tami = tamis, the super fine mesh sieve. Don't buy cheap ones on Amazon, get a proper one that will stay in one piece and dishwash. Food safety requires not shopping on fkn Amazon.
pressure cooker. inch of water. Cut 5-6 potatoes into even sized chunks. Get pressure on. Cool pot to reduce pressure, take out potatoes, smash and squash,mix some butter and milk in (A little bit, just enough for texture u want) and whip and / or mash. done. No baking. No boiling them in water. No potato soup. And yes, can store and use them the next day (no problem,nuke for a few min and done deal) can also make into hash brown/potato pancakes for breakfast the next morn. Lady above no cook!
I’m not saying Alex Guarnaschelli is wrong, but I know of chefs who go out of their way to hit restaurants that serve potatoes prepared with Robuchon’s technique.
A waxy potato, like Yukon gold, makes way better Mashed potatoes. But I have to make mine ahead of time. We do adventure thanksgiving where the family and friends takes an off-road road trip over the holiday week
I had a MIL who was a tough judge of cooks. Ina Garten got a pass because she made the simple repeatable and well. Alton she liked well enough for the info even if she didn't like some of his simplifying steps. Most every other TV chef she despised (except Emeril, but early Emeril was way more of a real chef than a TV dude). I lost contact with my MIL years ago, but I think she'd like Alex G.
I make a similar recipe, but with purple potatoes. The flavor is much better, and the day after, they turn from royal purple to an incredible deep blue.
You can also make mashed potatoes in an InstantPot. My family is unfortunately dairy free, so no milk or butter, and you can make mashed potatoes without either in an Instantpot that are very creamy and delicious. They just don't reheat as nicely as mashed potatoes with milk and butter in them though.
....did they add some kind of typewriter overlay sound on top of the hideous captions? I didn't think the bullshit modern caption could possibly get worse but here we are.
You 100% can make them ahead of time and still serve them magma hot. They need to go back in the oven for at least 30-60 minutes at 350. Add several pats of butter (I go 2 TBSP per 1 pound of butter) atop the cold mashed potatoes and cover with foil. When you pull them out, gentle stir them through with the melted butter and add warmed whipping cream or whole milk (just don't work the potatoes).
Also, add a bit of sour cream to your potatoes when you're mashing.
I always pre-make mine, top with butter and then heat on low in the Crock-Pot for 6 hours or so...crank it to high an hour before dinner. Frees up the oven and stovetop. Plus the crock can go directly on the table, so less last minute serving dish distribution.
That's the longest and most difficult way to make mashed potatoes. Dice the potatoes into 1 inch cubes, boil in salt water for 15-20 minutes until tender. I'm talking about 10 grams of salt per liter (1/2 tbsp per quart). The potatoes absorb the perfect amount of salt from the water, so don't add more later. Once they are tender, drain the water, mash, and add cream or butter or whatever you want.
We actually *like* the skins in our mash and will even incorporate the skins of potatoes that were used in other potato dishes like latke and perogi into the mash so they're extra skinned. That's like 90% of the damn nutrients *and* adds a nice texture.
I make my mashed with Yukon Gold taters, peeled and boiled in chicken broth, then when they get mashed I add butter, seasoned salt, and pepper. Maybe a splash of heavy cream if needed
Nah. People can cook and eat what they want, when they want. Instant mashed potatoes are easier, and I'd say 80% as good. 80% is a passing grade, and sometimes that's all you need.
My secret has always been adding fresh herbs & spices: several cloves of blackened garlic, very roughly ground black pepper, then topping with basil, parsley, or thyme depending on what the primary protein is. Lastly, cold, not room temp, buttermilk or cream—this helps the potatoes remain stiff. And you absolutely can make them ahead—if you're OK with skins just use a food processor to "rice".
That sounds awesome! I like to do some sour cream and parmesean cheese (the REAL kind, not that stuff in a shaker) along with the butter and cream and salt/pepper. Adds a little extra tang.
