Try getting any variety of potatoes in Australia. Your choice is red skin, white skin, medium size, small or Kipfler. There is absolutely no distinction between waxy and floury varieties. Nor can you get anything big enough to make a decent jacket potato.
@@bubble6853 Comments on ‘The only way to make mashed potato’ 0355am 18.12.24 as the wise man once said: these taters are bitchin'!!! they sure is bitch'!!! and i concur. potatoes (taters) are the dog's bollox as far as cuisine goes. and have saved more lives than maimed...
Nice to see that old school methods are still alive & kicking. I was taught this when 15 & doing weekends in a local restaurant kitchen. The humble spud is glorious in all it's forms. Often given a bad press & very underated ..For me the more indulgant the better ,so truly versitile. My only difference is I salt once the water starts to simmer not before . As salt water takes longer to reach boiling point than fresh water does. Cannot believe I haven't seen your channel before . You tube, actually gave me a real find at long last .🙏..
Sharing a recipe on youtube takes a skill. Explaining the "how and why" is an additional skill. Making it fun to watch, while learning: is a skill that so much more teachers should embrace or be able to bring to the table! Thank you so much, Poppy!
Just ran across your channel. I said "Potatoes! What? Just potatoes?" But I watched. You made crispy potatoes. At 76 years "young" I learned something about making good crispy potatoes! I subscribed to your channel immediately. I love incorporating potatoes into my vegan diet often. My potato cooking just got ratcheted up a notch or two! I have been eating potatoes for 70+ years, & I bet my next bowl of crispy potatoes OR mashed potatoes will be my BEST YET! Thanks Poppy!
The only way to make mashed potato 0523am 14.12.24 i do concur that the spud is the most innovative and casual of the veg world..... used as a thickener in soups as a bolster for a festive meal... as a snack. i love the humble spud.
We must remember that a potato can be a meal all of it's own. As a young lad I loved making mashed potatoes at home. Creamy smooth and silky. Then I became a commis chef. Did my world change. So many ways to cook a potato. Only one bit of advice I can give is, "NEVER EVER" be afraid to experiment with this one item. It will bring you joy. Poppy you make this look so cool. Keep up the good work you do.
Love this. You're keeping it simple and explaining the whys as well as the hows as you go along. I think that salt tip is going to revolutionise my mash game. Thank you so much
Thank you for explaining things like why salt timing matters. I've never been able to learn to cook so things taste good when I try to limit salt and oils.
The sieve thing is definitely 'cheffy', but makes huge amount of difference. I came across some Michelin-starred mash from Joël Robuchon some time ago and it uses very similar methods to Poppy's (only slightly more involved, but probably 10x as expensive). ruclips.net/video/-mJYyueZfd8/видео.html
Hmm I'm conflicted this is a great video again but I was / am with this till the sieve 😲, because IMO texture esp. with a finer sieve *no* too many dinner lady paste memories (see 12:00). Also when mashing, eggs are an addition - although cream is majestic too :) Always salt the water, always 😀
Poppy, they look amazingly delicious! Love the tip of drying them in the colander, covered with a tea towel, until you get the "white edgy bits" sorry not a technical term. Thanks for sharing! 🙂😋😎❤
There's nothing better than someone who loves potatoes as much as me. I do this but with half the cream and double the butter. Always with a little bit of garlic.
In the US, a lot of us use Yukon gold poatatoes that are less mealy and more medium waxy. However, you can make a lovely mash with russets, which fluff nicely. My one secret is grated parmesan, which can save you if use a little too much liquid. Definitely trying the towel part.
Thank you Poppy. I am constantly abused, because of how much salt I use in my tatys, I was taught in mid 80's as an apprentice to use salt. Now, so many want to fl9g you
Might describe your potato slices and the thickness of a finger. Warming the cream or milk is such a game changer. Nice dry potato - Russet here. Drives me nuts when people use a Yukon Gold. Hello from sunny Oregon US.
