Carla's Tried-and-True Mashed Potatoes
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- Опубліковано 4 лис 2023
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My mash relies on a few choices and techniques that (to me) makes them perfect:
Russet potatoes for great flavor and fluff
Baking to concentrate flavor and eliminate watered down, diluted starches
Herb-and-garlic infused dairy for nuanced flavor throughout
Your choice of desired texture, from standard masher for more rustic to food mill for super silky
It’s November: HAVE YOU ORDERED YOUR TURKEY YET????
0:09 Platonic Ideal Mashed Potatoes
2:54 Pro-Tato Choice
5:17 Truth or Dairy
7:37 You Done, Spud?
11:04 Whip It Real Good
13:24 Last Touches
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#carlalallimusic #mashedpotatoes
Are you rustic and fluffy, or luxurious and silky???
i tend to be a little rustic, to be honest.
Rustic and fluffy 😄
I haven’t had mash potatoes in almost 12 years but this is the first time I saw a bowl and thought it looked wonderful vs sad/lumpy
Fluffy
Rich and silky here!
It’s no surprise that you’re delivering a silky smooth mashed potato recipe. The OG Carla fans know. 😂
Who made you the hall monitor? 😏
Why does she keep making potato soup?
I remember the mashed potatoes was the most controversial dish of BA's 2019 Making Perfect Thanksgiving. The pomme puree isn't for everyone :)
There is this great, new cooking method called „not adding as much liquid if you want a tighter consistency“. No one’s forcing you to add the exact amount of liquid as Carla.
This looks delish, but I also like how 11 minutes in you add a note about how much liquid to reduce if you like a tighter consistency. Best teacher ever, also I've been making your recipes for years, from the videos and from both books and never had a single one fail me :)
Rustic potato guy checking in. Potato masher to leave lumps in, keep around 1/3 of the skins on, well salted but just a splash of milk and butter. Kinda halfway between smashed and mashed potatoes. Delicious and thick enough that the gravy can find a place to hang out and call home.
This is the ideal setting. I love a skin-on and chunky mashed tater situation.
Whipped potatoes are like eggs..."done in the pan, overdone on the plate". These will be perfect once they rest and tighten up (as Carla says).
AMEN
We’ve been using the “Making Perfect Thanksgiving” potatoes ever since the recipe came out, and people rave about it at our table each year! We could never find German Butterball even at our farmers market, so we substitute Yukon golds. I’m intrigued by using russets though, as we sometimes have waxiness issues with the golds! Definitely trying this recipe soon. Also, I’ll die defending looser-texture mashed potatoes: it’s not soup, it’s amazing!
Half Yukon and half Russet mimics German Butterball.
@@brettmajeske3525 I think I'll try that this year. I too have been making Carla & Molly's Mashed Potatoes since the Perfect Thanksgiving. I found the German Butterball one year at a small roadside stand near me in Chimacum, WA. So I used Yukon Gold and had the same issue.
great looking potato soup, carla! can't wait it to try it with some leeks and croutons!
lol can’t please all the people all the time
That sounds amazing, except for the croutons. It's already carb heavy.
Yeah…way too loose/runny
Y'all are haters about "potato soup" but wait until you make it just like this. I've been making Carla and Molly's potatoes since that video came out and I have never been the same. It's truly a textural experience that feels so luxurious, it's hard to go back to anything else now!
You know what. I was hesitant about this but to get SILKY mashed potatoes like that w/ minimal effort AND made from a fresh potato vs instant. THAT’S MAGIC
Let’s have a moment of silence for the potatoes that drowned in too much dairy liquid and became soup. When you added the splash of milk at the very end I lost it.
This video upset me because I love Carla and I've loved everything she's made on this channel but once those potatoes become pourable and you can't make a divot for your gravy pool then I don't think they can be called mashed potatoes anymore. Vaughn Vreeland's mashed potato video wins this time.
@@skypup77 I love, love,love Carla’s cooking, but we definitely have different tastes in mashed potatoes! 😂
@@lindaroy4061to be fair, there is an annotation that says if you want your mash to stand up, hold the liquid.
