. I got the ricer you use for Christmas and man, what an amazingly simple device! I didn’t have cream or whole milk, just 2%, so I used slightly more butter (oh no!😂) And of course, all seasoning was your rosemary salt! If you know, you know!
The ricer is absolutely clutch. It's the only "single-purpose" gadget that I would call essential! I use an OXO brand one that I like because you can take the ricing mechanism apart for easy cleaning.
Hi brian! You be absolutely correct! Another tip is to add bacon! Why? Well brian, because damn near everything, especially mashed potatoes, will taste better with bacon! Happy Thanksgiving!
Do mine the same way! I actually go a little crazy and do what I call "twice rice" where I rice them a second time. Also, I throw some ground pepper in there, but the secret is to use white pepper so you don't get the speckles
I like to steam the potatoes and then the potato water goes into making the stock for the gravy, I’ll steam carrots with same water too (then braise carrots in butter and a bit of sugar herbs seasoning) always use a ricer
Love all the Thanksgiving recipes. I did your turkey recipe, rosemary salt and all, for all my kids’ school’s teachers (2 giant turkeys) thank you!! I’ll update with how they liked it
SO many different ways to make mashed potatoes. I have made what you describe here, and I LOVE it. I prefer the creamy smooth kind he does in the video. My wife prefers the lumpy kind from our hand-masher, and with no milk. It's all preference, and it's all delicious!
LOL, if I were one of those 28 you'd have to have 5# of potatoes just for me. Mashed potatoes are one of my favorites but I'm on a low carb diet so only eat them occasionally. But when I do I there's no stopping me. 😅 Best of luck!
I boil potatoes in chicken stock, mash, then hit them with a hand mixer adding butter, whole milk, heavy cream, and sour cream. Can’t wait to eat half of em tomorrow!
These dudes are the reason why I can now confidently make some of the best gravy on planet earth!!! Even for simple mashed potatoes, I have to see what they say about it 💯👏🙌
I have a ricer but don’t typically use it because in my experience the potatoes get cold *fast*. I typically just throw them in the kitchenaid, and pour in a little bit of the cream at a time, let it incorporate, little more, let it incorporate, etc
I keep about a third cup of the water the potatoes boiled in and add it with the cream and butter. Allows you to use less cream and adds fantastic texture and helps keep the potatoes from getting gummy.
My go to: fire roast (or smoke roast - even better) a few poblano peppers. Sweat the skins off and chop. Add to the potatoes before blending along with some excellent freshly shredded sharp cheddar and a healthy amount of butter. Maybe a little cream, but I don't usually. Very satisfying.
Looks good and tasty. The best way to make mashed potatoes is by my opinion to sous vide it. Just put everything that you use for your mashed potatoes into a sous vide bag that can manage 100C as you will run the bag in about 90C with your sous vide device for 60-90min, but a good thing is to put a little less milk in the bag and ad after to get the right texture you want your mash to be after the sous vide is done. The thing with sous vide bag that can't manage 100C is that the factory seal on them might burst open under the sous vide time or when lifting it up and this happened to me the first time using a little cheaper bag when lifting it out that most ended up in the water.
I watch his videos for his recipes religiously and we've tried many of them. They have opened a whole new world of taste, truly amazing!! But I have to say part of me as a guy I watch these videos for the fight scene at the end ROFL!!!
@@gitanashimmy4756 Everyone has their own unique flair or style. His is a bit of comedy that kind of changes the pace or comes out of nowhere to surprise you. The point is he's different and you will remember him because of it. If you watch enough of his videos I promise you, you will be crying tears laughing at some of his skits.
My grandmother used a ricer for potatoes; I never even saw one of the hand-mashers until I was in my late 20s. Ricer for the mashed potato win, every time.
"Best mashed potatoes and gravy ever" and "what is your secret? Those were amazing" Feedback on the mashed potatoes today. Great recipe and now everyone wants me to cook next year lol. And by the way... Rosemary salt! If you know, you know!!
For thanksgiving I like to go with half potatoes and half celery root. It's starchy and has a texture like a potato, but tastes like celery. The only change I would sometimes make.
Maybe not for everyone, but I like to boil my potatoes in some stock (just a stock pot added to water will do, chicken or beef usually), I find then they have a nice flavour and less salt needed.