@@sarahr7890 Because Yukons are not the best choice for mashed. It's a pretentious choice. TV Chef using them often say something like "the color looks buttery". Not the best choice so they are teaching people the wrong thing. They are a slightly waxy potatoes, good for maybe a potato salad. Always more expensive and not really worth it.
Haha I was watching you use the sieve and was typing to use a potato ricer instead. Then you mentioned it. I bought a quality ricer and it is so much easier to use. Holding the strainer over the pot is a great Idea.
last time you posted a video I watched till the end, went to the supermarket and made the roasted potatoes and I did not regret it, tomorrow is smashed potato day
Loved the video, definitely making some mash this weekend and air frying some skins up to snack on ☺️. What brand of knives did you use in the video? Ive been trying to find them online and no luck yet. All hail the potato Queen
Thank you so much @poppycooks for making great potatoes, but you had butter several times in the video but never talked about when or how much to use. You talked about adding butter and cream, but I think it got edited out. 😢
When you mentioned water tasting like the sea reminded me of a dish called Canarian potatoes. I'm sure you already know of it. But would be a lovely video
Hi Poppy - I really love your videos and thanks for the great tips. I was surprised to see that ratio of butter to cream in the online recipe that you posted… 75g Butter to 50ml cream? Isn’t that rather a lot of butter or will the potatoes still be able to take that without looking oily?
Hi Poppy, just found your videos on RUclips. I really enjoyed watching - you’re a complete natural in front of the camera. You have such a lovely personality…. can I buy you a drink sometime?
You are my absolute favorite RUclipsr to watch! You not only have the best recipes, you have a lovely voice, you're educational, and very entertaining to watch!
"Method In The Madness" - when making my "smooth as a baby's backside" mash, I always steam the potato coz' it simple, quick n' easy. Salt and pepper are added to the mash dish with the butter and I may add yoghurt or sour cream or milk, perhaps a little water from the steamer - or occasionally, an egg. Sometimes I add a little pumpkin to the steamer - yummo
Try microwaving the potatoes like a jacket, rub in oil and salt. Put in oven till crispy. Scrap out the potato for your mash. Absolutely do not throw the skins out..
I actually live by the sea. Could I in fact use seawater instead of salting my water to be like the sea? Salt in getting expensive where I live. Thankyou.
Have a feel'n the "cube potato' that got a million views was a double episode with this one...recognised the pots on the stove, there were two pots on that clip and this one...efficiency???
I used to make the best roast spuds in my aluminum roasting dish, but lost it in the move :( I never boiled my spuds, just rinsed it in water & let dry on the oven rack I then put oil all over the spuds & into the oven near the top @ 190c I turned the spuds every 20 minutes & oiled them again until near the end, that is when I started to take out out of the pan. That's right, I never used an oven rack then, the spuds were sitting in the oil, that's why I took the oil out near the end to crisp them up. I wish I had really good teeth now so I could try your spuds Polly I am trying roast spuds in 2 different air-fryers I recently bought, I think I have to turn up the heat to crisp them up
You can improve on this flavour wise. Instead of boiling the potatoes score a line around them through the skin then bake for one hour at 180c. Allow to cool so that they can be handled then cut them in halve through the score line. Now use a spoon to scoop out the the potato from the skin. Continue as you would here once the potatoes have steam dried. You will end up with a more flavourful result as you haven't washed out a percentage of flavour from the potato from the boiling process.
I know you warned us about the salt and I thought I’d prepared myself accordingly. I was not prepared, by any stretch. TRUST you completely on this though.
I would never use Maris piper to make mash, I find they never cook right through and there is always a hard bit in the middle and the outside boils away. I would use King Edwards or Russets or Albert Bartlet. Maris piper are great for roast or chips. I think the tea towel over the top with the residual water underneath acts like a steamer which finishes off the cooking process.
