Hi Anna, your videos are so good and precise...and I just admire your skills on presentation ....in simple words..you are my inspiration.thanks.waiting for more....
I never thought that mashed potatoes are easy to cook. Thanks Oh Yum, and the best Chef in the world Anna Olson you have a wonderful and great easy recipes.
Just watch yr mashed potatoes recipe tdy can't wait to make this evening for my dinner I knows my friends would loves it thks Anna for the delicious recipe
Anna, im amazed you can use both hands , cutting the green onions using your right hand and stirring the mashed potato using your left, just like my twin sister
I let my potatoes stand for 10 minutes or so before Imash them. The steam coming off them is water evaporating. And I usually make extra that I don't jazz up with butter or cream. Makes great gnocchi .
Anna, thanks for this wonderful recipe! reminded me of my exchange time in Edmonton, University of Alberta, where I ate the best potato puree of my life. Love you. Hugs from São Paulo, Brazil. Leila Flores
I LOVE her demeanor. And she makes me hungry everytime. Yum. I'm a mashed potato lover so this one is especially making me hungry. I can't stop watching her videos.
Oh, with green onions?! I never considered this 😍 Thanks Anna!! I've never been too much of a fan of mashed potatoes but I will definitely be trying these!
YUKON gold potatoes are the best potatoes for mashed potatoes 😀😀 I always use YUKON gold and butter, salt a little milk and they come out great😀😀👍👍 I trust your recipes😊😊 You are an amazing cook Thanks
Yum! I make the mashed potatoes for every holiday! My secret sour cream...only butter and cream! Ergo: creamy smashed potatoes....I know some use a ricer? Not me...I like smashed potatoes...secret #2 place potatoes back in the pot ,the residual heat will evaporate moisture...u can add ur butter then...
A simple way I use to serve mashed potatoes the next day: i store the finished mahsed potatoes in a freezing bag, seal it and when needed, put the bag in boiling water for 15 - 20 minutes so that they re-heat nicely. When out of the bag, give a stir, add a nice piece of butter :) Btw, I missed nutmeg in your receipe!!!
Hi Anna love your recipes. Can you tell me where you got these adorable white scalloped bowls with legs that you have used for this mashed potato recipe please? I’d love to know if we have that brand in Australia… Thanks
A little tip...save some potato water for gravy..plus..run water down the sink to prevent that boiling water from destroying your rubber ring/caulking for your drain
I no longer ever peel my potatoes before cooking them. There are a lot of nutrients in the peel. I cook and mash with a beater as usual and when mashed well, you can hardly see the peels. I no longer dread peeling potatoes. Great time saver.
That sounds great to not peel the potatoes. My only concern is the pesticide that is on the potato skin. I usually was them prior to peeling, but still feel pesticides in on/under the skin.
I can see putting sour cream in them....but I prefer just plain mashed potatoes with butter and milk(maybe a little heavy cream) and salt and pepper of course. This is not meant to be a slam on yours. To each their own as they say. Guess there's just some tricks you can't teach old dogs ;).
I'm a sucker for mashed potatoes. Thank you Anna... I add baking powder before mashing my potatoes then I add butter and milk,it comes out soft and fluffy... My family loves it
Instead of milk I use evaporated milk pet are Carnation in a can and blend it was a electric hand mixer and yes our cream as well and believe it or not you can put a little mayo in their try that that's another little surprise. Lights camera action
Ain't it funny how everyone has their own little recipe but it's all good I've always taught my children you can do anything to a recipe you can add but you can't take away and when you're baking it is a formula if you're off 1 mm you just might as well put it in the trash cuz it will be no good. Lights camera action.
Love your recipes but unfortunately this one made me cringe... I'm irish and was rared on mash spuds had them at least 2/3 times a week. I learned from my dad how to make the tastiest mash. It's actual pretty easy but everybody has their own nack to it(niche) way of doing it... here's mine if you want to try: Serves 2ppl (might have tiny amount of leftover depending on appetite) •3/4 medium roosters(red skins) peeled and halved once only. Wash them good. Add to a deep pot fill with cold water until spuds are covered. Do not add salt. Put heat up high and wait for them to boil. After you given them a good rolling boil turn down to low/med heat (2/3) on a 6 dial electric hob..let them cook away on that setting for 20-25mins max. But check on them often because you don't want them to go into nothing(too watery) *TIP (if you see them flaking off At the edges, but they're too hard in the middle your hob is on too high of a heat , lower the heat and allow them to cook slower). To test grab a fork and gently pierce a spud in the centre if i comes out easily they're ready. Now drain them. Make sure all water has been drained. All you need to finish is butter and salt. (You only add a drop or 2 of milk if the mash is far too dense or thick or you don't like the texture of them after you've tasted them). Use a traditional masher to mash the spuds in the pot. (When I was younger my dad didn't have a fancy masher so he had to use a large carving knife, or a spatula)... Once you've mashed them up, with a fork add in •a couple scoops of dairy butter - just skim it onto the fork, not a full fork load( use your normal dairy butter spread but kerrygold butter is the nicest)😉 add butter to the mash and use your fork to mix it(pressing the fork flat into the mash, mixing it well and combining the butter and spuds fully. Next add •salt, a generous sprinkling, mix again using the fork. Taste them. Add extra salt if needed. Make sure to tell guest you've already added salt.(if guests cant have added salt then leave that step out altogether this mash will still taste fab. If you are being very fancy you can wash and chop up fresh scallions(spring onions) and add about 2 cup fulls to the mash after the butter step. Mix it really well and serve. I call this colcannon. They're are many varieties... you can substitute the scallions for cabbage instead or you can add cooked bacon pieces with the scallions.... 😉 I have you a story. Bottom line is 3 ingredients are all that's needed. Rooster potatoes, kerrygold butter, salt. Only add milk if your mash has an undesirable texture to it.