Great video! I really enjoyed it, but I wish you'd gone into more detail about why a potato ricer is so essential. While I understand how it works, it feels like just another single use kitchen gadget. With so many alternatives like hand mashers, food processors, electric hand mixers, stand mixers, or even pushing potatoes through a chinois, how/why does the ricer stand out? Is the texture it creates truly unique, or is it more of a preference thing? Does it make a noticeable difference compared to instant potatoes or other mashing methods? Maybe this is something you could go over in a future video? Thanks for the great video!
My family secret to mashed potatoes was a drop or two of Frank’s Red-Hot sauce with the milk and butter. Nowhere near enough to make it spicy, just the slightest touch of heat to heighten the flavor.
I still like a southern style smasked potato with skin on and a little lumpy hand smasjed with butter and cream, but I'll never turn down any potato served in any way. Thanks for the info and happy Thanksgiving to y'all
If you don't have a ricer, I've always been able to get mine close enough with the masher and a hand mixer. Similar, but not the same, but I've never had any lumps or complaints. Of course, I leave the peels in, so that might be part of it. Kinda hard to push even boiled peel through a ricer
@@thenewandrei4o94 On special occasions I use Kerry, damn right it’s expensive. Walmart brand butter just went over 4 buck a pound here and I was like damn, WTF.
Please give us a printable version of the recipe. I checked your website and couldn’t find anything. The ingredient list in the description is great, but I need instructions as well. I can’t remember everything from the video and don’t want to screw these recipes up. It’s too difficult to try to have videos playing, and then pausing, while I’m working in the kitchen with dirty hands during these big holiday meal preps. Thank you. Love all the Thanksgiving content. You have become my Thanksgiving guru over the past few years.
I’ve never had them with a ricer and I was shot down when wanting to buy one because some people want a coarse mashed potato especially when using baby red potatoes
It pleases me to see your channel succeeding, very well deserved IMO. I've learned a lot from you Dude. "These potatoes are Michael Jackson" hilarious Markus.
For the mixture, I would have started with some butter and fresh garlic, let that garlic cook 30 seconds or so then add your cream and more butter. The potato ricer is a MUST for any mashed potato fan.
Yo looking for this comment. He made a video not that long ago where he said bake the potatoes instead of boil. I have baked them and found it to be better than boiling.
Love you. Love your book. I cook for 20 every thanksgiving. Always use ricer. Going to try with yams too… but can I make ahead of time? Best way to re-heat? Thanks
with yams you actually would be better off just blending them in a food processor, they don't get gummy and get a really nice smooth puree like texture, HAPPY COOKING!! and thanks for your support!
Mr. Can Cook. Dude! That is a different potato ricer than the one you used before. I wanted to be just like you, so I bought the other one. Is this one better at all? Mine works great, and I LOVE it.
I wonder if it would be a good idea to strain them through the ricer after they are finished just for a better presentation and possibly better texture?
What are your thoughts about leaving the skins on? I like the added texture of them and supposedly there's a lot of nutrients in the skins as well? I know some people probably prefer the perfectly smooth mashed potatoes though.
Thank you for yet another delicious recipe. I was thinking of making pomme duchesse for the holidays, would you do this based on this recipe as well? If not, what would you change?
Only thing I do different for my mash potatoes is smash a full head of fully roasted garlic into a paste and whip it in just before final seasoning. 1 roasted 🧄 per 4-5lb of potatoes Sounds like a lot of garlic but when you drizzle it with olive oil and roast it till it’s golden brown it becomes more sweet than garlicky.
Looks good, but I liked Robert Irvines better. He simmered the potatoes in milk with some garlic cloves then used the milk in the potatoes after the food mill
In the old days of classical French cooking - pommes puree was made with equal amounts of potatoes and butter!!!! I love butter, but surely that's too much?!
Some pro tips: (1) Salt the milk mixture instead of directly into the mash. It will dissolve and disperse better without requiring as much mixing, reducing the risk of over-working.. (2) Mashed potatoes become "gluey" when the starches are activated and swell up with moisture. To help minimize this, as well as make a mash that holds better, add the butter and milk separately. Melt the butter on the stove and drive out most of the moisture, stopping before the milk solids color. Add this to the potatoes first and work it hard until really smooth, and now you have coated all those starches in fat, preventing them from absorbing too much water and clumping (kind of like how roux and beurre manié work). Hold like this for several hours, and gently reheat before serving, and add in the warm milk/cream and season at the last minute. This "fat first" step will also allow you to really work out any tiny lumps in the potatoes since you haven't added the moisture yet. I did notice quite a lot of little rice sized potato bits in your mash. (3) In addition to #2, you can also use the milk as another method to work flavor into your potatoes. You can infuse the milk with of flavorings like bay leaf, peppercorn, rosemary and/or thyme, onion/shallot roots & trimmings, etc.
