I’m a 25 year old post college grad who had been subjected to college cafeterias for too long. This channel has really inspired me to start cooking and having fun in the kitchen. Appreciate all you do, keep it up!!
I’ve been watching your channel for the past 2 weeks. I’ve gotten 0 work done.. Pissed that I’ve apparently been living under a rock for the last 4 years. Lmao. By far, my most favorite cooking channel.
A couple of tricks I learned from my Polish grandmother. Russets are great for mashed potatoes. You can leave skins on and they won't absorb much water, then peel off skin before mashing. Or after draining peeled cooked russets throw them back in the empty pot on low heat, just for a few mins to dry up any excess liquid. Then prepare how desired. Also sour cream and or cream cheese is excellent to add to mashed potatoes instead of milk or heavy cream. But no snobbery here I've made and enjoyed many a good mashed made each way. Lastly a good potato masher works as well as a ricer, usually the smaller holed mashers. But to each there own. Nothing wrong with a few lumps. 🙃🤭
Making these today for Thanksgiving dinner. Here are my notes in case you're a note-nerd like me: Creamy Mashed Potatoes 30-35min total time • 3lbs Yukon Gold Potato o Peel o Slice into similar size pieces o In water as water heats to a boil o Boil for 20 mins or tender enough to poke a fork through • Cream Liquid o ¾ cup of heavy whipping cream into sauce pan o ¼ cup of butter into same sauce pan, slowly let it melt (medium low heat) • Drain potatoes when tender • Mash potatoes using a “Potato Ricer.” o A masher will leave lumps o A hand blender makes gluey potatoes · Pour in cream liquid, add ½ TBS salt (or to taste) , stir and blend. Sorry, cut and paste is weird. But Hooray for Creamy Mashed Potatoes!
Wish I'd found your channel sooner! I'm in my mid-sixties and retired. I no longer work rediculous rotating shifts, long hours or seven day work weeks. Which also means I no longer resort to fast foods, convenience store foods and coffee or vending machine snacks. Which also means I have the time to learn to cook. I'm working on boiling water without setting the kitchen on fire and not automatically making s pact with the local fire department: I won't try to cook and they won't have to show up. That changes now! Thanks for sharing, Sam!!
I’ve been making mashed potatoes like this for years. It IS the best way to do it. Only, when doing the final mixing, I add in a handful of shredded Parmesan and some pepper to the mix. So good
just found your channel yesterday, and i'm hooked. I've watched 50+ episodes already and looking forward for the rest, love the vibe and videos, Tremendous !
I appreciate how your cooking videos are longer than most. I have a difficult time with my appetite so I watch cooking videos when I eat to help stimulate the appetite when i can. I've been that way since I was a kid. So I dont have to keep switching to something else. Anyways hope that makes sense thanks for ur show
Ok. So I’ve recently found your channel and I gotta say, you guys FRICKIN ROCK!!!! I love the casual style, relatively simple ingredients and techniques. You have inspired me to cook more than I have in the past. Btw, your chili dog recipe is just simply BANGIN!!!! Thank you for the great vids. Please keep them coming. Scott Mt Wolf, PA
I’ve been eating mash potatoe tacos since the late 70s my dad called them patocos only we added scrambled eggs and ham in them , your idea looks very good as well , love that shirt
Hey, Sam ! Mixing the mashed potatoes with pickled cucumbers and spring onion is also a great combination! You should try it. Also another nice way to cook potatoes to try is to dry them in the same pot you boiled them, after draining all the water. Just keep them on the heat for few seconds(as they can stick to the pot quickly),toss them around (off the eat, with the lid on, of course) and repeat few times. Finish off with milk and butter until you reach the desired consistency.
I've been cooking ever since I left home and that's a couple decades now. LOL I have never heard of a potato ricer. Thanks for the education, Sam. BTW, that t-shirt is fan-frickin'-tastic! 😁
Your mashed potato recipe is just like mom used to make when I was a kid. She had the potato ricer too. Thanks for reminding me of great, forgotten memories. You bet your ass I’ll be making this soon.
