The Art of Making Mashed Taters: A Cowboy's Guide
We're after now what I'm gonna do here, I don't recommend you do in-house. Don't pour it in the kitchen floor now. A lot of you be taking that right back over there and you go to mashing folks. We need to get that steam and all that water vapor off of them so we're going to put them back on here for a couple of minutes just stir them around, get all that steam and all that water to just disappear out of there.
While I was doing this, I think you all might have seen me. I took some of that Kerrygold butter and some half and half and put it over there in a little stock pot, just to let it go to warming and melting. We are not going to shock these poor old taters that have sacrificed it all by pouring something cold in there on them. Right there at the last you see me what put three minced garlic cloves in there with it - it's gonna be some flavor. It is well, folks. We got the steam off of them, we did and I transferred them over here into a bowl big enough that y'all could hold them and see them both.
Six ounces of cream cheese that is softened - I want you just go ahead and put it on in there, yeah, I know you'd be thinking this ain't dessert, cowboy can't. Hey these are gonna be better than dessert. And then we're gonna get out that handy dandy thing that I like to call "what a breeze in camp" and we're gonna mash now. Just go to mashing them through here because we got to make sure that cream cheese and all them taters get blended well.
But make sure folks, that cream cheese is room temperature now. Then remember the melted butter and the garlic and the half and half - I just want you to take half of it and pour in there not all of it, just half. And then I just want you to give it a little mixing with the masher we got them to that point. Let's add the rest of this here, about a cup and a half, folks. Desired on your consistency - you may have to feel more and guess what. We're going to break out the power tool now.
I'd be telling you folks can season with salt or just coarse ground black pepper or black pepper and sea salt but hey I'd be liking just a little black pepper and some of our red river ranch now. Whoa that pepper come out in a hurry it did and I also like what Shannon used to do a lot of times to her potatoes - watching rosemary put some fresh rosemary in there. And people use dill, oh come on now, I like dill; dill in potato shrimp, I don't know but I guess it'd be pretty good folks.
Well, it is a done deal we got and folks it is an inaugural event it is. We're going to let major do the first tasting - major major wake up here get up here mitch whoa, b what do you think? B says it's gonna be all right, duker, major can you come over here people come here, you need to get up so people can see you ain't got much tailed away. Yeah there it is, do the mash - the monster mash, gonna do the mash-tater mash.
Uh-oh we got words in camp cause the dancing is bad done deal it is easy as it can be but folks remember them tips I told you about warm that milk warm that butter let that cream cheese come to room temperature get you two kinds of taters russet and yukon gold, everything gonna be just right. It is, and everything we use today, and the recipe will be listed down there in the little link below. Folks guess what - the most important thing that we're going to stress today is you know what that is? Happiness love and sharing.
So if you make this go across the street go next door whatever you got to do give a rapid tap tap on the dough, and guess what got y'all some fresh potatoes it's comfort food and we want to know that we want to make y'all comfortable. That's what good neighbors do they do as always I tip my hat to all our service men and women and all the veterans and everybody that kept us safe during this time.
All them folks that was out there in the cold where they've been feeding people or feeding livestock or taking care of dogs like my little wife Shan did. I salute you all because y'all have done a great service, you are. Folks, the great thaw is on hang on - I know it's coming sunshine and warmer days is here so get in here, guess what? God bless you each and every one.
