Also if you can peel and slice your potatoes the day before and leave them in the pot you're going to cook them in covered with water in the fridge it can only do them a lot of good as well as get you ahead for the next day.
Fun fact, the best Gnocchi are made from those withered dried up sprouts spuds. The enemy of great gnocchi is water, and shrivelled spuds start out with less of it. So don't pitch them, make gnocchi with them.
You really do the best job of explaining the reasoning behind your techniques better than pretty much any other food tuber(aside from Kenjii of course). Too many either do something without explaining or spend 20 minutes over explaining with charts and "tests".
The ricer is absolutely clutch. It's the only "single-purpose" gadget that I would call essential! I use an OXO brand one that I like because you can take the ricing mechanism apart for easy cleaning.
SO many different ways to make mashed potatoes. I have made what you describe here, and I LOVE it. I prefer the creamy smooth kind he does in the video. My wife prefers the lumpy kind from our hand-masher, and with no milk. It's all preference, and it's all delicious!
Love all the Thanksgiving recipes. I did your turkey recipe, rosemary salt and all, for all my kids’ school’s teachers (2 giant turkeys) thank you!! I’ll update with how they liked it
My grandmother used a ricer for potatoes; I never even saw one of the hand-mashers until I was in my late 20s. Ricer for the mashed potato win, every time.
My family secret to mashed potatoes was a drop or two of Frank’s Red-Hot sauce with the milk and butter. Nowhere near enough to make it spicy, just the slightest touch of heat to heighten the flavor.
For thanksgiving I like to go with half potatoes and half celery root. It's starchy and has a texture like a potato, but tastes like celery. The only change I would sometimes make.
Love you. Love your book. I cook for 20 every thanksgiving. Always use ricer. Going to try with yams too… but can I make ahead of time? Best way to re-heat? Thanks
with yams you actually would be better off just blending them in a food processor, they don't get gummy and get a really nice smooth puree like texture, HAPPY COOKING!! and thanks for your support!
I still like a southern style smasked potato with skin on and a little lumpy hand smasjed with butter and cream, but I'll never turn down any potato served in any way. Thanks for the info and happy Thanksgiving to y'all
Yo looking for this comment. He made a video not that long ago where he said bake the potatoes instead of boil. I have baked them and found it to be better than boiling.
I’ve never had them with a ricer and I was shot down when wanting to buy one because some people want a coarse mashed potato especially when using baby red potatoes
I prefer a thicker and dryer mashed potato, and small lumps don’t bother me at all. Though I love baked potato skins, I can do without them in my mashed.
It pleases me to see your channel succeeding, very well deserved IMO. I've learned a lot from you Dude. "These potatoes are Michael Jackson" hilarious Markus.
LOL, if I were one of those 28 you'd have to have 5# of potatoes just for me. Mashed potatoes are one of my favorites but I'm on a low carb diet so only eat them occasionally. But when I do I there's no stopping me. 😅 Best of luck!
What are your thoughts about leaving the skins on? I like the added texture of them and supposedly there's a lot of nutrients in the skins as well? I know some people probably prefer the perfectly smooth mashed potatoes though.
Try Amish roll butter. Land o' Lakes and such have 82% butterfat. Irish is 83%. Amish is 84%. Better in price, too. Amish butter is $11.99 per 2-lb. roll. Irish butter (which is very bitter to me) is half that price for only 8 ounces.
Mr. Can Cook. Dude! That is a different potato ricer than the one you used before. I wanted to be just like you, so I bought the other one. Is this one better at all? Mine works great, and I LOVE it.
In one of your other videos on mashed potatoes, you indicated that roasting them and not boiling them in water was the best way to get the most flavor out of them. Is that opinion still valid for you? Thank you and cheers.
Looks good, but I liked Robert Irvines better. He simmered the potatoes in milk with some garlic cloves then used the milk in the potatoes after the food mill
This does look fantastic, though I personally like my mashed potatoes chunky, and even with bits of potato skin in them - especially if I am topping with gravy, as I don't like smooth mashed potatoes getting more watered down by the gravy itself.
