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How to Make Mashed Potatoes with Margo True
By Meredith Arthur, Eric Slatkin, and Blake Smith
Sunset magazine food editor Margo True has learned the rights and wrongs of mashed potatoes from a reliable source—her mother. Here, she demonstrates the wrong way (undercooking waxy potatoes, skimping on the cream, or, horror of all horrors, employing a food processor to mash) and the right way (using russet or Yukon Gold potatoes, cooking them as long as possible, drying them over heat before adding lots of cream, and topping with herbs). This approach elevates mashed potatoes to their rightful status as much more than a side dish.
These look pretty fantastic. Yes, I do like the thicker, slightly lumpy kind, too, but I wouldn't mind a buttery, creamy dish like this on special occasions. There are far too many harsh comments, when you really can make mashed or whipped potatoes in many different ways. The "You're Doing It Wrong" segments not only can show actual mistakes to be corrected, they show a chef's personal opinions...+READ
These look pretty fantastic. Yes, I do like the thicker, slightly lumpy kind, too, but I wouldn't mind a buttery, creamy dish like this on special occasions. There are far too many harsh comments, when you really can make mashed or whipped potatoes in many different ways. The "You're Doing It Wrong" segments not only can show actual mistakes to be corrected, they show a chef's personal opinions and touches. I think this recipe looks great. Besides... dry, unflavored potatoes with no milk/cream? Potato skins in? Not my cup of tea. At all. Mashed potatoes are generally not a health food, nor are they expected to be that way. Whipped potatoes, likewise. Sure, healthful variations exist... but stop criticizing. We all have opinions. The only one of these YDIW videos that I have seen so far that had mostly researched facts was the one about Mai Tais. Even then, some people might prefer the fake version of the drink to the "real" kind.-COLLAPSE
Your "mash potato" looks like baby food puree. You're doing it all wrong.
These are potato puree or whipped potatoes NOT mashed. These potatoes are not a vehicle for gravy. I pity the poor new cook who believes this piece and produces these for Thanksgiving. Now I like whipped potatoes, but under the right circumstances and don't confuse them with mashed.
These sound fantastic! This is how I would want them for Thanksgiving or Christmas. For everyday, a quick mash (skins on, def!) and a little milk will do. Good information about how to boil, and about the right varieties to use.
I am a bit skeptical about the the amount of cream and butter called for. It seems like overkill to me. Now, note, I am not a health nut. Unlimited cream and butter is great with me if it makes the dish better. But I suspect that this much cream and butter will overwhelm the potatoes, limiting the potato flavor.
But I will try it exactly as Margo True called for. I certainly learned a lot about...+READ
I am a bit skeptical about the the amount of cream and butter called for. It seems like overkill to me. Now, note, I am not a health nut. Unlimited cream and butter is great with me if it makes the dish better. But I suspect that this much cream and butter will overwhelm the potatoes, limiting the potato flavor.
But I will try it exactly as Margo True called for. I certainly learned a lot about what to do and what not to do to make good mashed potatoes. Thanks, Margo!-COLLAPSE
Even chunks, large or small, cooked in fully salted water. Simmer for a while. Make a cream/butter/milk mix and preheat in a sauce pan. Remove a chunk and if it disintegrates when pressed with a spoon, they're done. Use a food mill with a medium screen, into a bowl. Pour in gradually. Let it absorb slowly and with minimal stirring. Check seasoning. The more mechanical action, the more starch/glue...+READ
Even chunks, large or small, cooked in fully salted water. Simmer for a while. Make a cream/butter/milk mix and preheat in a sauce pan. Remove a chunk and if it disintegrates when pressed with a spoon, they're done. Use a food mill with a medium screen, into a bowl. Pour in gradually. Let it absorb slowly and with minimal stirring. Check seasoning. The more mechanical action, the more starch/glue quality. A little bit of good olive oil and a tiny amount of champagne vinegar make heighten the bliss. Margo True?-COLLAPSE
I watched the video before reading the comments... and it seems most people here agree with what I was thinking.
Who cares if I'm doing it all wrong? Maybe that's the way I like them.
G.
I cook them a long time, drain & dry them over heat, but I don't use any cream, just a lot of butter, salt, and pepper. Mashed with a hand masher just enough to incorporate the butter. Never been a fan of add-ins such as garlic or other herbs. Don't care for the bitterness that skins give mashed potatoes.
Fist off, keep the skins. They provide lots of flavour. Second, I like lumpy mashed potatoes, as does my family. How I make them is boil them hard in a good amount of water, and boil the water out. This way they basically mash themselves as you're cooking and you don't loose any of the flavour that normally escapes with the potato water. There is a danger of burning, but if you're careful it...+READ
Fist off, keep the skins. They provide lots of flavour. Second, I like lumpy mashed potatoes, as does my family. How I make them is boil them hard in a good amount of water, and boil the water out. This way they basically mash themselves as you're cooking and you don't loose any of the flavour that normally escapes with the potato water. There is a danger of burning, but if you're careful it won't happen.-COLLAPSE
Contrary to what she says in the video, you definitely can overcook potatoes. I followed her instructions and the flavor was good, but even after ricing, the potatoes still had a gritty texture. There's a point where it seems the starch is almost cooked out of the potatoes.
