Busting Mashed Potato Myths (How To Make The BEST Mashed Potatoes)

[@qwerty9170x]

Josh: I'm not sure why I thought I hated mashed potatoes Also Josh: I always put mayonnaise in my mashed potatoes

[@wabash1581]

My thought exactly. He did not eat the mayo potatoes either. He could have learned something

[@Vladimir_Kv]

Good mayonnaise is a substitute for when you add no butter, milk, or salt. It's like 3-in-1 in place of those. Otherwise, when those ingredients are present, it becomes too extra with a side of acidity.

[@romanceandsarcasm]

I don’t know about other places, but I don’t know anyone in Puerto Rico who doesn’t put mayo in their mashed potatoes. He just used too much.

[@braidij7598]

@@wabash1581 he did, he just didnt really comment on them which makes me think he was second guessing himself

[@MichaelOrias]

And V sounded so sad…. “It tastes like potato salad….” 😅

[@Muneeb08]

This was a joke in an episode a long time ago where josh said “LASAGNA myths is next week” but I’d genuinely love to see lasagna myths.

[@chaddeaners]

I thought I was the only one. Legit want that episode

[@queentroller2865]

Myth 1: cottage cheese should be anywhere near it

[@damondavis842]

Sliced or shredded mozzarella

[@alphaamino]

Myth 2: boiled no rinse/boil and rinse/put 'er in crunchy

[@KallyKat716]

@@queentroller2865 cottage cheese is the ONLY way to go! All ricotta filled lasagnas are GARRRRBAGE!

[@estherhadassah5660]

Trevor and Josh, you're not the only ones who like the "Wicked Smaart" bit 🤣🤣❤

[@nigelcorso]

Josh is the only one who likes Trevor...let's start there

[@elijah821]

@@nigelcorso you don't sound very wicked smart right now

[@bigcheese1618]

@@nigelcorso Found the boomer

[@KrisKamweru]

I crack up every time 😂😂😂😂😂

[@치추이]

@@nigelcorso what's everyone's beef with trevor-

[@Jaszi007]

PLEASE!!! Never stop doing the “wicked smaart” bit. It makes me so happy whenever you guys do. Also I’d love a shirt with that on it.

[@rgoodfellow]

I love that bit. I always say it with them!

[@Jaszi007]

@@rgoodfellow Yoooo saaame!!!

[@gebycho]

Yeah me too! It actually also reminds me of an Indonesian comedy show bit but they do it with handshakes instead of standing back-to-back

[@janae5926]

I need a wicked smart compilation

[@spitfire3984]

I always think of Adam Sandler when they say it. LOL

[@deprofundis3293]

We need a part 2!! So many questions still to explore!: 1) start with potatoes in cold water VS adding when boiling 2) skin on VS off VS on but not removed until after boiling 3) adding sour cream VS Greek yogurt VS only half and half. (use a bit less half and half for the other two, but don't cut it out completely)

[@deprofundis3293]

Also, I know you'll just hate on it, but give it a try - try boiling vs microwaved but UNDER A MICROWAVE SHIELD so it doesn't dry out. Vs oven baked.

[@officialmetalwill]

There isn't a need for a part 2. Starting with boiling water results in the different pieces all being cooked to different degrees. It isn't a myth, it's science (unlike this garbage channel).

[@typhus1965]

If there is a part 2 they need to try adding ranch or Caesar salad dressing instead of milk. Made mash potatoes one day back in college only to notice I was out of milk so I tried ranch dressing. Ever since I never added milk, just butter and a bit of ranch.

[@potato-whiz]

@@officialmetalwill aren’t you fun?

[@kvoltti]

@@typhus1965 try adding cream cheese or a few wedges of Laughing Cow

[@hazels7447]

Josh makes a huge assumption that nobody wants to watch him yell at bowls of potatoes for five minutes 😂 This is the best thing on youtube.

[@Sam-Pereira]

I literally thought the same thing when he said that 😂 where is our B-roll footage of this?

[@secretforreddit]

Isn't that literally this whole episode, basically? 😂

[@04campbellk]

that whole mayo bit at the end of the testing made this my favourite myth munchers, Josh had such dad energy the whole bit and him shouting ''SOMEBODY TRY IT'' and Nicole resigned saying ''ok' was just pure family energy xD

[@johnsteel6008]

I've been doing that since I was like 12. Great fun.

[@recoil53]

Nicole - tired mom.