Sonny, you know I love you, but I'm not out, before I ask a completely random, non-recipe related question... Dude, what kind of ground cover is that in your back yard? Now I'm out, and I still love you (which you know).
My opinion. Mashed potatoes run through a ricer are like eating gruel. Mashed potatoes mashed with a masher is like eating... mashed potatoes. With lumps. I like lumps.
I have always disliked this type of potato. I like sunny I love this channel. Is nothing personal. I just prefer my potatoes to be mashed and not creamed. I want a potato bite but that's me you do you
Also if you can peel and slice your potatoes the day before and leave them in the pot you're going to cook them in covered with water in the fridge it can only do them a lot of good as well as get you ahead for the next day.
bake no? didn't you just show that? I just told my girl to make them that way
Fun fact, the best Gnocchi are made from those withered dried up sprouts spuds. The enemy of great gnocchi is water, and shrivelled spuds start out with less of it. So don't pitch them, make gnocchi with them.
I soak them if I can but then change the water. Gets rid of a lot of starch.
Skins? Ewww! Never. They are technically poisonous anyway. It's a defense mechanism. All plants have them.
Mashed potatoes are literally one of the simplest recipes ever but are so goooood
You really do the best job of explaining the reasoning behind your techniques better than pretty much any other food tuber(aside from Kenjii of course). Too many either do something without explaining or spend 20 minutes over explaining with charts and "tests".
The ricer is absolutely clutch. It's the only "single-purpose" gadget that I would call essential! I use an OXO brand one that I like because you can take the ricing mechanism apart for easy cleaning.
Hard pass
Hard as a rock. I had no idea. Love those little bits of knowledge. Thanks for the videos and humor.
Not hard as a rock 😭😭
Adding scallions to that milk cream and butter mixture gives you the Northern Irish dish of Champ. Especially as you are already using Kerrygold.
I basically do the same, but there is one thing that I add to mine. Roasted garlic. Sssoooo goooodddd
Skins on, a lil bit lumpy, garlic infused butter/cream cheese/whole milk mixture. That's the stuff.
SO many different ways to make mashed potatoes. I have made what you describe here, and I LOVE it. I prefer the creamy smooth kind he does in the video. My wife prefers the lumpy kind from our hand-masher, and with no milk. It's all preference, and it's all delicious!
@@dougcannon6289 Truth!
Love all the Thanksgiving recipes. I did your turkey recipe, rosemary salt and all, for all my kids’ school’s teachers (2 giant turkeys) thank you!! I’ll update with how they liked it
$20 ricer an how I wish I made this investment earlier. Total game changer.
My grandmother used a ricer for potatoes; I never even saw one of the hand-mashers until I was in my late 20s. Ricer for the mashed potato win, every time.
Parm cheese in these is incredible, just tested for myself. Grate it yourself! The crumble stuff doesn’t mix very well
I saw That Dude Can Cook and potato and had to watch. Gotta love potatoes, yummy.
I like chunky mashed potatoes not whipped potatoes but im sure they taste good.
My family secret to mashed potatoes was a drop or two of Frank’s Red-Hot sauce with the milk and butter. Nowhere near enough to make it spicy, just the slightest touch of heat to heighten the flavor.
This sounds great
Horseradish in mashed potatoes sounds very interesting. I wanna try!
Thank you.
For thanksgiving I like to go with half potatoes and half celery root. It's starchy and has a texture like a potato, but tastes like celery. The only change I would sometimes make.
This video speaks to my Irish side 😂
Potato and dairy..so simple, so perfect.
Love you. Love your book. I cook for 20 every thanksgiving. Always use ricer. Going to try with yams too… but can I make ahead of time? Best way to re-heat? Thanks
with yams you actually would be better off just blending them in a food processor, they don't get gummy and get a really nice smooth puree like texture, HAPPY COOKING!! and thanks for your support!
