video:
You're Doing It All Wrong
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.
so basically, it's cream and butter with some overcooked potatoes
At 3:20 in length, the video is about 3 minutes longer than it needed to be.
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.
I agree. Running, over-creamed potatoes do not look very appetizing to me.
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.
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.
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.
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.
This looks absolutely terrible. I'm doing it all wrong? Hardly.
where are the chow hall monitors when you need them?
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".
Those looking freaking delicious. whats wrong with you people??
Well, Mashed potatoes are one of the ultimate comfort foods and I imagine how you like your spuds mashed is highly influenced by the style of potatoes you were served.
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