Love all the mash potato ideas. The taco is a great way to use up left over mashed potatoes. You've got me thinkin, Sam; how about left over meat loaf and mashed potato taco with sour cream, green onions, and potato chips (for that ever lovin crunch)?
I've been a viewer since your PBS days...today I made your "best breakfast potatoes" recipe...converted the hubby from a beef to pork chorizo lover...thanks Sam, it was simple and satisfying...I was also very surprised the pork chorizo seemed to have way less grease than the beef, better consistency😆
When I cook my potatoes I add onions and garlic to the water while boiling and it adds flavor to the potatoes. Then I use my small ricer and make them with boat loads of butter. Best thing is I use potatoes, onions and garlic I grow. I did this just tonight for my father-in-laws birthday dinner that my wife delivered next door.
I don't even peel them. Wash the outside well, boil them, throw them in the ricer, skin off, fluffy potato. That thing is my favorite tool in the kitchen. I made some with my daughter and they were the best mashed potatoes I've ever had...SUPER creamy!
I've always loved cooking and experimenting with my recipes or getting ideas from great chefs like yourself. You add this amazing sense of real-ness that so many other chefs don't so thanks for that. It's refreshing to be able to purchase the ingredients at a regular grocery store.
Potatoe ricer FTW. Love how your potatoes were not ridiculously creamy and gobs of butter. I like my mash to taste like potatoes not just butter and cream and yours looked just PERFECT. Great work Sam!
Just subscribed to your channel last night, love everything I've seen so far and just ordered my potato ricer, mashed potatoes are my absolute favorite thanks man!! Keep the good stuff coming 😁
Ran out today to buy ourselves a Potato Ricer and we made these puppies for Turkey Day tomorrow. I have to say I should have gotten a ricer 20 years ago : ) and this recipe kicks ass. Thanks and enjoy the bird tomorrow!
I've always used a hand masher, and rarely do I get any lumps, you just need to spend more than a minute mashing, and after you are done, add your extras (cream, butter salt etc) and stir it around with a big spoon until its creamy as.
Snowed in today so we made the tacos. We never would have thought of mashed potatoes for tacos but it was really tasty especially with bacon added. Comfort food.
Looks great! Personally don't mind a few lumps in my mashed potatoes as it adds some texture. maybe some garlic too. That tip for peeling potatoes by just cutting the "horn" so it's flat is definitely a life changer though.
Just saying from personal experience I have never had lumps when using the smasher. Just takes a little bit of elbow grease. That’s how they taught us in culinary school. But the ricer is pretty cool to use.
Great job as always Sam! Plenty of time bed thanksgiving to wrap my head around every dish! I'm planning on a split turkey this year for the first time and I'd love to see your version. Just an idea for a video!
Add some freshly grated nutmeg (that's a must have) and a bit of creme fraiche maybe sour cream will do the job, too. Also goes well with crispy danish fried onions or aromaitc swiss cheese, but add that as long as the mash is hot so it melts well. you are welcome
After watching this video, I drove to San Diego and tried your mashed potato taco (and the meatloaf) at your shop. I loved it! The only thing missing was seeing you.
I'm British and I love a good crisp (potato chip) sandwich, have to admit, you took the game to another level with that taco at the end. My mouth has turned into a literal waterfall mate
Lol @ Sam... at 3:24 Sam states that potatoes look like little grains of rice.... Must be l o n g grains of rice. Either way this recipe rocks. I use my potatoe ricer all the time. Great job Sam and crew ! 👍
MY DUDE. Haven't seen //all// of your videos yet, but I'm getting there! Love your channel. In the meantime, have you done/considered doing some Cajun food? There's tons of videos out there that just butcher the EFF out of our food, and you seem to be the exact opposite of someone who would do that. I'd love to see your take on Chicken & Sausage Gumbo, Jambalaya, Pecan Pie (that's p'KAHN), Shrimp or Crawfish Etouffe, Boudin Balls, Corn & Crab Bisque, or Corn Maque Choux! Love the channel, never stop cookin!
