What's the Best Way to Make Mashed Potatoes? | Cooking the Comments | NYT Cooking

Поділитися
Вставка
  • Опубліковано 23 гру 2024

КОМЕНТАРІ • 234

  • @mondaynightballroom20
    @mondaynightballroom20 Рік тому +313

    Saying the reason a potato masher exists solely to mash potatoes is to completely ignore its passion for holding drawers shut

    • @benicerh
      @benicerh Рік тому +10

      It also negates every mexican kitchen, where the potato masher is actually a bean masher, and its ability to mash a potato is secondary.

  • @julioberr1562
    @julioberr1562 Рік тому +36

    I’ll never say this enough…we need MORE Vaughn!

  • @cbartlett
    @cbartlett Рік тому +215

    I cannot click fast enough for Vaughn.

  • @lisamorris1570
    @lisamorris1570 2 місяці тому +7

    Appreciate how Vaughn makes cooking accessible with humor, vulnerability, and insight! More Vaughn!

  • @poobd
    @poobd Рік тому +95

    Love this human experience we're having with Vaughn, the eye remover is such a real moment in everyones lives at some point

  • @TPark-rf3lt
    @TPark-rf3lt Рік тому +62

    Vaughn discovering the potato eye remover on a peeler is probably the cutest thing 😂

  • @kmann627
    @kmann627 Рік тому +14

    Vaughn is the best and cutest NYT host. I love watching his videos not only are they informative, but they are very entertaining.

  • @ELEKTRARE
    @ELEKTRARE Рік тому +4

    I am obsessed with my handsome Vaughn , he is a superb chef , very skilled & entertaining ❤❤❤xoxo from France 🇫🇷 😊

  • @dianethompson6363
    @dianethompson6363 Рік тому +12

    My day just got so much better with a Vaughn video!

  • @jenniferflorio3233
    @jenniferflorio3233 Рік тому +19

    Love you Vaughn! It's your personality and you make it just so approachable and relaxed and fun! You're the best

  • @emilys9365
    @emilys9365 Рік тому +8

    "Like summer home in Lake Como rich" 😂 Vaugh is GOLD!

  • @jennifergraham3752
    @jennifergraham3752 Рік тому +16

    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

  • @mgurtovnik
    @mgurtovnik 6 місяців тому +4

    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 ;)

  • @dreafields6965
    @dreafields6965 Рік тому +64

    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! 😋

  • @cheekylibraryon4405
    @cheekylibraryon4405 Рік тому +4

    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.

  • @edwardinderrieden
    @edwardinderrieden Рік тому +16

    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.

  • @heatherwinter6979
    @heatherwinter6979 Рік тому +2

    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.

  • @lkhjason
    @lkhjason Рік тому +3

    I just ❤ whenever Vaughn is presenting. I don't even care what the subject matter is 😂 cause he's so funny, cheerful & entertaining. 😘

  • @schnder1
    @schnder1 Рік тому +11

    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.

  • @danbev8542
    @danbev8542 3 місяці тому +1

    What a fun video! For me…1. Make sure potatoes are Organic! Root vegetables take up a lot of toxins, and Russets are grown with seriously toxic stuff. 2. I prefer my hand masher. I’m one of the few who likes a bit of texture - Yukon Golds are too mushy for my taste (for mashed potatoes, they are great for other dishes). 3. I like milk & butter done your way, Vaughn. I’ve read that the protein in milk aids the creamy texture. 4. If others didn’t object, I’d boil with skins on - more texture, flavor, nutrition, fiber.

  • @seanfay6954
    @seanfay6954 Рік тому +4

    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~

  • @SWiseman
    @SWiseman Рік тому +10

    The little nubby end of the potato peeler is perhaps the most useful discovery part of this video.

  • @cpp8227
    @cpp8227 Рік тому +5

    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.

  • @liefbread
    @liefbread Рік тому +13

    We use mayo in lieu of butter and milk because we have lactose intolerant folks. It works well! A nice rich tangy mashed potato.

    • @boomzillaallizmoob1759
      @boomzillaallizmoob1759 Рік тому

      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.

