The only way to make mashed potato
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- Опубліковано 5 вер 2024
- If you’ve always wanted to know how to make the best mash, or you think you’re pretty good at it and don’t think your recipe could be topped… it’s time to try this method.
It’s the mashed potato to end all mashed potatoes. I’ve made a lot of mash in my life and I know when it’s good, and this recipe is the smoothest, most delicious mashed potato you will ever eat.
To get the full written instructions and ingredients, head to be website: www.poppycooks...
I appreciate that you are giving us the regional potato versions instead of us just guessing what to use if we don't have a maris piper.
I need to start a campaign to get Maris Pipers global to be fair
If Maris Piper is not available, I go for King Edward potatoes. I find them next best.
I’d like to introduce you to a wonderful tool called Google.
Sharing a recipe on youtube takes a skill.
Explaining the "how and why" is an additional skill.
Making it fun to watch, while learning: is a skill that so much more teachers should embrace or be able to bring to the table!
Thank you so much, Poppy!
Thank you for your dedication to all things potato. They have been my staple for the last 70 years and I can always learn better ways to enjoy them :D
It’s the least I could do for the humble spud 🥔
Just ran across your channel. I said "Potatoes! What? Just potatoes?" But I watched. You made crispy potatoes. At 76 years "young" I learned something about making good crispy potatoes! I subscribed to your channel immediately. I love incorporating potatoes into my vegan diet often. My potato cooking just got ratcheted up a notch or two! I have been eating potatoes for 70+ years, & I bet my next bowl of crispy potatoes OR mashed potatoes will be my BEST YET! Thanks Poppy!
Nice to see that old school methods are still alive & kicking.
I was taught this when 15 & doing weekends in a local restaurant kitchen.
The humble spud is glorious in all it's forms. Often given a bad press & very underated ..For me the more indulgant the better ,so truly versitile.
My only difference is I salt once the water starts to simmer not before . As salt water takes longer to reach boiling point than fresh water does.
Cannot believe I haven't seen your channel before . You tube, actually gave me a real find at long last .🙏..
I live in Prince Edward Island, where we grow the best potatoes in the world. 😁. Right now our new potatoes are in! I can’t wait to try your recipes.
Calling an inch a centimetre, calling her fork a knife.
You just have to love Poppy.
Thank you for explaining things like why salt timing matters. I've never been able to learn to cook so things taste good when I try to limit salt and oils.
Thank you Poppy. I am constantly abused, because of how much salt I use in my tatys, I was taught in mid 80's as an apprentice to use salt. Now, so many want to fl9g you
That sieve tip is brilliant! I'm definitely trying that the next time I make mash ♥
It’s change my mashed potato game FOREVER ❤️
The sieve thing is definitely 'cheffy', but makes huge amount of difference. I came across some Michelin-starred mash from Joël Robuchon some time ago and it uses very similar methods to Poppy's (only slightly more involved, but probably 10x as expensive).
ua-cam.com/video/-mJYyueZfd8/v-deo.html
Love this. You're keeping it simple and explaining the whys as well as the hows as you go along. I think that salt tip is going to revolutionise my mash game.
Thank you so much
Right... I'm off to make some mash!!
That’s what we like to hear!
Desiree potatoes are one of the best potatoes for mashing in Australia. Love your delightful, natural presentation, Poppy.
Sebago are best in Australia
It’s a tonic to see someone making delicious potato with butter and cream
There's nothing better than someone who loves potatoes as much as me. I do this but with half the cream and double the butter. Always with a little bit of garlic.
I'm glad you've taken over as potato queen, I couldn't handle the responsibility of it anymore.
😂
It’s a tough act to follow but someone had to
I haven't made regular mashed potatoes since I discovered colcannon.
Oooo yes I LOVE colcannon
OMG yummy yummy yummy yummy yummy - you da best Pops!
Yummy indeed!!
Poppy, they look amazingly delicious! Love the tip of drying them in the colander, covered with a tea towel, until you get the "white edgy bits" sorry not a technical term. Thanks for sharing! 🙂😋😎❤
Thx Poppy, I didn’t think I could improve my mash anymore, until I saw this video 👍
Loving your vids, please keep em coming..
For New Zealand use the Agria potato.
In the US, a lot of us use Yukon gold poatatoes that are less mealy and more medium waxy. However, you can make a lovely mash with russets, which fluff nicely. My one secret is grated parmesan, which can save you if use a little too much liquid. Definitely trying the towel part.
I bought a tamis for making mash, but haven't used it yet. I just repaired my grill, maybe some chops and mash are on the menu for this weekend.
I'm loving your style, content and tips. I'll definitely use the sieve, and warm & salt my milk / cream before using it. I'm glad you're on YT!
wooo let me know how it goes
Almost a mash milk-shake 😁 Sure does look yummy.😋
last time you posted a video I watched till the end, went to the supermarket and made the roasted potatoes and I did not regret it, tomorrow is smashed potato day
Sounds like the best kinda day ❤️
Haha I was watching you use the sieve and was typing to use a potato ricer instead. Then you mentioned it. I bought a quality ricer and it is so much easier to use. Holding the strainer over the pot is a great Idea.
that's some lovely moist looking mash
Might describe your potato slices and the thickness of a finger. Warming the cream or milk is such a game changer. Nice dry potato - Russet here. Drives me nuts when people use a Yukon Gold. Hello from sunny Oregon US.
Why does it drive you nuts? I never find Yukons where I live so I'm curious.
