**The Art of Making Ultra Creamy Mashed Potatoes**

Hi guys, today I'm making mashed potatoes which is actually my favorite Thanksgiving side dish. I'm gonna show you my super straightforward creamy mashed potatoes we're gonna be using Yukon potatoes, you can use russets but I like Yukons they're low starch but I like the flavor better.

We're gonna cover them up with cold water so the reason why we're usually setting them off with cold water bringing up to a boil because you want the potatoes to cook evenly rather than adding them to boiling water. We're gonna throw in good amount of salt, you want the water canner to taste like the ocean I'm just gonna use all of this over here it'll absorb no need to stir.

We have 1 1/2 cups whole milk and we have half a cup heavy cream, you can use just 2 cups whole milk but I like the extra bit of fat that you get from the heavy cream. You're also gonna use 2 sticks of unsalted butter right, I'm using 3 sprigs of rosemary, you can use kind of any hearty herb like sage or bay leaf or even thyme and then I'm using a head of garlic we're just gonna slice that in half crosswise we just want to expose the cloves.

We're just gonna combine all of these in a saucepan we're gonna bring this to a simmer, you don't want this to boil you just want it to be warm through to gently extract. I'm gonna do medium medium-high heat it should probably take like about five minutes to bring to this simmer, you're gonna see some bubbles but you don't want a rapid boil so we're gonna check our potatoes.

I'm gonna poke in the center and there should really be no resistance, give it a little bit of a quick rinse not to kind of to cool them down but more to just to get rid of any excess starch. Now these back in Japan the residual heat from the Potter will kind of drive the potatoes up which is actually a good thing because you don't want super wet potatoes or any excess liquid to be in your mashed potatoes, we're in turn off the heat some of the rosemary leaves might have separated so just easier to kind of stray them.

It also removes any kind of skin that may have formed from the surface so first off I leave them whole skin on. The real essential tool you need is a rice just because like I want super creamy smooth mashed potatoes and this does a pretty damn good job of preventing any of the skin from falling, okay we have four pounds of potatoes and then I'm going to add two sticks unsalted butter at room temperature.

You want another room temperature just so it really easily melts. I'm gonna add a ton of salt usually I'll add about four teaspoons, so you're just gonna mix and see how this butters already immediately melting now we're gonna add our warm liquid, I'm doing about half a cup and you don't want to overwork it you just kind of want to be super gentle.

