What's the Best Way to Make Mashed Potatoes? | Cooking the Comments | NYT Cooking

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Mashed potatoes are a perfect food, right? But what’s the absolute best way to make them? Luckily, Vaughn is back to dig into our recipe comments and find out. In this installment of Cooking the Comments, he’s looking for the ideal version of mashed potatoes, as suggested by NYT Cooking subscribers who left comments on Julia Moskin’s recipe. Watch to find out which techniques and changes come out on top!
Mashed Potatoes: nyti.ms/471ZNms
Brown-Butter Mashed Potatoes: nyti.ms/3sg43zv
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Опубликовано:

2 ноя 2023

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Комментарии : 208

@mondaynightballroom20 7 месяцев назад

Saying the reason a potato masher exists solely to mash potatoes is to completely ignore its passion for holding drawers shut

@benicerh 6 месяцев назад

It also negates every mexican kitchen, where the potato masher is actually a bean masher, and its ability to mash a potato is secondary.

@TPark-rf3lt 7 месяцев назад

Vaughn discovering the potato eye remover on a peeler is probably the cutest thing 😂

@poobd 7 месяцев назад

Love this human experience we're having with Vaughn, the eye remover is such a real moment in everyones lives at some point

@guzombomutombo 6 месяцев назад

Happened to me one week ago!

@cbartlett 7 месяцев назад

I cannot click fast enough for Vaughn.

@riang.4067 7 месяцев назад

Same!

@arlenesolis024 7 месяцев назад

Me too ❤❤

@julioberr1562 7 месяцев назад

SAME!

@Dontatmebut 7 месяцев назад

We see each other ijbol

@julioberr1562 7 месяцев назад

I’ll never say this enough…we need MORE Vaughn!

@emilys9365 7 месяцев назад

"Like summer home in Lake Como rich" 😂 Vaugh is GOLD!

@dreafields6965 7 месяцев назад

The mashed potatoes with the browned butter and crispy shallots are going on my Christmas Eve menu to serve along our prime rib. But as for Thanksgiving Day, I will go with your mom's hand mixer fluffy whipped potatoes which is how I traditionally make them, too. They are the best with that little depression in the middle of the serving to hold a puddle of turkey gravy! 😋

@kmann627 7 месяцев назад

Vaughn is the best and cutest NYT host. I love watching his videos not only are they informative, but they are very entertaining.

@seanfay6954 7 месяцев назад

Thank you so very much for all of your time and energy Vaughn! I truly appreciate all that you are doing for us. Thank you for sharing this beautiful recipe with us. I am Most Definitely going to try the difference between the two. Please take care and stay well! Namaste' Sean~

@ELEKTRARE 6 месяцев назад

I am obsessed with my handsome Vaughn , he is a superb chef , very skilled & entertaining ❤❤❤xoxo from France 🇫🇷 😊

@heatherwinter6979 7 месяцев назад

Definitely adding this version to the tgiving menu. Vaughn’s videos always take me twice the time because I rewatch all his little quips 10 times before moving on. He is so freaking adorable, witty, sweet and obviously a talented food writer. I LOVE VAUGHN.

@edwardinderrieden 7 месяцев назад

As far as using the ricer, you can leave the peel on. It will stay in the ricer and you can fish it out after each potato, saving your fingers.

@brettmajeske3525 7 месяцев назад

The hand mixer works as long as one does not over mix. Ricers cannot over mix, which is their best feature.

@dianethompson6363 7 месяцев назад

My day just got so much better with a Vaughn video!

@SWiseman 7 месяцев назад

The little nubby end of the potato peeler is perhaps the most useful discovery part of this video.

@cheekylibraryon4405 7 месяцев назад

Joy! I loved watching this and thinking about the upcoming holidays. Just the warm and cozy escape I needed after such a hellish week (our poor world). Vaughn, you are completely darling and so much fun.

@jenniferflorio3233 7 месяцев назад

Love you Vaughn! It's your personality and you make it just so approachable and relaxed and fun! You're the best

@jennifergraham3752 7 месяцев назад

I grew up with potatoes whipped with a hand mixer but I always make mine with an old school hand masher because I like some texture. Salt and lots of butter are key

@schnder1 7 месяцев назад

I finally bought a ricer after my first five Thanksgivings and feeling like they were not great for the amount of work. Twenty years later...I love my ricer. Makes an easy job of creamy potatoes. It's like a large garlic press. It has a small ledge that sits on the side of the bowl. You don't have to hold it in the air. Makes mashed potatoes a breeze. Just my own experience.

@alyssadubash 7 месяцев назад

I love Vaughn videos so much!! Thank you, this was great

@lemonadeslices 7 месяцев назад

here to say i love vaughn - what a delight watching him cook + explain.

@lkhjason 7 месяцев назад

I just ❤ whenever Vaughn is presenting. I don't even care what the subject matter is 😂 cause he's so funny, cheerful & entertaining. 😘

@Mangio-GourmetChannel 7 месяцев назад

This tutorial is awesome! As a cooking enthusiast, having cooking channel, I appreciate your effort in teaching new recipes

@mgurtovnik День назад

NYT camera person totally picked up on the fact that most of commenters here came over to drool over Vaughn and not his recipes. All those slow shots of him putting on and tying the apron. Nice work, NYT ;)

@cindypelletier9365 7 месяцев назад

lol the potato peeler part was hilarious!

