The Best Mashed Potatoes You'll Ever Make

[@thatdudecancook]

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.

[@jamescollier3]

bake no? didn't you just show that? I just told my girl to make them that way

[@charlesparr1611]

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.

[@okbye9]

I soak them if I can but then change the water. Gets rid of a lot of starch.

[@dreamlife808]

Skins? Ewww! Never. They are technically poisonous anyway. It's a defense mechanism. All plants have them.

[@Berkana]

Sonny, I have one huge labor saving tip I learned from Alton Brown back in the early 2000's, before HDTV: You don't need to peel the potatoes when you use a ricer. Just put the chunks skin-side up in the ricer. The skins won't go through the perforated plate, and the mashed potato isn't the slightest bit worse if you don't peel them before mashing with a ricer. Another trick that is a significant enhancement: instead of boiling the potatoes to soften them, put the chunks on a vegetable steamer and pressure-steam them in an instant pot for 12-15 minutes. This cooks them all the way through without leaving them waterlogged. If you do this with Yukon Gold potatoes, you get a richer potato flavor without the dilution of all that water that absorbs into the potato when you boil it. The only thing that needs to be compensated for is salt; since pressure-steaming doesn't put salt into the potatoes, dissolve a bit of extra salt into the cream to compensate.

[@redbeard36]

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".

[@maverickd6214]

Mashed potatoes are literally one of the simplest recipes ever but are so goooood

[@MatchesMalone98]

Do mine the same way! I actually go a little crazy and do what I call "twice rice" where I rice them a second time. Also, I throw some ground pepper in there, but the secret is to use white pepper so you don't get the speckles

[@levistoner]

White pepper for the win! 🎉

[@gailstreit985]

Mashed potatoes are one of my favorite dishes. I use evaporated milk. Best mashed potatoes ever!!

[@briancoleman9330]

I basically do the same, but there is one thing that I add to mine. Roasted garlic. Sssoooo goooodddd

[@KevinB333]

Hard as a rock. I had no idea. Love those little bits of knowledge. Thanks for the videos and humor.

[@jorb1903]

Not hard as a rock 😭😭

[@swcoder]

If they're soft, they're old or about to grow. Not really a problem unless you buy a bag of them and they've been sitting in your cupboard for a while lol.

[@WeAreThePeople1690]

Adding scallions to that milk cream and butter mixture gives you the Northern Irish dish of Champ. Especially as you are already using Kerrygold.

[@MrEcted]

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.

[@ginger_nosoul]

Hard pass

[@jamesstein5087]

I made real lemonade once and didn’t have a citrus squeezer tool…I used a ricer with great results.

[@MarluxiaX2]

​@@ginger_nosoul Have fun mashing manually and giving your arm an unnecessary workout then lol

[@sourcedecay]

Skins on, a lil bit lumpy, garlic infused butter/cream cheese/whole milk mixture. That's the stuff.

[@dougcannon6289]

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!

[@sourcedecay]

@@dougcannon6289 Truth!

[@mikemcallister3698]

Can these be made ahead and frozen? Would love to vacuum seal these for use with the kids.

[@timmcgrath9708]

Throw a garlic clove on with the potatoes before you cook them and add some white pepper at the end. Elite!!

[@devindowling8071]

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

[@EdHadder]

I Really Love ThatDudeCanCook Videos

[@swedensilke7959]

Looks good and tasty. The best way to make mashed potatoes is by my opinion to sous vide it. Just put everything that you use for your mashed potatoes into a sous vide bag that can manage 100C as you will run the bag in about 90C with your sous vide device for 60-90min, but a good thing is to put a little less milk in the bag and ad after to get the right texture you want your mash to be after the sous vide is done. The thing with sous vide bag that can't manage 100C is that the factory seal on them might burst open under the sous vide time or when lifting it up and this happened to me the first time using a little cheaper bag when lifting it out that most ended up in the water.

[@tallypupthompson7888]

I like to steam the potatoes and then the potato water goes into making the stock for the gravy, I’ll steam carrots with same water too (then braise carrots in butter and a bit of sugar herbs seasoning) always use a ricer

[@levistoner]

I keep about a third cup of the water the potatoes boiled in and add it with the cream and butter. Allows you to use less cream and adds fantastic texture and helps keep the potatoes from getting gummy.

[@neilbailey1139]

I have a ricer but don’t typically use it because in my experience the potatoes get cold *fast*. I typically just throw them in the kitchenaid, and pour in a little bit of the cream at a time, let it incorporate, little more, let it incorporate, etc

[@g54b95]

My go to: fire roast (or smoke roast - even better) a few poblano peppers. Sweat the skins off and chop. Add to the potatoes before blending along with some excellent freshly shredded sharp cheddar and a healthy amount of butter. Maybe a little cream, but I don't usually. Very satisfying.

[@zoeyjafferally3475]

I saw That Dude Can Cook and potato and had to watch. Gotta love potatoes, yummy.

[@bierbrauer11]

I love mashed potatoes, but I love German potato Knödel (dumplings) even more. Attempting Kartoffel Knödel for the first time this year!

