Welcome Back to the Channel: A Recipe for Mashed Red Potatoes

What's up guys welcome back today i'll be showing you a super quick and easy recipe for mashed red potatoes but before i do that please take a quick second to subscribe to the channel make sure to hit that bell and enable notifications as well. All right enough running my mouth we have potatoes to peel two pounds of red potatoes to be exact make sure they're nice and clean and dry unlike me for some reason i did not dry these potatoes before i started peeling them which is not very smart but hey we all make mistakes right so once your potatoes are nice and clean and dry you're going to break out your potato peeler or your knife whatever works best for you and make sure that you peel the potatoes. I'm the first to tell you that peeling potatoes is not fun uh so if you wear the pants in your house try to delegate this to the wife or husband obviously that didn't work out for me as you can see i am still peeling potatoes.

Once that's done you're going to want to cut these into halves or quarters depending on how large the potatoes are. The larger ones you're going to want to quarter them. The others you just cut them in half if you leave a little bit of skin on your potatoes that's not a big deal i actually like a little skin on mine for some texture but that's totally up to you. The goal here is just to make sure they're all the same size so they cook at the same rate. One tip that I highly recommend is trying to boil your potatoes in chicken stock rather than just simply water and salt. I feel like this adds a ton of extra flavor to your potatoes and with a simple dish like mashed potatoes a few small tweaks or changes to your recipe really make a ton of difference. So give it a try and let me know what you think.

You're just gonna add your two pounds of potatoes to your pot along with a quart and a half of chicken stock bring that up to a boil until the potatoes are fork tender while those potatoes are boiling we're going to go ahead and get our cream mixture ready which is one cup of whole milk and a half cup of heavy cream along with a half stick of butter and the star of the show my secret ingredient borzen garlic and herbs cheese. That stuff is phenomenal guys you have got to try it it's worth the price of admission alone that will make your mashed potatoes so much better.

One key step is to make sure your cream is nice and warm before you add it to your potatoes. We're also going to add in a teaspoon of garlic here. The reason why you want this mixture to be warm before you add it to your potatoes is if you don't and you put cold milk into your potatoes it's going to drastically reduce the temperature of the potatoes and make the texture uh gluey and it's just not pleasant to eat. We're going for a nice creamy texture so adding our milk, butter, and a little bit of garlic and we're just going to bring that up to a light gentle simmer and set it aside until we're ready to mash our potatoes.

If you want to add more or less butter feel free to tweak the recipe to your preference. For your potatoes just do a simple fork test lift one up with a spoon and then puncture it with a fork if it goes in easy like that you know they're nice and tender and ready to mash for a more uh chunky or lumpy potato which is my preference i like to get the handheld masher out and just mash them up like so. If you want a very smooth and creamy mashed potato then you want to get your hand mixer out and really beat them until they're nice and smooth.

Once you got them where you want them you're going to go ahead and add in that boris and cheese as always guys the specific measurements and ingredients are listed for you in the description box below. Once you've worked in your boris and cheese we're going to pour in a little bit of our cream and butter mixture a little bit at a time until we reach the consistency that we're looking for.

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back today i'll be showing you a super quick and easy recipe for mashed red potatoes but before i do that please take a quick second to subscribe to the channel make sure to hit that bell and enable notifications as well all right enough running my mouth we have potatoes to peel two pounds of red potatoes to be exact make sure they're nice and clean and dry unlike me for some reason i did not dry these potatoes before i started peeling them which is not very smart but hey we all make mistakes right so once your potatoes are nice and clean and dry you're going to break out your potato peeler or your knife whatever works best for you and make sure that you peel the potatoes i'm the first to tell you that peeling potatoes is not fun uh so if you wear the pants in your house try to delegate this to the wife or husband obviously that didn't work out for me as you can see i am still peeling potatoes once that's done you're going to want to cut these into halves or quarters depending on how large the potatoes are the larger ones you're going to want to quarter them the others you just cut them in half if you leave a little bit of skin on your potatoes that's not a big deal i actually like a little skin on mine for some texture but that's totally up to you the goal here is just to make sure they're all the same size so they cook at the same rate one tip that i highly recommend is trying to boil your potatoes in chicken stock rather than just simply water and salt i feel like this adds a ton of extra flavor to your potatoes and with a simple dish like mashed potatoes a few small tweaks or changes to your recipe really make a ton of difference so give it a try and let me know what you think you're just gonna add your two pounds of potatoes to your pot along with a quart and a half of chicken stock bring that up to a boil until the potatoes are fork tender while those potatoes are boiling we're going to go ahead and get our cream mixture ready which is one cup of whole milk and a half cup of heavy cream along with a half stick of butter and the star of the show my secret ingredient borzen garlic and herbs cheese that stuff is phenomenal guys you have got to try it it's worth the price of admission alone that will make your mashed potatoes so much better one key step is to make sure your cream is nice and warm before you add it to your potatoes we're also going to add in a teaspoon of garlic here the reason why you want this mixture to be warm before you add it to your potatoes is if you don't and you put cold milk into your potatoes it's going to drastically reduce the temperature of the potatoes and make the texture uh gluey and it's just not pleasant to eat we're going for a nice creamy texture so adding our milk our butter and a little bit of garlic and we're just going to bring that up to a light gentle simmer and set it aside until we're ready to mash our potatoes if you want to add more or less butter feel free to tweak the recipe to your preference for your potatoes just do a simple fork test lift one up with a spoon and then puncture it with a fork if it goes in easy like that you know they're nice and tender and ready to mash for a more uh chunky or lumpy potato which is my preference i like to get the handheld masher out and just mash them up like so if you want a very smooth and creamy mashed potato then you want to get your hand mixer out and really beat them until they're nice and smooth once you got them where you want them you're going to go ahead and add in that boards and garlic and herbs as always guys the specific measurements and ingredients are listed for you in the description box below once you've worked in your boris and cheese we're going to pour in a little bit of our cream and butter mixture a little bit at a time until we reach the consistency that we're looking for once you get the consistency down packed you're going to go ahead and season it with a little salt and pepper no need to get crazy on the seasoning because there's tons of flavor in the chicken stock and the boards and cheese so i like to just go in with a little salt and pepper maybe a little onion powder if you like other than that you should be good to go season the taste as always and that is the perfect consistency for the potatoes that i like i like mine a little bit lumpy looking good this is the perfect side dish for your weeknight meals or for thanksgiving i added another tablespoon of butter just to give it that beautiful pool of butter on top for the money shot we're gonna garnish this up with a little green onion another trademark money shot and you know i gotta taste these make sure you get some of that butter on there oh almost lost a bit nothing goes to waste here if you're a lip reader thanks guys hope you enjoyed the video if you do give me a thumbs up make sure you subscribe to the channel enable notifications and as always thank you for your support\n"