[@msihcs8171]

Cream cheese works better than cream milk or half-half, never tried the Mayo so I don't have a comparison there.

[@sarawilliams3190]

V calling Nicole, "Baby Girl", gave me such happy vibes for some reason. It's so wholesome and sweet, supportive and loving. Love to you all!

[@physicsfan314]

Pro tip: put the milk and butter in a saucepan and bring the temp up to barely simmering. This helps keep your mashed potatoes warm rather than shocking them with chilled milk. It also helps make a smoother texture (my preference is smooth, so I always use the ricer).

[@Thommadura]

TIp- Boil the potatoes a little past soft - add the BUTTER directly to the potatoes and use a Hand mixer -the butter will coat the potatoes and they will not get gummy - then Add the milk or cream by hand folding it in with a spatula - Make sure you salt the potato water first though.

[@ninjabagel01]

I felt personally attacked when you guys started saying "you don't make mashed potatoes for just yourself" I make mashed potatoes just for me all the time XD love me some mashed potatoes with some various meat and roast veg, you guys are missing out

[@julianhinojosa9695]

I agree. So easy to make and so delicious.

[@rocid23]

Same here!!

[@jenniferabreu4363]

Same… I legit make one boiled mashed potato twice a week. Lol

[@jessicaconti5215]

It's literally my favorite food and so easy to make for yourself you make one large potato or two small and it's one serving! With corn on the side especially

[@Blueberryminty]

i'm from belgium and particularly close to the border with the netherlands. i feel that mashed potatoes is a default for us. the ultimate comfort food. yes we also are the country of french fries, chocolate and waffles. but mashed potatoes is the real comfort food and at the same time the standard everyday dish you serve with everything here. only the countries were the potato originally came from might have a bigger love for that stud.

[@arthurl4300]

Finally, a garlic press large enough for one serving's worth of garlic

[@Quentin2734]

Was really hoping to see if it's best to leave the skin on the potato to avoid the potato flavor seeping out during the boil/leaving murky water. Or starting with room temp water vs. adding to a boil to have a more even cook on the potato. We need a part 2!

[@phaedrakelley844]

Definitely! I was thinking the same thing!!

[@deprofundis3293]

Totally agree!! Need a part 2!

[@deprofundis3293]

Also they need to include sour cream. Maybe even try Greek yogurt as an alternative. I hadn't tried it with sour cream until a Hello Fresh free box I got in which it made me add sour cream. I was surprised at how good it was! But I usually don't have SC on hand, just Greek yogurt.

[@hanonondricek411]

@@deprofundis3293 Sour cream and chives, or possibly a shredded cheese mix-in or bacon bits is good, but those are specialty mashed potatoes and can't be compared to baseline mashed potatoes. Honestly, plain greek yogurt is close enough to the profile of sour cream that I've even put it on baked potatoes and it works.

[@daltigoth3970]

@@hanonondricek411 I've done the same with baked potatoes, but I would also like to see how whipping in sour cream (without chives) in place of some of the milk & butter would stack up. I don't see why that can't be compared to "baseline" potatoes, but cream can be. One is just more fatty while the other is more sour. By that line of reasoning, why would regular milk be comparable to buttermilk in pancakes? Sour cream is often used as a substitute for buttermilk with some milk or water added to thin it out, so if milk can be compared to buttermilk for one recipe, why not compare milk to a common buttermilk substitute in another?

[@12345shellybelly]

I love the awkward loving family chemistry these four have.

[@aenema133]

I’m At 3:05 and I just had to pause to say I absolutely LOVE the “wicked smaht” bit. Please do NOT ever stop doing it. Thank you. That is all.

[@poolerboy]

You guys should have added a section about how much butter is the right amount for a certain amount of potatoes: one stick per pound? Two sticks? Three?

[@FalconOfStorms]

This is funny because I just made mashed potatoes two days ago for church potluck and I was stressing about the best way to make them and wishing there was a myth muncher episode about it. So thanks for being exactly on time to fail to help me.