Same! Although now that I’m old and watching my health, I go for some plain Greek yogurt instead of the sour cream. Saves me some room to also add in some mozzarella and come out about the same for fat content. Maybe just slightly ahead.
If you CBF roasting them and boil them instead, you should add flavours to the water, be it garlic cloves and bay leaves, or chicken stock, then follow the fuck tonne of butter rule
Instead of nutmeg, I use garlic and green onions (chives). Rest is the same. And I had never heard of anyone boiling mashed potatoes before this video. Always baked, then mashed and mixed when soft from being baked. Not sure how boiled mashed potatoes would work.
Very close to how my family always made them for Christmas and thanksgiving. We used cream cheese, sour cream, and then put them in a casserole dish and sprinkle the top with paprika and some oats of butter, then chuck it in the oven. I could eat half of what was made for 6 people by myself
Do you realize how long it takes to bake potatoes? Feck that. We are not a Michelin star restaurant. You have several other things on Thanksgiving that needs to be in the oven.
You already have the oven on for the turkey, just toss the potatoes in, too. You just have to leave them in longer than normal since you're cooking the bird at a lower then normal temp (225 - 250?). Even still, the bird will take longer than the spuds.
If you get a potato microwave bag my mom made me one you can microwave them and they come out perfectly as if they were baked you have to stab them a lot with the fork though
On the upside, you could throw the potatoes in the oven like 2 days ahead of time so by Thanksgiving afternoon they'll be done cooking and waiting for you!
And then they're cold. Cold potatoes require more effort to mash than hot potatoes. And the cold potato starches are going to react differently from hot starches when you add the dairy. The result will be glooey potatoes.
Also, with much offense to the person in the video, if you boil potatoes and they taste like water instead of potato that simply means that you fucked up the simple task of boiling potatoes.
And yet the mashed potatoes I make by boiling in water are still delicious. I'm not disputing her credentials or skills or even that her method might be better. It's just that I disagree that boiling in water leads to bad mash.
Osiricus
When it doesn't need anything, add more cream!
beaubrent
tami = tamis, the super fine mesh sieve. Don't buy cheap ones on Amazon, get a proper one that will stay in one piece and dishwash. Food safety requires not shopping on fkn Amazon.
jjlolwtfkog
With all the stuff that is put in there how can it still taste like real potatoes?
cactuskid1956
She ate that bowl full for lunch
AtmaDarkwolf
pressure cooker. inch of water. Cut 5-6 potatoes into even sized chunks. Get pressure on. Cool pot to reduce pressure, take out potatoes, smash and squash,mix some butter and milk in (A little bit, just enough for texture u want) and whip and / or mash. done. No baking. No boiling them in water. No potato soup. And yes, can store and use them the next day (no problem,nuke for a few min and done deal) can also make into hash brown/potato pancakes for breakfast the next morn. Lady above no cook!
Dannyalcatraz
I’m not saying Alex Guarnaschelli is wrong, but I know of chefs who go out of their way to hit restaurants that serve potatoes prepared with Robuchon’s technique.
https://m.youtube.com/watch?v=kW7ShqWCwFQ&pp=0gcJCR4Bo7VqN5tD
GiantMoron
But I'm using my oven for a turkey
malachipyronomicon
not anymore!
unannouncedguest
Sounds like a lot of work for mashed potatoes
vintagebroad
My favorite chef
pareidoliaperson
Mother in laws, father in laws, all good food, mash potato is better so you don't have to eat your in laws.
ButThisisntAboutMe
@420supercoolusername69 .
isetprettygirlsonfire
A waxy potato, like Yukon gold, makes way better Mashed potatoes. But I have to make mine ahead of time. We do adventure thanksgiving where the family and friends takes an off-road road trip over the holiday week
Uskaanax
Warter.