I make mashed potatoes almost exactly like this, except I boil them in Chicken or vegetable stock with a clove of garlic. Finish them off with minced chives.
I see some people are having trouble finding the recipe, it's always in the description under the video but I'll post it here as well
Mashed potatoes:
3 lb Yukon gold potatoes
4.3 oz (120 g) unsalted butter
1 cup whole milk
1/2 cup heavy cream
Salt to taste ( I did 1 tbsp in the water and 1-2 tsp more when mixing)
Mashed potatoes are literally one of the simplest recipes ever but are so goooood
Also if you can peel and slice your potatoes the day before and leave them in the pot you're going to cook them in covered with water in the fridge it can only do them a lot of good as well as get you ahead for the next day.
bake no? didn't you just show that? I just told my girl to make them that way
Fun fact, the best Gnocchi are made from those withered dried up sprouts spuds. The enemy of great gnocchi is water, and shrivelled spuds start out with less of it. So don't pitch them, make gnocchi with them.
I soak them if I can but then change the water. Gets rid of a lot of starch.
Skins? Ewww! Never. They are technically poisonous anyway. It's a defense mechanism. All plants have them.
Sonny, I have one huge labor saving tip I learned from Alton Brown back in the early 2000's, before HDTV: You don't need to peel the potatoes when you use a ricer. Just put the chunks skin-side up in the ricer. The skins won't go through the perforated plate, and the mashed potato isn't the slightest bit worse if you don't peel them before mashing with a ricer.
Another trick that is a significant enhancement: instead of boiling the potatoes to soften them, put the chunks on a vegetable steamer and pressure-steam them in an instant pot for 12-15 minutes. This cooks them all the way through without leaving them waterlogged. If you do this with Yukon Gold potatoes, you get a richer potato flavor without the dilution of all that water that absorbs into the potato when you boil it. The only thing that needs to be compensated for is salt; since pressure-steaming doesn't put salt into the potatoes, dissolve a bit of extra salt into the cream to compensate.
Hard as a rock. I had no idea. Love those little bits of knowledge. Thanks for the videos and humor.
Not hard as a rock 😭😭
If they're soft, they're old or about to grow. Not really a problem unless you buy a bag of them and they've been sitting in your cupboard for a while lol.
You really do the best job of explaining the reasoning behind your techniques better than pretty much any other food tuber(aside from Kenjii of course). Too many either do something without explaining or spend 20 minutes over explaining with charts and "tests".
Between sunny and chef john the two have made cooking so accessible to people like me. Thank you !
Sonny, I just tried this tonight! I’m 42, and I don’t think I’ve ever made mashed potatoes in my life. I got the ricer you use for Christmas and man, what an amazingly simple device! I didn’t have cream or whole milk, just 2%, so I used slightly more butter (oh no!😂) And of course, all seasoning was your rosemary salt! If you know, you know!
The ricer is absolutely clutch. It's the only "single-purpose" gadget that I would call essential! I use an OXO brand one that I like because you can take the ricing mechanism apart for easy cleaning.
Hard pass
I made real lemonade once and didn’t have a citrus squeezer tool…I used a ricer with great results.
@@ginger_nosoul Have fun mashing manually and giving your arm an unnecessary workout then lol
Look at these milky, buttery, clouds; it's heavenly. I always look to see if "the dude can cook" what I am looking for. Love you!
Same his videos are so reliable :)
Thank you for the kid trick! My 8 yo daughter wants to cook, she says she doesn't feel important unless she is cooking. Hats off to you sir❤
Ah, make your daughter feel important.
Mashed potatoes are one of my favorite dishes. I use evaporated milk. Best mashed potatoes ever!!
Adding scallions to that milk cream and butter mixture gives you the Northern Irish dish of Champ. Especially as you are already using Kerrygold.
I basically do the same, but there is one thing that I add to mine. Roasted garlic. Sssoooo goooodddd
Hi brian! You be absolutely correct! Another tip is to add bacon! Why? Well brian, because damn near everything, especially mashed potatoes, will taste better with bacon! Happy Thanksgiving!
Do mine the same way! I actually go a little crazy and do what I call "twice rice" where I rice them a second time. Also, I throw some ground pepper in there, but the secret is to use white pepper so you don't get the speckles
White pepper for the win! 🎉
White pepper is clutch. Ricing them twice seems unnecessary to me. Do you really see a difference when you do it?
