Unveiling The Secrets To Perfectly Creamy Mashed Potatoes

[@CallieCatCuddles]

And with the potato ricer, you can make spaghetti ice cream! Push ice cream through it, cover with a strawberry sauce, and sprinkle with grated white chocolate. Children absolutely love this dessert! Update: I did not invent this, but rather, I spent a decade overseas and I saw this in Germany about 55 years ago! They call it Spaghetti-eis and it's a real treat for the children there.

[@unbroken1010]

Spaghetti ice cream 😂 no

[@Call-me-Al]

​@@unbroken1010 it's a classic for the same reason kids love dinosaur chicken nuggets.

[@unbroken1010]

@@Call-me-Al I would never feed them chicken nuggets.

[@kendiggs]

​@@unbroken1010 😮

[@SauceStache]

hahah you totally can! hahah

[@SewHealthy8]

Cut potatoes into small cubes. Steam. Transfer to a bowl when soft. Add some of the water the potatoes were steaming over to loosen the potatoes. Add gradually. It has some of the starch from the potatoes. Mash with a fork if you have the patience, or a masher. No need to add butter, milk or cream. Is super fluffy. Adding a little garlic to mashed potatoes is luscious too

[@Kuro_Reaper]

Random Tip: Adding Nutritional Yeast into the Mashed Potato is honestly amazing. You are welcome. :)

[@SauceStache]

IT is SOOOOO good.. but I didnt want to overload the same vegan butter people.. they would lose their minds

[@suicune2001]

Everything is better with nutritional yeast. 😍

[@ericeinsmann5559]

I always use red potatoes because my wife is diabetic (lower starch= less effect on blood suger.. I think..). I also add in some cauliflower to boil with the potatoes (cause it's better for you) .. Once drained, I add several tablespoons of vegan butter (Miyoko's.. Gasp!) and use a small electric mixer to blend it all together. We like it and I can't taste the cauliflower at all. Ironically, we do have a potato masher, but I only use it for guacamole 😉

[@derekhenkels]

And the potato ricer is great for squeezing the liquid out of the egg roll contents before frying. I wish I could remember which youtuber had that tip. Works perfectly, I just did it last night.

[@teresajose2280]

I’m only liking because you know, it’s you and your content. Always worth a like. Lol. But I don’t understand the fascination with smooth mash. LUMPY MASH ROCKS! I love it. I mean smooth mash is good too but the lumps are what makes a good mash in my experience. Smooth mash is almost too boring. Lol. Everyone wants it smooth. Change it up. Keep the lumps. Haha. (What a thing to rant about huh. 😅) But I liked the video nonetheless. ☺️🌱💚🌱

[@SauceStache]

Thank you so much for the like!! I am very much a non lump potato person hahaha 😂 I can’t stand lumpy mash haha! I should have done a poll before making this video

[@teresajose2280]

@@SauceStache A poll is unnecessary in my opinion. Lol. This is your channel dude. Whatever you do on here is your choice and I will always enjoy watching. 🌱☺️

[@andrewwashere82]

I love them both ways! But I'm easy to please, so... 🤷‍♂️

[@ComplicatedInvisibility]

I keep about 20% to the side then whip the rest and add it back in. Smooth and creamy with lumps. 😂

[@suicune2001]

Either or is fine with me but mine are always lumpy because I'm too lazy to care to make them smooth. lol

[@willford7717]

I think it was Internet Shaquille who first put me onto the existence of potato ricers, and shortly after I found one in a charity shop for a pound. I don't make mash often, but whenever I do, its always with the ricer. Insanely effective.

[@SauceStache]

It just works perfectly every single time!!! Shaq knows his stuff for sure!!

[@Epicdps]

Cool! Gonna try this for sure. I always use baking soda when making any potato dish to make them cook faster but I never thought about adding vinegar after.

[@SauceStache]

yeah the splash of vinegar really helps!! I was shocked how much, especially the next day

[@NickCombs]

Makes sense to add vinegar at the end if you cook in baking soda. Whatever acid is in vegan butter isn't going to be very strong on the pH scale, so you're neutralizing the base with the vinegar and activating the leavening reaction. The fluffiness probably won't last for very long, so you'd want to wait until right before serving to mix it in.

[@premapoojitanananda7947]

Always exciting making new recipes 😊

[@peterbrown9036]

I always mash with a ricer and plant based milk. I always add a little Dijon mustard.

[@ComplicatedInvisibility]

"Just like peanut butter is not margarine." 😂 love it. Will you be adding Amazon affiliate links?

[@SauceStache]

I love when people say vegan butter is not butter... well cashew butter is vegan so why cant it be haha and thank you! I have a few things linked in the youtube shopping section, but I also have my full amazon store which is in my linktree in the description!!! Thank you aggain

[@reacyhubbard5887]

I use a mixer Works great, add milk butter, salt, an garlic.

[@SauceStache]

Try something other than a mixer nexxt time and see what you think of the results... If you want to test haha

[@IsidoraSage]

@@SauceStache I like my hand mixer too. I had always made mashed potatoes with a ricer like my grandmother, then my SIL showed me the mixer method and I was hooked. But you need to use the mixer in the hot pan the potatoes came from or they get sticky.

