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Perfect Creamy Mashed Potatoes Recipe Video
Well, I just posted a meatloaf clip so I thought I would re-post this mashed potato demo. Every day, all across the country, people sit down to plates of lumpy, watery, sticky, gluey, pasty mashed potatoes. This demo will hopefully show you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free. It’s not hard, but it does require breaking some bad, old habits you may have. Making mashed potatoes is one of those comfort foods that you probably learned from your mother. If she used waxy red potatoes, then that’s what you use. If she mixed them for 20 minutes and ended up with something resembling wallpaper paste, then that’s what you do. Well, it’s time to face a harsh reality…your mom may not have known what the hell she was doing. There, I said it. Now, if you mom’s mashers came out great and she taught you well, fantastic! But if you do suffer from this generational potato dysfunction, then watch and learn. As they say, it’s never too late to have a happy childhood (mashed potato-wise at least). I suggest NOT using a non-stick pot for these, as I will be using a metal wire-style potato masher.
For recipe ingredients, please refer to the video.
For recipe directions, please refer to the video.
Editors ReviewMashed potatoes are one of those side dishes that we have probably had more times than we can count, when growing up, both at home and at the cafeteria. For all first-timers in the kitchen, this is one of the first things that you learn to cook from your mother. If your mother’s mash came out perfect, then good for you but if she taught you to make lumpy, watery, sticky, gluey or pasty mashed potatoes then watch this video and learn. Chef John.
shantihhh says :
I also love red potatoes or Yukon Golds for mashed potatoes both unpeeled and very healthy. I like chunky style mashed potatoes instead of whipped smooth runny potatoes. I like using a ricer sometimes to give a smoother mash. I also melt the butter with the cream (not milk) before adding to the potatoes so as not to cool off the potatoes. I made Golden Yukon chunky mashed potatoes last night to go a long with the meatloaf which was made of beef/pork/lamb and double smoked bacon. Serious comfort food. Your method is perfect for smooth russet mashed potatoes! Shanti/Mary-Anne
Posted on: 21 October 2008 - 8:47pm
Sanghi says :
Superb recipe Chef. Very creamy look. Love to taste it. Will try out. Thanks for this wonderful recipe.
Posted on: 21 October 2008 - 8:35pm