the SECRET to PERFECT HOLIDAY MASHED POTATOES

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In today's episode, I show you the secret to perfect mashed potatoes. Spoiler alert, the secret is lots and lots of butter. This recipe calls for a lot of butter. When your making thanksgiving recipes, you rely on butter and this holiday recipe is no different. This is a simple potato recipe but the technique yields very fluffy, very tasty mashed potatoes.
#MashedPotatoes #Holidays #NotAnotherCookingShow
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[@NOTANOTHERCOOKINGSHOW]

Recipe now on my website: www.notanothercookingshow.tv/recipes

[@Yendomo]

Hey, mash potato top tip here: Instead of boiling the potatoes, try roasting them skin on, then scooping out all the 'meat' (or keep some skin in the mash) then mash it all up like you did afterwards. Keeps a lot more of the potato flavor rather than having it seep into the water!! Much love for your channel btw!

[@patricialeonard9622]

You had me at “ you can make this ahead”! The more I can do ahead of Thanksgiving Day, the more I can concentrate on the turkey and drinking wine.

[@NOTANOTHERCOOKINGSHOW]

Patricia Leonard the only thing I would actually cook on the day is the turkey, gravy, and any roasted vegetables. Potatoes, stuffing and pies are always made the night before. I’ve got a whole thanksgiving series on my channel!!

[@ShellyManne1]

I do it the day before exactly as instructed. Then I reheat in slow cooker on warm and add a little melted butter in heated heavy cream. Tastes like it was just made. Your friends and family will love it!

[@ZacharyJTaylor]

don't understand why Matt Damon didn't do this with more of his potatoes in "The Martian"

[@NOTANOTHERCOOKINGSHOW]

Seriously...rocket scientist can’t make a mashed potato...🤔

[@steve22996]

he didnt have butter i guess ;)

[@andrewmartin8978]

"You just have to be grateful for everything you have... and... for butter." LOL Awesome video! Thanks!

[@benitohernandez7585]

I add softened cream cheese in them too. People seem to love them!

[@dianemcquay8460]

Did not know about the tip of the peeler to remove eyes...learn something in every video!! Thank you for teaching 👍🏾👍🏾👍🏾👏🏾👏🏾👏🏾👩🏾‍🍳👩🏾‍🍳😃

[@trivas]

Hands down the best mashed potato recipe. I’ve been using this recipe for the past two years and my kids love it 😋

[@christiansanchez7026]

My wish for like 4 months has been to spend one day or even one evening cooking with you for an event and just having you share all your knowledge I absolutely love your show I love the recipes and I love how much I've learned from you sincerely Chris from TX

[@rickilynnwolfe8357]

This is why I love your channel you know your ingredients what goes well with what ! I can't wait to try the olive oil tip in this reciepe thanks God bless

[@bisrattekie8437]

Thank God for you brother. My techniques are getting refined that’s to you. Thank you

[@ShellyManne1]

I’ve been using this recipe for a couple of years now and they are absolutely loved by all. I am making it yet again for thanksgiving. AND you can absolutely reheat them the next day. We do potluck style at my uncles. I make them the day before and reheat them in a slow cooker the day of and add in a little more heated whipped cream and butter. But YOU MUST use a ricer to make them. That’s the only way to achieve the texture. I bought one because of this chefs mashed potatoes and tomato sauces. Best investment I’ve made.

[@ashleyamore5728]

I've spent the last 2 days BINGE watching every video you've ever made. Ur the Truth! Actively my favorite person in the world riite now, juss thought I'd let you know lol.

[@NOTANOTHERCOOKINGSHOW]

Ahh shucks ☺️☺️ thank you Ashley! That’s nice to hear

[@ashleyamore5728]

@@NOTANOTHERCOOKINGSHOW No. Thank you! Lol

[@epeet18]

I'm so glad I'm not the only one!

[@davidsalem2896]

Omg Steve! That looks so amazing 🤩! Best mash recipe ever!

[@RayMacksKitchenandGrill]

Man those M.P.'s looks so good.

[@NOTANOTHERCOOKINGSHOW]

Thank you my man!

[@R2TheM]

Nice channel man, you showed up on my feed and have watched like 10+ videos in a few days. Keep at it man! Subbed btw 🔥👍🏼

[@elis51501]

These are the best, making them today with your red one braised short ribs, (3rd time) such an amazing dinner! Thanks for sharing

[@DavidBrowningBYD]

Yes, it's an old video, but this is why I'm crazy about this channel--simple methods, simple ingredients, and life wisdom.

