These Are 10X Better Than Regular Mashed Potatoes

Garlic Mashed Potatoes are the perfect holiday side dish.
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Mashed potatoes Base Recipe:
3 lb red potatoes
4.3 oz (120 g) unsalted butter
1 cup (236 ml) whole milk
1/2 cup (118 ml) heavy cream
Confit Garlic
2 heads of garlic peeled
1 1/2 cups oil
8 sprigs fresh thyme
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[@saintrude]

I've watched your channel for a long time but rarely, if ever, comment. I watch many, many cooking channels and make a lot of their recipes. But, I have to say, those that I have made, given to us by you, are always my favorite. They are truly restaurant-quality recipes. Thank you for all you do and happy holidays.

[@icecreamrollscraze]

The detail and effort you put into testing three different garlic mashed potato method is incredible! I love how you explain everything step-by-step, especially the tips for roasting garlic and making confit. Each method seems unique, and I can almost taste how creamy and flavorful those potatoes are. Thanks for making it so approachable and sharing your passion for cooking!

[@titooldman]

Been really enjoying the videos lately. Learning the different ways to cook the same dish really is nice and gives me some new ideas for cooking. Keep it up, dude.

[@NathanExplosion99]

30 years ago my wife and I found ourselves in Cambridge MA near the Harvard campus. They'd shut down the T (the subway) because of the Oklahoma City bombing and we were more or less trapped there. Getting a cab was nigh impossible for hours. We are troopers and said "Whatever, hey there's a House of Blues, whatever that is." Went inside around noon, it was a Sunday IIRC, and they told us we had just missed seeing Steven Tyler and Joe Perry do a little acoustical gig. Anyway, we ordered some food and it was the first time we'd ever had garlic mashed potatoes. I loved them so much I asked the waiter how they made them. He shrugged and not long after someone came out of the kitchen and gave us the lowdown. And yeah, it was your first method. I've done it dozens of times over the years. Works great. I see a Sonny video, I click. Just thought someone would enjoy this little story.

[@NathanExplosion99]

I just remembered this too. They used red potatoes but left the skin on. It was a bit rustic I guess, but still really great with something like pork ribs or whatever we had. I nearly always peel my potatoes for mash, and forgot about that part. So 30 years ago the "chef" at the House of Blues by Harvard knew to use red potatoes!

[@STdoubleDs]

Nothing more comforting than a big bowl of mashed potatoes! The first time I went to my ex’s house for dinner wayyy back in high school her mom made smothered pork chops, roasted garlic mashed potatoes and sautéed garlic green beans. She jokingly said she made everything with extra garlic so our breath would be extra stinky for when we snuck out to the barn later that evening, thankfully she always had a tin of altoids on her lol. Probably one of my most favorite nostalgic meals that I still make today.

[@sO_RoNerY]

(sarcastic laughter) haha OMG. So funny. Oh the memories.

[@TheCsmith321]

DOUBLE thumbs up on the ricer. I bought one on your last video recommendation and have been meaning to for YEARS and it is ALL THE DIFFERENCE. Don't think - just buy it

[@brianjohnson7731]

I’ve been a Chef John fan since 2005 and I have recently found you and will say, I feel you have the same talent and ability to entertain and train like he does. Here’s an idea, I’d love to see a collaboration between you and Chef John or Sam the Cooking Guy.

[@nickfosley2882]

Thank you for owning up to your mistake by admitting you overcooked the garlic, a lot of youtubers would try to pass it off as intentional. It shows me that no matter how skilled you are, everyone makes mistakes in the kitchen all the time.

[@stevedockter4581]

No rosemary salt? I am shocked!! 😀

[@kdemers]

I love how you have covered mashed potatoes from all available angles. What is the next culinary journey we travel down?