[@Kristian-ql8zw]

Lmao

[@Thommadura]

Easiest way -- Use Russet potatoes - cut up into pieces - boil until the start to fall apart- drain and add the butter first and the while still hot- use Handmixer to get them smooth (If the do not get smooth they were not boiled enough) - and then add the milk or cream and fold it in by hand - if you use the mixer they might get gummy

[@adelapavleova5348]

Josh: "Nobody seems to love that bit" Me, who just got so excited seeing them do the wicked smart bit so early in the episode: 😳😳😳

[@Brian-gt3hx]

"what else would you use a potato ricer for", in glaring contrast to the multipurpose nature of the "potato" masher

[@deprofundis3293]

Shade thrown. 😂

[@Justin-jy6vm]

Potato masher makes bomb refried beans

[@gregmuon]

Potato ricer is the traditional tool for mashing beans to thicken minestrone.

[@0395gabe]

I used a "potato" masher to make chicken parm before I had a meat mallet

[@briannem195]

Work great on smashing strawberries

[@DanBishopNightshade]

When Nicole and V came out as their alter egos I almost died laughing, that was so unexpected

[@HandyAndy84]

It would be a cool "mashup" episode if Rhett and Link tried the best combo of the myths and the worst combo

[@L0v3dNL0st]

I love how wicked smart Josh and Trevor are.

[@aleksejkrpan]

Vi wearing Iron Maiden shirt, Trevor wearing Alestorm shirt, the only way my grin could get wider would be throwing Joker's laughing gas in my face

[@VelenoPuddin]

Wicked Smaat! 😂 makes me laugh every time. Also - about the ricer, my mom used hers to crush ripe bananas for banana cake. I use it to crush my hopes and dreams. Makes for a moist cake. 😂

[@rgoodfellow]

That’s good cookin

[@christianhernandez9785]

I think thats where the salt and liquid🧂 in my tears make it moist...

[@turtceri4190]

Heavy (WHIPPING) cream also has stabilizers added which really make a difference when whipping into potatoes. Regular heavy cream is actually quite nice, but I prefer sour cream.

[@LazrCat0]

I want to say that I do love the wicked smahhhht bit. I almost never see it coming for some reason and it's always great.

[@robertwilliams9010]

Kinda surprised they didn't test rinsed vs non rinsed to see if washing off the starch made a difference.

[@Telconsar]

Agreed. Also, starting it in already boiling water vs room temp water ( which allows the starches to break down better as the potatoes heat up slowly, resulting in less lumps)

[@Pinfeldorf]

When you boil a potato and then dump out the water, you just rinsed that potato. It's not like rice where it just absorbs all the water and there's nowhere for the starch to go.

[@cathyp92]

Soaking them in the fridge overnight, then boiling in clean water, definitely makes them less pasty.

[@kristenpartridge3779]

I do chopped with skin on (washed first), boiled with fresh garlic, and once it's strained I add butter, whatever milk is around + half n half or heavy whipping cream depending on what I have, small chunks of whatever cheese I have, dried chives, salt, pepper and paprika. Usually hand mashed but we just got a mixer so gonna have to try the mixer next time 👍

[@thomicrisler9855]

But what kind of potatoes do you use?

[@TheMaskofVegito]

The "Wicked Smaart" thing is probably my favorite thing to come out of this kitchen.

[@dougamer31]

Super dumb... pandering to the "were still good crowd"

[@harleywithacane8674]

@@dougamer31 what did they do? They're not exactly a controversial channel

[@slykilla1593]

@@dougamer31 why you mad?

[@vincedibona4687]

So’s yer face.

[@iced_matcha]

Josh and Trevor doing the Wicked Smart bit is the best part of my day. Never stop.

[@christopherkarr1872]

Nicole mulling over her food-mashing onlyfans account is my favorite part. P.S. With russets the ricer would win every time.

[@gigiw5896]

I made a single serving of mash potatoes for dinner last night and I feel so called out lol

[@deprofundis3293]

Nothing wrong with it!

[@thecrazybookseller]

I've done it before!😂

[@rantsnwhatnot]

Same here!

[@TheRealElmoSkateTeam]

Was that just one singular tater?

[@Konani_the_unicorn_queen]

i also make myself mashed taters on occasion. "but i'm lazy" so i don't peel them, just chop, not enough water to cover all of them so half get kinda steamed-ish, then i make a chunky mash cuz i like a little chew.

[@Coogles]

If you're boiling cut potatoes one extra step you can do after draining is to put them on a sheet tray and into a hot oven for 4-5 minutes, that'll flash off some of the water they absorbed which you can replace with more flavorful liquid like half and half.

[@scarlettmi]

You don’t need to go with an oven and an extra tray. Just drain them and put them back in the pot and have that water-less pot on high-ish heat to evaporate off any residual water.