    • @jaminwaite3867
      @jaminwaite3867 Рік тому

      I grew up on cream cheese & butter. I just use dairy-free versions of both.

  • @brettmajeske3525
    @brettmajeske3525 Рік тому +6

    The hand mixer works as long as one does not over mix. Ricers cannot over mix, which is their best feature.

  • @skiely
    @skiely Рік тому +22

    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

    • @ilax4244
      @ilax4244 Рік тому +1

      I like green spinach rice. It's beautiful. I'll try your tip..thanks 🙋

  • @biancajingles2690
    @biancajingles2690 Рік тому +30

    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 😊

    • @whatshername369
      @whatshername369 Рік тому

      Well, "it needs more salt," has the makings of a pretty fun drinking game.

    • @boomzillaallizmoob1759
      @boomzillaallizmoob1759 Рік тому +3

      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.

    • @lapniappe
      @lapniappe Рік тому +1

      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.

  • @rewdymeyer
    @rewdymeyer Рік тому +2

    Dear Vaughn, everyone loves you. Keep up the good work. 🤗

  • @alexh2065
    @alexh2065 6 місяців тому +2

    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.

  • @RedCoyote
    @RedCoyote Рік тому +4

    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.

  • @Mangio-GourmetChannel
    @Mangio-GourmetChannel Рік тому +3

    This tutorial is awesome! As a cooking enthusiast, having cooking channel, I appreciate your effort in teaching new recipes

  • @cindypelletier9365
    @cindypelletier9365 Рік тому +2

    lol the potato peeler part was hilarious!

  • @sherrygaley4675
    @sherrygaley4675 Рік тому +1

    I want to add my appreciation to the prop stylist of the shelves - beauty!

  • @floraluxla
    @floraluxla Рік тому +16

    I didn't know I needed a 24 minute video on how to make mashed potatoes, but I definitely do.

    • @dorothywainwright2819
      @dorothywainwright2819 Рік тому +1

      Ya, the thirst trap isn't particularly subtle.

    • @floraluxla
      @floraluxla Рік тому +1

      @@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.

  • @Hanlouma
    @Hanlouma Рік тому +4

    Vaughn always makes my day better ❤

  • @jelsner5077
    @jelsner5077 Місяць тому

    Watching this a year later, what I learned is using russet potatoes, like my mom did, is the best. I bought a potato rice but couldn't squeeze it hard enough to send the potatoes through it, so I used the mixer (like my mom did). Using brown butter makes a whole lot of sense. Also, Vaughn's brown velvet shirt makes me want a teddy bear for some reason. 🦃

  • @margiekieper75
    @margiekieper75 Рік тому +2

    My mother and grandmother always added a rutabaga and it gave a delicious flavor to the mashed potatoes.

    • @harmonysoundhealing5292
      @harmonysoundhealing5292 15 днів тому

      I’m hooked on parsnip mashed potatoes that I’ve been buying at our local store’s hot food section. The flavor is amazing!

  • @josephrabor222
    @josephrabor222 Рік тому +2

    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.

  • @lemonadeslices
    @lemonadeslices Рік тому

    here to say i love vaughn - what a delight watching him cook + explain.

  • @MrDagweld
    @MrDagweld Рік тому +2

    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!

    • @MadlyinLovewithJesus-1953
      @MadlyinLovewithJesus-1953 Рік тому

      Thanks for the reminder!

    • @esears3996
      @esears3996 Рік тому +1

      Organic potatoes are inexpensive if you grow your own. It's easy to grow potatoes, even in a five gallon bucket.

    • @MadlyinLovewithJesus-1953
      @MadlyinLovewithJesus-1953 Рік тому

      Tried to do it last year -- in a big cardboard box. The possums or raccoons destroyed it.@@esears3996

  • @unicqueky
    @unicqueky 26 днів тому +1

    I think adding to cold water is better so that they cook more evenly, from inside out.. not outside in and end up with too much water that forces you to dry them out later. Just a thought.. or rather, from Preppy Kitchen ;-) WOuldn't recommend a stand mixer either.. becuase the risk of overmixing is high and it could activate the starch and turn gummy.