[@Tera-N-Tyler]

You so extraaaaaa with this setup... lol..I’ve never watched a video about mashed potatoes. This was awesome!!

[@NOTANOTHERCOOKINGSHOW]

Haha, definitely extra with this one

[@samhatch1657]

Added garlic confit and we’re rocking. Appreciate you 👌

[@kui_maina]

Ive spent all day watching your videos. Such a good find.

[@ritaplantamura6027]

Awesome 👍. Thank you for sharing.

[@Fran-dl5ju]

Dude!! Your videos are awesome! Keep grinding, you'll go big soon

[@dori4567]

I have made this recipe now three times , the last time was for 20 people on thanksgiving. These were amazing mashed potatoes. Everyone really liked them. I even made it two days ahead and they warmed up perfect . It saved me a ton of time on thanksgiving day

[@StillOnTrack]

Never added olive oil before. Fascinating! I'll do it this year with my pre-carved turkey!

[@esmith1225]

Great potatoes and great message at the end. Be thankful. Thanks!

[@NOTANOTHERCOOKINGSHOW]

Thank you bud!

[@shanepasha6501]

that was EVOO, correct? I like he fact that you're using a food mill. Good food takes time to prepare. Thank you Steve

[@GajanBalan]

This is gold! I’m telling you.

[@NOTANOTHERCOOKINGSHOW]

You're gold.

[@suecastillo4056]

YAY!!!Ive been waiting for this one!!! Thanks🙋‍♀️✌🏾♥️‼️

[@davidkuhns8389]

"Be grateful for butter." Julia Child would have loved you.

[@NOTANOTHERCOOKINGSHOW]

That would’ve been a dream!

[@bhanani5480]

That's a good idea! And love that Julia & Julia movie.... actually any movies that revolves around food are my favourite (Chocolat, Chef etc) Not that I don't like what you make

[@caroloni4911]

I’m grateful for butter every day! ❤️

[@craignunya7410]

Love your work Mate!

[@nysavvy9241]

Love these potatoes. The best....

[@TheSgtfire]

Bro your super underrated your s*** is next level man I just finished watching the short rib grilled cheese and short rib videos and now this one and gotta say your on point 🔥 🔥 🔥

[@jodie3735]

Love these

[@shanepasha6501]

Excellent! If in doubt, add more butter. Making mashed potatoes is not as easy as most think. Texture, simplicity and fluffiness is key. Thank you.

[@McTavish13]

Thank you for enhancing my mashed potatoe game.

[@craigster427]

I thought I knew how to make mashed potatoes... adding all sorts of cheese and stuff. What was I thinking 🤔? I am going to try these for sure. Fantastic!

[@BBQPete]

Potatoes! Another great vid Steve. Us Irish, sure love our spuds! I also have literally just checked the top of my peeler... mind blown! 😄

[@NOTANOTHERCOOKINGSHOW]

Haha! So glad! I also wonder if what I say is obvious or not! Always glad I choose to include that stuff in the video.

[@skyrider2612]

Hi, looks delicious. After draining the potatoes, let the steam fade and the potatoes dry a little at air before pureeing them. Less humidity will help the puree to not get sticky. Use white pepper and nutmeg. The latter will make a huge difference in taste. For a low-carb version you can also use half potatoes half celery root.

[@seefore5409]

Great recipe. I like to sub out the black pepper for white pepper and part of the heavy cream for a dollop of sour cream, but aside from those tweaks I've been making this same basic recipe for twenty years. Love me some homemade mashers.

[@DavidBrowningBYD]

Have you ever tried cream cheese instead of sour cream? Orgasmic!

[@jordanking6852]

Not how I do it but nice! I always let my potatoes cool before mashing as the steam can make them watery, and I just add a bit of milk and salt and pepper, fluffiest creamiest mash ever without the need for butter! That’s the way Ramsey does it and it’s never failed me! Keep itup love the channel definitely got yourself a new sub

[@dwaynewladyka577]

Sublime looking mashed potatoes. Great job.

[@NOTANOTHERCOOKINGSHOW]

Thank you Dwayne!

[@WorldWokKitchen]

Omg, where did you find those enormous potatoes? I love good potato mash. And yours is perfect! Thank you for sharing. Happy day everyone

[@NOTANOTHERCOOKINGSHOW]

Haha, just at the store!

[@joelsegovia6971]

Great Vid! I see that famous Matsumoto Shave Ice shirt. Makes me want to fly to Oahu just for it .

