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
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 ;)
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! 😋
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.
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.
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.
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.
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~
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.
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.
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 😊
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.
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.
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.
@@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.
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. 🦃
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.
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!
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.
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!
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.
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!!!
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 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..😂
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.
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
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.
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.
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.
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.
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.
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😮
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.
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.
The "absolutely gorgeous" Derry accent (one of the multitude of Irish accents) is really good. We call potatoes "spuds" and mashed potatoes "poundies."
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)
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!
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
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!
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.
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.
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.
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
Appreciate how Vaughn makes cooking accessible with humor, vulnerability, and insight! More Vaughn!
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!
Vaughn discovering the potato eye remover on a peeler is probably the cutest thing 😂
Vaughn is the best and cutest NYT host. I love watching his videos not only are they informative, but they are very entertaining.
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
"Like summer home in Lake Como rich" 😂 Vaugh is GOLD!
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
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 ;)
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! 😋
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.
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.
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.
I just ❤ whenever Vaughn is presenting. I don't even care what the subject matter is 😂 cause he's so funny, cheerful & entertaining. 😘
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.
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.
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~
The little nubby end of the potato peeler is perhaps the most useful discovery part of this video.
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
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.
The hand mixer works as long as one does not over mix. Ricers cannot over mix, which is their best feature.
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 🙋
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.
Dear Vaughn, everyone loves you. Keep up the good work. 🤗
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.
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
lol the potato peeler part was hilarious!
I want to add my appreciation to the prop stylist of the shelves - beauty!
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.
Vaughn always makes my day better ❤
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. 🦃
My mother and grandmother always added a rutabaga and it gave a delicious flavor to the mashed potatoes.
I’m hooked on parsnip mashed potatoes that I’ve been buying at our local store’s hot food section. The flavor is amazing!
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.
here to say i love vaughn - what a delight watching him cook + explain.
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
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.
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!
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.
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 love Vaughn videos so much!! Thank you, this was great
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 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..😂
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.
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
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 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.
Who doesn’t like Vaughn. I would make everything he makes. More of Vaughn
Lately I much less have a desire for being a potato, but man, if Vaughn is mashing.. 🥰
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.
The original made with cream, butter, nutmeg, salt n pepper is the ultimate comfort food 😋
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.
Looks delicious, all of them. I always add nutmeg, but I will try the final one, probably for Christmas.
You had me at Brown Butter. 😍
I definitely need more potato content like this is my life!
Here for the Vaughn content.
Mased potato with roasted garlic, half n half, butter, and parmasean cheese. So good!!!!
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.
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.
Damn i love the last one your recipe when you add the garlic and all those staff 😍😍😍😍
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😮
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.
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.
The "absolutely gorgeous" Derry accent (one of the multitude of Irish accents) is really good. We call potatoes "spuds" and mashed potatoes "poundies."
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
Looking forward to Vaughn discovering that his North Carolina peelers have had an eye remover all along too.
I see Vaughn. I click.
Was all set to buy a ricer, but now I don't need to. Thanks Vaughn!
Get this man a Cutco peeler! Nothing compares ❤️
I was hoping we'd see Vaughn change shirts, but not disappointed considering how beautifully non-suggestive the mashing looked like!
Did you do anything special to the potato skins when frying?
Me beaming with pride, having known a kitchen tip waaaaay longer than Vaughn has 😊
Just made this. So yummy.
Try adding warm milk but slowly incorporating room temperature pats of butter instead of melting it in the milk
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)
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!
Live and die for the way Vaughn says "puhtaytah"
This is very important research!! I like to add cottage cheese to mine 😊
Gotta try this now!
Love this!!
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
Would love to see Vaughn collab with Mateo Lane.
Yes!
Or, maybe with B. Dylan Hollis...
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!
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
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.
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.
Love it, thank you!
The yummiest sack of potatoes
I don't mind chunky mashed potatoes. And skin was fine because I too hate peeling potatoes but I never thought about baking them 🤯
So delicious.
potatoes confited in herb and garlic infused duck fat
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.
Moral of the story: mashed potatoes are delicious 😋
I like to boil garlic cloves with the potatoes and mash them into the potatoes.
I do too!
YEY VAUGHN!😊
Very delicious recipe