What's the Best Way to Make Mashed Potatoes? | Cooking the Comments | NYT Cooking
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- Опубликовано: 2 ноя 2023
- Mashed potatoes are a perfect food, right? But what’s the absolute best way to make them? Luckily, Vaughn is back to dig into our recipe comments and find out. In this installment of Cooking the Comments, he’s looking for the ideal version of mashed potatoes, as suggested by NYT Cooking subscribers who left comments on Julia Moskin’s recipe. Watch to find out which techniques and changes come out on top!
Mashed Potatoes: nyti.ms/471ZNms
Brown-Butter Mashed Potatoes: nyti.ms/3sg43zv
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Saying the reason a potato masher exists solely to mash potatoes is to completely ignore its passion for holding drawers shut
It also negates every mexican kitchen, where the potato masher is actually a bean masher, and its ability to mash a potato is secondary.
Vaughn discovering the potato eye remover on a peeler is probably the cutest thing 😂
Love this human experience we're having with Vaughn, the eye remover is such a real moment in everyones lives at some point
Happened to me one week ago!
"Like summer home in Lake Como rich" 😂 Vaugh is GOLD!
I’ll never say this enough…we need MORE Vaughn!
I cannot click fast enough for Vaughn.
Same!
Me too ❤❤
SAME!
We see each other ijbol
The mashed potatoes with the browned butter and crispy shallots are going on my Christmas Eve menu to serve along our prime rib. But as for Thanksgiving Day, I will go with your mom's hand mixer fluffy whipped potatoes which is how I traditionally make them, too. They are the best with that little depression in the middle of the serving to hold a puddle of turkey gravy! 😋
The hand mixer works as long as one does not over mix. Ricers cannot over mix, which is their best feature.
The little nubby end of the potato peeler is perhaps the most useful discovery part of this video.
I am obsessed with my handsome Vaughn , he is a superb chef , very skilled & entertaining ❤❤❤xoxo from France 🇫🇷 😊
My day just got so much better with a Vaughn video!
Love you Vaughn! It's your personality and you make it just so approachable and relaxed and fun! You're the best
Vaughn is the best and cutest NYT host. I love watching his videos not only are they informative, but they are very entertaining.
As far as using the ricer, you can leave the peel on. It will stay in the ricer and you can fish it out after each potato, saving your fingers.
I grew up with potatoes whipped with a hand mixer but I always make mine with an old school hand masher because I like some texture. Salt and lots of butter are key
lol the potato peeler part was hilarious!
I finally bought a ricer after my first five Thanksgivings and feeling like they were not great for the amount of work. Twenty years later...I love my ricer. Makes an easy job of creamy potatoes. It's like a large garlic press. It has a small ledge that sits on the side of the bowl. You don't have to hold it in the air. Makes mashed potatoes a breeze. Just my own experience.
I just ❤ whenever Vaughn is presenting. I don't even care what the subject matter is 😂 cause he's so funny, cheerful & entertaining. 😘
Definitely adding this version to the tgiving menu. Vaughn’s videos always take me twice the time because I rewatch all his little quips 10 times before moving on. He is so freaking adorable, witty, sweet and obviously a talented food writer. I LOVE VAUGHN.
Joy! I loved watching this and thinking about the upcoming holidays. Just the warm and cozy escape I needed after such a hellish week (our poor world). Vaughn, you are completely darling and so much fun.
NYT camera person totally picked up on the fact that most of commenters here came over to drool over Vaughn and not his recipes. All those slow shots of him putting on and tying the apron. Nice work, NYT ;)
Dear Vaughn, everyone loves you. Keep up the good work. 🤗
Thank you so very much for all of your time and energy Vaughn! I truly appreciate all that you are doing for us. Thank you for sharing this beautiful recipe with us. I am Most Definitely going to try the difference between the two.
Please take care and stay well!
Namaste'
Sean~
I poke some holes with a fork, then microwave the potatoes on high for about 10 min in my microwave. Once cooked, cut em in half via the equator and then pop them in a ricer, there is no need to peel, just press em and they rice nicely. Easy, peasy, no fuss, no muss mashed potatoes.
Vaugh really said “it needs more salt” like 10,000 times hahaha
Very fun video though! I do think a ricer is a scam. Some elbow grease and a masher works just fine. I’ve also pressed them through a colander/sieve and it also produces really smooth mashed potatoes 😊
Well, "it needs more salt," has the makings of a pretty fun drinking game.
Ricer is a great tool. No amount of elbow grease will ensure lumpless potatoes. Food mill or colander works great too. Same difference. Ricer just makes it easier.
i mean each their own. ricers don't really cost that much and it comes out perfect [how i like it more than using a masher or a sieve]. and then admittedly. I use my sieve for baking so i wouldn't really want to use it to make a mashed potato myself.
Vaughn always makes my day better ❤
We use mayo in lieu of butter and milk because we have lactose intolerant folks. It works well! A nice rich tangy mashed potato.
Interesting. I wonder if you made mayo without the vinegar, if it would have all the richness without the tang. Perhaps white wine instead. I might try that out.
I grew up on cream cheese & butter. I just use dairy-free versions of both.
