mashed potatoes are a must especially when it comes to the holidays it’s basically the side dish that keeps on giving am i right surprisingly there are quite a few mistakes when it comes to mastering the art of mashed potatoes we went through about 20 pounds of potatoes to bring you the ultimate creamy super smooth mashed potatoes they’re seriously so good you’re gonna want to lick the plate there’s two types of potatoes starchy and waxy for mashed potatoes you want to start your potato a potato with higher starch and low moisture will yield a fluffier inside we’re using Yukon Gold potatoes they’re actually somewhere in between a starchy and a waxy potato they’re harder to over mash and have a foolproof creamy texture we’re gonna peel the potatoes before boiling some people like to leave the skin on their mashed potatoes which creates a little bit more texture but four really creamy silky smooth mashed potatoes with a uniform texture it’s gonna work a lot better with the skin off quick tip to keep your potatoes from discoloring and oxidizing as they set out place them in a bowl of cold water while you work after you’ve filled your potatoes cut them into 1-inch cubes this way they’re gonna cook more quickly and evenly add your potatoes to a pot of cold water and add a very generous pinch of salt this is gonna help build the layers of flavor as the potatoes cook which means you’ll need less salt down the line now we’re going to bring the potatoes to a soft boil over high heat once you’ve reached a soft boil reduce the heat to low and simmer for about 12 minutes you’ll know your potatoes are ready for mashing when they’re fork tender go ahead and remove the pot from the heat and drain the potatoes through a colander at this point you’re actually gonna place the potatoes back in the pot over medium-high heat and stir them around for two to three minutes that’s just gonna release any excess moisture at the end of this the potatoes should be super dry when it comes to mashed potatoes most people use a potato masher or even a fork some people use a potato ricer for a more uniform texture which were also really big fans of if you don’t have any of those tools and want to get a similar result you can use a fine mesh sieve place the boiled potatoes in the sieve and use a spatula to gently push them down I’m not gonna lie this definitely takes more muscle and is more time consuming but the potatoes are gonna be so silky smooth and beautiful it’s really worth the effort whatever you do do not use a food processor or a hand mixer this is gonna overwork the potatoes creating a gummy leg paste and let’s be real no one wants that now it wouldn’t be mashed potatoes without adding some butter you want to use unsalted butter because it allows you to control the amount of salt in your mashed potatoes we made so many variations of mashed potatoes and taste tested all of them we tried cold butter milk melted butter sour cream cream cheese heavy cream and after all that we decided to stick with melted butter and heavy cream well some people do like sour cream and cream cheese we found that the flavor really stood out and took away from that uniform consistency and texture that we were looking for quick tip you always want to add your butter before adding any cream or milk this is gonna ensure that the texture of the potato remains firm before being softened by all that cream if you add your butter and your cream all at once it’s gonna create this really soupy texture whereas if you go gradually it’ll be nice and smooth and creamy so remember how we talked about building flavors this is another time where you’re gonna season it would solve add your heavy cream to a small saucepan over medium-high heat this is also the moment when you can enhance the flavor of your mashed potatoes we’re gonna add some rosemary sprigs and garlic but you can get creative with other herbs and ingredients as well bring the heavy cream mixture to a simmer once simmering for a few minutes and that cream is getting really infused with flavor you’re gonna strain out the garlic and the rosemary through a sieve and then add just the cream to the potatoes little by little until they’re fully incorporated remember if you add all the heavy cream at once it’s just going to become a soupy mess as you fold the heavy cream into the mashed potatoes you’re gonna see this really smooth texture start to come together I mean it’s so beautiful it’s that easy your potatoes are finally ready to serve so because it’s tasty we’re gonna top it with more butter we’re also gonna add some freshly ground black pepper chives you can really experiment with your toppings but this is a pretty classic preparation or if it’s that special time of year pass the gravy baby I mean come on what’s not to love and there you have it the creamiest mashed potatoes you’ve ever laid eyes on or in our case our taste buds it’s like luscious they’re really they’re luscious mashed potatoes they’re luscious that’s only what it is grab them boy like I have we I mean we ate so many of them so many
I use sugar as topping on my mashed potatoes, and it's delicious
Come on Folks….Enjoy the meal rather than criticise šLove you all.
She is so into those mashed potatos
Excellent
*Nutmeg!
I use butter and creme cheese i like it like that itās really creamy and it tastes much better in my opinion
Too bad for you I got braces :3
My family has always used a hand mixer when making larger quantities for holidays and they always turn out fineš¤·š¼āāļø
Love your presentation. Especially love your voice,
How do you keep it warm?
This didnāt come out gummy? It looked like you overworked the potatoes
Wow! amazing video how to Make The Creamiest Mashed Potatoes, you can try also this link https://www.youtube.com/watch?v=DrS-5_bgHmkĀ perfect partner for mashed potatoes how to Cook A Ribeye Steak. Thanks and God Bless.