TheFeistyGoatee
Tons of respect for Iron Chef Guarnaschelli. Her, Alton Brown, and the late Anne Burrell would be my chef dream team.
NotAThrowAwayJustDontWantToUseMyRealName
I had a MIL who was a tough judge of cooks. Ina Garten got a pass because she made the simple repeatable and well. Alton she liked well enough for the info even if she didn't like some of his simplifying steps. Most every other TV chef she despised (except Emeril, but early Emeril was way more of a real chef than a TV dude).
I lost contact with my MIL years ago, but I think she'd like Alex G.
rubypilgrim
I make a similar recipe, but with purple potatoes. The flavor is much better, and the day after, they turn from royal purple to an incredible deep blue.
periwinklepanda
You can also make mashed potatoes in an InstantPot. My family is unfortunately dairy free, so no milk or butter, and you can make mashed potatoes without either in an Instantpot that are very creamy and delicious.
They just don't reheat as nicely as mashed potatoes with milk and butter in them though.
barnwolf
You don't need a secret. Mashed potatoes are naturally delicious.
annonymouse211
....did they add some kind of typewriter overlay sound on top of the hideous captions? I didn't think the bullshit modern caption could possibly get worse but here we are.
exbenedict
They can always make them worse
dooremouse
Unless you use distilled water then they don't taste like water.
somebackup
that's pretty much how every restaurants makes them. i recommend just microwaving the potatoes instead, then put them through a ricer. much less fuss.
walnutbreath
You 100% can make them ahead of time and still serve them magma hot. They need to go back in the oven for at least 30-60 minutes at 350. Add several pats of butter (I go 2 TBSP per 1 pound of butter) atop the cold mashed potatoes and cover with foil. When you pull them out, gentle stir them through with the melted butter and add warmed whipping cream or whole milk (just don't work the potatoes).
Also, add a bit of sour cream to your potatoes when you're mashing.
MuttMinder
I always pre-make mine, top with butter and then heat on low in the Crock-Pot for 6 hours or so...crank it to high an hour before dinner. Frees up the oven and stovetop. Plus the crock can go directly on the table, so less last minute serving dish distribution.
Tenugui
That's the longest and most difficult way to make mashed potatoes. Dice the potatoes into 1 inch cubes, boil in salt water for 15-20 minutes until tender. I'm talking about 10 grams of salt per liter (1/2 tbsp per quart). The potatoes absorb the perfect amount of salt from the water, so don't add more later. Once they are tender, drain the water, mash, and add cream or butter or whatever you want.
astrangehop
The thing is, I want the easiest dish to be easy. I'm not even peeling those fuckers. They get scrubbed and quartered.
IHaveGreatKittenRecipes
We actually *like* the skins in our mash and will even incorporate the skins of potatoes that were used in other potato dishes like latke and perogi into the mash so they're extra skinned. That's like 90% of the damn nutrients *and* adds a nice texture.
MichelleEdwin
+one bazillion for Alex. Anything she does. Every time. Perfection.
YoursIsNoDisgrace
I make my mashed with Yukon Gold taters, peeled and boiled in chicken broth, then when they get mashed I add butter, seasoned salt, and pepper. Maybe a splash of heavy cream if needed
ThingsThatDontJustifyGenocide
You can skip the salt, given you're cooking them in broth, I'd expect.
But that sounds delicious as fuck
YoursIsNoDisgrace
The seasoned salt just adds a little extra kick of flavor that the broth doesn't do on its own. And delicious as fuck indeed.
ThingsThatDontJustifyGenocide
Ahh, that's fair! Little extra kick is nice.
pt2016
Big messy pot of water??? To me it looks ten times messier what she is doing. I also have a secret ingredient but I won’t tell you what it is😎
DarwinsAgain
It's horse sperm isn't it?
Veh1
Makes them sp much creamier.
pt2016
Don’t be gross please
Wuz314159
Boil some water & milk & add the box of potatoes. Not hard.