Try mixing in after potatoes are riced, hot leek and garlic purée. This will turn the potatoes a light green which is always fun too! Delish
I like green spinach rice. It's beautiful. I'll try your tip..thanks 🙋
Lately I much less have a desire for being a potato, but man, if Vaughn is mashing.. 🥰
This video is making me reconsider huge part of my life. To me the ultimate potato for mashing was always Yukon gold, I've always resented the russets, to me russets are too starchy. Also I've always found absurd the idea of using a hand mixer for mash potato. But in both cases I might be wrong. I'm not gonna change my recipe but I'm ready to accept that there might be other ways of doing mash potatoes that actually works.
I love Vaughn videos so much!! Thank you, this was great
I didn't know I needed a 24 minute video on how to make mashed potatoes, but I definitely do.
Ya, the thirst trap isn't particularly subtle.
@@dorothywainwright2819omg lol!!! I didn’t even think of it that way…but maybe subconsciously?? I love that just about anything that requires technique can take on such a deep level of nuance.
My father when he catered would do half proper baked potatoes (mashed with skin on) and half box mashed potatoes and honestly it made a great texture ultimately.
This tutorial is awesome! As a cooking enthusiast, having cooking channel, I appreciate your effort in teaching new recipes
We've been waiting for another Vaughn video!
Wonder if his next video will also focus on a comfort food? I'm also liking the format of preparing a basic recipe and contrasting with reader-suggested variations, which Vaughn has done in several outings now. They're all informative and fun!
Here for the Vaughn content.
You had me at Brown Butter. 😍
The original made with cream, butter, nutmeg, salt n pepper is the ultimate comfort food 😋
here to say i love vaughn - what a delight watching him cook + explain.
We add greek yogurt that's been watered down to a heavy cream consistency to a pyrex cup measure and then microwave with butter cubes. It adds a nice tang along with several garlic cloves that have been boiled with the potatoes. Our favorite way to do it.
Noice
My mother and grandmother always added a rutabaga and it gave a delicious flavor to the mashed potatoes.
I was hoping we'd see Vaughn change shirts, but not disappointed considering how beautifully non-suggestive the mashing looked like!
I feel like mashed potatoes that have zero lumps are a scam 👀 I like a little bit of texture and am not opposed to a moderate amount of skin.
Also, I once had mashed potatoes that had lemon and roasted cashews mixed in, and they’re kind of my Roman Empire in that it’s been at least 10 years and I still think about them.
Something I learned recently was the difference between regular potatoes and organic. TBH I was shocked, I didn't think that pestecides would be a big part of regular potatoes. Was I wrong! Some potato farmers won't even buy their potatoes due to the amount of pesticides in them. Even after you peel them. Google regular potatoes vs organic potatoes. You'll me amazed. Very expensive though. I bought 5lbs of organic and it cost me $17 vs 2.99 for a 10lb bag. Just putting this out there so people can make informed decisions. Great video!
Thanks for the reminder!
Organic potatoes are inexpensive if you grow your own. It's easy to grow potatoes, even in a five gallon bucket.
Tried to do it last year -- in a big cardboard box. The possums or raccoons destroyed it.@@esears3996
Love this video! I did have to take over mashed potatoes from my grandma for Thanksgiving and Christmas because two years in a row we had gummy mashed potatoes! It would have an almost gnocchi texture from her beating it to death in the kitchen aid because she doesn’t like lumps. So be more careful than her! Lol
I wanted to see what he would have thought of the potatoes cooked in chicken stock. However, this video was ten out of ten helpful. I have my perfect mashed potato recipe, but I think I'm going to use a riced instead of the method I was doing. Mine is more of a potato puree, even though I like the kind that is a bit lumpy. But ... now the family likes the puree ones and I'm stuck doing that at the holidays.
I definitely need more potato content like this is my life!
Looking forward to Vaughn discovering that his North Carolina peelers have had an eye remover all along too.
Love it, thank you!
My grandmother makes mashed potatoes with her hand mixer and it turns out good. I do also use an old fashioned masher but I love using my hand mixer for mashed potatoes.
As much as I love my mash recipe, I'm always on the look out for tips and tricks that could improve it. One trick that I've recently found came from an unexpected source, which is the tv show The Bear. In one episode you see they put some sort of bouquet garnie in the milk/butter mixture, I tried that with simply a little bit of rosemary and I absolutely loved it. Especially if you're gonna serve the potatoes with a meat that is seasoned with rosemary, it's a nice way to kinda create a link in the dish. Edit : just saw he did that with is ultimate recipe at the end.
Just made this. So yummy.
Damn i love the last one your recipe when you add the garlic and all those staff 😍😍😍😍
I see Vaughn. I click.
I want to add my appreciation to the prop stylist of the shelves - beauty!
Looks delicious, all of them. I always add nutmeg, but I will try the final one, probably for Christmas.
I thought everyone always started with cold water with boiling potatoes. Was a little shocked when he said hot water and saw the steam. Anyone else?
Yes, seems odd, I find it much easier to put potatoes in pot then cover, much easier
Would love to see Vaughn collab with Mateo Lane.