Au contraire, Margo.
I have to agree with the majority on this one: Margo's spuds look downright RUNNY.
Potato skins add not only fiber but also a little color and an interesting texture to mashed potatoes. The only time I peel taters for mashing is if gravy is going on top. And no way would I put gravy atop this gelatinous mass of Margo's -- unless I wanted soup!
This was gross. Why not just put a bowl of cream on the table and invite the cat? And what's the idea of removing the skins? That's where most of the nutrition comes from.
I mash the potatoes by hand in the pot. Add soy milk, non-trans fat margarine, nutritional yeast, garlic and salt. Maybe some silken tofu if I want the additional protein. It tastes and looks great and is much better...+READ
This was gross. Why not just put a bowl of cream on the table and invite the cat? And what's the idea of removing the skins? That's where most of the nutrition comes from.
I mash the potatoes by hand in the pot. Add soy milk, non-trans fat margarine, nutritional yeast, garlic and salt. Maybe some silken tofu if I want the additional protein. It tastes and looks great and is much better nutrition.-COLLAPSE
I thought the comments were too harsh until I got to the amount of cream. Holy crap, that was like equal parts cream to potatoes!
Those looking freaking delicious. whats wrong with you people??
1. Cutting the potatoes into small chunks increases their water absorption. Keep the chunks large .
2. It's totally unnecessary to pre-mash before ricing. Ricing is essential for me to avoid the "school glue effect".
3. If you view MPs as a vehicle for very rich turkey gravy, the cream submission technique is total overkill. (Maybe should just inject concrete directly into our arteries.)...+READ
1. Cutting the potatoes into small chunks increases their water absorption. Keep the chunks large .
2. It's totally unnecessary to pre-mash before ricing. Ricing is essential for me to avoid the "school glue effect".
3. If you view MPs as a vehicle for very rich turkey gravy, the cream submission technique is total overkill. (Maybe should just inject concrete directly into our arteries.) Thanksgiving dinner is usually rich enough, at least here. If they're going to highlight the gravy, then they do need to be a little stiff, otherwise they'll just dissolve into a puddle of goo! So, just enough cream and butter to give the MPs a glisten, if gravy is the thing.. As a sauceless side or a with a very light sauce, then cream away. But you really need to consider the serving context before you proclaim "you're doing it all wrong".-COLLAPSE
where are the chow hall monitors when you need them?
This looks absolutely terrible. I'm doing it all wrong? Hardly.
hcbk0702:
I think there are pommes purée and then there are mashed potatoes... and don't dare assume we're all neanderthals who have not had the type of food Keller, Robouchon and the rest create (I have had it and it is wonderful). But you know, there's a difference between paté and chopped liver, too. Wouldn't you agree? Yet both are excellent in the right circumstance.
For me, they were ready having just been passed through the ricer.
Keep the richness for the meat part of the plate.
Spuds , the plainer, the better.
I have a feeling that most of the people making negative comments haven't actually had really great mashed potatoes, or pommes purée. Yes, it's supposed to have a smooth, purée texture at the end.
Both Joël Robuchon and Thomas Keller call for a ton of butter and cream in their recipes. This isn't health food people; hot, freshly mashed potatoes happen to be the perfect vehicle for fat and when...+READ
I have a feeling that most of the people making negative comments haven't actually had really great mashed potatoes, or pommes purée. Yes, it's supposed to have a smooth, purée texture at the end.
Both Joël Robuchon and Thomas Keller call for a ton of butter and cream in their recipes. This isn't health food people; hot, freshly mashed potatoes happen to be the perfect vehicle for fat and when it's done skillfully, you get an impossibly rich, luscious purée. I wouldn't recommend having it often, but lots of butter and cream are absolutely necessary. That stiff, chalky stuff with no butter and cream is fine if you're looking to just fill up on starch. But they're not good mashed potatoes, period. That stuff might fly on your Thanksgiving table, but it won't in any half-decent French restaurant.
You're welcome to tell Robuchon his recipe sucks if you disagree though.-COLLAPSE
You know, Margo, just because that's the way your mother did it, does not mean that it is the right way. I have no problem with butter and cream, heck, you could say equal parts butter and potato and that would be all right with me. But that mashed potato soup you made is kinda gross and I have NEVER seen a mashed potato recipe calling for pouring what looks like cups of milk into overcooked...+READ
You know, Margo, just because that's the way your mother did it, does not mean that it is the right way. I have no problem with butter and cream, heck, you could say equal parts butter and potato and that would be all right with me. But that mashed potato soup you made is kinda gross and I have NEVER seen a mashed potato recipe calling for pouring what looks like cups of milk into overcooked potatoes. There are many other recipes for mashed potatoes on this site, all of which is better than this one.-COLLAPSE
I agree. Running, over-creamed potatoes do not look very appetizing to me.
I think my hips just ruptured looking at all that fat RUINING those potatoes.
I bake my potatoes with skin on until they are very soft, then I mash them with just a hint of cream, and a touch of butter and everyone RAVES about it. Boiling your potatoes into glue and slopping cream and butter on them is a waste of a good vegetable.
At 3:20 in length, the video is about 3 minutes longer than it needed to be.
so basically, it's cream and butter with some overcooked potatoes