*It requires certain amperage for plugging into the socket **MyBest.Kitchen** MUST have a grounded plugin also...no adapters. Otherwise, seems to be a very good product.*
I just received a Kitchenaid mixer for Christmas. My family is sooo excited to try “real” mashed potatoes! Thanks for the great video and tips to get me started! 😀👍🏻
Ive read almost all the comments and I want to be the judge out of everyone as its my birthday today so I have full control over the situation. First off I must say Amazing. I have had these tatters multiple times and they are not "soupy or processed" they are fluffy light and amazing. I add garlic in my tatters.
Oh she is such an elegant lady I learnt so much from her... Also she s the reason I got my Kitchenaid food processor (she convinced me :D) ... ( I already had stand mixer )
Thank you for your help! I came to figure out the best way to use a KitchenAid to make mashed potatoes, then I couldn't help but watch the rest of your well made video lol.
Thank you for this video. I made these tonight. I was a little gun shy with my mixer using it for the first time. The flavor was great but there were little lumps. Next time I won't be timid and do it exactly as you instructed! Thanks again!
I had always done mashed potatoes by hand using a fork or a metal potato masher. Today I tried using my mixer (from another brand) and they are very good. They have turned out so airy and fluffy. I have left some small lumps here and there which is how we like them and adjusted the liquid to our liking. But it is a great method. I will mash them like this from now on!
WOW! Your great!!!! Perfect instruction and method explanation. I have a kitchen aid mixer but don't use it often.. Can I cut measurements in half for 2.5 lbs of gold taters???
Hello, you inspired me to buy the KitchenAid metal food Grindr. I have the plastic one and use it for mashing potatoes. Does a great job. Just wondering if I can use the metal one for the mash and other vegetables. I am concerned that there may be a reaction with the aluminum. Any thoughts. Best wishes for 2020.
Hello Christophe! Thanks for reaching out! I've used for butternut squash and sweet potato - I didn't have any issues. I would just make sure it's all nice and clean for the first use. Here's a link to the KitchenAid QuickStart Guide - there's a link "RECIPES" with a nice digital cookbook. www.kitchenaid.com/quickstart/ksmmga.html
Girrrrllll, how many Kitchenaids do you have?! Are they all red? I'm crazy too - I have a medallion silver bowl lift one, but have decided I now need a tilt head one too. I just can't decide on the color😜! It's down to red or white.....
LOL! I know!! love them! (Since I demonstrate them for KitchenAid on QVC - I need to have 1 of each model I demonstrate to practice and test my demonstrations! ❤️)
Hello! I like to use Yukon Gold/Gold/Butter potatoes. Sometimes the type of potato affects the texture. You also want to cook your potatoes until they are just fork tender. Overcooking could affect texture as well. Whipping with the wire whip aerates and mashes without overworking as the whip is composed of thin wires that just "cut" right through the potatoes. I mash initially with the flat beater for just a few turns to break up the large chunks, then switch to the whip. Take Care!
Hi Tina! Would putting in hot ingredients like potatoes that condensate the mixer, break the mixer??? I always get nervous putting in hot ingredients that make the mixer condensate because I don't know if it will break the mixer. Thank you!
Thank you Tina. That was great. My goodness I see that you have the whole Kitchenaid family behind you. You are the perfect person to ask. How does your Artisan cope to make bread? Does it handle well bread dough? I have read reviews suggesting the next model professional 500 is better and more reliable. I am really torn because the Artisan is so much more convenient and prettier! Please help! Greetings from London Uk.
I make bread in my Artisan 5qt all the time! Pizza dough...yeast rolls... If you were wanting to make double/triple batches or really tough mixtures like whole grains, rye, lots of seeds, make bread daily then you may enjoy the benefits of a bowl lift style - I have to Pro600. The bowl lift styles give you more power and a different dough hook generally. (power knead spiral dough hook) Hope that helps! Take care!
@@epicuricloud Omg! Thank you so ever so much to get back to me so quickly on that! There is a sale here in the Uk and the offer may disappear now! You are such a star. Thank you! And please take care of yourself in these difficult times! Love from London London UK
@@epicuricloud Good, thanks. First off, thanks for this recipe. Tried it. Loved it. I first saw you on QVC when I was shopping for my first stand mixer. I love how the big boy presenter at QVC tries to trip you up on colors and accessories while you’re really into the recipe but you don’t skip a beat and fire off whatever the information is. LOL! You’re a wonderful ambassador for the brand. Glad to have found your channel. Subscribed.
Lol - Mine is an older version spatula - There is a newer one with more of 1-piece design, that won't fall apart. www.qvc.com/KitchenAid-Epicure-Stand-Mixer-Spatula---Red.product.K381434.html?sc=NAVLIST
Lot's of folks swear by Russets for mashed potatoes (light and fluffy as they're a starchier potato)! I personally like the creamy "butteriness" (they are a little less starchy, little bit waxy potato) of the yukon golds.
Yes, I have used both! The hand mixer is super handy to mash the potatoes right in the pot - or even in the slow cooker! (especially good for smaller batches) For me, I think I prefer the whipped stand mixture texture just a little more.
I can't eat mash potatoes any more because of diabetes. What I do is substitute the potatoes to sweet potatoes. I take the egg whites and beat them to make a topping. Then I will get my torch and brown it so it looks like it has been in the oven.
Never...never add so much liquid, and don't whisk it with the wire whip attachment because you are developing starch in your potatoes, and the puree will taste like glue. Just add a little bit of warm milk and a lot of butter. Use the POTATO RICER as all French chefs do.
You can adjust the liquid to how you like them. They do absorb more liquid and firm up by the time you take them to the table. So I like to add extra. I do like the ricer method. But for making large amounts - loading them in the hopper isn't super handy. The wire whip actually has very thin wires that add air to the mixture. Doesn't cause them to get gummy. Also important is the potato choice - I prefer yukon gold potatoes. Also make sure your potatoes are very dry before whipping. Add them back to the pot after draining and allow excess moisture to evaporate. Take care! Happy Holidays!
Looks over-processed to me. Most people doing this use a ricer so I think a better way to do this with a machine is to use the beater attachment with the rubber side to press the potatoes like a ricer would, and then you don't have to risk over beating them. Also did I really hear about a potato facial here???!!!???
Hi Andrew! Thanks for stopping by! I have used the ricer method, but it can be tedious, especially with a large amount of potatoes to keep loading the hopper. The wire whip (whisk) works great to aerate and keep them fluffy! The thin wires don't overwork the potatoes as the flat beater or flex edge beater could.
To each his own - I like mine a little wetter and they thicken up a lot from the time you mash them until the time you serve them. You can easily adjust with the amount of liquid added.
I do like mine a little looser as they tighten up as they rest. But you can certainly adjust the moisture level to your liking! Enjoy and have a fabulous day!
@@epicuricloud I find most Americans make mashed potatoes this way. A bit extreme for this European potato lover. :) Yes, I'll adjust, going easy on the cream and butter. Thank you for the recipe. Have a good day.