[@TheRealBobHickman]

Potatoes and vinegar have always been excellent bedfellows. I'm particularly partial to malt vinegar, having grown up in England and always add a little to whatever form of potatoes I'm enjoying (fries, mash, baked, etc.)

[@kateliness2]

It's been uears. I need to grab a potato ricer. Hate having mostly one-use kitchen equipment, but I love a mashed potato.

[@tayne5009]

The potato masher works better if you mash in the pot or any other straight sided bowl. That voluptuous glass bowl was a big contributor to your issues with the masher.

[@pac1811]

Awesome! 👍👍👍👍👍

[@SauceStache]

Super good!! thank you!

[@margarett_b]

Very interesting although chemically it totally makes sense that this combo won in terms of taste and texture! I also think the potato ricer is the best tool BUT we do have a completely different potato masher at home (one with a flat surface and medium sized holes in it) and it is much more convenient ona daily basis while still allowing to get a pretty fluffy mash :D I do love your scientific approach to these tests, makes them so fun to watch!

[@highlandmary33]

You absolutely MUST try ‘mashed’ with La Ratte!!! It’s a French fingerling potato!!!

[@suicune2001]

Interesting! After seeing Country Crock's margarine, I thought the plant versions were just margarine except they charge more for it. XD

[@GodGivesGraceToTheHumble494]

Hay have you ever made a vegan clam chowder (Creamy Style) and also the (Manhattan Style)??? I think we’d love to see this!👍👍✝️🥰

[@unbroken1010]

My feet are best Potato Masher

[@SauceStache]

haha not in my house haha

[@shanezveganess5969]

In New Zealand our largest white vinegar brand isn't vegan as it's derived from milk. I wonder if that applies to all white vinegars worldwide.

[@LorraineRo]

If I really want creamy mashed potatoes, I will first mash with a potato masher (mine honestly works better than yours 😅) and then I add warmed oat milk and mix with an electric hand mixer. Yum 🤤

I see a new episode margarina vs vegan butter

[@SauceStache]

I should!! People would lose their minds

[@JTMusicbox]

Science!!!

[@Waaltizzlr]

MY MAAAAAAAAN!

[@SauceStache]

MY MAAAAAAAAAN!!!!!!!

[@andrewwashere82]

I thought vegan butter was just margarine too, tho I didn't care that you used it. Figured it was just one of the compromises of a plant based lifestyle. Learned something new, thanks!

[@SauceStache]

Nice!!! im sure a LOT of people get the two confused... but most normal people dont get mad about it haha which is the issue here haha

[@andrewwashere82]

@@SauceStache Yup, KZbin. Safe place for ppl to be trolls. What can you do? 🤷‍♂️

[@andrewwashere82]

@@HornyKoala I'm weird like that. Lol 🤣

[@ShOxCooking]

I actually prefer the hand masher I make a large batch of red skinned mashed potatoes, leave on the skin and mash leave some chunks I like a little bite to mine to be honest!

[@TheSimArchitect]

Mashed potato volcano experiment? 😂

[@yardburd2000]

Ive always been a fan of chain fluffy potatoes....longhorn steakhouse, cheesecake factory.

[@SauceStache]

Most likely they are using potato flakes... my best guess

[@NickCombs]

I think people who are lactose intolerant don't have trouble with fermented dairy. So Greek yogurt might be another good option, assuming you get the good stuff that isn't corn starch based. Better for your microbiome too.

[@rachellemazar7374]

So aging baking soda and finish with vinegar.

[@kateliness2]

I LOVE these experiments, and I definitely love the little plant-based sass.

[@jjshoot2425]

Use an egg beater ..bro ... nice & creamy -- !

[@automaton111]

No electric hand mixer test? 😢

[@planthungry]

The Sexy Vegan turned me onto potato ricers years ago and now it's the only way I make them. I am horrified when people use a hand blender! LOL I hate lumps too.

[@badpiggies4926]

They don’t sell vegan butter where I live :(

[@SauceStache]

oh no :/ im so sorry

[@injunsun]

Why would you peel potatoes, especially Yukon Gold, with their delicate skins? Gurl. lol Next: Now, listen, heifer, I use the first masher, which you disparaged. What I DON'T do? Mash dry potatoes, with nothing to help them spread out. You put the Vegan butter and plant milk in FIRST, along with seasonings, then mash the potatoes INTO the liquid. Mmm. Tryin' to be all bougie with that ricer.... I wish I could do a video to show this technique. You made me want to pull my long, luxurious hair out. Meanwhile, you keep on teaching us, and thank you, for real. (You know I'm messin'!)

[@AustynSN]

I feel the masher test was unfair since it was a crappy style masher. A flat plane with holes is way better than the wire squigle masher.

[@zperdek]

potato, water, salt, two spoons of butter and a cup of warm milk. Thats all.

[@SauceStache]

You should try my version and see what you think

[@sandrochiavaro7831]

Been using a ricer for years on our mashed potatoes. It really makes a huge difference. I will try the BS in coming water next time, but here is my own (well, actually my wife’s) hack/trick/tip. Use vegan Boursin “cheese”(easily available at Trader Joe’s in The US) instead of vegan butter. Not only it tases amazing, it’s even better the next day, which isn’t my experience with most mashed potatoes. Adds a nice light garlic herbs and fluffy mouthfeel. Let me know if you try. @saucestache