There was a great chef (unfortunately dead) named Joel Robuchon who has been decerned the title of chef of the 20th century by his pairs. The mashed potatoes was HIS signature product in his restaurant. To give you an idea, just like the sauce was the signature of Mrs Gravey 😅😅😅 People came from all around the world to eat it, and you can find his recipe on internet. I regret to tell you but your recipe is miles away from his, and to have tasted both types, i am still convinced that his us much better 😅 Furthermore, if you question any reputated chef, they will all tell you that they peel the Kartoffeln after boiling them, to make sure that they don't "drink" too much water, and also that nobody puts dairy cream inside mashed potatoes. Only butter is allowed. I will ease you, i also peel my potatoes before boiling, because i hate to peel them after, but i would never use dary cream. Although i peel them before, at least i would not dare to make a video explaining your recipe. And if i would publish a video about mashed potatoes, i would force myself to do it the right way. Your recipe might be tasty, but it's nothing unique like you advertise it in your video. Seems that there are other ways to make mashed potatoes than yours. Another thing that defers you from Joel Robuchon was that he was a true humble man, because he had nothing else to prove. An attitude that you might learn as well. Thanks for the sharing
Thanks for your feedback. Beyond the recipe advice which is purely subjective and personal, luckily I’m doing okay for myself and wasn’t asking for feedback on whether I’m humble enough for anyone. I’m doing great 😊👍
Saying you're the Potato Queen while not sat on the couch surrounded by potatoes (couch potatoes) and wearing a crown with a chip on it at least, a potato waffle would be better and holding a spud gun and potato masher, intro was half baked potato at best, ok now out of spud themed things to put in the intro
Use the whisk attachment on that KitchenAid in the background and then it will truly be the best mashed potato. Absolutely no need for all this manual labour and it will be more fluffy and consistent as well.
Dear Reader, The true Gospel: ✝️ Simply believe that Jesus Christ died for your sins, was buried and rose to life again on the third day. Put your faith in Jesus Christ that He has paid your sin debt & you are saved, sealed by the Holy Spirit and Heaven-bound. It's that simple folks. Get saved today 🙌 🙏 Please obtain a King James Bible and read it. The Gospel of John is a good place to start. Please avoid all modern per'versions' as they all add or take away from Scripture & reading them will have you confused & doubting your salvation (as is their purpose!) God bless you ✝️
Did you get noticed of Joël Robuchon's recipe? First I would not boil the potatoes, but rather bake them. The least water, the better. Never use cream but rather a mix of whole milk with a lot of butter because you don't want to loose the buttery flavour of your product. Sieve the mash once ready. You will get a creamy texture. Last thing, don't add anything apart from salt. No chives, no garlic, no herbs.
No nutmeg? Where's the good grating of nutmeg? Nutmeg belongs into any potato mash. Without it how can it be a potato mash?😂😂 No, seriously, for that amount of mash about a quarter nut of nutmeg is about right. Try it and thank me later.😊
Total faff and unnecessary, no idea why some people want to overcomplicate simple stuff. Boil taters, drain, add plenty of butter, mix, season, mash, check seasoning and serve.
Thank you Poppy. I am constantly abused, because of how much salt I use in my tatys, I was taught in mid 80's as an apprentice to use salt. Now, so many want to fl9g you
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I appreciate that you are giving us the regional potato versions instead of us just guessing what to use if we don't have a maris piper.
I need to start a campaign to get Maris Pipers global to be fair
If Maris Piper is not available, I go for King Edward potatoes. I find them next best.
I’d like to introduce you to a wonderful tool called Google.
@poppycooks I agree with russett potatoes here in the U.S. I use Idaho potatoes for my mash.
Try getting any variety of potatoes in Australia. Your choice is red skin, white skin, medium size, small or Kipfler. There is absolutely no distinction between waxy and floury varieties. Nor can you get anything big enough to make a decent jacket potato.
Thank you for your dedication to all things potato. They have been my staple for the last 70 years and I can always learn better ways to enjoy them :D
It’s the least I could do for the humble spud 🥔
The only way to make mashed potato 0517am 14.12.24 we like a mash. we like a roast tater. we like taters. chips?