I Really Love ThatDudeCanCook Videos
I saw That Dude Can Cook and potato and had to watch. Gotta love potatoes, yummy.
I like to steam the potatoes and then the potato water goes into making the stock for the gravy, I’ll steam carrots with same water too (then braise carrots in butter and a bit of sugar herbs seasoning) always use a ricer
Love all the Thanksgiving recipes. I did your turkey recipe, rosemary salt and all, for all my kids’ school’s teachers (2 giant turkeys) thank you!! I’ll update with how they liked it
So how did they like it?
@ they loved it! Still talking about it when I’ve seen them
@@devindowling8071 wow!!!
Thank you for the recipe and this video. We made the turkey gravy and the mashed potatoes. Wow!
Skins on, a lil bit lumpy, garlic infused butter/cream cheese/whole milk mixture. That's the stuff.
SO many different ways to make mashed potatoes. I have made what you describe here, and I LOVE it. I prefer the creamy smooth kind he does in the video. My wife prefers the lumpy kind from our hand-masher, and with no milk. It's all preference, and it's all delicious!
@@dougcannon6289 Truth!
Can these be made ahead and frozen? Would love to vacuum seal these for use with the kids.
Early to the video, and appropriate since I'm in charge of mashed potatoes for thanksgiving this year for 28 people! Sonny coming in clutch
LOL, if I were one of those 28 you'd have to have 5# of potatoes just for me. Mashed potatoes are one of my favorites but I'm on a low carb diet so only eat them occasionally. But when I do I there's no stopping me. 😅 Best of luck!
Ty. Str8 to the point step by step
Pro tip: Steep a few cloves of garlic as well as a handful of those potato skins in the dairy.
I have always judged the restaurant by the mashed potatoes...
Never failed me.
And that’s why a Michelin starred restaurant has a completely different technique than what you’re seeing here.
Parm cheese in these is incredible, just tested for myself. Grate it yourself! The crumble stuff doesn’t mix very well
$20 ricer an how I wish I made this investment earlier. Total game changer.
I boil potatoes in chicken stock, mash, then hit them with a hand mixer adding butter, whole milk, heavy cream, and sour cream. Can’t wait to eat half of em tomorrow!
This.
These dudes are the reason why I can now confidently make some of the best gravy on planet earth!!! Even for simple mashed potatoes, I have to see what they say about it 💯👏🙌
I have a ricer but don’t typically use it because in my experience the potatoes get cold *fast*. I typically just throw them in the kitchenaid, and pour in a little bit of the cream at a time, let it incorporate, little more, let it incorporate, etc
Thank you! Very good recipe! Worked well.
Magnifico! Happy Thanksgiving
I love mashed potatoes
I’ve been using coconut milk unsweetened. Great video per usual
Nice tips; thank you
I keep about a third cup of the water the potatoes boiled in and add it with the cream and butter. Allows you to use less cream and adds fantastic texture and helps keep the potatoes from getting gummy.
Man you are single handedly making us all Thanksgiving heroes.
I love all the different variations everyone has for such a simple dish. We add some sour cream into ours.
Just made them tonight for tomorrow and they f'in' slap!!!
I love mashed potatoes, but I love German potato Knödel (dumplings) even more. Attempting Kartoffel Knödel for the first time this year!
My go to: fire roast (or smoke roast - even better) a few poblano peppers. Sweat the skins off and chop. Add to the potatoes before blending along with some excellent freshly shredded sharp cheddar and a healthy amount of butter. Maybe a little cream, but I don't usually. Very satisfying.
Looks good and tasty.
The best way to make mashed potatoes is by my opinion to sous vide it.
Just put everything that you use for your mashed potatoes into a sous vide bag that can manage 100C as you will run the bag in about 90C with your sous vide device for 60-90min, but a good thing is to put a little less milk in the bag and ad after to get the right texture you want your mash to be after the sous vide is done.
The thing with sous vide bag that can't manage 100C is that the factory seal on them might burst open under the sous vide time or when lifting it up and this happened to me the first time using a little cheaper bag when lifting it out that most ended up in the water.
Throw a garlic clove on with the potatoes before you cook them and add some white pepper at the end. Elite!!
I watch his videos for his recipes religiously and we've tried many of them. They have opened a whole new world of taste, truly amazing!! But I have to say part of me as a guy I watch these videos for the fight scene at the end ROFL!!!