"WEBVTTKind: captionsLanguage: enwhoo doggies as my friend jed clampett used to say on the beverly hillbillies and remember you can't get full-on fancy but i ain't talking about fancy i'm talking about great comfort food what is it mashed potatoes i'm gonna show you the tips and the tricks to get all that creamy goodness in there and infuse that flavor come on cause i ain't gonna wait the pups are hungry hey thank y'all for stopping by camp on another glorious day it is and yep we are back in camp i hope y'all all survived the cold and nasty weather that we had hey last week we had to film inside hey water froze down here one morning is minus eight and we filmed inside the kitchen y'all probably seen that on the pot sticker recipe but this week we back out here in mother nature's kitchen and oh how glad i am to be here but there was a little storm damage over there i'm going to call the old state man to see if we're in good hands fly ripped a little froze a water barrel solid so hey it's just one of them deals that you put up with when you do what we do we thank you all for watching us hey we appreciated each and every one of you and hey y'all are all part of our family you are y'all are our big youtube family everywhere in the world but we think we should introduce y'all to a new family member yup you heard me right a new family member measure there he is this folks is the major now i want y'all to see this resemblance here we both sort of have the same mustache we do now me and shannon was taking care of a bunch of dogs down there at the dog pound and it was snowing cold water froze every day and we go down there one evening and there's a major my hair all matted up looked like he wasn't gonna make it through the night so what happened to mage mage become a youtube story this didn't you major he lives with us now we got him gonna get him in good shape y'all will be seeing him on some videos to be going to duke think he's a grand thing to have around because he don't eat near as much and they ain't got to do competition so thank you mage for stopping by camp buddy i know you're busy so what are we talking about today mashed potatoes tater's got me through a lot of hard times especially on ranches i can remember one winter we run plum out of groceries nearly but we had lots of taters and we feasted on taters nearly three times a day but hey what is more simple than mashed potatoes but i am going to kick it up a notch and show you some tips and tricks to get the creamiest smoothest best mashed potatoes you ever eat in your life it ain't just like coming out or ida this is coming right out of the kitchen here at the chuck wagon a lot of you be going to the grocery store and people have told you through the years get the yukon gold that make the bestest smash taters in the world folks we don't discriminate here we are equal with all things so we're gonna also do russet half you cotton gold half russet this way it'll sort of blend that flavor really well together but they'll stay a little more to their original texture creamy smooth and a little bit of that hardiness here with this russet but we got them washed and folks when you're talking about doing mashed potatoes and you need them to be all about the same size when you cut them up so we need to make them to where they're all pretty close and equal in pieces that way the cook time is going to be pretty close to the same on everything that we got going make sure you wash them good and what you took the peeling off yours no no no this is what we call a mashed tater some of them might even call it a dirty mash tater but i wash mine that skin has got all the goodness in it so keep it on there folks it's going to make a big difference i promise you that water on them ready to go bertha is hot and she is for a fact get that off first so we can put the heat on high and a lot of you might be saying anybody can be doing some mashed potatoes cowboy can well do y'all remember our hungry man video that we redid had the salisbury steak and the green beans and a homemade brownie you know how many comments i got were the mashed potato recipe you didn't have no mashed potatoes and i told them it's coming soon we're going to bring them to a boil got the water just above them there to cover because when you mix them potatoes the yukon gold and the russet a lot of times to me if it's just the yukon gold and you boil them too long they sort of disintegrate get a little too mushy to me that's why i like to mix the potatoes and we're just going to cook them until they're good and fork tender well remember me telling you about that fly rip in there folks i have cooked in some very inclement weather i have now i can remember about oh probably 1998 99 in the palo duro canyon went in right after thanksgiving gonna do about three weeks had one of the worst windstorms i can ever remember i mean it ripped the fly from the top down to the seam all the way to one end is about 25 degrees and guess what kent still had to cook three meals a day and we took that down and at night he'd get down a little bit below zero and i'd lay that bedroll beside old bertha and i'd sleep at night get up cook breakfast and then i'd get me a needle and a thread there and i'd go to sew and tarp took me two days to get it all sewed back in between cooking meals and everything else and when i got it all