selena vallejo Not really if you mean the french “bon appétit”. Appetit is appetite in English. “Petite” is small for a feminine but there is no “appetite” in French that I can think of. May be didn’t get the first part of the joke, but I did get the tit part...funny
RECIPE: 6 Yukon Gold potatoes (or 4lbs) 2 tsp kosher salt 1 stick unsalted butter, melted 1 cup heavy cream 2 sprigs of rosemary 1 head of crushed garlic • Peel the potatoes and place them in a bowl of cold water while working • Cut potatoes into 1 inch cubes and add them to a pot of cold water • Add the 2 tsp of salt to the bowl • Bring potatoes to a soft boil over high heat. Once you’ve reached a boil, reduce the temp to low heat and simmer for 12 minutes (they are ready when fork-tender) • Drain potatoes through colander and put them back into the pot over medium-high heat and stir for 2-3 minutes (they should be dry when done) • Put the potatoes into a fine mesh sieve and use a spatula to *gently* push the potatoes down into bowl • Add 1 stick of melted butter first into the potatoes and mix • Add heavy cream to saucepan over medium-high heat and add rosemary and garlic (optional). Simmer for a few minutes and drain out the rosemary and garlic through a sieve • Add the cream to potatoes little by little and you’re done! I apologize for any mistakes!
6 Yukon Gold Potatoes Kosher Salt 2 tsp Unsalted butter 1 stick (melted) Add butter first before cream or milk heavy cream 1 cup - medium high heat add rosemary sprigs of garlic (clove) strain out garlic and rosemary only add cream to potatoes gradually
I’ve tried this recipe today and oh my god, that sieve trick made my mashed potatoes soooo smooth, not a single trace of lumps, it was like heaven and when the potatoes goes through the sieve, it was beautiful, looked like snow! 10/10 you guys should try this out, you’ll come out with the most amazing mashed potatoes. Edit: make sure your potatoes are well boiled, poke a fork through it and it should break apart very easily (can’t give a time due to type of potato, number of potatoes and how diced they are) Use the back of a wooden spoon! Bendy spatula is harder to work with. I work with the back of a rice cooker spoon and it works very well when using the sieve trick. Don’t dump in a ton of potatoes in the sieve. Do little by little, clean the bottom of the sieve by removing the potatoes stuck to it and then add the next little batch. Make sure there is a good amount of space between the bottom of the sieve and the pot/bowl you’re mashing it into. Not like 1 or 2 inch between the bowl and the bottom of the sieve, more space in between. Idk why lol And yes, don’t add all your milk at once, little splashes, mix it and then you determine whether more is needed And if you like your mashed potatoes lumpier, then the sieve trick might not be for you
which is great unless you enjoy texture.......it's the same thing as peanut butter....some want totally smooth and some like texture or crunch....either way, the taste is the main thing
My mom said, when I used to cook mashed potatoes I didn't use all those ingredients. Like damn, that's why yo mashed potatoes tasted like a ashy elbow!
Were your tears concentrated ? I find mine to be acidic, as I combine them with the lemons I squeeze into my eyes earlier. It really makes it nice and lemony. Along with smoothing out the clumps. I hope these tips help!
We made these mash potatoes 🥔 at home and made a few changes: 1- we swapped the cream with milk 🥛 2- we use the microwave and garlic 🧄 granules 3- we used a random type of potatoes 🥔 these changes made no difference to the original that we had made before. tasted just as good!
Rita A, I promise you that if there were a blind taste test on what you say was "no difference" in your whacked out way of doing it......... Your mashed potatoes would FAIL on massive levels across the globe. Why is it that you have to make stuff up like this?? Go the extra steps to make GREAT mashed potatoes instead of making something similar to those out of a pouch bought off the shelves of a dollar general store. smh
Sab ina wha?? Sure every butter in Ireland has the bacteria removed? And have no food colouring? It’s the higher fat content and the quality of the milk that leads to yellow butter
@@SabrinaH-ej8co No, it's pale because American cows are largely fed corn, so their milk doesn't contain pigment from grass. Cows being fed their natural diet of grass will lead to yellow butter. In other words, white butter is garbage; yellow butter is gold. It has nothing to with flood coloring or bacteria.