I just love potatoes any way apart from raw!!!! My favourite ❤
@@bubble6853 Comments on ‘The only way to make mashed potato’ 0355am 18.12.24 as the wise man once said: these taters are bitchin'!!! they sure is bitch'!!! and i concur. potatoes (taters) are the dog's bollox as far as cuisine goes. and have saved more lives than maimed...
Nice to see that old school methods are still alive & kicking.
I was taught this when 15 & doing weekends in a local restaurant kitchen.
The humble spud is glorious in all it's forms. Often given a bad press & very underated ..For me the more indulgant the better ,so truly versitile.
My only difference is I salt once the water starts to simmer not before . As salt water takes longer to reach boiling point than fresh water does.
Cannot believe I haven't seen your channel before . You tube, actually gave me a real find at long last .🙏..
Sharing a recipe on youtube takes a skill.
Explaining the "how and why" is an additional skill.
Making it fun to watch, while learning: is a skill that so much more teachers should embrace or be able to bring to the table!
Thank you so much, Poppy!
Just ran across your channel. I said "Potatoes! What? Just potatoes?" But I watched. You made crispy potatoes. At 76 years "young" I learned something about making good crispy potatoes! I subscribed to your channel immediately. I love incorporating potatoes into my vegan diet often. My potato cooking just got ratcheted up a notch or two! I have been eating potatoes for 70+ years, & I bet my next bowl of crispy potatoes OR mashed potatoes will be my BEST YET! Thanks Poppy!
The only way to make mashed potato 0523am 14.12.24 i do concur that the spud is the most innovative and casual of the veg world..... used as a thickener in soups as a bolster for a festive meal... as a snack. i love the humble spud.
We must remember that a potato can be a meal all of it's own. As a young lad I loved making mashed potatoes at home. Creamy smooth and silky. Then I became a commis chef. Did my world change. So many ways to cook a potato. Only one bit of advice I can give is, "NEVER EVER" be afraid to experiment with this one item. It will bring you joy. Poppy you make this look so cool. Keep up the good work you do.
Love this. You're keeping it simple and explaining the whys as well as the hows as you go along. I think that salt tip is going to revolutionise my mash game.
Thank you so much
Thank you for explaining things like why salt timing matters. I've never been able to learn to cook so things taste good when I try to limit salt and oils.
Mmmmm I'm getting so hungry watching these😂
That sieve tip is brilliant! I'm definitely trying that the next time I make mash ♥
It’s change my mashed potato game FOREVER ❤️
The sieve thing is definitely 'cheffy', but makes huge amount of difference. I came across some Michelin-starred mash from Joël Robuchon some time ago and it uses very similar methods to Poppy's (only slightly more involved, but probably 10x as expensive).
ruclips.net/video/-mJYyueZfd8/видео.html
I've just found your channel and I'm so pleased to see someone who shares my passion for spuds❤ Good on you Poppy, that mash looks incredible😊
Can't beat a Bartlett potato for mash ❤❤😋😋
Desiree potatoes are one of the best potatoes for mashing in Australia. Love your delightful, natural presentation, Poppy.
Sebago are best in Australia
Hmm I'm conflicted this is a great video again but I was / am with this till the sieve 😲, because IMO texture esp. with a finer sieve *no* too many dinner lady paste memories (see 12:00). Also when mashing, eggs are an addition - although cream is majestic too :)
Always salt the water, always 😀
It’s a tonic to see someone making delicious potato with butter and cream
I live in Prince Edward Island, where we grow the best potatoes in the world. 😁. Right now our new potatoes are in! I can’t wait to try your recipes.
Loving your vids, please keep em coming..
Right... I'm off to make some mash!!
That’s what we like to hear!
I just bought chives to put on your hasselback potatoes and I also have double cream in the fridge...
Guess I will eat a lot of potatoes this week.
Looks so incredibly good !