put back together and got the walls around there we got about nine and a half 10 inches of snow out there and i was so proud that the good lord gave me the ability with sore fingers and all to get her sold up before we got snow storm but you know we do what we do because we love it and them boys that we was feeding hey they loved it too and the conditions were bad for them because they were leaving camp every morning horseback and i was standing there sewing and uh we were both cold but it's something that was in our hearts and something that we were meant to do and i made sure every day that they got a full belly to make some of them calories so we're just glad everybody survived the storm it is a great deal the sun is shining like here it was -10 one morning probably 60 degrees today so you never know what's coming well been on about 12 minutes here bertha has got him to a low simmer now she does she began to cool off you can see this is one of them yukon golds and he just fork tender as he can be all the way across and that's what we're after now what i'm gonna do here i don't recommend you do in-house don't pour it in the kitchen floor now a lot of you be taking that right back over there and you go to mashing folks we need to get that steam and all that water vapor off of them so we're going to put them back on here for a couple of minutes just stir them around get all that steam and all that water to just disappear out of there and while i was doing this i think you all might have seen me i took some of that kerrygold butter and some half and half and put it over there in a little stock pot just to let it go to warming and melting we are not going to shock these poor old taters that have sacrificed it all by pouring something cold in there on them and right there at the last you see me what put three minced garlic cloves in there with it it's gonna be some flavor it is well folks we got the steam off of them we did and i transferred them over here into a bowl big enough that y'all could hold them and see them both and what do we got here six ounces of cream cheese that is softened i want you just go ahead and put it on in there yeah i know you'd be thinking this ain't dessert cowboy can't hey these are gonna be better than dessert and then we're gonna get out that handy dandy thing that i like to call what a breeze in camp and we gonna mash now just go to mashing them through here because we got to make sure that cream cheese and all them taters get blended well but make sure folks that that cream cheese is room temperature now then remember the melted butter and the garlic and the half and half i just want you to take half of it and pour in there not all of it just half and then i just want you to give it a little mixing with the masher we got them to that point let's add the rest of this here and that's about a cup and a half and folks desired on your consistency you may have to feel more and guess what we're going to do we're going to break out the power tool now i'd be telling you folks can season with salt or just coarse ground black pepper or black pepper and sea salt but hey i'd be liking just a little black pepper and some of our red river ranch now whoa that pepper come out in a hurry it did and i also like what shannon used to do a lot of times to her potatoes and that was watching rosemary put some fresh rosemary in there and people use dill oh come on now i like dill dill in potato shrimp i don't know but i guess it'd be pretty good folks well it is a done deal we got and folks it is an inaugural event it is we're going to let major do the first tasting major major wake up here get up here mitch whoa b what do you think b says it's gonna be all right duker major can you come over here people come here you need to get up so people can see you ain't got much tailed away yeah there it is do the mash the monster mash gonna do the mash tater mash uh-oh we got words in camp cause the dancing is bad done deal it is easy as it can be but folks remember them tips i told you about warm that milk warm that butter let that cream cheese come to room temperature get you two kinds of taters russet and yukon gold everything gonna be just right it is and everything we use today and the recipe will be listed down there in the little link below and folks guess what the most important thing that we're going to stress today is you know what that is happiness love and sharing so if you make this go across the street go next door whatever you got to do give a rapid tap tap on the dough and guess what got y'all some fresh potatoes it's comfort food and we want to know that we want to make y'all comfortable that's what good neighbors do they do as always i tip my hat to all our service men and women and all the veterans and everybody that kept us safe during this time and all them folks that was out there in the cold where they've been feeding people or feeding livestock or taking care of dogs like my little wife shan did i salute you all because y'all have done a great service you are and folks the great thaw is on hang on i know it's coming sunshine and warmer days is here so get in here and guess what god bless you each and every one and i'll see you down the mashed tater trail don't do it you're giving me a bad look was you something in your eyes because it was like harry i just want you it's like ready