@acflnnr see that would be to simple for people to follow a prompt. They have to complain about something! Lol
I’m giving Carla the benefit of the doubt, because while I prefer a drier, fluffier mash, I’m sure her recipe is packed full of flavour
Here in Italy - as we usually do with any dish, to be honest - we use to inundate mashed potatoes with a shower of parmesan, as we would do to cream a risotto! It gives the "purè" a very silky texture and sapid flavor: what if your need of salt, Carla, is instead just crave for umami? :)
My favorite mashed potatoes are my grandma’s - she called them “burn the roof of your mouth potatoes” and they were so rich and creamy, but still fluffy. Boiled, mashed with butter and cream cheese, baked in the oven in a big earthenware bowl with pats of butter for a melty flakey golden crispy top. So good that you couldn’t wait for them to cool down and you’d always, well, burn the roof of your mouth. Thanks grandma!
A cream cheese grandma is an elite family member to learn your cooking skills from. My Juby would be proud to hear someone shared her love of this style of mashed potatoes.
That pepper mill is in so many of ur videos it deserves its own IMDB.
Thanks for the techniques (roasting, food mill, dairy infusion) ideas. Everyone can adjust dairy types and amounts to get the consistency your family preferes. I'll enjoy this version... with some croutons. :)
Fluffy mash is the only way to go, with a divot in the center for your gravy.
CARLA! You changed my life w these. Thank you SO much 🙌🏾😮💨
I was gonna make mashed potatoes today! What a perfect timing. I'm so happy.
Mashed potatoes are my ultimate comfort food. I have had them all ways, and am so excited to add this to the rotation! ❤🥔
I do the scooping method to take out the potato flesh...save some of the skins and then you make loaded potato skins later IF there are leftover mashed potatoes
I’m not entirely convinced. To my taste, this looks like potato soup. BA Thanksgiving version did as well. I still swear by my dad’s method. Basically- boiling a peeled potato and draining (but not drying out in the pan afterward.) Room temp butter and a combination of cream and milk straight from the fridge. Salt, pepper, garlic powder and onion powder. My only upgrade is that I do the same steep as CLM.
I love watching carla’s videos because the cypress grove ad always plays beforehand, double the carla content!!
Haha, right? It totally got me the first time, I was like, "Yeah, Carla, I know, you just told me about the chee-- Aww! An ad! Yay, Carla!"
This is nostalgic for me because my grandpa always made really loose mashed potatoes. They weren’t always that good because they tended to be under seasoned and a little waterlogged from the boiling, but this is a way to get better flavor and still feel the nostalgia with the texture!
Mama Carla thank you!!! I hope we all orbiy into Russett Potatoes 🥰
You were in the commercial, too! Delightful.❤
Side note i love adding a little touch of freshly grated nutmeg it literally adds to the feel good factor ❤❤
I made mashed taters last night using the baked potato method. So much easier than peeling, dicing, boiling....I do like a thicker mash so didn't use quite as much liquid. Love the garlic steeped in the milk. Very good!
really excited for you to visit Korea!!!
I just made this for the first time for a Friendsgiving! I used 5 lbs of potatoes instead of 3 and it came out just like using less liquid, with a more stiff consistency that I like. It’s definitely not perfect (first time making fancy mashed potatoes) but really good and I’m proud of myself. Thanks Carla!!
Carly you've just exposed my secret to great mash!😮😮😮❤been baking my potatoes for years after I realised boiling was an unnecessary step that reduces the flavour and texture. I feel seen, validated but also exposed and I'm living 😘😊☺️ xxx
Obsessed with your content lately Carla! 😄
I happen to be a skin-on and chunks kind of mashed potato girl, but I'm still going to watch this video and no doubt take away some incredible tips. 😘😘
I love adding horseradish!!
I LOVE THIS MASH!! and if you named it mashed potato soup instead i would still eat it up! so delicious and creamy
I love Carla's life philosophy
amazing recipe, aaalso i COULD NOT stop thinking about how much i love and adore ur nails!!!
Hot taters + hot, buttery seasoned milk are essentially the same tips that dear _Sister Bernie_ taught me. 🥔🙏☘️
Though since she boils her taters, she returns them to the heavy-bottomed pot over med heat & vigorously shakes them so as to dry them out a bit.
I cook onions in the butter I use for my potatoes. I have soft sweet onions for other things and delicious sweet onion butter. Some people throw the onions on, that is your choice.
Carla - You are giving us smooth! Different! Revolutionary potates! I will try this - Love you
Mmmm this makes me want a mashed potato bar; with all those toppings available; cheese, chives, bacon, sour cream, etc... yumm!