Those scenes confuse me. Why is he doing that? Lol
@@gitanashimmy4756 Everyone has their own unique flair or style. His is a bit of comedy that kind of changes the pace or comes out of nowhere to surprise you. The point is he's different and you will remember him because of it. If you watch enough of his videos I promise you, you will be crying tears laughing at some of his skits.
@ I do find him funny and memorable. He makes it exciting to learn. Thank you for explaining.
My grandmother used a ricer for potatoes; I never even saw one of the hand-mashers until I was in my late 20s. Ricer for the mashed potato win, every time.
Looks so smooth and delicious! Can't wait to try this out
"Best mashed potatoes and gravy ever" and "what is your secret? Those were amazing" Feedback on the mashed potatoes today. Great recipe and now everyone wants me to cook next year lol. And by the way... Rosemary salt! If you know, you know!!
these are your best Videos Sonny
For thanksgiving I like to go with half potatoes and half celery root. It's starchy and has a texture like a potato, but tastes like celery. The only change I would sometimes make.
Nutmeg. A must
I have a potato ricer just like yours. I made mashed potatoes a few days ago and completely forgot about it and used a fork. This was a reminder.
Perfect. I like it with fresh dill 👍I need a ricer
Horseradish in mashed potatoes sounds very interesting. I wanna try!
Genius
Maybe not for everyone, but I like to boil my potatoes in some stock (just a stock pot added to water will do, chicken or beef usually), I find then they have a nice flavour and less salt needed.
Great video! I really enjoyed it, but I wish you'd gone into more detail about why a potato ricer is so essential. While I understand how it works, it feels like just another single use kitchen gadget. With so many alternatives like hand mashers, food processors, electric hand mixers, stand mixers, or even pushing potatoes through a chinois, how/why does the ricer stand out? Is the texture it creates truly unique, or is it more of a preference thing? Does it make a noticeable difference compared to instant potatoes or other mashing methods? Maybe this is something you could go over in a future video? Thanks for the great video!
Nice 👍🏻
My family secret to mashed potatoes was a drop or two of Frank’s Red-Hot sauce with the milk and butter. Nowhere near enough to make it spicy, just the slightest touch of heat to heighten the flavor.
This sounds great
Mmmm, thanks for sharing.
Hot sauce, garlic, onion, herbs, aromatics, spices, peppercorns, chiles, etc can all make great additions to steep/infuse into the dairy
It ain't a secret no more....
you the GOAT bro
I still like a southern style smasked potato with skin on and a little lumpy hand smasjed with butter and cream, but I'll never turn down any potato served in any way.
Thanks for the info and happy Thanksgiving to y'all
If you don't have a ricer, I've always been able to get mine close enough with the masher and a hand mixer. Similar, but not the same, but I've never had any lumps or complaints.
Of course, I leave the peels in, so that might be part of it. Kinda hard to push even boiled peel through a ricer
You need to try Danish creamery butter. Rocked my world.
I like chunky mashed potatoes not whipped potatoes but im sure they taste good.
This video speaks to my Irish side 😂
Potato and dairy..so simple, so perfect.
Kerrygold is great, so is Danish Creamery 👍🏼
I always avoid it because it's super expensive but OKAY GODDAMNIT ILL BUY IT NEXT TIME 😄😄
@@thenewandrei4o94 On special occasions I use Kerry, damn right it’s expensive. Walmart brand butter just went over 4 buck a pound here and I was like damn, WTF.
Adding nutmeg always it plays so well with potatoes 💣💣💣
Common addition in Europe, that earthiness does play well with taters.
"If you need an incredible stuffing recipe it's right there" Turkey recipe is right there...
Thank you.
Please give us a printable version of the recipe. I checked your website and couldn’t find anything. The ingredient list in the description is great, but I need instructions as well. I can’t remember everything from the video and don’t want to screw these recipes up. It’s too difficult to try to have videos playing, and then pausing, while I’m working in the kitchen with dirty hands during these big holiday meal preps. Thank you. Love all the Thanksgiving content. You have become my Thanksgiving guru over the past few years.
I use one potato per person! That's about right!
makes me feel like everything's going to be okay...even though definitely it's not. FEELING THAT! 🫂
If you want them even smoother again, once you're done with the ricer, run your mash through a tamis!
Yes, that’s how I was trained to do it. And we baked the potatoes and ran them thru a ricer.