go here we gowhoo doggies as my friend jed clampett used to say on the beverly hillbillies and remember you can't get full-on fancy but i ain't talking about fancy i'm talking about great comfort food what is it mashed potatoes i'm gonna show you the tips and the tricks to get all that creamy goodness in there and infuse that flavor come on cause i ain't gonna wait the pups are hungry hey thank y'all for stopping by camp on another glorious day it is and yep we are back in camp i hope y'all all survived the cold and nasty weather that we had hey last week we had to film inside hey water froze down here one morning is minus eight and we filmed inside the kitchen y'all probably seen that on the pot sticker recipe but this week we back out here in mother nature's kitchen and oh how glad i am to be here but there was a little storm damage over there i'm going to call the old state man to see if we're in good hands fly ripped a little froze a water barrel solid so hey it's just one of them deals that you put up with when you do what we do we thank you all for watching us hey we appreciated each and every one of you and hey y'all are all part of our family you are y'all are our big youtube family everywhere in the world but we think we should introduce y'all to a new family member yup you heard me right a new family member measure there he is this folks is the major now i want y'all to see this resemblance here we both sort of have the same mustache we do now me and shannon was taking care of a bunch of dogs down there at the dog pound and it was snowing cold water froze every day and we go down there one evening and there's a major my hair all matted up looked like he wasn't gonna make it through the night so what happened to mage mage become a youtube story this didn't you major he lives with us now we got him gonna get him in good shape y'all will be seeing him on some videos to be going to duke think he's a grand thing to have around because he don't eat near as much and they ain't got to do competition so thank you mage for stopping by camp buddy i know you're busy so what are we talking about today mashed potatoes tater's got me through a lot of hard times especially on ranches i can remember one winter we run plum out of groceries nearly but we had lots of taters and we feasted on taters nearly three times a day but hey what is more simple than mashed potatoes but i am going to kick it up a notch and show you some tips and tricks to get the creamiest smoothest best mashed potatoes you ever eat in your life it ain't just like coming out or ida this is coming right out of the kitchen here at the chuck wagon a lot of you be going to the grocery store and people have told you through the years get the yukon gold that make the bestest smash taters in the world folks we don't discriminate here we are equal with all things so we're gonna also do russet half you cotton gold half russet this way it'll sort of blend that flavor really well together but they'll stay a little more to their original texture creamy smooth and a little bit of that hardiness here with this russet but we got them washed and folks when you're talking about doing mashed potatoes and you need them to be all about the same size when you cut them up so we need to make them to where they're all pretty close and equal in pieces that way the cook time is going to be pretty close to the same on everything that we got going make sure you wash them good and what you took the peeling off yours no no no this is what we call a mashed tater some of them might even call it a dirty mash tater but i wash mine that skin has got all the goodness in it so keep it on there folks it's going to make a big difference i promise you that water on them ready to go bertha is hot and she is for a fact get that off first so we can put the heat on high and a lot of you might be saying anybody can be doing some mashed potatoes cowboy can well do y'all remember our hungry man video that we redid had the salisbury steak and the green beans and a homemade brownie you know how many comments i got were the mashed potato recipe you didn't have no mashed potatoes and i told them it's coming soon we're going to bring them to a boil got the water just above them there to cover because when you mix them potatoes the yukon gold and the russet a lot of times to me if it's just the yukon gold and you boil them too long they sort of disintegrate get a little too mushy to me that's why i like to mix the potatoes and we're just going to cook them until they're good and fork tender well remember me telling you about that fly rip in there folks i have cooked in some very inclement weather i have now i can remember about oh probably 1998 99 in the palo duro canyon went in right after thanksgiving gonna do about three weeks had one of the worst windstorms i can ever remember i mean it ripped the fly from the top down to the seam all the way to one end is about 25 degrees and guess what kent still had to cook three meals a day and we took that down and at night he'd get down a little bit below zero and i'd lay that bedroll beside old bertha and i'd sleep at night get up cook breakfast and then i'd get me a needle and a thread there and i'd go to sew and tarp took me two days to get it all sewed back in between cooking meals and everything else and when i got it all put back together