Sorry about the typos also I am not bashing your mash 😊 I personally prefer a firmer mash with less added ingredients. If I served this mash to family/friends they would say it was too runny 😥 however thats just us I know others enjoy this type of consistency 😊 loving all your videos you explain things so well and make it very easy to follow your steps.. 😘
I made mashed potatoes similar to these a few days ago. Just sub out the butter for vegan butter or vegan margarin and use a unsweetened nut milk in stead of the sour cream. It'll be a bit thinner but you can play with the amounts to get a good consistency.
Hi Anna, your videos are so good and precise...and I just admire your skills on presentation ....in simple words..you are my inspiration.thanks.waiting for more....
Hi, Ann, this is extraordinarily beneficial for making the perfect quintessential fluffy and creamy mashed potatoes thanks.
I never thought that mashed potatoes are easy to cook. Thanks Oh Yum, and the best Chef in the world Anna Olson you have a wonderful and great easy recipes.
You are so sweet, adorable.... You deserve more subscribers...
Just watch yr mashed potatoes recipe tdy can't wait to make this evening for my dinner I knows my friends would loves it thks Anna for the delicious recipe
I love Anna she has the best recipes and ideas and I love that 😄😁
I love how easy you make everything look!
Anna is the very best of all the TV cooks bar none.
Thank you Becky!
Anna, im amazed you can use both hands , cutting the green onions using your right hand and stirring the mashed potato using your left, just like my twin sister
Yum! Need to make this version for my husband who loves mashed potatoes :) Thanks Anna!
Anna, thank you so much for the recipe. I make mash potatoes using your recipe and my family just loved it.
These look amazing! Sour Cream in mashed potatoes? It's a revelation!
I let my potatoes stand for 10 minutes or so before Imash them. The steam coming off them is water evaporating. And I usually make extra that I don't jazz up with butter or cream. Makes great gnocchi .
Anna, thanks for this wonderful recipe! reminded me of my exchange time in Edmonton, University of Alberta, where I ate the best potato puree of my life. Love you. Hugs from São Paulo, Brazil. Leila Flores
It looks delicious and also easy! Thank you!!! And also I loved the balance of colors in your kitchen!!
I LOVE her demeanor. And she makes me hungry everytime. Yum. I'm a mashed potato lover so this one is especially making me hungry. I can't stop watching her videos.
We need a love button ❤ for your videos and recipes ❤
Good tip on keeping potatoes warm.Thanks
Oh, with green onions?! I never considered this 😍 Thanks Anna!! I've never been too much of a fan of mashed potatoes but I will definitely be trying these!
The green onions are a game changer! The texture and flavor they add are amazing!
I love this recipes
YUKON gold potatoes are the best potatoes for mashed potatoes 😀😀
I always use YUKON gold and butter, salt a little milk and they come out great😀😀👍👍
I trust your recipes😊😊
You are an amazing cook
Thanks
Yum! I make the mashed potatoes for every holiday! My secret sour cream...only butter and cream! Ergo: creamy smashed potatoes....I know some use a ricer? Not me...I like smashed potatoes...secret #2 place potatoes back in the pot ,the residual heat will evaporate moisture...u can add ur butter then...
One of my greatest fears in life is having my relatives talking about my 'gluey' potatoes.
Fear no more with this recipe!
I was eating potatoes cook this way 50 years ago, it’s called champ In Ireland. Looks delicious, Thank you.
Love ur cooking girl u so sweet honey love u
I love your kooking , thank you for all .🌻
Where can I find that ricer? Love ittttt
A simple way I use to serve mashed potatoes the next day: i store the finished mahsed potatoes in a freezing bag, seal it and when needed, put the bag in boiling water for 15 - 20 minutes so that they re-heat nicely. When out of the bag, give a stir, add a nice piece of butter :)
Btw, I missed nutmeg in your receipe!!!