  • @tbrooke327
    @tbrooke327 Рік тому +3

    We've been waiting for another Vaughn video!

    • @EricRodgers1975
      @EricRodgers1975 Рік тому +1

      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!

  • @genjii931
    @genjii931 Рік тому

    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.

  • @lesleygoodman6986
    @lesleygoodman6986 Рік тому +1

    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!!!

  • @alyssadubash
    @alyssadubash Рік тому

    I love Vaughn videos so much!! Thank you, this was great

  • @violetviolet888
    @violetviolet888 Рік тому

    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.

  • @ilax4244
    @ilax4244 Рік тому +1

    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 UA-cam videos. will retrain me to cook more.
    Excellent video. I didn't know peelers came with the eye remover either..😂

  • @CShannon1991
    @CShannon1991 Рік тому

    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.

  • @Homepieslice77
    @Homepieslice77 Рік тому +1

    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

  • @myklia1
    @myklia1 Рік тому +1

    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.

    • @esears3996
      @esears3996 Рік тому

      gummy potatoes are from overworking them, even become gummy stirred too much. Ricers are easier to use imo.

  • @dandles2010
    @dandles2010 Рік тому +2

    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.

  • @jackfahey4610
    @jackfahey4610 Рік тому +8

    Who doesn’t like Vaughn. I would make everything he makes. More of Vaughn

  • @135bpmCoffee
    @135bpmCoffee Рік тому +5

    Lately I much less have a desire for being a potato, but man, if Vaughn is mashing.. 🥰

  • @alexh2065
    @alexh2065 6 місяців тому

    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.

  • @TheMattFarra
    @TheMattFarra Рік тому +4

    The original made with cream, butter, nutmeg, salt n pepper is the ultimate comfort food 😋

  • @Michael_Courtney
    @Michael_Courtney Рік тому +2

    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.

  • @ninadunham3543
    @ninadunham3543 Рік тому

    Looks delicious, all of them. I always add nutmeg, but I will try the final one, probably for Christmas.

  • @lbjork08
    @lbjork08 Рік тому +4

    You had me at Brown Butter. 😍

  • @ebbflowconsulting
    @ebbflowconsulting Рік тому +1

    I definitely need more potato content like this is my life!

  • @morganborders3835
    @morganborders3835 Рік тому +5

    Here for the Vaughn content.

  • @maynard_ross
    @maynard_ross Рік тому

    Mased potato with roasted garlic, half n half, butter, and parmasean cheese. So good!!!!

  • @mrbear1302
    @mrbear1302 Рік тому +1

    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.

  • @TreeboretheRubyLord
    @TreeboretheRubyLord Рік тому +2

    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.

  • @morning_routinn
    @morning_routinn Рік тому +1

    Damn i love the last one your recipe when you add the garlic and all those staff 😍😍😍😍

  • @vivianpivaral2575
    @vivianpivaral2575 4 місяці тому

    Ok, don't jump on me, but when we have the whole family over (about 30 people), I do the instant kind, add cream, roasted garlic, topped with parmesan. They LOVE them!! Have never had leftovers yet😮

  • @comrad3question982
    @comrad3question982 Рік тому +1

    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.

  • @limeparticle
    @limeparticle Рік тому +5

    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.

  • @irishfergal
    @irishfergal Рік тому

    The "absolutely gorgeous" Derry accent (one of the multitude of Irish accents) is really good. We call potatoes "spuds" and mashed potatoes "poundies."

  • @chrisretzlaff2895
    @chrisretzlaff2895 Рік тому

    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

  • @fluffycritter
    @fluffycritter Рік тому +2

    Looking forward to Vaughn discovering that his North Carolina peelers have had an eye remover all along too.

  • @alicecameron7176
    @alicecameron7176 Рік тому +4

    I see Vaughn. I click.

  • @artagog
    @artagog Рік тому

    Was all set to buy a ricer, but now I don't need to. Thanks Vaughn!