CMonster556
My ex wife was incapable of instant mashed potatoes. My elderly mother keeps attempting them with six cups of water instead of two…
circlebreaker
HarperLee
We do the instant packets but sub in some milk for the water. Like 3 to 1 or so. As long as my sister doesn't see, no one cares
SubTrout
...box of potatoes? Man if you're making instant mash for Thanksgiving something has gone awry.
relsky
Nah. People can cook and eat what they want, when they want. Instant mashed potatoes are easier, and I'd say 80% as good. 80% is a passing grade, and sometimes that's all you need.
AmyBethMegJo
They are better than they used to be.
wejustdontknow
Mind blown. My secret to mashed potatoes is cream cheese. I'm going to use this method but also add the cream cheese instead and I bet it slays.
IrisTheVirus
I use cream cheese as well!
Nalianna
Sour cream is good, too.
MyCommentsUsuallyHaveTypos
My secret has always been adding fresh herbs & spices: several cloves of blackened garlic, very roughly ground black pepper, then topping with basil, parsley, or thyme depending on what the primary protein is. Lastly, cold, not room temp, buttermilk or cream—this helps the potatoes remain stiff. And you absolutely can make them ahead—if you're OK with skins just use a food processor to "rice".
LateNightBunnyParty
Everybody's "secret" is cream cheese. SO nasty.
teardropivyyearofthetiger
I use creamed cheese, sour cream, milk, butter, and then shredded medium cheddar
lezgetfukkinreal
I love ranch, cheddar, and bacon in mine. Throw in some jalapeños for a kick.
MaybeIllDisappear
Fuck, that sounds amazing
SubTrout
That sounds awesome! I like to do some sour cream and parmesean cheese (the REAL kind, not that stuff in a shaker) along with the butter and cream and salt/pepper. Adds a little extra tang.
PocketCleric
mine is sour cream
pikamew222
Same! Although now that I’m old and watching my health, I go for some plain Greek yogurt instead of the sour cream. Saves me some room to also add in some mozzarella and come out about the same for fat content. Maybe just slightly ahead.
seir
If you CBF roasting them and boil them instead, you should add flavours to the water, be it garlic cloves and bay leaves, or chicken stock, then follow the fuck tonne of butter rule
Roune
CBF? Can’t be fucked?
seir
yes
ThingsThatDontJustifyGenocide
The restraunt-method is apparently to just fuck it up with butter. Like... 1/3rd butter.
blunte
Yeah look up michellene starred mashed potatoes. The goal is to create a silky smooth butter potato emulsion
Sasurau
The french are laughing at such miniscule amounts of butter. I've heard of literal 1:1 butter:potato ratios.
Gotta help your cardiologist get his new BMW
meigea11
Aligot... 1:1 cheese:potato
ThingsThatDontJustifyGenocide
I know. I'm just not willing to quote 50% butter as an option, I would just never.
That's so southern that I'm surprised it's french.
BurntRamen
I mean southern France is definitely southern Europe.
StevenAlleyn
Cream cheese, butter, a bit of whole milk, salt, pepper & nutmeg. Tasty every time.
theshinobi23
Instead of nutmeg, I use garlic and green onions (chives). Rest is the same. And I had never heard of anyone boiling mashed potatoes before this video. Always baked, then mashed and mixed when soft from being baked. Not sure how boiled mashed potatoes would work.
Banather
Very close to how my family always made them for Christmas and thanksgiving. We used cream cheese, sour cream, and then put them in a casserole dish and sprinkle the top with paprika and some oats of butter, then chuck it in the oven. I could eat half of what was made for 6 people by myself
BurntRamen
I really wanted to link the John Legend and Stephen Colbert - Nutmeg video but couldn't find it anywhere. Kinda surprised.
Thorketil
Nutmeg is always good when something is cooked with cream.
