52 Days of Thanksgiving
52 Days of Thanksgiving
Top-notch recipes, expert tips, and all the tools to pull off the year’s most memorable feast.
Check It Out
Written by: Food52
Popular on Food52
20 Comments
WinnieAb
February 17, 2010
I want those caramelized onions now!!!
These are both great recipes, and I just love watching these videos...nice job!
These are both great recipes, and I just love watching these videos...nice job!
CatherineTornow
February 16, 2010
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!
Rhonda35
February 15, 2010
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!
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!
Amanda H.
February 16, 2010
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.
Sonali A.
February 14, 2010
What a great video- how exciting!
Amanda H.
February 16, 2010
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.
FrankC
February 16, 2010
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.
Sonali A.
February 16, 2010
Oops- I just realized my brother-in-law was logged in. That was me- Frank doesn't know that much about potatoes!
Merrill S.
February 16, 2010
We've all done that before! But we'd love to hear from Frank sometime -- even if it isn't about potatoes.
FrankC
February 17, 2010
Good luck Sonu, your potatoes were awesome! Sorry about not logging out, although I like sounding like a potatoe expert :)
JimHero
February 14, 2010
I made the goat cheese and carmelized onion mashed potatoes Friday night with some pepper burgers. A-maz-ing.
lastnightsdinner
February 13, 2010
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.
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.
Amanda H.
February 16, 2010
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.
See what other Food52 readers are saying.