for those of us who actually think peeling potatoes is a no-no because the skin holds most of the nutrients (!) I don't suppose you've come up with a means of producing mashed potatoes where the skins are included? I SUPPOSE one possible would be is to peel the potato and separately cook just the peels and then use a food processor to chop them up (?) -- the skins have no starch so the gumminess that happens if you try that with the flesh part of the potato won't happen, but I'm just wondering if you have any input on the use of the skins vs cooking the potatoes WITH the skins still on and THEN "ricing" them. I also don't use heavy cream OR butter for mashed potatoes but that's an entirely different topic.
I’m a 25 year old post college grad who had been subjected to college cafeterias for too long. This channel has really inspired me to start cooking and having fun in the kitchen. Appreciate all you do, keep it up!!
I rewatch this everytime I make mashed potatoes. They always come out perfect. Only downside is apparently I have to share them with my family.
Pfft sharing is for the birds.
Must be nice having a family.
What kinda crackhead food did u make at the end
Dont WorryBoutIT that’s the shit u eat when ur high af
loll
😂😂
more like stoner food, amigo
XD
I’ve been watching your channel for the past 2 weeks. I’ve gotten 0 work done.. Pissed that I’ve apparently been living under a rock for the last 4 years. Lmao. By far, my most favorite cooking channel.
Seriously I just found him too. Kinda came out of nowhere, this guy kills it.
Same here. Great channel
I'm in the same boat!
Haha same, its pretty much my favorite channel now, as a broke college student this channel is golden
Also a member of the 'just found this amazing channel' club. Sam has single-handedly rekindled my interest in cooking... this channel is the best!
A couple of tricks I learned from my Polish grandmother. Russets are great for mashed potatoes. You can leave skins on and they won't absorb much water, then peel off skin before mashing. Or after draining peeled cooked russets throw them back in the empty pot on low heat, just for a few mins to dry up any excess liquid. Then prepare how desired. Also sour cream and or cream cheese is excellent to add to mashed potatoes instead of milk or heavy cream. But no snobbery here I've made and enjoyed many a good mashed made each way. Lastly a good potato masher works as well as a ricer, usually the smaller holed mashers. But to each there own. Nothing wrong with a few lumps. 🙃🤭
I've just discovered your channel and I love it. As soon as I heal from my cancer treatments, I can't wait to try your recipes. Cook on!!!!!!!
Making these today for Thanksgiving dinner. Here are my notes in case you're a note-nerd like me:
Creamy Mashed Potatoes
30-35min total time
• 3lbs Yukon Gold Potato
o Peel
o Slice into similar size pieces
o In water as water heats to a boil
o Boil for 20 mins or tender enough to poke a fork through
• Cream Liquid
o ¾ cup of heavy whipping cream into sauce pan
o ¼ cup of butter into same sauce pan, slowly let it melt (medium low heat)
• Drain potatoes when tender
• Mash potatoes using a “Potato Ricer.”
o A masher will leave lumps
o A hand blender makes gluey potatoes
· Pour in cream liquid, add ½ TBS salt (or to
taste) , stir and blend.
Sorry, cut and paste is weird. But Hooray for Creamy Mashed Potatoes!
Hero
Thx you!!!’
When he said Cholula I had heard Matty Matheson's voice in my head yelling CHOLULAAAAA
Z EE same😂😂
Same lol
Mad I read that in his voice😂😂😂
I was thinking of Sanka’s idea on naming their sled for Jamaica’s Olympic Bobsled team. Eventually named, Cool Running. 🇯🇲
Wish I'd found your channel sooner!
I'm in my mid-sixties and retired. I no longer work rediculous rotating shifts, long hours or seven day work weeks. Which also means I no longer resort to fast foods, convenience store foods and coffee or vending machine snacks.
Which also means I have the time to learn to cook. I'm working on boiling water without setting the kitchen on fire and not automatically making s pact with the local fire department: I won't try to cook and they won't have to show up.