Nice but really unhealthy
I add mustard and cheese too
This video makes me hungry but so hungry itās food horny
Recipe Sent from Heaven <3
I am sad that some people died never having a taste of that delicacies in this earth. Total incompletenessš£
Aalu chokkha
Great video…YUH
If you peel the skin out before heating,you will loose nutrition š
Your voice is raspy do you smoke a lot
This is called as "Chokha" in Bihar (India). Our daily food š š š and much tastier ššš
What if I like lumps in my mash potato.
Looks like a food for fat š½ that extra butter add i inch layer of fat on yoir belly by the time you finish ypir meal.
naw.
1. boil potatoes. donāt care how ya do it.
2. get a masher. not that swivel-looking metal thing, a real masher. the kind that has the little holes maybe. couldnāt care less, just not the swivel-y ones, theyāre no good.
3. add butter before you mash. i cannot stress this enough. if youāre adding garlic or something, do it now. make sure itās finely chopped/purĆ©ed.
4. mash your heart away until there are a few lumps, but not none.
5. milk/heavy cream if you have it, but preferably, a bit of both. a good glump should do it.
6. now you add salt and pepper and any other mix ins (like herbs or zest or w/e). donāt do this prematurely, since you might over or under salt the potatoes.
7. congrats theyāre delicious. now eat em.
Butter adds no flavour
this is not perfect way
Quick tip!
Dont watch this at night!
Her voice is so hot
I will fight off anyone who demands I share creamy mashed potatoes. Mine, mine, mine I tell you!
2:51 o man. I tought u need all them ingredients… i bought butter heavy cream and creme fraice…. van i use em all?
Lemme guess, butter?
Holy shit, just made this with a fine grained ricer and had a 2 inch thick steak cooked with sous vide.
Food high.
Recipe:
1) boil 'em
2) mash 'em
3) throw 'em in a stew
What is that one piece stove called?
I dont agree with this, anybody who's anybody knows for ultimate creaminess you bake the potatoes then scoop out the insides and add simmered milk and butter, whisk.. Wahlah
hey bongs out there!!! its our alu seddho…š
I WISH i canāt have milk or butter the best thing about mashed potatoās
BTW: allergic to milk
i think mashed potatos is really elevated with some raw onion with the aromatics in the milk or the heavy cream simmer.
2:08 tasty if ya think im gonna use a siefter to make mashed potats i aint gonna clean it
Tried it and itās the best mashed potatoes Iāve ever tried so farā¤ļø thanksš¹
You never gonna beat my granny.
Kosher salt? But I'm not Jewish.
I sometimes add wasabi to mash.
MY MOM USES A HAND MIXER AND THE SMASHED POTATOS TASTE GREAT
I haveBUrgER
luv my mum uses an electric hand whisk and they taste amazing and are really smooth
Omg yum š
Damn that looks good
2:07 "Use a Scas…WHAT?"
Sorry bruh, onion and chive sour cream mashed potatoes are still the way I like it.
Crumbled Blue Cheese!
I like a slightly chunky, skin on mashed potato. I just boil the shit out of the tates then add butter, milk, sour cream, green onions, and ranch mix. As you mix the ingredients it mashes the tates. Someone said they're more like a country potato. Idgaf. That's how I like mine
Hazzard a guess add cream?
And it's all calorie free, right?
I will ALWAYS add cheddar cheese and sour cream to my mash potatoes š
Meh. I have been using a hand mixer for my mashed potatoes for 40 yrs and I betcha anything..Mine are better than theirs.
Thank you Tasty! Another great recipe. And a reason to use my 2 favorite ingredients unsalted butter and heavy cream or what I call Vitamin B&C an everyday sure way to long life and vibrant health!
if i use a potato masher will it still turn out creamy like this?
In India we mash them with our hands!
Just made some,the video was super helpful followed it step by step!
Looks sooooo tasty!!!!!!!!!šš
THIS BITCH HAS A SICK TERRIBLE IRRITATING ACCENT… šØš±
Looks really yummy š
that's a lot of fat
Iām only using two potatoes so I donāt have to share.
Iām only using two potatoes so I donāt have to share.
Iāve used a mixer all my life and I made great mashed potatoes. I made sour cream and butter ones and everybody loved them. And yes they were creamy and fluffy.
"is that easy!,now there ready to serve ."
Don,t know about you but it seemed like a lot of work.š
I like the videos from tasty but hell, i really hate how she modulates her voice
For Bihari person it's just Aloo ka chokha
Mmmhh..fuck yeah..
Always wondered why my moms mash potatoes tasted so meh
Hi (to all my 100% loyal family) (is pretty sure I know now)
(And I know āpretending not to know is part of the strategyā but I have to post this at some point I guess. And so I figured Iād do it now, Iām sure things would change (like they always do after this) but whatever I guess.