[@lorrosdorborin4790]

Or ranch

[@MrVovansim]

@@scarlettmi this. Who has the time or presence of mind to preheat an oven.

[@vincedibona4687]

No oven needed, just spread them out on a tray. Wait 5 minutes and _voila,_ dry potatoes.

[@chrispeters559]

How did y’all manage to do that whole episode, with out a single Lord of the Rings reference or joke… just reading the name I said “what are taters precious”… 😂

[@jamiehogan7382]

I saw something a few years ago about boiling your potatoes in (milk, cream, half/half) and then not draining, and just start mashing when they're cooked...would love a part two

[@TheFlash-wi7gb]

The wicked smaaaart joke is both terrible and gold xD I love the Trevor and josh pairing, the best duo around after R&L

[@kristinwright6632]

I think we need a redo on the boiling size. I have cooked my mashers for years at the largest size I have time for. Which means I have done everything from small dice to whole. You didn't cook the whole ones long enough. They should have smashed easily just like the diced pan. The reason you do as big as possible is to avoid water logging the potatoes and they will then mash up more fluffy. I will die on that hill with you concerning the potato ricer. For me, if the potatoes are suspiciously smooth they taste like the box version. I want texture. And yeah, what the heck else do you do with the ricer?

[@Draqer]

Yeah those whole potatoes where not done yet! Also i refuse to accept the mixer as the winner. Masher or ricer is the way to go.

[@hanonondricek411]

As another option, I have also saved uneaten baked potatoes and incorporated them into mashed potatoes the next day! (Not leftover from a plate that someone has eaten from; I often throw a couple extras in the oven specifically for this.)

[@Greenwren]

I use the ricer when I make tzatziki, sauerkraut or other stuff that need the heck squeezed out of them. But if you don't make those things then they are probably not essential.

[@Lenerlioz]

You can make “Spätzle” with the ricer. A type of pasta that you squeeze into simmering water and fry afterwards.

[@mytbread108]

Trevor, I appreciate you for representing Idaho even though you are from another generation. I just wish the potato stereotype would be debunked publicly at some point. At least Josh recognized the 'Boise' (technically Meridian) area as one of the fastest growing in the country.

[@ashton.1989]

Kind of crazy that we don’t grow a whole lot of potatoes here in Idaho! I feel that we grow more corn than anything. And the potato stereotype I also wish would go away because we are more than potatoes! Thanks for listening to my rant from a fellow Idahoan!

[@BetrayedCow]

Love the wicked smaht bit, I’m on team Josh and Trevor

[@punxie89]

Nicole's apron string casually dangling into the potatoes while she was mashing them made my anxiety spike 🤣

[@SapioiT]

Idea: Noodle myths. Make noodles, first the cut-and-stretch of a dough with low, normal, and high hydration, let to rest for 30 minutes, then hand-pulled and boiled, and then using a potato ricer with a pancake batter and then potato ricer with a crepe batter (runnier pancake batter) with the batter, both batters poured through the ricer in boiling water and moving the ricer around to not make lumps of noodle batter, and with a pasta machine, for the second step comparing fresh pasta with fresh pasta which was dried in a freezer and fresh pasta dried on a dehydrator, and for the third step comparing butter vs lard vs vegetable spread (which resembles butter) vs coconut oil vs olive oil vs sunflower oil, and fourth step compare egg vs no egg, and fifth compare wheat flour with rice flour noodles.

[@TheForensicMD]

I am so, so happy to have gotten this channel a year or two ago. Thank you for all the fun!

[@ishtarelisheba]

"I put my mouth under the ricer because I've always wanted to do that with a Slurpee machine!" Wheezin' the juice, Josh!

[@azlarson8]

Encino Man ftw!

[@babsbylow6869]

"Tastes like potatoes salad" I went to a function where someone brought potatoe salad made with mashies. The huge hunks of veggies in it didn't help.

[@geoffreyjohnson4160]

Yo Josh! I'm having a cooking emergency!!!! I need to figure out the best way to incorporate Krispy Kreme donuts into an award winning chili and your crew seems like the most qualified for the task!

[@madelinegarber7860]

I also do the wicked smart bit along with them. I also always love Josh’s unhinged rants about his new business ideas.

[@donnamcmanus7360]

This is the perfect amount of food content & chaos to add to my day. My favorite kitchen crew...I'd buy the album, concert tickets & Tshirt.