That changes now!
Thanks for sharing, Sam!!
Best cooking channel out there.
The only concise instructions on mashed potatoes. Glad I found this.
By far my friend! And he's a fellow smoker it don't get any better 💨💨🤷♂️🙏💯
"And then we mix..."
I’ve been making mashed potatoes like this for years. It IS the best way to do it. Only, when doing the final mixing, I add in a handful of shredded Parmesan and some pepper to the mix. So good
Love the potato ricer suggestion. Thanks for keeping these recipes simple for us. Just the perfect length video Sam. Cheers, Mark
Dare I make a suggestion Sam?
The mere suggestion (1/4 clove) of garlic added to the cream and butter will blow your friggin mind!!!
just found your channel yesterday, and i'm hooked. I've watched 50+ episodes already and looking forward for the rest, love the vibe and videos, Tremendous !
I think your shirt calls for some MACAroni and cheese!
Lol
And Orange juice
Joseph Marotta nice.
🤣🤣🤣🤣
This potato ricer is unbelievable!!!! Makes fantastic mashed potatoes. Greatly appreciate all your suggestions for kitchen utensils....
I appreciate how your cooking videos are longer than most. I have a difficult time with my appetite so I watch cooking videos when I eat to help stimulate the appetite when i can. I've been that way since I was a kid. So I dont have to keep switching to something else. Anyways hope that makes sense thanks for ur show
Been watching your videos for the past month. I love how you interact with the fans, man! Keep at it!
Ok. So I’ve recently found your channel and I gotta say, you guys FRICKIN ROCK!!!! I love the casual style, relatively simple ingredients and techniques. You have inspired me to cook more than I have in the past. Btw, your chili dog recipe is just simply BANGIN!!!!
Thank you for the great vids. Please keep them coming.
Scott
Mt Wolf, PA
Very happy to hear it Scott, keep up the cooking 👊🏻
Adopt me. Forget that im 47. I need this in my life.
I’ve been eating mash potatoe tacos since the late 70s my dad called them patocos only we added scrambled eggs and ham in them , your idea looks very good as well , love that shirt
I love lumps in my mashed potatoes 🤷🏾♂️ lol
Hey, Sam !
Mixing the mashed potatoes with pickled cucumbers and spring onion is also a great combination! You should try it.
Also another nice way to cook potatoes to try is to dry them in the same pot you boiled them, after draining all the water. Just keep them on the heat for few seconds(as they can stick to the pot quickly),toss them around (off the eat, with the lid on, of course) and repeat few times. Finish off with milk and butter until you reach the desired consistency.
I've been cooking ever since I left home and that's a couple decades now. LOL I have never heard of a potato ricer. Thanks for the education, Sam. BTW, that t-shirt is fan-frickin'-tastic! 😁
What if i like the masher because it leaves bits of potato?
@@xXLiLJokerXx To each his own, I say. No qualms here. I'm keeping my mixer but it can't hurt to try the ricer. 😊
so satisfying to see potatoes go through the ricer
Dude. I like that you’re Canadian and that you break norms ALL THE TIME.
Just joined as a member of your channel! Every thing you make looks amazing. Love your attitude and the format of the show. Keep it up!
I’m all about Stoner food creations, and that mashed potato taco at the end was absolutely epic! Awesome stuff!
“ can we all get to a place where we cook again”
Insert c19 lockdowns lol
Your mashed potato recipe is just like mom used to make when I was a kid. She had the potato ricer too. Thanks for reminding me of great, forgotten memories. You bet your ass I’ll be making this soon.
Just discovered you on RUclips after having watched your show on local San Diego television several years ago. Keep up the great recipe videos!
Just made these for christmas dinner. They are godlike.
Love all the mash potato ideas. The taco is a great way to use up left over mashed potatoes. You've got me thinkin, Sam; how about left over meat loaf and mashed potato taco with sour cream, green onions, and potato chips (for that ever lovin crunch)?