Oh that's my girl I LOVE your cooking hey hey I'm here 😋😍
it is so good.
Delicious love the way you explain can you please make coconut biscuits 😘👌🏿
We call it champ in Ireland and use plain cream
Great video! I always find the secret to holiday happiness is to go to someone else's house.
Thx for this video. You’ve got yourself a new subscriber!!
I'm also making mashed potatoes using this recipe!!!!! :):)
Hi Anna love your recipes. Can you tell me where you got these adorable white scalloped bowls with legs that you have used for this mashed potato recipe please? I’d love to know if we have that brand in Australia… Thanks
You always inspired me. 😍
Hi Anna! You are the best
Thank you! I hope you try this recipe for yourself!
Love you Anna you master the cooking art 😍😍
Awesome!! Thats all I can say.
A little tip...save some potato water for gravy..plus..run water down the sink to prevent that boiling water from destroying your rubber ring/caulking for your drain
She's rich dummy.. Pipes are upgraded unlike yours.. you're not the 1st to think of that. Lol
finkdizzle ...and you....are an idiot
Sorry for the rude comment. That person is an asshole. You were just trying to be helpful...
Son tan exquisitas y maravillosas tus recetas me encantan👍
¡gracias!
HI ANNA, I REALLY BIG FAN OF YOU 😁😁 HI FROM INDONESIAA 😍
Thank you Anna. Instead of sour cream can I use yogurt?thank you.
What about butter for flavor? Wouldn't that make it even better?
I REALLY LOVE YOUR COOKING I HOPE TO SEE YOU IN PERSON. I AM AN ASPIRING PASTRY CHEF AND YOUR COOKING INSPIRED. 😍😍
Thank u for the recepe..
Yummy 👌
New subscriber 👍.... I’m looking for gravy to go with the mashed potatoes but cannot find it.....help please.....thank you.
Delicious
GET HER TO 1 mil
I concur Love your cooking style
I no longer ever peel my potatoes before cooking them. There are a lot of nutrients in the peel. I cook and mash with a beater as usual and when mashed well, you can hardly see the peels. I no longer dread peeling potatoes. Great time saver.
That sounds great to not peel the potatoes. My only concern is the pesticide that is on the potato skin. I usually was them prior to peeling, but still feel pesticides in on/under the skin.
@@neseab1 pesticides are sprayed on the plants, the potatoes grow under the dirt. You are likely worried about nothing.
can we mix it with mashmellow?
Sadly, those of us who have seen this comment cannot unsee it. (Shudder)
🤮🤮🤮
i love my mashed potatoes with browned butter....
yum
Hi Anna... Can you please share christmas/plum cake receipe ?? I would love to see that from you .. 😊
فكرة رائعة !!
Yummy!
Can you use whole milk?
Yes, certainly. A glass of Warm milk.
Nice!
Thank you!
😘😘😘😘😘😘very very nice thank you
Can we use buttermilk or yoghurt instead sour cream ?
Yes. Melt unsalted butter and use it.
No yogurt
A dash or two of nutmeg would be a nice addition to this recipe.
very nice recipe dear friend 👍👍🌹🌹🌹🌹
Thank you so much!
Anna, WHY didn't you lightly saute the green onions with the butter initially???
By not sauteing the onions you get that crunchier texture that compliments the potatoes. Feel free to saute them when you make them!
well delicious
Mam in kerala we wil not get sour cream. Instead of sour cream what.cream can i use.
If you can find cream cheese try that please
Traditional Mash Potatoes, i add garlic, NO SALT
I love your videos.... 🧡.
I love mashed potatoes, but I don't like sour cream. I wish people would serve that as a separate topper for those who want it.
I can see putting sour cream in them....but I prefer just plain mashed potatoes with butter and milk(maybe a little heavy cream) and salt and pepper of course. This is not meant to be a slam on yours. To each their own as they say. Guess there's just some tricks you can't teach old dogs ;).
everyone boils the potatoes, but can you cook them in the microwave?
Can I skip the sour cream? It’s hard to find
Yes u can. Use melted butter and little warm milk instead of soar cream.
I'm a sucker for mashed potatoes. Thank you Anna... I add baking powder before mashing my potatoes then I add butter and milk,it comes out soft and fluffy... My family loves it
Omg I had a ricer and I just threw it out not too long ago because I didn't use it 😔😭I wish I would of discovered this video sooner 🤣
just like irish champ.
👍👍
😃
I don't care for mashed potatoes I do cream potatoes they are delicious. Lights camera action
Instead of milk I use evaporated milk pet are Carnation in a can and blend it was a electric hand mixer and yes our cream as well and believe it or not you can put a little mayo in their try that that's another little surprise. Lights camera action
Ain't it funny how everyone has their own little recipe but it's all good I've always taught my children you can do anything to a recipe you can add but you can't take away and when you're baking it is a formula if you're off 1 mm you just might as well put it in the trash cuz it will be no good. Lights camera action.