@@sarahr7890 Because Yukons are not the best choice for mashed. It's a pretentious choice. TV Chef using them often say something like "the color looks buttery". Not the best choice so they are teaching people the wrong thing. They are a slightly waxy potatoes, good for maybe a potato salad. Always more expensive and not really worth it.
You should have a million subscribers
I shop in Tesco and all potatoes are just called potatoes
A lot of Tescos have Maris Pipers 🙌
I learnt something recently if it's grown under ground cook from cold water above ground cook with boiling water
OMG….I just love potatoes ❤
Hi Poppy - I really love your videos and thanks for the great tips. I was surprised to see that ratio of butter to cream in the online recipe that you posted… 75g Butter to 50ml cream? Isn’t that rather a lot of butter or will the potatoes still be able to take that without looking oily?
Welcome! Loved this. About time x
Cook the potatoes in homemade veggie stock with your leftover bits and it's even better.
Thank you so much @poppycooks for making great potatoes, but you had butter several times in the video but never talked about when or how much to use. You talked about adding butter and cream, but I think it got edited out. 😢
switch the cream for sour cream, and add some sharp cheddar, thats my favorite way to make them
When you mentioned water tasting like the sea reminded me of a dish called Canarian potatoes. I'm sure you already know of it. But would be a lovely video
I’ve heard a lot about them but haven’t tried yet!
@@poppycooks they are beautiful especially on a hot day when you need salt
Like @rickmoore, I appreciate you letting those of us in the US that Russets are the spud to use. 😊
No worries! Can’t have my non-UK people missing out on good spuds 🙏
Great thank you great show love maris piper.
"Method In The Madness" - when making my "smooth as a baby's backside" mash, I always steam the potato coz' it simple, quick n' easy. Salt and pepper are added to the mash dish with the butter and I may add yoghurt or sour cream or milk, perhaps a little water from the steamer - or occasionally, an egg. Sometimes I add a little pumpkin to the steamer - yummo
Hi Poppy, just found your videos on UA-cam. I really enjoyed watching - you’re a complete natural in front of the camera. You have such a lovely personality…. can I buy you a drink sometime?
No thank you but glad you enjoyed the video 🙏
No matter Maris Piper, Russet. Coming from NZ, I have to find local substitutes.
Try microwaving the potatoes like a jacket, rub in oil and salt. Put in oven till crispy. Scrap out the potato for your mash. Absolutely do not throw the skins out..
You should watch the Alton Brown video on the best way to cut potatoes for mashing.
I would never use Maris piper to make mash, I find they never cook right through and there is always a hard bit in the middle and the outside boils away. I would use King Edwards or Russets or Albert Bartlet. Maris piper are great for roast or chips. I think the tea towel over the top with the residual water underneath acts like a steamer which finishes off the cooking process.
Love this channel!! Had to look up what "double cream" was here in the US, which we call "heavy cream." Double cream is so much more fun, though.
Question Poppy. Thoughts on powdered potatoes?
I know you warned us about the salt and I thought I’d prepared myself accordingly. I was not prepared, by any stretch. TRUST you completely on this though.
Hey, you should try to explore ALL potato variants, I mean there is 4000 varietes so you have your work cut out for you 😂
"Step Three: Boil your potatoes in cold water". Lol. I tried this but the cold water never boiled.😂
I actually live by the sea. Could I in fact use seawater instead of salting my water to be like the sea? Salt in getting expensive where I live. Thankyou.
Loved the video, definitely making some mash this weekend and air frying some skins up to snack on ☺️. What brand of knives did you use in the video? Ive been trying to find them online and no luck yet. All hail the potato Queen
Hot cream or milk good tip thanks your a star ❤x uk
Make potatoes glamorous again
The term, “Salt it like the sea,” has been tested. If you actually salted like the sea, you’d vomit.
4:00 draining step and tea towel
i would have garlic powder in mine but as you self say, own prefference, but yes it is creamy, old chief,
I like the recipe, but I don't know if pommes puree is the same as mashed potato.
Exactly. The chunks are the best part!
less water, lid on....saves water and saves electricity
Lets Mash it with Poppy but not naughty seeds 😄
Do fishcakes, I always make a mess of those.
mmmm I love a fish cake
Knife? I saw fork 😂😂😂
Poppy... you living in Bens old flat?
❤❤❤
Use the whisk attachment on that KitchenAid in the background and then it will truly be the best mashed potato.
Absolutely no need for all this manual labour and it will be more fluffy and consistent as well.
Does it really need SO much salt??? I can't even imagine what the potatoes must taste like, it's too much!!!
The potatoes don’t taste salty - I explain in the video the importance of salting the water to boil
Saying you're the Potato Queen while not sat on the couch surrounded by potatoes (couch potatoes) and wearing a crown with a chip on it at least, a potato waffle would be better and holding a spud gun and potato masher, intro was half baked potato at best, ok now out of spud themed things to put in the intro
First? 🥇
You did it 🏅🏅🏅🏅
No nutmeg? Where's the good grating of nutmeg? Nutmeg belongs into any potato mash. Without it how can it be a potato mash?😂😂
No, seriously, for that amount of mash about a quarter nut of nutmeg is about right.
Try it and thank me later.😊
Total faff and unnecessary, no idea why some people want to overcomplicate simple stuff. Boil taters, drain, add plenty of butter, mix, season, mash, check seasoning and serve.
Thank you Poppy. I am constantly abused, because of how much salt I use in my tatys, I was taught in mid 80's as an apprentice to use salt. Now, so many want to fl9g you