I used the waxy potatoes and the texture was like glue. She's absolutely correct. Remember they tested a slew of potatoes different ways and the starchy ones were the best.
I am Irish. I have been mashing potatoes for 40 years. I was taught by the women who came before me and is probably a method that goes back hundreds of years..... The tip about stirring drained potatoes over low heat for a couple of minutes to release extra moisture, stunned me! I LOVE watching your videos. I am a great self taught chef, but I never tire of doing it better. Thank you for all that you bring to my world of food! 🍀🌎👌💋
Thanks for the specific recipe instructions, making mashed potatoes always seemed so hard and complicated to make. This really helps to understand how to do it.😁
After boiling and mashing my potatoes I heat some butter in a saucepan. When melted I add milk, Parmesan cheese and parsley. Then mix in the mashed up potatoes until the milk is just incorporated. Delicious every time.
What I thought mashed potatoes were: boiled potatoes, then mashed What they actually are: boiled potatoes loaded with butter and heavy cream, not to mention the extra butter on top
Love this recipe! Especially the garlic and rosemary infused heavy cream. I ended up using 5 lb of gold potatoes, two sticks of butter, two cups of heavy cream. And used a potato ricer for the first time which was definitely a game changer!
hahaha...thats so funny. Most of us feel lazy at times though. Anyhow... I hope you get to try it someday..hey maybe get a friend to make it for you. Peace!!
Was in the mood for good mash potatoes so glad I selected this video. The technique was worth it. I too added more butter and went with the heavy whipping cream rather than milk. It’s a yes for me !
The narration on this video is outstanding. She’s competent and easy to listen to, and doesn’t distract from the presentation of the recipe. I would listen to her cover every cooking video if it were possible.
In my experience cleaning it with a brush / toothbrush had made it as easy as cleaning a large metal pot (i.e. it's still a lot of work but far more straightforward)
Where do I began. I tried this receipt for the 1st time and my finished results were one stroke away from a culinary Mona Lisa. They potatos were soft as a winter 🕊 Fluffy in every metro spec with soft moisture that melts at point of contact with your tongue. Amazing.....
Every November I come back to this video to relearn the recipe of mashed potatoes so I can make it for Thanksgiving. This video is a lifesaver cuz these are the best mashed potatoes I've had and made
I made these mashed potatoes and they became our family’s favorite. They loved it so much especially my father, they ate every single bit of it and it’s especially delicious with gravy. I love this recipe I definitely will do it again!
I made these tonight. They came out so creamy and delicious!!! Thanks, Tasty! I can’t wait to make them for my family’s Christmas dinner. They will go perfectly with prime rib!!
Literally made these today! halved the portion according to number of people that were going to eat it (2). I added garlic in the cream and wow the mashed potatoes tasted amazing! i used the sieve method and yes it requires more man power!! but totally worth it, smooth creamy mash! thank you!!
As much as I think this is a beautiful recipe, there’s just this one recipe I love, and it was given to us by someone who was practically family that I just gotta use everytime. (Unfortunately she has past away, so in a way I use her recipe to keep her in my heart)
I’m about to keep it 100 percent real with y’all! I tried making this today, and it was smooth (punn intended) sailing until I got to the siv...BRUH...looks like I’m never gonna make smooth mash potatoes if THATS how I have to do it. Even if I wanted to stick it out and do it, My family would damn near starve because of how long it takes. Sucks for me but this ain’t happening. Shout out to anybody who did this! Y’all are the real MVPs.
OMG I tried this out it’s so good it’s like the best mashed potatoes I’ve ever had in my entire life are used to think KFC‘s mashed potato was the best but now I see that this recipe is totally amazing here’s a quick tip everybody -you should have a friend help you push them through the sive because then it will get done faster
I grew up with my mother using a hand mixer for mashed potatoes. The creamiest mashed potatoes ever. Salt, milk, lots of butter, and a generous dollop of sour cream.
We don’t have to do this! Here’s my recipe: You need: a potato and a hammer Smash the potato and put it in a bowl then heat it up in the microwave. Done!
I made this recipe and it’s super good! Though I didn’t have Yukon gold potato’s or rosemary but I did have russet potato’s and they were still REALLY good