[@redbone7040]

Excellent 👌

[@Sco3000]

Wow, these look so good.. I would just add some garlic or cheese depending what I'm having it with. Black pepper for sure tho

[@ChuckSilva]

Best on the net (planet)! ❤️🎶🎼

[@britblades]

This video just reminded me, how do you clean your wood chopping board? I have a Boos board that I use all the time and would like to hear your method! Cheers.

[@lilhobby]

Love all ur videos 🔥🔥💯🐐

[@JReedOutdoors]

I enjoy mashed potatoes at this texture as well! I have the rest of the year to cut back on butter (or not), but this DEFINITELY isn't the holiday to cut back. Enjoyed the video. Loving this Thanksgiving stuff. I say that about a lot of the videos though.

[@NOTANOTHERCOOKINGSHOW]

Thank you man!!! And yes, this is the time for butter.

[@johnravelo5710]

Keep it up man! Awesome content 🤙 Still wonderin what happened with your food truck tho

[@Eobakterium]

for seasoning, nutmeg goes really well with mashed potatoes, did you try it? thx for the great channel, love it!!

[@ChrystalClearBeautyLV]

Oh my 😍

[@NOTANOTHERCOOKINGSHOW]

rhymes with apple pie

[@CookingWithCJ]

I ain't scared of butter! LOL! Great looking spuds brother!

[@NOTANOTHERCOOKINGSHOW]

Haha thank you brother!

[@ChrisTheButcher]

Now that's mashed potato😉 very nice brother

[@NOTANOTHERCOOKINGSHOW]

Appreciate that my man!

[@richardfabrizio8998]

You’re a culinary genius

[@elenapedralba1709]

Brutal!!!!❤

[@littlewing62]

1 kilo of potatoes 1 kilo of butter salt and pepper to taste

[@stuartmacleod259]

This is immensely improved with some wholegrain mustard. Not too much, just enough to add some extra flavor

[@jamesfullwood7788]

Once again great video!!! My only comment would be that I think it's better to boil the potatoes with the skin on before peeling so the water doesn't penetrate the potato. This also preserves some of the flavor from the skin as well....

[@tayyaba.m]

Grateful for many things.... Your channel, and butter 😂😂

[@lh6740]

I accidentally bought a big bag of russets instead of Yukon gold's. I like my mashed potato with the skin still on. I tried with my russets and I am not complaining. They turned out very soft still with some texture throughout. Note to self. Take it easy on the salt though. They really do absorb the salt.

[@Challseus]

Just finished making these. God damn, they’re delicious. Up next is your red wine short rib recipe!

[@sarahsanchez6976]

I’ve seriously bunged watched almost every episode on your channel! Can’t wait to try some of these out! Do you make green chili at all?

[@TomHorsmanAmateurBBQ]

Nice lookin Spuds!

[@NOTANOTHERCOOKINGSHOW]

Thank you Tom!!

[@TheTrainSurfer]

i would even add some parmesan cheese into the mashed potatoes , it gives it a very rich flavor !

[@MKGenevie]

This fucking guy is adding 2 sticks of butter to 3 potatoes. I love this guy so much.

[@Stevedola11]

I was always told its warm cream/milk and cold butter whipped/folded in. Either way I like the idea of Russets and Yukons. I always add confit garlic too.

[@Stevedola11]

Also the ricer/mill is a MUST do tip! Well done! this guy knows

[@KLVNAdam]

If using yukon gold potatoes do i still want to wash the starch off and follow all the same steps. Lastly if i wanted to impart some garlic flavor would yo chop a clove up and let it chill in the butter while i’m warming it or maybe a garlic infused olive oil?

[@Apatxi1022]

If you’re gonna dislike the video then leave some feedback! Wtf. Nothing to dislike! Another great video!

[@NOTANOTHERCOOKINGSHOW]

Haha thank you man!

[@jaggirl]

Agreed.maybe just having a bad day. It couldn't possibly be the mash..

[@msr1116]

Prob a vegan or an animal rights group.

[@Teach_1ne]

I need to invest in a food mill. I use sour cream instead of warm cream but I’m going to try this your way as another option

[@LeiVillania]

Hmm something I can make right away! :)

[@NOTANOTHERCOOKINGSHOW]

Yes! ✊🏼

[@bethfredette4536]

Can you share what brand potato ricer that is? Is it a food mill?

[@erickzoolander6577]

Omgoodness I never knew vegetable peelers had little scrapy thingy to take out some of the little dark bits

[@NOTANOTHERCOOKINGSHOW]

Haha right!! It’s a well thought out tool!