[@Tarantulah]

You should cook mashed potatoes for yourself! They fridge and reheat really well for leftovers! Love yourself!

[@ZakBaganslover4ever9]

Also like. I just make myself a bowl of mashed potatoes all the time. Like two smaller potatoes or one large potato is good enough.

[@deprofundis3293]

I agree. They're so good as leftovers. And ever since I realized that it's so easy to make quick and easy gravy with Better than Bouillon! Or just go the way my dad does it for him and my mom. He makes a large batch of mashed potatoes and gravy and freezes them into pucks. Then he just microwaves them back to life. He has rotisserie chicken pieces frozen as well and ready to defrost, too. It's actually really good!

[@swampsoup_]

Big yes to this! They're fantastic as leftovers as they already are, or for making potato pancakes with some cheese and green onion or whatever else in there :)

[@recoil53]

I always make double the needed mashed potatoes during the holidays, because the leftovers are so good.

[@eliseemann9996]

I had a beautiful dream that Gordon Ramsay was a guest on Myth Munchers, but everybody acted like it was totally normal. And Gordon had super intense, random and ridiculous arguments with all the Munchers and everyone was happy at the end. Dreams become food?❤

[@deprofundis3293]

Omg I love this

[@justinnorton739]

Josh... I have loved your channel for a long time and knew you liked amazing music. Your interview with John Goblikon has officially put you as my favorite mega celebrity right above Jon Lajoie. You are like the buff dude from that show with dragons mixed with the cooking skills and chill of Martha Stewart. My hero

[@JDLR2814]

I for one love the “wicked smaht” bit and would totally get the T-shirt when you make it 🤙

[@ysoserious369]

I’ve always loved the mixer mashed potatoes, but I thought I was the minority in this and stopped using it. Glad to know it’s the superior choice in myth munchers!

[@Bobbnoxious]

Since Josh brought up strange movies, I'd like to hear more about Trevor's Own Private Idaho

[@AwesomeActer]

When y’all were talking about large garlic, I really want to introduce you guys to elephant garlic, more closely related to leeks then garlic, but still

[@kuceracm]

Elephant garlic is huge, but with half the flavor of standard garlic. But yes, a potato ricer would make quick work of it lol.

[@deprofundis3293]

Peel?

[@AwesomeActer]

@@deprofundis3293 ah yes, I meant leeks… that’s really not close at all

[@AwesomeActer]

@@deprofundis3293 changed it now

[@deprofundis3293]

@@AwesomeActer hahaha, ok, leeks makes a lot more sense! Also, my phone just tried to auto correct leeks to "eels"... 😂

[@ntlespino]

18:09 Trevor: "None of us have kids. Whose kids do you have?" It's so deadpan and also devastatingly hilarious.

[@circeciernova1712]

Mashed red potatoes are actually fantastic for herb-heavy potatoes (especially with skins on)

[@Lord_Azrekahl]

I'm thinking it was a mistake when adding extra milk to the whole boiled potatoes. Isn't the point to see the differences between the options and pick the better one? 🤔

[@dr.chungusphd108]

My first thought.

[@freaklionfishaccident]

EXACTLY.

[@joshthor]

IMO you gotta run potatoes through the ricer twice. Only 1 pass makes it a tad gritty like they described. Excellent after 2 passes.

[@deprofundis3293]

Good to know!

[@SuperPiLover]

My mom always puts them through the ricer then adds butter and milk and uses an electric hand mixer

[@glennjeffers8040]

You guys need a theme song for "wicked smaht" to make it work. And that's the correct spelling.

[@sethkeown5965]

But how does one condense Boston down to a single jingle?

[@wanyekest6399]

wicked smart*

[@vincedibona4687]

*smaht

[@MissySimpleM]

I think you should try whipping the potatoes. I whip mine for like 2 minutes after mashing and adding milk and they're so good, everyone loves them AND you can store them in the fridge and reheat them and they still taste good Oh and also they're a weekly occurrence at our house. Every sunday we have mashed potatoes Edit: i got to the hand mixer part. The secret is to first mash them, add butter and then add a lot of milk slowly so they're silky. I'm glad it won. I'm convinced it's the superior mashed potato

[@clintgarner8041]

Red; baked whole (skin on); riced; sour cream. Also: butter, parmesan, fresh garlic (through garlic press).

[@reborn727]

I was not expecting an "Eyes Wide Shut" reference in this episode. That's wild, Josh.