Saw the amount of pepper you added to those potatoes and immediately subscribed
What's the temperature of the oven btw and how long do you cook them for? Thank you so much!!!
If you need a korea restaurant itinerary, I got you Carla!!!
In my country people like this consistency for one of the sauciest dishes. Which I don’t understand but i respect. Im more of the rustic tipe. But this screams tasty AF. For the haters, just add a couple’s more potatoes 🤙🏼
I am from Eastern Europe and our grandmothers and mothers always after smashing the potatoes and adding mild or cream use hand mixer to fluff up the mashed potatoes. I love the texture it gives to it. Actually, I do not know if it is done in other Eastern European countries, but everyone I know always makes mashed potatoes by using a mixer. Also my mother always told me that you cannot use a blender or hand-held blender as the texture would be glue-like, not fluffy.
My Lithuanian Grandma did it this way too - hand mixer and warmed milk
Scandinavian here. Also use a handmixer. Half warm cream half warm milk.
i had to come here and watch this after seeing the comments on IG... omg 😂 Carla you are the best!!! ❤
The more I thought about it, this is the perfect texture for Carla cause she said she was bringing to a gathering. I bet it takes her longer than 30 minutes to get to her gathering. It’ll set up just fine.
I think it is so cool that Carla has her own advertisements that play before some of her videos. I gotta go get some knives and some humboldt fog cheese hah
Would love to see the version of them tightened up!
I like to grate an onion into potatoes. It's frickin awesome!
This looks sooo fire🤤
I'm in the group that feels you shouldn't be able to pour mashed potatoes. That's a soup. I'm a fluffy mash kind of guy. That said, I'm in total agreement with baking the potatoes and putting them through a ricer. I've been doing that for years. There's a dairy allergy in the family, so it's just a bit of stock and non-dairy butter alternative in my mashed potatoes at family gatherings. You can't please everyone, but you have to at least try not to kill them.
I didn’t see links to the products - what kind of mesh strainer is that that you use?
This is hilarious 😂 this came together as the same recipe my mom came up with and passed down to me haha!! Literally the BEST mashed potatoes ever. The only difference is she’s never added thyme!
Carla- I support you and your style of mashed potatoes. Would I ever make them this way? No, but it’s mostly because I’m lazy. I’m more of a skin on, very rustic style. But to each their own! I do like your steeping dairy tea though. I might have to give that a go!
I like my mashed potatoes texture to be like polenta or porridge. It's tight, scoopable but melts in your mouth
yes
I am in fact a potato head, potato is life! potato is strength!
god those look so good
You know what’s up
Does anyone one know what type of pepper mill is being used?
As the transition from parents hosting us, to us hosting them happens, I'd like to have a handle on what i can prep before. Like, could i make the milk mixture 3!days ahead, potatoes one day ahead, so on the day of imjust heating up everything but the bird and veg?
Have you tried microwaving them? It's a bit like in between steaming and baking.
This is a reminder that Carla needs to go somewhere hot and sunny in January. The after the holiday videos were a bummer last year
I thought everyone did this but apparently not, I always add mayonnaise to my mashed potatoes, my mom always did it and my grandma always did it and I believe it might just be a Hispanic thing but not too sure. But it’s delish don’t knock it til you try it!
I get that people are used to the more traditional, uber thick and fluffy mash, but these look SO YUMMY. Personally, I find most people's mash underseasoned, undercooked, and requiring gravy, so 💅🏼.
Looks like if you are doing the slice in half and scoop method to get the potato flesh out that if you didn't completely scoop out all the flesh and left some in, you can also double up the recipe for potato skins as well. Of course, this would mean you would have to bake more potatoes to make up for the lost in potato flesh but probably well worth it to get some tasty appetizers.
I use heavy cream and butter. I figure I make mashed potatoes only once or twice a year, why not go all out.
love mashed potatoes ❤
12 cranks from a pepper cannon! A woman after my own black peppery heart.
Carla saying “anyeonghaseyo” cured me of my depression
I'm in love with it!!!! I like to season mine with nutmeg and chopped scallions I'll probably do that when I try this recipe
Ms. Carla, if you marketed some buttery garlic candles, I would buy them and use them to make an altar to you. Because I don't need my house to smell like driftwood; I want it to smell like these mashed potatoes. Bless.