  • @adventuresofMarki_Mekko
    @adventuresofMarki_Mekko Місяць тому

    Get this man a Cutco peeler! Nothing compares ❤️

  • @outinsider
    @outinsider 5 місяців тому

    I was hoping we'd see Vaughn change shirts, but not disappointed considering how beautifully non-suggestive the mashing looked like!

  • @cheungzane
    @cheungzane Рік тому

    Did you do anything special to the potato skins when frying?

  • @hisomeonetrackingmuch1309
    @hisomeonetrackingmuch1309 Рік тому

    Me beaming with pride, having known a kitchen tip waaaaay longer than Vaughn has 😊

  • @mstella140
    @mstella140 Рік тому

    Just made this. So yummy.

  • @in2food
    @in2food 2 місяці тому

    Try adding warm milk but slowly incorporating room temperature pats of butter instead of melting it in the milk

  • @2ndround415
    @2ndround415 Рік тому +1

    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)

  • @adigoesswimming
    @adigoesswimming 27 днів тому

    I do not understand why I watched this video. "It's all the same, it doesn't matter, but here's my recipe which I won't even show you how to make" 😂 Sounds delicious though!

  • @TriciaHussung
    @TriciaHussung Рік тому

    Live and die for the way Vaughn says "puhtaytah"

  • @Hi_Felisha
    @Hi_Felisha Рік тому +1

    This is very important research!! I like to add cottage cheese to mine 😊

  • @faureamour
    @faureamour Рік тому

    Gotta try this now!

  • @TheHomemadeBaker
    @TheHomemadeBaker Рік тому +1

    Love this!!

  • @janellio
    @janellio Рік тому

    I will only boil whole potatoes-- cutting and boiling makes then super watery. I also start with whole potatoes in the water as it comes up to boiling, so the potatoes heat up at the same rate and you dont get mushy done exterior with starchy raw interior

  • @robbicu
    @robbicu Рік тому +4

    Would love to see Vaughn collab with Mateo Lane.

  • @LesleyMeadows-x8m
    @LesleyMeadows-x8m Рік тому +1

    The whole point of a ricer is you don't need to peel. Cook potatoes in skins. Cut in half and leave to steam dry. Put half cut side down in ricer and, well, rice...
    Skin stays in ricer. Remove with teaspoon. Next!

  • @ABlueDahlia
    @ABlueDahlia Рік тому +5

    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?

    • @smoothwinder
      @smoothwinder Рік тому

      Yes, seems odd, I find it much easier to put potatoes in pot then cover, much easier

  • @robertsterner2145
    @robertsterner2145 Рік тому +3

    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.

  • @gregorymost4906
    @gregorymost4906 3 місяці тому

    Vaughn, good thing you are pretty. Too pretty to peel spuds! As a New Mexican, we often add some green chiles, Hatch if you have them. I also love adding some shredded Parmesan.

  • @mjwestlund9153
    @mjwestlund9153 Рік тому

    Love it, thank you!

  • @Diego-p9z1e
    @Diego-p9z1e Рік тому +3

    The yummiest sack of potatoes

  • @sarahmaywoodruff4284
    @sarahmaywoodruff4284 Рік тому +1

    I don't mind chunky mashed potatoes. And skin was fine because I too hate peeling potatoes but I never thought about baking them 🤯

  • @Thunderbull
    @Thunderbull Рік тому +1

    So delicious.

  • @michaelkukula5926
    @michaelkukula5926 Рік тому +4

    potatoes confited in herb and garlic infused duck fat

  • @lulubelle65
    @lulubelle65 Рік тому +2

    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.

  • @dianehutchinson9257
    @dianehutchinson9257 Рік тому +4

    Moral of the story: mashed potatoes are delicious 😋

  • @christopherestewart
    @christopherestewart Рік тому +3

    I like to boil garlic cloves with the potatoes and mash them into the potatoes.

  • @scottsummers4234
    @scottsummers4234 Рік тому +2

    YEY VAUGHN!😊

  • @dimyrecipes
    @dimyrecipes Рік тому

    Very delicious recipe