What you are doing is just too much for her I work smart not hard.
you forgot to add salt 🧂🙂or butter 🧈
Substitute for sour cream plz
i think nutmeg is so important+
Of thankgiving party un home puré of papataos
Hun i would have loved to see how you keep it warm like u said im a visual learner
sari taylor Hun, how difficult is it to visualize a covered bowl of prepared mashed potatoes sitting on top of a pot with water in it? 😄
Isn’t this called champ ? An Irish recipe
So, how much BUTTER do u use?
5 pieces. One kilo.
She is the Britney Spears of cooking.
No salt and pepper ??!!! Really ???
Looks yummy tho
Thnx
For this recipe you would add salt and pepper to taste. Enjoy!
@@ohyum thnx dear. Really appreciate your reply. Am enjoying it at the moment by the way. Really yummy that we are fighting over it
Love your channel. I've noticed you use a special brand of milk. What is it? 🙂
Tony Clifton I think it’s milk that they pour into those bottles so as not to show any labels/brands.
Love your recipes but unfortunately this one made me cringe... I'm irish and was rared on mash spuds had them at least 2/3 times a week. I learned from my dad how to make the tastiest mash. It's actual pretty easy but everybody has their own nack to it(niche) way of doing it... here's mine if you want to try: Serves 2ppl (might have tiny amount of leftover depending on appetite) •3/4 medium roosters(red skins) peeled and halved once only. Wash them good. Add to a deep pot fill with cold water until spuds are covered. Do not add salt. Put heat up high and wait for them to boil. After you given them a good rolling boil turn down to low/med heat (2/3) on a 6 dial electric hob..let them cook away on that setting for 20-25mins max. But check on them often because you don't want them to go into nothing(too watery) *TIP (if you see them flaking off At the edges, but they're too hard in the middle your hob is on too high of a heat , lower the heat and allow them to cook slower). To test grab a fork and gently pierce a spud in the centre if i comes out easily they're ready. Now drain them. Make sure all water has been drained. All you need to finish is butter and salt. (You only add a drop or 2 of milk if the mash is far too dense or thick or you don't like the texture of them after you've tasted them). Use a traditional masher to mash the spuds in the pot. (When I was younger my dad didn't have a fancy masher so he had to use a large carving knife, or a spatula)... Once you've mashed them up, with a fork add in •a couple scoops of dairy butter - just skim it onto the fork, not a full fork load( use your normal dairy butter spread but kerrygold butter is the nicest)😉 add butter to the mash and use your fork to mix it(pressing the fork flat into the mash, mixing it well and combining the butter and spuds fully. Next add •salt, a generous sprinkling, mix again using the fork. Taste them. Add extra salt if needed. Make sure to tell guest you've already added salt.(if guests cant have added salt then leave that step out altogether this mash will still taste fab. If you are being very fancy you can wash and chop up fresh scallions(spring onions) and add about 2 cup fulls to the mash after the butter step. Mix it really well and serve. I call this colcannon. They're are many varieties... you can substitute the scallions for cabbage instead or you can add cooked bacon pieces with the scallions.... 😉 I have you a story. Bottom line is 3 ingredients are all that's needed. Rooster potatoes, kerrygold butter, salt. Only add milk if your mash has an undesirable texture to it.
Sorry about the typos also I am not bashing your mash 😊 I personally prefer a firmer mash with less added ingredients. If I served this mash to family/friends they would say it was too runny 😥 however thats just us I know others enjoy this type of consistency 😊 loving all your videos you explain things so well and make it very easy to follow your steps.. 😘
2 cups of scallions for only 3/4 potatoes?! Yikes!!😳
4
Those are custom mashed potatoes...they smell good 2...
68......oh men
Bob Evans
Good, but not great. you forgot salt, butter and pepper. They are a must.
Dairy-free please :(
I made mashed potatoes similar to these a few days ago. Just sub out the butter for vegan butter or vegan margarin and use a unsweetened nut milk in stead of the sour cream. It'll be a bit thinner but you can play with the amounts to get a good consistency.
Thank you! 🌱🌱🌱
Side angle shots while speaking has always annoyed me.....
That's too much work
But it's so worth it!
it is called cooking lol
Oh good grief
Your translation to Arabic is very bad 🤭
Hi ana ilove your mashedpotatoes but iput milk butter idont put sour cream and green onions next time i will try your receip
Those potatoes are too runny
Kilo.. I thought this was 'Merica. Good otherwise
or 2lbs as our brothers and sisters to the south like to say :)
Happy Thanksgiving!
Sour cream yuck