[@_GOATish]

This is the 2nd time you've made me LOL at a rubber chicken bit. Bravo. I'm using the 2nd example for my mashed potatoes tomorrow, thanks for your videos

[@kam7056]

❤you are a wonderful chef. Thanks for sharing your knowledge

[@tristanrl1940]

Do try the Greek Meze spread called Skordalia which is essentially a garlic mash potato dish - unlike most all mash recipes, Skordalia does not contain any dairy, and the fat used is Extra Virgin olive oil! The punch of raw garlic paste folded into whipped potatoes is lovely when dipped with good bread. It happens to be one of the famous Greek spreads

[@TheKathybarth]

I always enjoy your videos! A go to for me. I miss the dented refrigerator.

[@robertblake4533]

Right on I’d love red potatoes people always complain that I don’t use the Yukon

[@jasonmccollum6786]

I like to add egg yokes. Super smooth.

[@TitanUranusOfficial]

Seldom see a way of improving anything on this channel - but if you're going to confit garlic for this, try clarified butter/ghee. You can run the butter through a strainer after, chill enough to set it, and spread on toast, and even chop some fresh garlic into, with chives, for amazing garlic toast.

[@necrosiskoc9617]

The first method is how chef Jean Pierre makes his garlic mashed potatoes. I made them last year for Thanksgiving and they were a big hit and am making them again for Christmas in a cpl days

[@EllieAussie..]

All the best to you both for Christmas and the New Year 🦘😘😘 p.s I just bought that masher to replace my plastic one 👌

[@diannesingletary9772]

Garlic mash is my favorite! Have already switched to Red potatoes for Christmas, now will combine garlic in the water to boil AND confit garlic to mash!! I'll have mints ready for the relatives LoL 😂😂

[@briancoleman9330]

YYYyyyyeeesssss!!!!!!! My favorite to make!!

[@kingalthe1st160]

Never had the results I wanted with those first two methods (I've not tried the third). I just couldn't get a rich garlic flavor I was look for. Then I did sous vide garlic mashed potatoes and holy hell was that a game changer. I'll never bother with any other method. There's just absolutely no comparison.

[@koreyb]

Cooked garlic flavor is good, but I really love the intense garlic taste of raw garlic. What I do is make mashed potatoes and once they are done, I take one or two cloves of raw garlic and send them through a garlic press and add them directly to my mashed potatoes. The garlic flavor is intense and hot.

[@altapp702]

The best way to do it.

[@rocklover7437]

Also add finely chopped wild garlic for colour and flavour

[@DT-ml3hf]

I get that some people enjoy that, and therefore should do it. But the most, having the lingering raw garlic flavour persist is unpleasant and takes away from the rest of the meal.

[@halcyonickaiju]

You can also do a mix of cooked garlic, and then fresh garlic at it at the end

[@lazerusmfh]

Aluminum is one the most potent neurotoxin we know of. It is especially dangerous to use when cooking anything acidic, lime or lemon juice etc, as the aluminum easily leeches into the food. For dry or baked goods might be ok, but use with caution.

[@rocklover7437]

Fold in some truffle oil ,finely chopped wild garlic on top of this garlic mash potato ,add a sprinkle of Worcestershire sauce to replace the salt and then finely chopped radishe to replace the pepper .

[@sandiedanho8821]

Love the honesty !! From your friend

[@maxm745]

Wake up babe, a new ThatDudeCanCook mashed potato video dropped

[@BS-j1965]

You need to tell people if they choose to use the potato ricer they better have some muscles!!!! I tried ricing my potatoes on thanksgiving and I thought I was gonna break my hands and wrists!!!! Regarding the steaming the garlic foil makes clean up easier😘Ooooooo confi garlic!!!! I’m in👏🏻👏🏻👏🏻👏🏻👏🏻😘😘😘😘

[@perrymalcolm3802]

Thanks, Dude!

[@padders1068]

Great ideas, especially like the 1st idea of just boiling the garlic with the potatoes. Maybe this could work with just adding garlic flavour to plain boiled potatoes? 🙂😋❤

[@turnersutherland]

Incredible timing.

[@TheHaubs11tx]

I put everything into a riser. They have a full extended warranty, which is good cause cinnamon really really messes it up sometimes and I don’t understand why I can’t get chicken wings all the way through it but enough it works really good on chicken thighs.

[@TennTimes]

Superb!