Thx Poppy, I didn’t think I could improve my mash anymore, until I saw this video 👍
Poppy, they look amazingly delicious! Love the tip of drying them in the colander, covered with a tea towel, until you get the "white edgy bits" sorry not a technical term. Thanks for sharing! 🙂😋😎❤
"Like a begrudged dinner lady" was wonderful!😂
There's nothing better than someone who loves potatoes as much as me. I do this but with half the cream and double the butter. Always with a little bit of garlic.
OMG yummy yummy yummy yummy yummy - you da best Pops!
Yummy indeed!!
For New Zealand use the Agria potato.
Calling an inch a centimetre, calling her fork a knife.
You just have to love Poppy.
In the US, a lot of us use Yukon gold poatatoes that are less mealy and more medium waxy. However, you can make a lovely mash with russets, which fluff nicely. My one secret is grated parmesan, which can save you if use a little too much liquid. Definitely trying the towel part.
that's some lovely moist looking mash
I'm loving your style, content and tips. I'll definitely use the sieve, and warm & salt my milk / cream before using it. I'm glad you're on YT!
wooo let me know how it goes
Welcome! Loved this. About time x
I bought a tamis for making mash, but haven't used it yet. I just repaired my grill, maybe some chops and mash are on the menu for this weekend.
I use baking powder added to the cold water to draw extra starch out of the tatoroonies.
Thank you Poppy. I am constantly abused, because of how much salt I use in my tatys, I was taught in mid 80's as an apprentice to use salt. Now, so many want to fl9g you
You should have a million subscribers
Might describe your potato slices and the thickness of a finger. Warming the cream or milk is such a game changer. Nice dry potato - Russet here. Drives me nuts when people use a Yukon Gold. Hello from sunny Oregon US.
Why does it drive you nuts? I never find Yukons where I live so I'm curious.
@@sarahr7890 Because Yukons are not the best choice for mashed. It's a pretentious choice. TV Chef using them often say something like "the color looks buttery". Not the best choice so they are teaching people the wrong thing. They are a slightly waxy potatoes, good for maybe a potato salad. Always more expensive and not really worth it.
Haha I was watching you use the sieve and was typing to use a potato ricer instead. Then you mentioned it. I bought a quality ricer and it is so much easier to use. Holding the strainer over the pot is a great Idea.
I use a potato ricer. Easy to use and easier to clean
last time you posted a video I watched till the end, went to the supermarket and made the roasted potatoes and I did not regret it, tomorrow is smashed potato day
Sounds like the best kinda day ❤️
Loved the video, definitely making some mash this weekend and air frying some skins up to snack on ☺️. What brand of knives did you use in the video? Ive been trying to find them online and no luck yet. All hail the potato Queen
OMG….I just love potatoes ❤
switch the cream for sour cream, and add some sharp cheddar, thats my favorite way to make them
Almost a mash milk-shake 😁 Sure does look yummy.😋
Thank you so much @poppycooks for making great potatoes, but you had butter several times in the video but never talked about when or how much to use. You talked about adding butter and cream, but I think it got edited out. 😢
I haven't made regular mashed potatoes since I discovered colcannon.
Oooo yes I LOVE colcannon
When you mentioned water tasting like the sea reminded me of a dish called Canarian potatoes. I'm sure you already know of it. But would be a lovely video
I’ve heard a lot about them but haven’t tried yet!
@@poppycooks they are beautiful especially on a hot day when you need salt
Like @rickmoore, I appreciate you letting those of us in the US that Russets are the spud to use. 😊
No worries! Can’t have my non-UK people missing out on good spuds 🙏
Hi Poppy - I really love your videos and thanks for the great tips. I was surprised to see that ratio of butter to cream in the online recipe that you posted… 75g Butter to 50ml cream? Isn’t that rather a lot of butter or will the potatoes still be able to take that without looking oily?
Can I ask if it is ok to peel potatoes in warm water, or does this alter them to ?