[@tiacho2893]

The Idaho Potato Board's parties are wild.

[@mr.mammuthusafricanavus8299]

I made my mask out of numerous potato skins, can't wait to party with my spuddies! :P

[@Jaymac720]

I do like mine a little chunky and with a bit of skin, but my mom uses an electric beater for hers and they’re so smooth and creamy

[@meykav]

I probably make mashed potatoes at least once a month bc I do what I call a “kfc casserole” with mashed potatoes on the bottom, corn, and topped with chicken tenders, serve with gravy

[@christianzombievampire]

This sounds like someone trying to make a shepherds pie from memory

[@christophernolan5742]

I love the josh and Trevor duo and the wicked smart gag

[@mackenzie1845]

Josh adding mayo sounded really gross to me at first but when V said it tasted like potato salad i was like oh yeah, that makes sense lol. Fries are also good in mayo too so ... i kinda want to try it now lmao

[@msnonni]

Mythical Kitchen is one of my favorite "shows" especially when it's a myth munchers episode!!!

[@SayWhat6405]

Cheesy bacon oatmeal is one of my favorite breakfasts. Don't let Big Oatmeal keep you down!

[@FalconOfStorms]

Resist we much!

[@caitlynstarrparrish]

Hm.. you ever try grits before? Just thought since you like oatmeal that way, you might wanna give grits a try.

[@deprofundis3293]

@@caitlynstarrparrish mmm. I love grits.

[@caitlynstarrparrish]

@@deprofundis3293 lol can't say I'm a huge fan. But everyone else in my fam loves them

[@henry_alphonse]

Less goooo! I don't even like mashed potatoes but this series is just SO good!

[@jacoballey21]

u don't like mashed potatoes? well thanks for outing yourself as an alien

[@Dragon-ef3ji]

@@jacoballey21 I don't like mashed potatoes either. It's the textures and consistencies. I absolutely adore potatoes, though.

[@gretajo2109]

I also don’t like mashed potatoes. Nice to meet a fellow alien :)

[@henry_alphonse]

@@gretajo2109 indeed! Let us get alienated by society together :)

[@musicmaniac32]

"Feel the Rhythm! Feel the Rhyme! Get on up, it's [mashed potato] time!" thought Josh and Trevor as they developed a mashing cadence because they're "wicked smart!"

[@heathercarmona335]

I LOVE THE "WICKED SMART" BIT. Please never stop.

[@melannwil31]

Myth Munchers is my favorite show coming out of the Mythical Kitchen. I always get excited to see how I should cook my food. 🙂

[@kgrlktty]

I always use some leftover potato water when I mash mine, idk why but it makes a really nice texture

[@Sootpelt]

That’s actually really smart. You’d get some of the starches that would’ve leached out during boiling and it would help bring it together, sort of like how people add pasta water to sauce to get it emulsified.

[@Cheezie90]

Love me some Yukon mash; definitely my favourite. Especially with sour cream and chives stirred through 🤤

[@lawlessleopardsofliberty4275]

A little cheddar and bacon in there and you got a loaded baked potato mash

[@thepolarianempire]

It’s good that you like it but to me it’s to wet and waxy to make good mashed potatoes with Yukon golds russets all the way

[@lawlessleopardsofliberty4275]

@@thepolarianempire that’s fair russet is just to fibrous to make truly cream y potatoes with

[@kaldogorath]

@@lawlessleopardsofliberty4275 I don't personally like creamy mashed potatoes

[@lawlessleopardsofliberty4275]

@@kaldogorath all is fair in mashin potatoes

[@DisArt95]

I love that now part of the “wicked smart” bit is that Josh always says “no one else likes this bit”

[@annekecaramin]

How I learned to make mashed potatoes in Belgium: - Use a fluffy kind (we call it 'bloemig', floury) - Heat up the milk separately and melt the butter into it so your mash doesn't cool down - First pour in the milk + butter, then add an egg at the end to make it super creamy. You also don't need as much butter this way. - Season with salt, pepper and freshly grated nutmeg.

[@gregoryleverton]

If you really want to level up your mashed potatoes have, BAKED mashed potatoes. I usually use a ricer for them but you don't have to. The texture won't be as smooth but you get a much nicer flavor from cooking then at a higher temperature

[@joshuagifford4098]

See in my house when you use a mixer youre gonna be making creamed potatoes which is more cream and butter and is a silky texture. When you want mashed potatoes you just use a potato masher or a spoon and its chunky potatoes. So I think that really that comes to 2 different dishes

[@bigdaisy19k]

Whoa there Jimmy ya didn't actually pass go now there did ja? So, sorry but ya can't have 200 dollars from the bank there, don't cha know. Midwest moms and their technicalities...

