Videos

Your Best Mashed Potatoes

February 13, 2010 • 20 Comments

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In this week's video, potatoes are riced and mashed and generally made delicious, thanks to Mr. L's Mashed Potatoes and Mashed Potatoes with Caramelized Onions and Goat Cheese. Also, James has gone from guest oyster shucking to guest directing. Thanks James!

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Comments (20)

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Winnie100

about 4 years ago WinnieAb

I want those caramelized onions now!!!
These are both great recipes, and I just love watching these videos...nice job!

Catherinejagers

about 4 years ago CatherineTornow

Thanks for another great video. Love the soundtrack and food close ups. I also can't wait to try the goat cheese and caramelized onion potatoes. Wow!

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

The soundtrack was a surprise addition by James -- we loved it, too!

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about 4 years ago Rhonda35

Not everyone has a potato ricer, so I thought I'd tell you what I use: I have a metal sieve with holes about the same size as the ricer you use in the video. I use that to strain my potatoes and then I push them through the sieve into a bowl using a wooden spoon or spatula. It works well and allows for one less specialized piece of equipment in my already overflowing kitchen storage areas.
Amanda - I recognize that little dish with the pig on it that you used for the butter for your potatoes! I have one, too, and have such great memories of that little trip we made together!

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for the cool alternative, Rhonda. And so funny, I was just thinking about that trip, too, when I saw that Jamie Oliver won the TED prize.

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about 4 years ago Jennifer Ann

I love the soundtrack - very nice touch.

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

It's all James.

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Sipping my Chai and watching another delicious video. Thanks!

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Love the combo -- thanks.

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about 4 years ago Sonali aka the Foodie Physician

What a great video- how exciting!

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Sonali, can you tell us why you like to use russet potatoes over other varieties? We had our own observations, but would love to hear your thoughts.

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about 4 years ago FrankC

Sure! I like to use russet (aka Idaho) potatoes for mashed potatoes because they have a low moisture and high starch content. The high starch content makes them very flaky when cooked and thus easy to mash. And the low moisture makes them great for absorbing liquids. They may not have as much inherent flavor as some other varieties, so I like to infuse them with flavorful ingredients. I mainly use the potatoes with a higher moisture content (like Yukon Gold or red-skinned) in dishes like potato salad because they hold their shape better when cooked.

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about 4 years ago Sonali aka the Foodie Physician

Oops- I just realized my brother-in-law was logged in. That was me- Frank doesn't know that much about potatoes!

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

We've all done that before! But we'd love to hear from Frank sometime -- even if it isn't about potatoes.

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about 4 years ago FrankC

Good luck Sonu, your potatoes were awesome! Sorry about not logging out, although I like sounding like a potatoe expert :)

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about 4 years ago FrankC

I think my typo above, shows that clearly I am not a potato expert, LOL!

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about 4 years ago JimHero

I made the goat cheese and carmelized onion mashed potatoes Friday night with some pepper burgers. A-maz-ing.

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sounds like a great combo.

Lnd_jen

about 4 years ago lastnightsdinner

These are both on my to-try list - I could eat mashed potatoes every single day.

Mike and I are also coveting that bottle of Carpano Antica on the counter :) We can't get it up here so we always try to bring a bottle back when we visit New York.

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Wow, great eye! And so funny because we have it out for our shoot days. We're on our feet most of the day and eating a little of this and a little of that and by the end of the day you just need a little nip of Carpano Antica to settle things down. So around 5, we drink a little of it while catching up on emails from the day.