I’ve never had them with a ricer and I was shot down when wanting to buy one because some people want a coarse mashed potato especially when using baby red potatoes
We are all not always ok but you are still loved❤
Kewpie mayo is my little secret, just like Vegemite or Marmite is for low and slow braised casserole.
I, too, enjoy a little potatoes with my cream and butter.
It pleases me to see your channel succeeding, very well deserved IMO. I've learned a lot from you Dude. "These potatoes are Michael Jackson" hilarious Markus.
For the mixture, I would have started with some butter and fresh garlic, let that garlic cook 30 seconds or so then add your cream and more butter. The potato ricer is a MUST for any mashed potato fan.
A past video suggested that baking the potatoes, as opposed to boiling, is better since some flavor is lost when boiling. Is that recommended?
Yo looking for this comment. He made a video not that long ago where he said bake the potatoes instead of boil.
I have baked them and found it to be better than boiling.
The best potato flavored butter you’ll ever make
Love you. Love your book. I cook for 20 every thanksgiving. Always use ricer. Going to try with yams too… but can I make ahead of time? Best way to re-heat? Thanks
with yams you actually would be better off just blending them in a food processor, they don't get gummy and get a really nice smooth puree like texture, HAPPY COOKING!! and thanks for your support!
@ fantastic. I was afraid of them getting gummy. Btw I have 4 sons (all cook) bought your book for all of them!
Mr. Can Cook. Dude! That is a different potato ricer than the one you used before. I wanted to be just like you, so I bought the other one. Is this one better at all? Mine works great, and I LOVE it.
I wonder if it would be a good idea to strain them through the ricer after they are finished just for a better presentation and possibly better texture?
What are your thoughts on red potatoes for mash?
What are your thoughts about leaving the skins on? I like the added texture of them and supposedly there's a lot of nutrients in the skins as well? I know some people probably prefer the perfectly smooth mashed potatoes though.
i've found that just cream & butter (straight from the fridge >_>) makes it just wonderfully
Thank you for yet another delicious recipe. I was thinking of making pomme duchesse for the holidays, would you do this based on this recipe as well? If not, what would you change?
Only thing I do different for my mash potatoes is smash a full head of fully roasted garlic into a paste and whip it in just before final seasoning.
1 roasted 🧄 per 4-5lb of potatoes
Sounds like a lot of garlic but when you drizzle it with olive oil and roast it till it’s golden brown it becomes more sweet than garlicky.
The last time I made mashed potatoes I used a food processor. They came out perfect. However, do not use a stand mixer, you will end up with mortar.
Looks good, but I liked Robert Irvines better. He simmered the potatoes in milk with some garlic cloves then used the milk in the potatoes after the food mill
While I understand in the world of restaurants and fancy a riced mashed potato is best but a chunky mashed potato has always felt more homey to me.
Food mill > potato ricer, but you're not going wrong with either one.
Great process, thanks! Can I make a day ahead and reheat (and how?)?
Without chives you have made only B-Tier mash.
Thoughts & Prayers🙏
In the old days of classical French cooking - pommes puree was made with equal amounts of potatoes and butter!!!! I love butter, but surely that's too much?!
I have heard anywhere from a 4:1 potato butter ratio to 1:1!
Some pro tips:
(1) Salt the milk mixture instead of directly into the mash. It will dissolve and disperse better without requiring as much mixing, reducing the risk of over-working..
(2) Mashed potatoes become "gluey" when the starches are activated and swell up with moisture. To help minimize this, as well as make a mash that holds better, add the butter and milk separately. Melt the butter on the stove and drive out most of the moisture, stopping before the milk solids color. Add this to the potatoes first and work it hard until really smooth, and now you have coated all those starches in fat, preventing them from absorbing too much water and clumping (kind of like how roux and beurre manié work). Hold like this for several hours, and gently reheat before serving, and add in the warm milk/cream and season at the last minute. This "fat first" step will also allow you to really work out any tiny lumps in the potatoes since you haven't added the moisture yet. I did notice quite a lot of little rice sized potato bits in your mash.
(3) In addition to #2, you can also use the milk as another method to work flavor into your potatoes. You can infuse the milk with of flavorings like bay leaf, peppercorn, rosemary and/or thyme, onion/shallot roots & trimmings, etc.
Excellante😊.
I make mashed potatoes almost exactly like this, except I boil them in Chicken or vegetable stock with a clove of garlic. Finish them off with minced chives.
I always picture being your neighbour when you're in your backyard, annihilating your fridge
Garlic mash is undefeated in my books
Beautiful ❤❤❤❤❤