Well, on the plus side, at least there wasn’t an on-camera taste-test by friend/family at the end cause we all know how those have gone. 😂😂😂
By complete coincidence, I got a mashed potato ad for a restaurant at the beginning of this video XD
im so confused, i skipped to the end expecting “soup” and all i saw were delicious mashed potatoes. A lot of people out there havent had enough good food and it shows.
The liquidy-potatoes haters didn’t read 11:17
15:18 My Belgian mom adds a bit of nutmeg 😊
They're literally called P.I.M.P Potatoes. 😂 🥔
As a Canadian, I've never understood the copious amounts of dairy most Americans put in their mashed potatoes. It's totally fine if you like them like that but I'd argue that they cease being "mashed potatoes" at some point and are more "dairy soup with potato essence" 😂 All in good fun. Love you Carla!
Is there a reason not to peel before baking the potatoes? I'm intrigued by the roasting technique vs boiling, but peeling hot potatoes is not a super fun task.
loling at dr garlic popper
whoelse remembers making perfect mashed potatoes... no one else? just me? ok..
EDIT:
SHE REFERENCED IT ALMOST IMMEDIATELY LJASLKJ;KSDJ;A
As a daddy's girl, add that salt! Dads will understand. Moms will get over it. 😂
Omg, the controversy 🤣 Spudgate 2023 🥔 Personally more of a fluffy mashed fan (leaning towards the creamy side but with some solid pieces and firmness throughout), but my ex-MIL used to do hers kinda like this.
I love carla but i have never understood the 'potato soup' approach to mashed potato
This better not be croutons and soup, Carla!
lol I was waiting for that
Explain?
they're goofing on the highly-controversial bon appetit video featuring mashed potatoes that were quite soupy@@liora.5003
@@CarlaLalliMusic123 in all seriousness, I love your work! but you do like a thinner mashed potato than me. love the idea of putting the garlic in the food mill.
@@liora.5003 Bon appetite thanksgiving episode from years ago
Can we just take a moment for the spin it for ‘spin it’ : ‘zing it’? I love the editing :)
[even though I want my mashed potatoes very firm and not at all liquidy]
Carla. As an Aquarius, your sister sign who is quiet af. I like your mashed potatoes, silky and smooth is the way to go otherwise I’d make Korean potato salad or French fries.
side note: deeply feeling the slide-whistle
my special note to the editor!
Does anyone know what pepper grinder she uses?
it's from Mann Kitchen
Grits can be loose like this and I don’t see anyone complaining abt that
It looks like potato soup! I guess I am rustic & fluffy.....
Mashed potatoes are a very divisive topic and why some thanksgivings end up with multiple forms of it.... (Don't even mention the relatives who want you to bring them COMPLETELY unseasoned so that they can decide how salty or not salty to make them on their own plate.) In general though, I don't make my potatoes like this at all, can't stand the idea of a uniform, liquidy potato that has to be eaten with a spoon. Always a boil and always mashed with a handmixer, leaving in the skins. I LOVE thick, rustic, textured mashed potatoes. It's gotta be substantial to hold a gravy. (Leftovers can also be made into amazing potato cakes for breakfast the next day.)
Arts and Crafts with Carla. Today Carla makes a large batch of homemade glue.
I had to come and see the potato drama
Nutmeg and browned butter really make the galic flavor pop.
soup
Here is my take, and I say this as a former fluffy mashed potato eater, y’all are crazy for hating. There is a time and place for all kinds of potatoes (except for you animals that like lumps. You’re nasty). A fluffy mash with the rigidity to stand up, have a well made in it, and be filled with gravy is great! These aren’t those potatoes. When I first made this style of mashed potatoes I was BEYOND skeptical… then I made them. I couldn’t contain myself. They were that good. They are a stand alone dish. I had a bowl of my potatoes (and not a dinky one like Carla had in this video) before playing them up and bringing them to the table, they were that good. Adding gravy to them would have been too much. Too rich and too salty for me, but the potato was the star, not the vehicle for gravy.
This style of mash is insanely good, but they are not meant (IMO) for all meals.
Another perk of these potatoes is that they reheat the next day or days later for leftovers like a dream. They have the day to carry them over. They aren’t dry and mealy like regular fluffy mashed potatoes are two or three days later.
Give ‘em a try. Less hate. Thanks, Mama C!
Where is the receipe on your newsletter?
open.substack.com/pub/carlalallimusic/p/mashed-potatoes-are-polarizing