Im IRISH and I approve of this 🔥🔥🇮🇪
Love this guy's personality
This is my staple go to recipe every time. It's the best!
You have changed my family’s cooking game!
I've started putting chipotle peppers in everything due to your recommendation. HUGE flavor bomb. Love them in scrambled eggs!
I will try this mash on my Irish husband - the lover of all things potato. Thanks Sam. Happy Thanksgiving.
I've been a viewer since your PBS days...today I made your "best breakfast potatoes" recipe...converted the hubby from a beef to pork chorizo lover...thanks Sam, it was simple and satisfying...I was also very surprised the pork chorizo seemed to have way less grease than the beef, better consistency😆
When I cook my potatoes I add onions and garlic to the water while boiling and it adds flavor to the potatoes. Then I use my small ricer and make them with boat loads of butter. Best thing is I use potatoes, onions and garlic I grow. I did this just tonight for my father-in-laws birthday dinner that my wife delivered next door.
Happy Thanksgiving to you and the family (fur babies too). Thanks for all the great ideas.
I just signed up to make mashed potatoes for our work Thanksgiving party and was looking for a new recipe...shoulda known you’d have an awesome one!
Corn tortilla, mash potatoes , deep fry. Delicious taco!
Recent subscriber here... I have been on a diet and lost 10 lbs since Halloween. I think I gained it all back by just watching this. Worth it.
This channel is amazing. So happy I found it
I don't even peel them. Wash the outside well, boil them, throw them in the ricer, skin off, fluffy potato. That thing is my favorite tool in the kitchen. I made some with my daughter and they were the best mashed potatoes I've ever had...SUPER creamy!
Dope video sam!!!! Im going to have try that!!! I like your spin on some of these old school recipes.. I think its dope!!👍👍
I've always loved cooking and experimenting with my recipes or getting ideas from great chefs like yourself. You add this amazing sense of real-ness that so many other chefs don't so thanks for that. It's refreshing to be able to purchase the ingredients at a regular grocery store.
im high enough to the point where that taco is something i MUST have
Potatoe ricer FTW. Love how your potatoes were not ridiculously creamy and gobs of butter. I like my mash to taste like potatoes not just butter and cream and yours looked just PERFECT. Great work Sam!
But it’s still the best cooking channel and gives me inspiration
Ricer is totally life changing. I got one after watching this video and I will never go back to the masher. It's a game changer.
Just subscribed to your channel last night, love everything I've seen so far and just ordered my potato ricer, mashed potatoes are my absolute favorite thanks man!! Keep the good stuff coming 😁
Sam, I'd reach across the aisle and legislate some tater magic with you any day! MACA!!
I love the faces you made lol makes me want to make some myself , also I’m subscribed right now
Perfect! I was just looking for this! Love the way you making cooking look effortless!
They are phenomenal the texture is luxurious my always go to mashed potatoes thanks Sam for such great food ideas.
Mashed potatoes are one of my favorites. I have riced them and it does make the best mashed potatoes.
I agree Yukon Goldie's are the best and they cook fast. Im all about gadgets I need one of those Ricers thank you.
Ran out today to buy ourselves a Potato Ricer and we made these puppies for Turkey Day tomorrow. I have to say I should have gotten a ricer 20 years ago : ) and this recipe kicks ass. Thanks and enjoy the bird tomorrow!
Fantastic tips! Thank u sir! From Singapore.
Made these tonight to go with chicken marsala. Both potatoes and chicken were fantastic. Thanks, Sam!
I've always used a hand masher, and rarely do I get any lumps, you just need to spend more than a minute mashing, and after you are done, add your extras (cream, butter salt etc) and stir it around with a big spoon until its creamy as.
Snowed in today so we made the tacos. We never would have thought of mashed potatoes for tacos but it was really tasty especially with bacon added. Comfort food.
Bought the ricer......Thanks for the idea!!!!!!!! Great product.