[@joshuagifford4098]

@@bigdaisy19k ?

[@deprofundis3293]

@@joshuagifford4098 I don't know what they're talking about, either, lol. I think you have a great point though. :)

[@asheslandia4460]

I have been WAITING for this. My mash game is lacking so thanks for doing the legwork

[@ianmarks2953]

It doesn't matter what potato you use, it's all about adding grated cheddar and chives into the mash and serving with Welsh Dragon sausages and onion gravy.

[@holmes_like_sherlock]

If y’all ever want to make an episode making fun of Arkansas cooking, there’s a wonderful old PBS show with Phyllis Spear and John Philpot doing some dutch oven and other cooking and it’s hilarious. Highly recommend

[@jaws3439]

My mash potatoes are so far removed from this lol. Chopped red potatoes boiled in chicken broth finished with sour cream

[@BunchaNothin]

You didnt test steeping the milk! You gotta warm up the milk, which offers possibilities of steeping it in flavors, like rosemary and garlic!

[@GMMisha]

best mashed potatoes are baked, hands down. The less water you cook into them, the more actually delicious stuff you can add that won't turn them mushy

[@EmrakulThePacksTorn]

3:09 Josh, Trevor, just know that I love that bit. I could watch that bit one to two times an episode, and I will love it. Just make it make sense when you do it

[@ItsKimOlson]

"Is your heart filled with starch?" Me eating french fries: Actually, yes.

[@AngelTheProxy13]

i feel like another myth that would've fit well here would be cooking the potatoes by putting them straight in boiling water or putting them in cold water and letting it boil. my grandmother makes mashed potatoes every holiday and puts them in when the water is cold so id be curious to see the kitcheneer's opinions

[@deprofundis3293]

Right? We need part 2!

[@kayladulhanty3410]

Also, I was told my whole life you start potatoes in reg. Temp water not hot or boiling because it cooks unevenly!

[@cliffordrosean621]

Can't believe you guys didn't test the microwave approach!

[@SirXer]

I've been a lover of gold potatoes ever since my dietician told me they were significantly easier on people with IBS/digestive issues. Definitely taste so much better, and worth it!

[@tinntinnamp]

I love V's awkward stance at the end, it's awe inspiring

[@graymorality]

I feel like peeled vs unpeeled should have been in the lineup

[@jermothewhale6402]

Don't you dare stop doing the wicked smart bit.

[@rjwontheloose9037]

A Potatoe soup version would be awesome

[@anMechSea]

Trevor wearing an Alestorm shirt, Vi wearing an Iron Maiden one, Josh going on Right Now with John Goblikon Y'know, I think they might have have the wrong background music on this show

[@sydneyandchristie]

I put milk, sour cream and cream cheese inside. So good. I did a mix of red and gold potatoes at thanksgiving and really brought a different flavor. Love mashed potatoes with bisto gravy for the win. Try cream cheese, you won’t regret it.

[@talonbye8497]

Josh I tried your spam carbonara from your cookbook it was amazing!

[@dokterclaw1083]

He has a Cookbook?? This is news to me!

[@talonbye8497]

@@dokterclaw1083 yeah I got it for Christmas! I didn’t know he had one either up until that point

[@sakke877]

I have your kids

[@talonbye8497]

@@sakke877 can I have em back?

[@sakke877]

@@talonbye8497 no

[@shreym03]

So does Josh know that there are savoury oats that are popular in India?

[@deprofundis3293]

Share an easy recipe! Please??

[@deprofundis3293]

I'm not a big fan of sweet oats, so I genuinely am interested in a recipe if it's not too involved.

[@trusted_traveler]

WHAAAAAT, I make mashed potatoes from scratch often. Such a great side, can add so much to them, very filling for cheap.

[@snickersblah]

“If ricer wins, then the people have LOST”

[@30PackPodcast]

As a professional chef, my go to for mashed potatoes is to use Yukon gold potatoes, cut them into quarters, then after they are don't boiling I cover the drained potatoes in a bowl to key them steam. Then I confit garlic in butter. After ten minutes of the potatoes steaming I put them through a ricer, then fold in my garlic butter and I'm done.