Yes!
Or, maybe with B. Dylan Hollis...
Who doesn’t like Vaughn. I would make everything he makes. More of Vaughn
Love this!!
Vaughn, spending time with you in the kitchen, is like receiving a hug from an old friend. It is absolutely the best! My favorite mashed potato recipe is Susan Feniger, and Mary Sue Milliken’s poblano mashed potatoes. YUM!!!
I use Yukon Golds, heavy whipping cream, sweet cream butter, black pepper, and plenty of salt.
I'm interested in trying the bake-first method.
FYI - Yukon Golds make great baked potatoes. I use Martha Stewart's 'smash' method on them. Smash them after baking to force the liquid back in. Best baked potatoes I've ever had.
I still bake and peel my potatoes. (Only because I hear potato skins can cause kidney stones.) The tastiest mashed potato recipe I made was with red potatoes and sour cream....unpeeled.
I eat out more than I should, these RUclips videos. will retrain me to cook more.
Excellent video. I didn't know peelers came with the eye remover either..😂
Moral of the story: mashed potatoes are delicious 😋
I cut the potatoes in half to boil them or steam them (steaming is better) without peeling them. Then I put them in a ricer cut side down. Much easier.
Gotta try this now!
Vaughn thirst trapping in various ways for 23min lol
IMO cutting potatoes into chunks isn't the best. I cut them into ~1/2 inch rounds because they cook more evenly and quickly and definitely with a ricer. I'm not doctrinaire about Yukon gold vs russets though because both make delicious mashed potatoes.
I thought that you were supposed to cook root vegetables in cold water because if you started them in hot water the outsides got overcooked.
I like to boil garlic cloves with the potatoes and mash them into the potatoes.
I do too!
The yummiest sack of potatoes
Live and die for the way Vaughn says "puhtaytah"
Mased potato with roasted garlic, half n half, butter, and parmasean cheese. So good!!!!
Last time I made mashed potatoes I used an old school masher and came out really gummy. I just bought a potato ricer so I have been watching videos to refresh my memory on how to make mashed potatoes. I love this video with all these experiments.
gummy potatoes are from overworking them, even become gummy stirred too much. Ricers are easier to use imo.
I bought an industrial sized ricer to make it easy to get through all of the potatoes we eat at Thanksgiving. That little machine he used(that I used to use) would take more than an hour.
Me beaming with pride, having known a kitchen tip waaaaay longer than Vaughn has 😊
He couldve done it shirtless, nobody would be mad
Was all set to buy a ricer, but now I don't need to. Thanks Vaughn!
Vaughn...all potato peelers have the EYE puller. Even in NC.
potatoes confited in herb and garlic infused duck fat
I don't mind chunky mashed potatoes. And skin was fine because I too hate peeling potatoes but I never thought about baking them 🤯
Cream cheese Is good for mashed potatoes.
The "absolutely gorgeous" Derry accent (one of the multitude of Irish accents) is really good. We call potatoes "spuds" and mashed potatoes "poundies."
So delicious.
When working with something hot, keep your fingers/hand wet. The water protects you for a short while, so you will have to re wet as necessary.
I love using a ricer, plus if you bake the potato and score it afterwards, you don't have to peel, the skin stays in the ricer
I grew up with the idea that a few lumps proved your mashed potatoes were real instead of instant. I guess people expect perfection from cooking at home now!
If you have cotton gloves, you can wear them under some disposable gloves to keep your fingers from burning from steam. This is the same trick bbq pit masters use to move hot briskets and such by hand.
This is very important research!! I like to add cottage cheese to mine 😊
10:23 There is no need to scoop or rice a baked potato to make mashed potatoes. Slit the hot baked potato and give it one SQUISH by pressing in on each end. Done. You have the lightest, most fluffy potato texture instantly. Add your milk & butter mix, salt and you have superb 'mashed' potatoes. (Or top with butter, salt, cheese, bacon scallions for a delicious baked potato.
I like how his ultimate version doesn't take from the suggested variations lol
I bought a ricer a few years ago and I'm strong for an older person (late sixties then) but also a woman and with weakened wrists. The ricer was expensive -- and it was REALLY, REALLY hard to get the cooked potatoes through it. I gave it to the thrift store and thought "good riddance"!
Out of 10, how inappropriate is it for me to be this THIRSTY for Vaughn!! Obsessed w/ him and potato.
the ricer is 10 euros at The Swedish Flatpack Store, best investment ever
Take it off, Vaughn!!! 🥔🔥
Umm Vaughn ❤ I think NYT has just gained a fan
YEY VAUGHN!😊
But what about boxed Instant potatoes (with Nutmeg)?!?!?😋🥺
Great Video. Thanks. Who doesn't love mashed potatoes? If you get a chance check out Helen Rennie's mashed potatoes that have buttery onions on top. They are superb and perfect to make ahead. Keep Vaughn coming with more videos. Xo
I must admit I have never ever made a successful attempt at delicious mashed potatoes. 😢 so I look forward to trying these. Now I can throw DOWN all other forms (scalloped, roasted, fried, au gratin, baked, hashed etc)