"... you could almost drink it (then cracks up)" = SUBSCRIBED 😅
Hi Poppy, just found your videos on RUclips. I really enjoyed watching - you’re a complete natural in front of the camera. You have such a lovely personality…. can I buy you a drink sometime?
No thank you but glad you enjoyed the video 🙏
You are my absolute favorite RUclipsr to watch! You not only have the best recipes, you have a lovely voice, you're educational, and very entertaining to watch!
"Method In The Madness" - when making my "smooth as a baby's backside" mash, I always steam the potato coz' it simple, quick n' easy. Salt and pepper are added to the mash dish with the butter and I may add yoghurt or sour cream or milk, perhaps a little water from the steamer - or occasionally, an egg. Sometimes I add a little pumpkin to the steamer - yummo
Question Poppy. Thoughts on powdered potatoes?
No matter Maris Piper, Russet. Coming from NZ, I have to find local substitutes.
Try microwaving the potatoes like a jacket, rub in oil and salt. Put in oven till crispy. Scrap out the potato for your mash. Absolutely do not throw the skins out..
I actually live by the sea. Could I in fact use seawater instead of salting my water to be like the sea? Salt in getting expensive where I live. Thankyou.
Have a feel'n the "cube potato' that got a million views was a double episode with this one...recognised the pots on the stove, there were two pots on that clip and this one...efficiency???
I'm glad you've taken over as potato queen, I couldn't handle the responsibility of it anymore.
😂
It’s a tough act to follow but someone had to
I learnt something recently if it's grown under ground cook from cold water above ground cook with boiling water
I used to make the best roast spuds in my aluminum roasting dish, but lost it in the move :(
I never boiled my spuds, just rinsed it in water & let dry on the oven rack
I then put oil all over the spuds & into the oven near the top @ 190c
I turned the spuds every 20 minutes & oiled them again until near the end,
that is when I started to take out out of the pan. That's right, I never used an oven rack then,
the spuds were sitting in the oil, that's why I took the oil out near the end to crisp them up.
I wish I had really good teeth now so I could try your spuds Polly
I am trying roast spuds in 2 different air-fryers I recently bought, I think I have to turn up the heat to crisp them up
You can improve on this flavour wise. Instead of boiling the potatoes score a line around them through the skin then bake for one hour at 180c.
Allow to cool so that they can be handled then cut them in halve through the score line. Now use a spoon to scoop out the the potato from the skin. Continue as you would here once the potatoes have steam dried.
You will end up with a more flavourful result as you haven't washed out a percentage of flavour from the potato from the boiling process.
You should watch the Alton Brown video on the best way to cut potatoes for mashing.
Cook the potatoes in homemade veggie stock with your leftover bits and it's even better.
Sour cream?
Make potatoes glamorous again
Hey, you should try to explore ALL potato variants, I mean there is 4000 varietes so you have your work cut out for you 😂
I shop in Tesco and all potatoes are just called potatoes
A lot of Tescos have Maris Pipers 🙌
4:00 draining step and tea towel
I like the recipe, but I don't know if pommes puree is the same as mashed potato.
Exactly. The chunks are the best part!
I know you warned us about the salt and I thought I’d prepared myself accordingly. I was not prepared, by any stretch. TRUST you completely on this though.
I would never use Maris piper to make mash, I find they never cook right through and there is always a hard bit in the middle and the outside boils away. I would use King Edwards or Russets or Albert Bartlet. Maris piper are great for roast or chips. I think the tea towel over the top with the residual water underneath acts like a steamer which finishes off the cooking process.
Great thank you great show love maris piper.
Hot cream or milk good tip thanks your a star ❤x uk
There was a great chef (unfortunately dead) named Joel Robuchon who has been decerned the title of chef of the 20th century by his pairs.
The mashed potatoes was HIS signature product in his restaurant. To give you an idea, just like the sauce was the signature of Mrs Gravey 😅😅😅
People came from all around the world to eat it, and you can find his recipe on internet.