Oh and the mashed potatoes... they're incredible! Great tips
so yummy tacos mashed potato I try this..thanks for sharing more power
Looks great! Personally don't mind a few lumps in my mashed potatoes as it adds some texture. maybe some garlic too. That tip for peeling potatoes by just cutting the "horn" so it's flat is definitely a life changer though.
Just saying from personal experience I have never had lumps when using the smasher. Just takes a little bit of elbow grease. That’s how they taught us in culinary school. But the ricer is pretty cool to use.
Keyword: HEAVY CREAM ! Love that stuff. Gracias!
those spuds look bumpin
yesss sirrrr. Sam i absolutely love you and your channel, your a beast at cooking.
Sam just made the perfect mashed potatoes and they were fantastic...thank you and Happy Holidays!
For sure making this on Thursday
So glad I found you guys today. Y'all are great!
Ty for the tip about the potato ricer
Great job as always Sam! Plenty of time bed thanksgiving to wrap my head around every dish! I'm planning on a split turkey this year for the first time and I'd love to see your version. Just an idea for a video!
Dude, you rock. Best cooking channel by far!
Best cooking channel!!!...specially your take on the California burrito with the short ribs...oh boy!....Next Level!👍
I can watch him everyday… food be looking so good
I'm loving the kitchen, and the great video!
I use the same method that you do to make my potatoes, but i simmer some rosemary in the cream and butter before i add it to the potatoes.
Awesome! I'm making this this coming weekend. Thanks. Have you tried to add pesto to your mash potatoes? Excellent too.
Add some freshly grated nutmeg (that's a must have) and a bit of creme fraiche maybe sour cream will do the job, too. Also goes well with crispy danish fried onions or aromaitc swiss cheese, but add that as long as the mash is hot so it melts well. you are welcome
After watching this video, I drove to San Diego and tried your mashed potato taco (and the meatloaf) at your shop. I loved it! The only thing missing was seeing you.
Just bought my potato ricer and will be making these !!!!
A mixer works fine. Adding some heated olive oil at the end is also a nice touch.
Lots of pepper for me, but I learned so much from your video. Gotta get me one of those presses!
I'm making these potatoes this Thanksgiving
Nice! And timely! Thank you kind Sir
That taco he made at the end... Is something I would only make if I was extremely high and broke.
Thanks Sam. I never knew about the potato ricer and using Yukon potatoes. I'll give it a try :)
I'm British and I love a good crisp (potato chip) sandwich, have to admit, you took the game to another level with that taco at the end. My mouth has turned into a literal waterfall mate
Lol @ Sam... at 3:24 Sam states that potatoes look like little grains of rice.... Must be l o n g grains of rice. Either way this recipe rocks. I use my potatoe ricer all the time. Great job Sam and crew ! 👍
MY DUDE. Haven't seen //all// of your videos yet, but I'm getting there! Love your channel.
In the meantime, have you done/considered doing some Cajun food? There's tons of videos out there that just butcher the EFF out of our food, and you seem to be the exact opposite of someone who would do that.
I'd love to see your take on Chicken & Sausage Gumbo, Jambalaya, Pecan Pie (that's p'KAHN), Shrimp or Crawfish Etouffe, Boudin Balls, Corn & Crab Bisque, or Corn Maque Choux!
Love the channel, never stop cookin!
Love your channel man. I strive to one day have a kitchen inside and outside like yours!
That mashed potato taco is an affront to God and I want one.
Food Network star right here. My mouth is watering... so excited to try these out.
It just looks so mouthwatering
for those of us who actually think peeling potatoes is a no-no because the skin holds most of the nutrients (!) I don't suppose you've come up with a means of producing mashed potatoes where the skins are included? I SUPPOSE one possible would be is to peel the potato and separately cook just the peels and then use a food processor to chop them up (?) -- the skins have no starch so the gumminess that happens if you try that with the flesh part of the potato won't happen, but I'm just wondering if you have any input on the use of the skins vs cooking the potatoes WITH the skins still on and THEN "ricing" them.
I also don't use heavy cream OR butter for mashed potatoes but that's an entirely different topic.