Category
๐ฅ
Short filmTranscript
00:00Today we're making the most classic side dish ever,
00:03these creamy, fluffy mashed potatoes.
00:05And if you like this video,
00:06don't forget to hit that like button and subscribe.
00:09Hey, you're watching Preppy Kitchen,
00:10where I, John Cannell, teach you
00:12how to make delicious homemade dishes
00:13to share with your family and friends.
00:15These potatoes won't mash themselves, so let's get started.
00:18So you have two main options here.
00:20One would be russet potatoes,
00:22and the other one is Yukon Gold.
00:24Russet potatoes are gonna be really like fluffy
00:28and just come apart after they're boiled.
00:31Yukon Gold are creamy and amazing.
00:34These are my favorite potatoes, so I'm using them today,
00:37but you could always use russet or go 50-50.
00:40If you're using russet potatoes, they have a thick skin,
00:42so you definitely wanna peel them.
00:44Yukon Gold potatoes have a thin skin,
00:46so you don't need to worry about it
00:48unless you don't like having skin on your potatoes.
00:50If you boiled a whole potato, it needs to cook
00:53for a long time before the center is nice and soft.
00:57That's a disaster for mashed potatoes.
01:00You don't want them to absorb a ton of water
01:02because when you mash them, all their cells are totally full,
01:06and they're gonna burst open and release starch.
01:09I'm cutting my potatoes into half-inch thick slices,
01:12so cut them down the middle,
01:13and then you can either quarter them
01:16or make them into sixth or eighths,
01:18depending on how big your potatoes are.
01:20Once your potatoes are sliced,
01:21you have an optional delicious ingredient to use,
01:25which is garlic.
01:26Just boiling some garlic with the potatoes
01:28is gonna add a ton of amazing flavor,
01:31so I highly recommend it.
01:33Grab four or five cloves of garlic,
01:35and then give them a good smash to release their skin,
01:38and then just plop them in that pile of potatoes.
01:41Smashing the garlic gives it a head start
01:43on releasing all those amazing oils,
01:45so it's actually better than chopping in this case.
01:49Another mistake people make
01:50is to have their pot of water boiling
01:53so everything happens faster,
01:54but you do not wanna do that.
01:56Place your potatoes and garlic into your pot,
02:00and then we're gonna add cold water
02:02and bring that to a boil.
02:04Fill your pot up with cold water
02:06so that the water is about an inch or two
02:09above the potato pieces.
02:11Now we're gonna take our potatoes to the burner,
02:15and add about two teaspoons of salt.
02:19Place your potatoes over high heat
02:21and bring to a boil,
02:22and then cook for about 10 minutes
02:24or until fork tender.
02:27You do not wanna overcook the potatoes,
02:29and one of the reasons
02:30that we used cold water for these
02:33was so that they cook evenly.
02:34If you add them into boiling water,
02:37the outside would be overdone,
02:38and the inside would still be hard.
02:40So my water's come to a boil,
02:42that means it's time to keep an eye on this.
02:46After about eight minutes,
02:47it's time to check your potatoes.
02:48So fish some out.
02:50I'm using a spider,
02:51which is so convenient.
02:53And give them a slice.
02:57Hmm, buttery, garlicky, and perfect.
03:00Turn this off of heat.
03:02Drain your potatoes into a colander,
03:04and then place them right back into the pot.
03:07Now it's time to place your pot over low heat.
03:12You wanna remove some of the excess water
03:15from those potatoes,
03:15because waterlogged potatoes do not mash deliciously.
03:20All right, that's good.
03:21Now let's talk about the delicious things we're adding,
03:24mainly butter and milk.
03:26You can also use cream or half and half
03:28if you want this to be extra rich.
03:29It's up to you.
03:30I'm cutting one half a cup of butter,
03:33or 113 grams,
03:34into roughly tablespoon-sized pieces,
03:37and adding it to my milk.
03:38We're just gonna microwave it for a minute,
03:40so that it melts and gets nice and warm.
03:42You do not want ice-cold ingredients
03:44going into your mashed potatoes.
03:47My butter and milk are melted.
03:49Now it's time for the crucial step,
03:50which is the mixing.
03:52I'm gonna pour it in,
03:55and then use a wooden spoon to mix things together.
03:59There we go.
04:00That's nice and mixed.
04:01It's time to mash.
04:02You do not want to over-mix your potatoes
04:06because you're gonna burst the cells,
04:08they're gonna explode with starch,
04:10and you're gonna get gluey, gummy potatoes,
04:13not fluffy, creamy, amazing, delicious potatoes.
04:17Depending on the texture you want,
04:18you can use a potato masher or a potato ricer.
04:21I like mine to be smoother, so this is a ricer.
04:24Gently mash down.
04:26Don't overwork them.
04:27You're really just breaking the potatoes up
04:30into pieces that you would enjoy.
04:32You can have extra chunky or totally smooth.
04:34It's up to you.
04:35But once they're mashed, it's good.
04:38Don't go overboard.
04:40Creamy and delicious,
04:41but they could use some salt and pepper.
04:42So, some freshly cracked black pepper,
04:46and I'm gonna give myself some salt,
04:48maybe half a teaspoon at a time.
04:51And of course, if you're using salted butter,
04:53you would use less salt.
04:55If you like this video,
04:56don't forget to check out my side dish playlist.
05:00Creamy, fluffy, garlicky perfection.
05:03I'll see you in the next video.