Here's a great tip to add a better garlicy taste to your mash potatoes. Rather than putting garlic powder in, throw a bunch of de-skinned raw garlic (depends on your taste) in with the potatoes while they boil and then just mash/process them with the rest of the potatoes. The boiling makes them soft and incorporates a beautiful garlic flavour through the mash - much better than the powder :)
"There's a couple of settings, you know 1 through 10." " don't turn it up too high, that's not how this thing was designed." Then cranks it up to full speed.
I wish more coming videos would have this type of direct instruction, explanation and photography. Working with my first KitchenAid and little cooking experience. I'll be doing this recipe. Thank you.
When I was a kid my father used to come home from a long day's work, wash his hands, and make the mashed potatoes with a round perforated potato masher and his machine-like arms. In 20 seconds mashed potatoes were done, and as good as any other, minus the cleanup of employing an entire Kitchenaid for 15 seconds of mixing.