[@judsonkr]

Pro tip: Steep a few cloves of garlic as well as a handful of those potato skins in the dairy.

[@RimfireAddicted70]

I watch his videos for his recipes religiously and we've tried many of them. They have opened a whole new world of taste, truly amazing!! But I have to say part of me as a guy I watch these videos for the fight scene at the end ROFL!!!

[@floodtheinbox]

Parm cheese in these is incredible, just tested for myself. Grate it yourself! The crumble stuff doesn’t mix very well

[@mikepaulus4766]

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.

[@Aaronwaynemack]

these are your best Videos Sonny

[@riseandshine5706]

$20 ricer an how I wish I made this investment earlier. Total game changer.

[@catherinewhite2943]

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.

[@IrishGuitarGaz]

Maybe not for everyone, but I like to boil my potatoes in some stock (just a stock pot added to water will do, chicken or beef usually), I find then they have a nice flavour and less salt needed.

[@mmasque2052]

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.

[@ambethk77]

This sounds great

[@jamesstein5087]

Mmmm, thanks for sharing.

[@theVillageofBri]

I love all the different variations everyone has for such a simple dish. We add some sour cream into ours.

[@Mercer0516]

If you don't have a ricer, I've always been able to get mine close enough with the masher and a hand mixer. Similar, but not the same, but I've never had any lumps or complaints. Of course, I leave the peels in, so that might be part of it. Kinda hard to push even boiled peel through a ricer

[@maxm745]

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

[@jaycarver4886]

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!

[@probegt75]

I like chunky mashed potatoes not whipped potatoes but im sure they taste good.

[@Juli-g4d]

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

[@angelagasparithompson3995]

You need to try Danish creamery butter. Rocked my world.

[@TheNamigo]

Looks so smooth and delicious! Can't wait to try this out

[@WondyCoin]

For the mixture, I would have started with some butter and fresh garlic, let that garlic cook 30 seconds or so then add your cream and more butter. The potato ricer is a MUST for any mashed potato fan.

[@mrspisky]

Please give us a printable version of the recipe. I checked your website and couldn’t find anything. The ingredient list in the description is great, but I need instructions as well. I can’t remember everything from the video and don’t want to screw these recipes up. It’s too difficult to try to have videos playing, and then pausing, while I’m working in the kitchen with dirty hands during these big holiday meal preps. Thank you. Love all the Thanksgiving content. You have become my Thanksgiving guru over the past few years.

[@charlescarnage]

Horseradish in mashed potatoes sounds very interesting. I wanna try!

[@SVRoquetta]

Perfect. I like it with fresh dill 👍I need a ricer

[@jasonellis7856]

Kewpie mayo is my little secret, just like Vegemite or Marmite is for low and slow braised casserole.

[@paul_domici]

I use one potato per person! That's about right!

[@bethotoole6569]

I have always judged the restaurant by the mashed potatoes... Never failed me.

[@jamesstein5087]

And that’s why a Michelin starred restaurant has a completely different technique than what you’re seeing here.

[@RetroRanter]

This video speaks to my Irish side 😂 Potato and dairy..so simple, so perfect.

[@ValhallaIronworks]

If you want them even smoother again, once you're done with the ricer, run your mash through a tamis!

[@jamesstein5087]

Yes, that’s how I was trained to do it. And we baked the potatoes and ran them thru a ricer.

[@zigzag1100]

Adding nutmeg always it plays so well with potatoes 💣💣💣

[@jamesstein5087]

Common addition in Europe, that earthiness does play well with taters.

[@Aloha967-tree-fo-wer]

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.

[@pamrosenthal335]

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

[@thatdudecancook]

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!

[@pamrosenthal335]

@ fantastic. I was afraid of them getting gummy. Btw I have 4 sons (all cook) bought your book for all of them!

[@heymavis1]

A past video suggested that baking the potatoes, as opposed to boiling, is better since some flavor is lost when boiling. Is that recommended?

[@alcohen83]

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.

[@dougcannon6289]

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.

[@donbrowne8358]

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

[@misocriallo4379]

Kerrygold is great, so is Danish Creamery 👍🏼

[@thenewandrei4o94]

I always avoid it because it's super expensive but OKAY GODDAMNIT ILL BUY IT NEXT TIME 😄😄

[@jamesstein5087]

@@thenewandrei4o94 On special occasions I use Kerry, damn right it’s expensive. Walmart brand butter just went over 4 buck a pound here and I was like damn, WTF.

[@ScaredDonut]

I love mashed potatoes

[@jamesbrandon8520]

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

[@davidguerrero1636]

makes me feel like everything's going to be okay...even though definitely it's not. FEELING THAT! 🫂

[@colinbrash]

Man you are single handedly making us all Thanksgiving heroes.

[@xces81]

Thank you for yet another delicious recipe. I was thinking of making pomme duchesse for the holidays, would you do this based on this recipe as well? If not, what would you change?