StevenAlleyn
Nutmeg is one of those secret kitchen weapons that makes you go “holy shit this is better than I expected” more often than not
wejustdontknow
https://media2.giphy.com/media/v1.Y2lkPWE1NzM3M2U1OHJrZXpvaHdhbW56MGV3Y2lkZmkzbWpzMHplcnNybzBobDkxcjNlZSZlcD12MV9naWZzX3NlYXJjaCZjdD1n/264rZftOMQx4R80QzZ/200w.webp
HandoB4Javert
Dairy, with potato filler
StevenAlleyn
Exactly
HandoB4Javert
saturatedcottonballs
Nutmeg eh? I would never expect that
abbeyrosemama
Often when there is a secret ingredient in a recipe- it’s nutmeg.
LurkandJerk
StevenAlleyn
I started doing it after watching Chef at Home, seriously great resource
martineb72
Do you realize how long it takes to bake potatoes? Feck that. We are not a Michelin star restaurant. You have several other things on Thanksgiving that needs to be in the oven.
doktorivan210
Instant. Pot. Pressure cook your potatoes, dump the water, mask them in the bowl. It's too easy.
Causeitsmadeofmeat
Put them in with the turkey. Btw, they are way more potato flavoured than any boiled potato. It is worth doing.
SecurityBadger
You already have the oven on for the turkey, just toss the potatoes in, too. You just have to leave them in longer than normal since you're cooking the bird at a lower then normal temp (225 - 250?). Even still, the bird will take longer than the spuds.
squirrelgirl86
Just throw them in next to the turkey. Nbd.
alaric
The famous chef Joel Robuchon has a simpler way to do it. You boiled them and remove the water afterward. https://m.youtube.com/watch?v=dDUPK1FAftQ&pp=0gcJCR4Bo7VqN5tD
CoalhouseWalker
But potatoes can ride along at basically any temp?? I don't see that part being the real issue
YpsilantiRomani
If you get a potato microwave bag my mom made me one you can microwave them and they come out perfectly as if they were baked you have to stab them a lot with the fork though
j4gr
I was wondering about microplastics and I googled them. Just a cotton bag…def worth looking into to.
SubTrout
On the upside, you could throw the potatoes in the oven like 2 days ahead of time so by Thanksgiving afternoon they'll be done cooking and waiting for you!
walnutbreath
And then they're cold. Cold potatoes require more effort to mash than hot potatoes. And the cold potato starches are going to react differently from hot starches when you add the dairy. The result will be glooey potatoes.
jcal1771
https://media0.giphy.com/media/v1.Y2lkPWE1NzM3M2U1Yno2b2prNmhsOTRpNXk5MmFpZ2dqYm93emdpbWtkczgxOTE1ZTN4OSZlcD12MV9naWZzX3NlYXJjaCZjdD1n/jXD7kFLwudbBC/200w.webp
Badprenup
Also, with much offense to the person in the video, if you boil potatoes and they taste like water instead of potato that simply means that you fucked up the simple task of boiling potatoes.
jakedafish
Does she know she’s meant to drain the water out after boiling them?
PocketCleric
yeah, if they are watery, then they cooked too long. Just watch them and take them out when soft.
EmailFail
If you take a sharp knife and gravity lets it pass through the potato, it's done
garretj
That's iron chef Alex Guarnaschelli. She actually does know what she's talking about.
Vadered
And yet the mashed potatoes I make by boiling in water are still delicious. I'm not disputing her credentials or skills or even that her method might be better. It's just that I disagree that boiling in water leads to bad mash.
Valharroth
Could be a matter of potatoes used. Different starch contents and firmness will affect how "watery" and "floury" they get.
I also boil my potatoes for mash, but definitely trying oven baked best time.
worm61
Dude, that’s Alex fucking Guarnaschelli. She knows more about food than you could learn in five lifetimes.
jakedafish
and yet, there she is, making firm statements that are meant to be doctrine, that are being easily assailed with facts.