Ok and sooooo Iām pretty sure everything is FINALLY confirmed. ( a lot of things that I always asked/ wondered about)
So pretty the main thing is that āthe Australianā is my brother.
He is a 386 ESTP. And the girl I thought was my wife
(well Iām not completely sure about this part so Iāll put it in parentheses is an ESTP and sheās also helping me and she is a 2 and a 7w8 oh and ofc she could actually be ādeathā and meg is actually the girl I thought was my wife who is 6w7 but then golden is most likely the guy that was with her at that time?
(Which does make sense, since his name is golden afterall)
(And theyāre all voice actors to an extent, and even I canāt remember clearly as to the Australianās real voice, or when he talked to meg, I remember there were a few males with āa few different accentsā. And so thatās all mixed up.)
(But itās still reasonable to assume that the Australian is my brother though for now)
And thatās why in that one song it said āmy brother and his friendsā
And there are most likely 3 or 2 other of my brotherās friends (male) helping me.
(Well because of the 8 princes video.
(And also Golden is Shadow and he an ESTP 2 , and Golden is my enemy.
(And Golden and the Australian are obviously DIFFERENT people)
And the 468 is an ISTP Heās a 4w5 and 6w5.
And Meg is 6w7 ESFP and so sheās pretty much irrelevant.
(Well I mean pretty much ALL my enemies are irrelevant fugly no lifers, but Iām just saying)
Sheās dumb as fuck. And doesnāt really help with anything except be annoying fat and fugly and smells bad.
Yeah and also so that pretty much means I donāt have any significant female enemies. (That was just all a load of bullshit)
(Which never made any sense really)
And love and hate
(love and hate = one person meaning the 4)
pretty much confirms that the 468 ISTP is behind all of this and he is an Sx/Sp
(most likely, and the person who is enabling him the āso knowledgeā is golden who is an Sp/So)
(thatās why he is orange, because he tends to be able to ākeep his coolā and doesnāt care that much, but heās still my enemy regardless because heās a ādouble edged swordā and ofc he is my enemy.)
Thatās why the ISTP 468 is capable of āattempting stupid stuff and then losing all the timeā.
But yeah and so I guess that pretty much sums things up pretty good.
Iām going to make another post later about, other stuff. (Just for fun I guess, but ofc all my fun posts are also serious obviously since Iām a 684 ESFP)
Anyhow (to all my 100% loyal family)
(My brother the Australian and his group of friends)
(Well only my brother the Australian is 100% loyal most likely, but Iām just saying.)
Thanks for reading!
Texture on point, but were a little too thick. Needed about 1/4 cup more cream. I do add cream cheese approximately 1/4 cup because I portion mine out for single servings then freeze. I can take out one serving from vacuum sealed bag, put in microwave on defrost for 3 mins, stir, nuke for 2 mins more on 50% power. Add pat of butter after plating. Btw the cream cheese prevents potatoes from becoming watery when defrosting.
imagine if a lush store flooded
You forgot a bit of nutmeg.
What if i dont want to put garlic and thyme on the heavy cream should i still put it on some heat?
Wheres the chives, cooked bacon,sour cream,shredded cheeseš©
Stick of butter, can of evaporated milk, salt. That's all I use. But the potatoes through the sieve is a good tip.
Like your vej resipi
What a beautiful voice šš
I don't use a masher or a strainer, instead I use an electric beater. Works every time when making mashed pototoes.
swallow a dick oh hoo
her voice is so sexy..
very nice
pro tip for any one who wants super silky mashed potatoes under 15 min
Get yourself a pressure cooker, and pressure boil them for 4 whistles, and let it rest….
and voila, u have tender potatoes, and hey, you can boil them with skin too ā¦ after you take them out of the pressure cooker, you can peel the skin even with your pinky finger…. and best of all, u don't need any fancy cream or butter, if you're into health and all, because the potatoes would be tenderized immensely…. ofcourse, flavor is a must, sooooo
How did you manage to make mash potatoes sound so sexy ?
This is not a mash potato this is a mash butter thats a lot of fat š³š±š°
Bangers and mash
Here in PerĆŗ we have more than 3000 types of potatos
Easy Bangladeshi mashed potato(Alu vhorta)
Ingredients"
Mashed potato
Fried onion or soften onoin or raw onion
Fried or stemed green chili
Or chili flakes
Salt
Mustuted oil
Mix everything.Mashed potato is ready.š„
I'm surprised you haven't gotten comments calling you ethnocentric or xenophobic because you're using cream and butter….. instead some kind of exotic cheese from Kazakhstan…. also half the world's population can't tolerate dairy…. so you're being racist…..
Biharis call it "chokha"
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Alu siddo
The girl talking doesnāt sound like she actually eats the food. She sounds waitish.
she just called mashed potatoes sexy
Her voice tho
"Let's be real, no one wants that."
Bitch you don't know me.