[@randyshort4629]

I make mashed potatoes almost exactly like this, except I boil them in Chicken or vegetable stock with a clove of garlic. Finish them off with minced chives.

[@MorpheousXO]

"If you need an incredible stuffing recipe it's right there" Turkey recipe is right there...

[@sageosaka]

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.

[@SuperVolsung]

Without chives you have made only B-Tier mash. Thoughts & Prayers🙏

[@winssports4830]

While I understand in the world of restaurants and fancy a riced mashed potato is best but a chunky mashed potato has always felt more homey to me.

[@20x20]

i've found that just cream & butter (straight from the fridge >_>) makes it just wonderfully

[@Camersan]

Get Guga to Dry Age Steaks in your Rosemary Salt!!! Preferably Japanese A5 Wagyu Ribeyes...🤤😋🥩

[@cuznclive2236]

Thank you.

[@angelbulldog4934]

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.

[@kingalthe1st160]

I, too, enjoy a little potatoes with my cream and butter.

[@yanch51]

Garlic mash is undefeated in my books

[@cyndiestamps1161]

Great process, thanks! Can I make a day ahead and reheat (and how?)?

[@chrisanders713]

I wonder if it would be a good idea to strain them through the ricer after they are finished just for a better presentation and possibly better texture?

[@evilknot5667]

My dude, you can cook! Also, My dude, your lawn is a war crime

[@BruceEEvans1]

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.

[@NicePersonNumberSeven]

Hahaha That’s funny. I love the ricer because if any potato is under cooked it won’t go through the ricer. But you have a point. Lumpy potatoes remind me of some great childhood memories of Thanksgiving.

[@windowlicker4865]

Food mill > potato ricer, but you're not going wrong with either one.

[@MrSimonj1970]

In the old days of classical French cooking - pommes puree was made with equal amounts of potatoes and butter!!!! I love butter, but surely that's too much?!

[@moniqrupley6019]

I have heard anywhere from a 4:1 potato butter ratio to 1:1!

[@smokey1823]

Hey Dude! Have you ever put your spuds into a stand-mixer to make them nice and silky smooth?

[@Vorpal_Wit]

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.

[@BroMorris0341]

Definitely going to try this on T Day. Only, I'm not using gold potatoes, gonna used box 🤣🤣🤣🤣🤣🤣

[@paulsterx]

Hey Sonny, in your mash 3 ways video you recommended washing the potatoes to remove starch but you didn’t in this one, any reason? Have you found it doesn’t make a difference?

[@pyro3rg]

Even better, and less work, is a good stand mixer.

[@jnorth3341]

So are these better then the ones you did a couple months ago in the oven?

[@Grayald]

You know the potatoes are good when he goes hopite.

[@stevewilliams1260]

Love you Dude but my mashed potatoes are the best. Although your may be slightly smoother. Great channel

[@grimknight9820]

I see potato’s, I watch

[@tomallcock3185]

I see Sonny, I watch.

[@ilmda1]

What are your thoughts on red potatoes for mash?

[@JoeSevy]

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.

[@okbye9]

I have a friend who likes lumps too, he says it how you know they’re real potatoes.

[@bshone1]

Am I weird? I like my mashed potatoes with a few lumps and with the skins left on.

[@LadyRad2000]

Not at all! That’s my favorite way too.😊

[@peterhunt6480]

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.

[@dustinshanewheatley]

They are very good that way. Its nice to change it up and do the mash different ways now and then. 👍

[@katiemoore-rg5vi]

What about a food mill? Would it not be the same? If not what is the difference? Would it be overworking?

[@SleepCrusher]

Marcus,.. looks like Trey Reeser, my old room mate.

[@juancarlosnegron2358]

Personally i love my mashed potatoes what i call "rustic". They're not all totally mashed they still have small chunks of potatoe in the mash, heavy pepper, butter,half and half and if available a small dollop of sour cream.

[@swcoder]

Not that I'd expect that from a restaurant, but there is something to be said about them being a little chunky. At least you know they're real lol. Having said that, I tried to buy a ricer, but it delayed my shipment a month lol.

[@arlenehurt8495]

Beautiful ❤❤❤❤❤

[@kristalkent7282]

I always picture being your neighbour when you're in your backyard, annihilating your fridge

[@Pisti846]

I always feel so sorry for that backyard ice box!

[@Weeem]

@01:36 I wonder how many people miss the transition and add milk, cream and butter to the boiling potatoes lol

[@GMD-62]

Would roasting instead of boiling improve the flavor or texture?

[@jamesstein5087]

Improves the flavor, which is somewhat lost in boiling peeled taters.

[@danpatch4751]

Excellante😊.

[@hannahtaylor6381]

I cook my potatoes in the instant pot in milk, it's way better than in a pot with water

[@ticklefritz5406]

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.

[@_SurferGeek_]

Try adding a little mayonnaise!

[@jamesstein5087]

Sour Creme is good too. It’s all about the fat. Will try mayo, thanks for sharing.

[@basingstokedave4292]

baked whole onions with it would be good