I regret to tell you but your recipe is miles away from his, and to have tasted both types, i am still convinced that his us much better 😅
Furthermore, if you question any reputated chef, they will all tell you that they peel the Kartoffeln after boiling them, to make sure that they don't "drink" too much water, and also that nobody puts dairy cream inside mashed potatoes. Only butter is allowed.
I will ease you, i also peel my potatoes before boiling, because i hate to peel them after, but i would never use dary cream.
Although i peel them before, at least i would not dare to make a video explaining your recipe. And if i would publish a video about mashed potatoes, i would force myself to do it the right way.
Your recipe might be tasty, but it's nothing unique like you advertise it in your video.
Seems that there are other ways to make mashed potatoes than yours.
Another thing that defers you from Joel Robuchon was that he was a true humble man, because he had nothing else to prove. An attitude that you might learn as well.
Thanks for the sharing
Thanks for your feedback. Beyond the recipe advice which is purely subjective and personal, luckily I’m doing okay for myself and wasn’t asking for feedback on whether I’m humble enough for anyone. I’m doing great 😊👍
Poppy... you living in Bens old flat?
Do fishcakes, I always make a mess of those.
mmmm I love a fish cake
Lovely!
"Step Three: Boil your potatoes in cold water". Lol. I tried this but the cold water never boiled.😂
Love this channel!! Had to look up what "double cream" was here in the US, which we call "heavy cream." Double cream is so much more fun, though.
i would have garlic powder in mine but as you self say, own prefference, but yes it is creamy, old chief,
Lets Mash it with Poppy but not naughty seeds 😄
Knife? I saw fork 😂😂😂
The term, “Salt it like the sea,” has been tested. If you actually salted like the sea, you’d vomit.
❤❤❤
That knife is a fork in standard English.
less water, lid on....saves water and saves electricity
I daren't use that much salt!
Poppy you are my favourite I love you ❤
I always add some parmesan to the mash as well.
Does it really need SO much salt??? I can't even imagine what the potatoes must taste like, it's too much!!!
The potatoes don’t taste salty - I explain in the video the importance of salting the water to boil
Saying you're the Potato Queen while not sat on the couch surrounded by potatoes (couch potatoes) and wearing a crown with a chip on it at least, a potato waffle would be better and holding a spud gun and potato masher, intro was half baked potato at best, ok now out of spud themed things to put in the intro
Use the whisk attachment on that KitchenAid in the background and then it will truly be the best mashed potato.
Absolutely no need for all this manual labour and it will be more fluffy and consistent as well.
Dear Reader,
The true Gospel: ✝️
Simply believe that Jesus Christ died for your sins, was buried and rose to life again on the third day.
Put your faith in Jesus Christ that He has paid your sin debt & you are saved, sealed by the Holy Spirit and Heaven-bound.
It's that simple folks.
Get saved today 🙌 🙏
Please obtain a King James Bible and read it. The Gospel of John is a good place to start. Please avoid all modern per'versions' as they all add or take away from Scripture & reading them will have you confused & doubting your salvation (as is their purpose!)
God bless you ✝️
First? 🥇
You did it 🏅🏅🏅🏅
Did you get noticed of Joël Robuchon's recipe? First I would not boil the potatoes, but rather bake them. The least water, the better. Never use cream but rather a mix of whole milk with a lot of butter because you don't want to loose the buttery flavour of your product. Sieve the mash once ready. You will get a creamy texture. Last thing, don't add anything apart from salt. No chives, no garlic, no herbs.
No nutmeg? Where's the good grating of nutmeg? Nutmeg belongs into any potato mash. Without it how can it be a potato mash?😂😂
No, seriously, for that amount of mash about a quarter nut of nutmeg is about right.
Try it and thank me later.😊
Total faff and unnecessary, no idea why some people want to overcomplicate simple stuff. Boil taters, drain, add plenty of butter, mix, season, mash, check seasoning and serve.
Thank you Poppy. I am constantly abused, because of how much salt I use in my tatys, I was taught in mid 80's as an apprentice to use salt. Now, so many want to fl9g you