"WEBVTTKind: captionsLanguage: enhi guys today I'm making mashed potatoes which is actually my favorite Thanksgiving side dish I'm gonna show you my super straightforward creamy mashed potatoes we're gonna be using Yukon potatoes you can use russets but I like Yukons they're low starch but I like the flavor better we're gonna cover them up with cold water so the reason why we're usually we're setting them off with cold water bringing up to a boil because you want the potatoes to cook evenly rather than adding them to boiling water we're gonna throw in good amount of salt you want the water canner to taste like the ocean I'm just gonna use all of this over here it'll absorb no need to stir we have 1 1/2 cups whole milk and we have half a cup heavy cream you can use just 2 cups whole milk but I like the extra bit of fat that you get from the heavy cream you're also gonna use 2 sticks of unsalted butter right I'm using 3 sprigs of rosemary you can use kind of any hearty herb like sage or bay leaf or even time and then I'm using a head of garlic we're just gonna slice that in half crosswise we just want to expose the cloves and we're gonna combine all of these in a saucepan we're gonna bring this to a simmer you don't want this to boil you just want it to be warm through to gently extract I'm gonna do medium medium-high heat it should probably take like about five minutes to bring to this simmer you're gonna see some bubbles but you don't want a rapid boil so we're gonna check our potatoes I'm gonna poke in the center and there should really be no resistance I give it a little bit of a quick rinse not to kind of to cool them down but more to just to get rid of any excess starch now these back in Japan the residual heat from the Potter will kind of drive the potatoes up which is actually a good thing because you don't want super wet potatoes or any excess liquid to be in your mashed potatoes we're in turn off the heat some of the rosemary leaves might have separated so just easier to kind of stray them it also removes any kind of skin that may have formed from the surface so first off I leave them whole skin on the real essential tool you need is a rice just because like I want super creamy smooth mashed potatoes and this does a pretty damn good job of preventing any of the skin from falling okay we have four pounds of potatoes and then I'm going to add two sticks unsalted butter at room temperature you want another room temperature just so it really easily melts I'm gonna add a ton of salt usually I'll add about four teaspoons so you're just gonna mix and see how this butters already immediately melting now we're gonna add our warm liquid so I'm doing about half a cup and you don't want to overwork it you just kind of want to be super gentle this has two cups liquid and it might seem like a lot but it'll absorb all that liquid forgotten six they have two sticks of butter if I'm gonna do it and if I'm gonna eat it I want it to be all the way I want butter I want a whole milk a touch of cream some aromatics like I mentioned a good amount of stone and now we have about half a cup left we'll add that these are pretty damn creamy we had a good stopping point when you can make like really nice ribbons with your potato you could make this a day ahead I think the easiest way is to reheat them over medium heat you could loosen them up with a little bit of warm milk and take it back of the spoon and just kind of make a little swoosh these are my favorite side dish of Thanksgiving they are ultra creamy mashed potatoes and I will be making them this year and I hope you guys do toohi guys today I'm making mashed potatoes which is actually my favorite Thanksgiving side dish I'm gonna show you my super straightforward creamy mashed potatoes we're gonna be using Yukon potatoes you can use russets but I like Yukons they're low starch but I like the flavor better we're gonna cover them up with cold water so the reason why we're usually we're setting them off with cold water bringing up to a boil because you want the potatoes to cook evenly rather than adding them to boiling water we're gonna throw in good amount of salt you want the water canner to taste like the ocean I'm just gonna use all of this over here it'll absorb no need to stir we have 1 1/2 cups whole milk and we have half a cup heavy cream you can use just 2 cups whole milk but I like the extra bit of fat that you get from the heavy cream you're also gonna use 2 sticks of unsalted butter right I'm using 3 sprigs of rosemary you can use kind of any hearty herb like sage or bay leaf or even time and then I'm using a head of garlic we're just gonna slice that in half crosswise we just want to expose the cloves and we're gonna combine all of these in a saucepan we're gonna bring this to a simmer you don't want this to boil you just want it to be warm through to gently extract I'm gonna do medium medium-high heat it should probably take like about five minutes to bring to this simmer you're gonna see some bubbles but you don't want a rapid boil so we're gonna check our potatoes I'm gonna poke in the center and there should really be no resistance I give it a little bit of a quick rinse not to kind of to cool them down but more to just to get rid of any excess starch now these back in Japan the residual heat from the Potter will kind of drive the potatoes up which is actually a good thing because you don't want super wet potatoes or any excess liquid to be in your mashed potatoes we're in turn off the heat some of the rosemary leaves might have separated so just easier to kind of stray them it also removes any kind of skin that may have formed from the surface so first off I leave them whole skin on the real essential tool you need is a rice just because like I want super creamy smooth mashed potatoes and this does a pretty damn good job of preventing any of the skin from falling okay we have four pounds of potatoes and then I'm going to add two sticks unsalted butter at room temperature you want another room temperature just so it really easily melts I'm gonna add a ton of salt usually I'll add about four teaspoons so you're just gonna mix and see how this butters already immediately melting now we're gonna add our warm liquid so I'm doing about half a cup and you don't want to overwork it you just kind of want to be super gentle this has two cups liquid and it might seem like a lot but it'll absorb all that liquid forgotten six they have two sticks of butter if I'm gonna do it and if I'm gonna eat it I want it to be all the way I want butter I want a whole milk a touch of cream some aromatics like I mentioned a good amount of stone and now we have about half a cup left we'll add that these are pretty damn creamy we had a good stopping point when you can make like really nice ribbons with your potato you could make this a day ahead I think the easiest way is to reheat them over medium heat you could loosen them up with a little bit of warm milk and take it back of the spoon and just kind of make a little swoosh these are my favorite side dish of Thanksgiving they are ultra creamy mashed potatoes and I will be making them this year and I hope you guys do too\n"