@ fantastic. I was afraid of them getting gummy. Btw I have 4 sons (all cook) bought your book for all of them!
I have always judged the restaurant by the mashed potatoes...
Never failed me.
Looks so smooth and delicious! Can't wait to try this out
I have a potato ricer just like yours. I made mashed potatoes a few days ago and completely forgot about it and used a fork. This was a reminder.
Perfect. I like it with fresh dill 👍I need a ricer
Adding nutmeg always it plays so well with potatoes 💣💣💣
makes me feel like everything's going to be okay...even though definitely it's not. FEELING THAT! 🫂
Man you are single handedly making us all Thanksgiving heroes.
I love mashed potatoes
I still like a southern style smasked potato with skin on and a little lumpy hand smasjed with butter and cream, but I'll never turn down any potato served in any way.
Thanks for the info and happy Thanksgiving to y'all
A past video suggested that baking the potatoes, as opposed to boiling, is better since some flavor is lost when boiling. Is that recommended?
Yo looking for this comment. He made a video not that long ago where he said bake the potatoes instead of boil.
I have baked them and found it to be better than boiling.
I’ve never had them with a ricer and I was shot down when wanting to buy one because some people want a coarse mashed potato especially when using baby red potatoes
If you want them even smoother again, once you're done with the ricer, run your mash through a tamis!
Am I weird? I like my mashed potatoes with a few lumps and with the skins left on.
Not at all! That’s my favorite way too.😊
I prefer a thicker and dryer mashed potato, and small lumps don’t bother me at all. Though I love baked potato skins, I can do without them in my mashed.
It pleases me to see your channel succeeding, very well deserved IMO. I've learned a lot from you Dude. "These potatoes are Michael Jackson" hilarious Markus.
Great process, thanks! Can I make a day ahead and reheat (and how?)?
Early to the video, and appropriate since I'm in charge of mashed potatoes for thanksgiving this year for 28 people! Sonny coming in clutch
LOL, if I were one of those 28 you'd have to have 5# of potatoes just for me. Mashed potatoes are one of my favorites but I'm on a low carb diet so only eat them occasionally. But when I do I there's no stopping me. 😅 Best of luck!
Food mill > potato ricer, but you're not going wrong with either one.
What are your thoughts about leaving the skins on? I like the added texture of them and supposedly there's a lot of nutrients in the skins as well? I know some people probably prefer the perfectly smooth mashed potatoes though.
"If you need an incredible stuffing recipe it's right there" Turkey recipe is right there...
i've found that just cream & butter (straight from the fridge >_>) makes it just wonderfully
Try Amish roll butter. Land o' Lakes and such have 82% butterfat. Irish is 83%. Amish is 84%.
Better in price, too. Amish butter is $11.99 per 2-lb. roll. Irish butter (which is very bitter to me) is half that price for only 8 ounces.
I always picture being your neighbour when you're in your backyard, annihilating your fridge
I, too, enjoy a little potatoes with my cream and butter.
Pro tip: Steep a few cloves of garlic as well as a handful of those potato skins in the dairy.
Mr. Can Cook. Dude! That is a different potato ricer than the one you used before. I wanted to be just like you, so I bought the other one. Is this one better at all? Mine works great, and I LOVE it.
Get Guga to Dry Age Steaks in your Rosemary Salt!!!
Preferably Japanese A5 Wagyu Ribeyes...🤤😋🥩
I always feel so sorry for that backyard ice box!
Kerrygold is great, so is Danish Creamery 👍🏼
I always avoid it because it's super expensive but OKAY GODDAMNIT ILL BUY IT NEXT TIME 😄😄
Definitely going to try this on T Day. Only, I'm not using gold potatoes, gonna used box 🤣🤣🤣🤣🤣🤣
Hey Dude! Have you ever put your spuds into a stand-mixer to make them nice and silky smooth?