[@wizardofhoz7216]

I’m a fan look at the size of that rack Knife rack, I am partial to Victorinox Maitre’ D Santoku black handle fluted, it’s n all around great knife! ❤️to👀!

[@InvestigationHour]

Needs more butter 🧈🧈

[@jorgepenastudios4518]

More butter the better!

[@jpw547]

That red pot definitely changed color in the oven 😳

[@dadsquatch79]

Glad I'm not the only one. I even looked at the knives on the wall to see if the handles changed colors or info was losing my mind....

[@Birchwood1976]

What's your thoughts on Skin On Mashed Potatoes? I know you really don't hear much about them today, but they seemed to be fairly popular a few years back.

[@ronaldforsythe1248]

You got me I saw this one

[@Jimbowlcoach]

I make my clarified butter like this with garlic.

[@Yngvi_Barran]

I add a bit of grated nutmeg to the mashed potatoes

[@tom4506]

Did the pot change colors when roasting the garlic?

[@RaviBajnath]

Put the garlic through the food mill.

[@TheKathybarth]

Wicked!

[@Crakaveli]

This guy is obsessed with potatoes. Not judging.

[@andrewbarber9196]

What about the parchment paper poisoning!? Hello! I always wear an aluminum foil hat when working with parchment paper. Take that to the bank. Great recipes as always. you're the best.

[@BlackJesus8463]

id eat it

[@josereyna8885]

Great versions of a classic dish. I appreciate an alternative to using aluminum. It belongs on the side of a house and not in the kitchen.

[@tatecheddar]

At the end it almost looked like he was pissed that the first one in water was the best of the 3.

[@ianmetz5423]

What's up dude, i never comment but I was looking at your pans...a bit of Barkeeper's Friend will go a long way to get that stainless back to shiny.

[@EyesOpen117]

How much garlic per pound of potatoes? That's the problem I have is not knowing how much garlic to use

[@charityfrazier8639]

You can never use too much garlic lol.

[@nydrugpro]

I used the garlic in the water method and I use at least 1-2 large clove per potato. The garlic gets very mild so it’s very hard to over do it.

[@TheNicksievers]

Where are my Anti-ricers? I like some lumps in my mashed potatoes, lets me know they are real, and adds texture.

[@MarkOliver-p4i]

5

[@soldier_4th_class]

Missing rosemary salt iykyk

[@Skurtle]

Cut the milk with heavy cream 😂

[@MrMnmn911]

Don’t use fluoride toothpaste.

[@dude208099]

Your pot changed colors. 😅

[@standaniels2232]

Red potatoes only or baby gourmet

[@CoolJay77]

Great recipe, but seems like too much garlic in recipe #1. I'm a fan of garlic, but I only use one medium sized clove of garlic per pound of potatoes. Too much gives it a weird flavor IMO. I never make mashed potatoes without garlic.

[@dvash6231]

I vote for the bald look :)

[@Myrkskog]

I'm the same with foil. I just make damn sure that nothing acidic ever touches it. I once had a sourdough pizza ball in the fridge that dissolved the foil that it touched.

[@zaconeill9915]

how’d you find 2 blind people to taste test your taters?

[@Quicklost182]

Why is it called a “ricer” when it is most commonly used for potatoes? Why not call it a “masher”? Lol I am just thinking out loud.

[@chrisoneill325]

It results in little bits that somewhat resemble grains of rice

[@sanctifiedsupplyco]

Thanks for all the great content. You are me and my family’s favorite chef!! Oh yeah, also, Aluminum is 100% poisoning us. Along with a bunch of other things. #MAHA 🙏🏼

[@melaneymattson3733]

My God Dude, how much coffee (or whatever) do you have before doing your videos?? I can hardly keep up with you!!

[@jansmit941]

first

[@Jaka515]

bald

[@beammeaboard]

use BARKEEPER'S FRIEND powder on your ALL CLAD to bring it bxck to new

[@beth5765]

🤪🤪🤪 have used red for 40 years and switched to russet after watching you - how easily I am swayed 😳🤭🫣