and got the walls around there we got about nine and a half 10 inches of snow out there and i was so proud that the good lord gave me the ability with sore fingers and all to get her sold up before we got snow storm but you know we do what we do because we love it and them boys that we was feeding hey they loved it too and the conditions were bad for them because they were leaving camp every morning horseback and i was standing there sewing and uh we were both cold but it's something that was in our hearts and something that we were meant to do and i made sure every day that they got a full belly to make some of them calories so we're just glad everybody survived the storm it is a great deal the sun is shining like here it was -10 one morning probably 60 degrees today so you never know what's coming well been on about 12 minutes here bertha has got him to a low simmer now she does she began to cool off you can see this is one of them yukon golds and he just fork tender as he can be all the way across and that's what we're after now what i'm gonna do here i don't recommend you do in-house don't pour it in the kitchen floor now a lot of you be taking that right back over there and you go to mashing folks we need to get that steam and all that water vapor off of them so we're going to put them back on here for a couple of minutes just stir them around get all that steam and all that water to just disappear out of there and while i was doing this i think you all might have seen me i took some of that kerrygold butter and some half and half and put it over there in a little stock pot just to let it go to warming and melting we are not going to shock these poor old taters that have sacrificed it all by pouring something cold in there on them and right there at the last you see me what put three minced garlic cloves in there with it it's gonna be some flavor it is well folks we got the steam off of them we did and i transferred them over here into a bowl big enough that y'all could hold them and see them both and what do we got here six ounces of cream cheese that is softened i want you just go ahead and put it on in there yeah i know you'd be thinking this ain't dessert cowboy can't hey these are gonna be better than dessert and then we're gonna get out that handy dandy thing that i like to call what a breeze in camp and we gonna mash now just go to mashing them through here because we got to make sure that cream cheese and all them taters get blended well but make sure folks that that cream cheese is room temperature now then remember the melted butter and the garlic and the half and half i just want you to take half of it and pour in there not all of it just half and then i just want you to give it a little mixing with the masher we got them to that point let's add the rest of this here and that's about a cup and a half and folks desired on your consistency you may have to feel more and guess what we're going to do we're going to break out the power tool now i'd be telling you folks can season with salt or just coarse ground black pepper or black pepper and sea salt but hey i'd be liking just a little black pepper and some of our red river ranch now whoa that pepper come out in a hurry it did and i also like what shannon used to do a lot of times to her potatoes and that was watching rosemary put some fresh rosemary in there and people use dill oh come on now i like dill dill in potato shrimp i don't know but i guess it'd be pretty good folks well it is a done deal we got and folks it is an inaugural event it is we're going to let major do the first tasting major major wake up here get up here mitch whoa b what do you think b says it's gonna be all right duker major can you come over here people come here you need to get up so people can see you ain't got much tailed away yeah there it is do the mash the monster mash gonna do the mash tater mash uh-oh we got words in camp cause the dancing is bad done deal it is easy as it can be but folks remember them tips i told you about warm that milk warm that butter let that cream cheese come to room temperature get you two kinds of taters russet and yukon gold everything gonna be just right it is and everything we use today and the recipe will be listed down there in the little link below and folks guess what the most important thing that we're going to stress today is you know what that is happiness love and sharing so if you make this go across the street go next door whatever you got to do give a rapid tap tap on the dough and guess what got y'all some fresh potatoes it's comfort food and we want to know that we want to make y'all comfortable that's what good neighbors do they do as always i tip my hat to all our service men and women and all the veterans and everybody that kept us safe during this time and all them folks that was out there in the cold where they've been feeding people or feeding livestock or taking care of dogs like my little wife shan did i salute you all because y'all have done a great service you are and folks the great thaw is on hang on i know it's coming sunshine and warmer days is here so get in here and guess what god bless you each and every one and i'll see you down the mashed tater trail don't do it you're giving me a bad look was you something in your eyes because it was like harry i just want you it's like ready go here we go\n"