Would roasting instead of boiling improve the flavor or texture?
In one of your other videos on mashed potatoes, you indicated that roasting them and not boiling them in water was the best way to get the most flavor out of them. Is that opinion still valid for you? Thank you and cheers.
Beautiful ❤❤❤❤❤
I wonder what this guys neighbors were thinking when they saw him “bravehearting” that fridge! 😂😂
Looks good, but I liked Robert Irvines better. He simmered the potatoes in milk with some garlic cloves then used the milk in the potatoes after the food mill
This does look fantastic, though I personally like my mashed potatoes chunky, and even with bits of potato skin in them - especially if I am topping with gravy, as I don't like smooth mashed potatoes getting more watered down by the gravy itself.
Without chives you have made only B-Tier mash.
Thoughts & Prayers🙏
I accept that I'm different from the average. I would politely eat these potatoes if served to me. I like textures. Little lumps, bits of peel.
I have a friend who likes lumps too, he says it how you know they’re real potatoes.
Is it one 1/2 cup or one and a half cup of cream?
You know the potatoes are good when he goes hopite.
"these potatoes are Michael Jackson" 😂😂
"Almost a tablespoon of salt". Adds the entire Bonneville Speedway into the pan.
Sonny, you know I love you, but I'm not out, before I ask a completely random, non-recipe related question... Dude, what kind of ground cover is that in your back yard? Now I'm out, and I still love you (which you know).
I cook my potatoes in the instant pot in milk, it's way better than in a pot with water
baked whole onions with it would be good
Love you Dude but my mashed potatoes are the best. Although your may be slightly smoother.
Great channel
Is there a reason for not salting the potato water until it starts to simmer?
My opinion. Mashed potatoes run through a ricer are like eating gruel. Mashed potatoes mashed with a masher is like eating... mashed potatoes. With lumps. I like lumps.
ALWAYS ADD 1 TBSP SUGAR. MAKES A HUGE DIFFERENCE
Can’t find your stuffing recipe, help please! Thanks 🙏🏽
Choose hard potatoes. Yukon Gold works the best. Get a ricer. 📝
Bake or boil the potatoes?
I've seen you do it both ways.
Which gives you the best flavor?
I see potato’s, I watch
I see Sonny, I watch.
everything is going to be ok
Nice
Love you Sonny, but that Fridge smashing thing is getting old 😅
No hate intended! Love from AU mate! 🇦🇺
i like mashed tats thicker...i may just do 1/2 & 1/2
Thats just a bowl of butter with some potato starch binder.
Precisely. So you're saying it's flawless mashed potatoes... 🙄 👍🏼
@@misocriallo4379 Its almost perfect butter.
Does ATA mean anything to you Sonny? I feel like we used to compete.
Add nutmeg, something my mom does, and it adds such a nice touch!
I dont peel and i like them chunky.
That’s the same ricer I have, lol
no Sgt. Gilbert???
Hiya
❤❤❤
For me this isn't mash potato, waaay too much dairy - I want to taste the potato.
Put it in your rear
More butter please.
I like my mashed potatoes chunky with a little skin in there.
4 giant pinches = Tsp 🧐🧐
You don't have enough knives.
Try adding a little mayonnaise!
Where’s your stuffing video? I don’t see it
thatdudecantthumbnail😂
Honestly? The yellow color is kinda offputting. I’m sure they’re delicious though!
First 🏆
My method to a TEE! And I'm legendary! People never forget great potatoes. They are the star!
WHERE'S THE SAUSAGE?
I have always disliked this type of potato. I like sunny I love this channel. Is nothing personal. I just prefer my potatoes to be mashed and not creamed. I want a potato bite but that's me you do you
Not enough butter. Trust me. EDIT: oh, and white pepper. Not black pepper!
Wait,did this guy say he had 19 jobs in 20 years?...🤔
Mashed potatoes with no Sergeant Gilbert, no stock or bouillon cubes ? Travesty