[@neukoms]

nice mashed potatoes. don't forget to grate in some nutmeg as well.

[@NOTANOTHERCOOKINGSHOW]

Hate nutmeg more than anything except olives and coconut

[@arthurone1]

Awesome video!!! Can you please make a Baked Mac & cheese video!!! Thanks!!!

[@NOTANOTHERCOOKINGSHOW]

Definitely soon

[@lolodebase]

You should check robuchon mash potato

[@oliverpodmore]

Looking good chef, I personally let the potatoes cool down completely after boiling then put them through the ricer just my opinion 😊

[@e.e5695]

How much butter do you need in the whole recipe without being overwhelming ?

[@bhanani5480]

Julia Childs would have loved you giving props to BUTTER, thank you sir for doing a video on this AWESOME side dish and all your tips. I will try all of these next time 🥰❤👍

[@CookinWithJames]

these look really good!! gotta be grateful for sure.. is this a keto recipe. LOL!! awesome cook brother!!

[@NOTANOTHERCOOKINGSHOW]

Haha! Thank you man!! Appreciate it!

[@gleichch]

I also love to add some nutmeg to mashed potatoes, adds something extra i feel like :P

[@xngel_7]

Yesssssssssssssssss

[@NOTANOTHERCOOKINGSHOW]

✊🏼

[@tamib6222]

Bring on the BUTTER!!! As my hubby says you can eat what you want if you work it off😂 this is almost exactly how I make mashed potatoes except I throw a large handful of crushed garlic into the butter. We are really big on garlic 😉

[@NOTANOTHERCOOKINGSHOW]

Garlic is absolutely a great move for this!!

[@nicost72]

If I can suggest an italian twist to this already tasty dish, I'd say add some parmesan cheese to the mashed potatoes. You'll definitely thank me.

[@louisalexisvargas5381]

Do Steak Diane please!

[@williesurvives1]

the standing on the cutting board remember you of B.F. idn

[@theblobfish9614]

What I like to do with my mashed potatoes is get some butter browned, then when the butter is perfectly browned pour in about one cup per stick of butter of heavy cream and let it sit on medium high heat until the cream is caramelized and brown and becomes thick. You will find that at first the butter and cream Form an emulsion and I add in milk once that emulsion is broken to stop the cooking then stir in your riced potatoes and season with nutmeg salt and pepper and that is basically my favorite mashed potatoes for this really nice caramelized dairy flavor

[@TRAYBALLUNO]

5:56 🔪 boo yaaaa !!! Dude wheee in the heck did you get that block from !!!! Ask always bro live your videos and channel thank you for sharing these.

[@ImOnyxRS]

Thought to myself "I bet the answer is a shitload of butter" before clicking. Story checks out. These look delicious. Unpopular Opinion: I actually prefer some lumps in my mashed potatoes, just something about that random texture contrast I just enjoy more.

[@user-nq8yf9hd3q]

so you can heat in microwave the next day?

[@mrgeorgejetson]

I'm not in full agreement with your method (I like them a bit chunkier--unlike everybody these days, it seems--so I use a masher, no cream, but plenty of butter for sure, like you), but I've gotta say the result looks pretty good! I also like the addition of olive oil. Nice one, man.

[@Weird-Mike]

When does mash and puree become a separate thing?

[@NOTANOTHERCOOKINGSHOW]

I don't know what I'm saying half the time.

[@alwaysv]

Side dish? Says who? Yummy.

[@ultimatesteve]

where you get that cutting board? i feel like i cant start following these recipes until i get a nice wood block to instagram on.

[@DeaconOnTheAir]

He has a link on each video of his recommendations on what he uses on Amazon

[@michellehill1780]

Butter and bacon.❤

[@jaggirl]

That is similar to Gordon's winning recipe. Except he puts more spring onion through his potato mash. I do mine similar. Except no spring onions. I dice a medium onion. Put in a frypan with a large knob of butter. Fry until onions and butter are very brown. Not burnt..lol Mix through the mash. It's to die for. Lovely caramelly nutty flavour. Everyone who tries it, adores it. Especially the harshest mash loving child critic. 🤣

[@NOTANOTHERCOOKINGSHOW]

That sounds yummy!

[@itsmefoodaddict]

Please do scrambled egg

[@iamkiko5046]

You just got yourself a fan from Cape Town

[@NOTANOTHERCOOKINGSHOW]

Love new friends from far places!! Glad to have you Kiko!

[@sebohrer]

Food mill link ?