@Hanlouma 7 месяцев назад

Vaughn always makes my day better ❤

@liefbread 7 месяцев назад

We use mayo in lieu of butter and milk because we have lactose intolerant folks. It works well! A nice rich tangy mashed potato.

@boomzillaallizmoob1759 7 месяцев назад

Interesting. I wonder if you made mayo without the vinegar, if it would have all the richness without the tang. Perhaps white wine instead. I might try that out.

@jaminwaite3867 6 месяцев назад

I grew up on cream cheese & butter. I just use dairy-free versions of both.

@rewdymeyer 7 месяцев назад

Dear Vaughn, everyone loves you. Keep up the good work. 🤗

@skiely 7 месяцев назад

Try mixing in after potatoes are riced, hot leek and garlic purée. This will turn the potatoes a light green which is always fun too! Delish

@ilax4244 6 месяцев назад

I like green spinach rice. It's beautiful. I'll try your tip..thanks 🙋

@CShannon1991 7 месяцев назад

My grandmother makes mashed potatoes with her hand mixer and it turns out good. I do also use an old fashioned masher but I love using my hand mixer for mashed potatoes.

@floraluxla 7 месяцев назад

I didn't know I needed a 24 minute video on how to make mashed potatoes, but I definitely do.

@dorothywainwright2819 7 месяцев назад

Ya, the thirst trap isn't particularly subtle.

@floraluxla 7 месяцев назад

@@dorothywainwright2819omg lol!!! I didn’t even think of it that way…but maybe subconsciously?? I love that just about anything that requires technique can take on such a deep level of nuance.

@RedCoyote 7 месяцев назад

My father when he catered would do half proper baked potatoes (mashed with skin on) and half box mashed potatoes and honestly it made a great texture ultimately.

@mstella140 7 месяцев назад

Just made this. So yummy.

@ebbflowconsulting 7 месяцев назад

I definitely need more potato content like this is my life!

@tbrooke327 7 месяцев назад

We've been waiting for another Vaughn video!

@EricRodgers1975 7 месяцев назад

Wonder if his next video will also focus on a comfort food? I'm also liking the format of preparing a basic recipe and contrasting with reader-suggested variations, which Vaughn has done in several outings now. They're all informative and fun!

@lesleygoodman6986 7 месяцев назад

Vaughn, spending time with you in the kitchen, is like receiving a hug from an old friend. It is absolutely the best! My favorite mashed potato recipe is Susan Feniger, and Mary Sue Milliken’s poblano mashed potatoes. YUM!!!

@biancajingles2690 7 месяцев назад

Vaugh really said “it needs more salt” like 10,000 times hahaha Very fun video though! I do think a ricer is a scam. Some elbow grease and a masher works just fine. I’ve also pressed them through a colander/sieve and it also produces really smooth mashed potatoes 😊

@whatshername369 7 месяцев назад

Well, "it needs more salt," has the makings of a pretty fun drinking game.

@boomzillaallizmoob1759 7 месяцев назад

Ricer is a great tool. No amount of elbow grease will ensure lumpless potatoes. Food mill or colander works great too. Same difference. Ricer just makes it easier.

@lapniappe 7 месяцев назад

i mean each their own. ricers don't really cost that much and it comes out perfect [how i like it more than using a masher or a sieve]. and then admittedly. I use my sieve for baking so i wouldn't really want to use it to make a mashed potato myself.

@ninadunham3543 7 месяцев назад

Looks delicious, all of them. I always add nutmeg, but I will try the final one, probably for Christmas.

@margiekieper75 7 месяцев назад

My mother and grandmother always added a rutabaga and it gave a delicious flavor to the mashed potatoes.

@mjwestlund9153 7 месяцев назад

Love it, thank you!

@Homepieslice77 7 месяцев назад

Love this video! I did have to take over mashed potatoes from my grandma for Thanksgiving and Christmas because two years in a row we had gummy mashed potatoes! It would have an almost gnocchi texture from her beating it to death in the kitchen aid because she doesn’t like lumps. So be more careful than her! Lol

@faureamour 7 месяцев назад

Gotta try this now!

@genjii931 7 месяцев назад

I use Yukon Golds, heavy whipping cream, sweet cream butter, black pepper, and plenty of salt. I'm interested in trying the bake-first method. FYI - Yukon Golds make great baked potatoes. I use Martha Stewart's 'smash' method on them. Smash them after baking to force the liquid back in. Best baked potatoes I've ever had.

@cpp8227 7 месяцев назад

We add greek yogurt that's been watered down to a heavy cream consistency to a pyrex cup measure and then microwave with butter cubes. It adds a nice tang along with several garlic cloves that have been boiled with the potatoes. Our favorite way to do it.

@boomzillaallizmoob1759 7 месяцев назад

Noice

@josephrabor222 6 месяцев назад

I poke some holes with a fork, then microwave the potatoes on high for about 10 min in my microwave. Once cooked, cut em in half via the equator and then pop them in a ricer, there is no need to peel, just press em and they rice nicely. Easy, peasy, no fuss, no muss mashed potatoes.

@135bpmCoffee 7 месяцев назад

Lately I much less have a desire for being a potato, but man, if Vaughn is mashing.. 🥰

@mattfarra7415 7 месяцев назад

The original made with cream, butter, nutmeg, salt n pepper is the ultimate comfort food 😋

@dandles2010 7 месяцев назад

I wanted to see what he would have thought of the potatoes cooked in chicken stock. However, this video was ten out of ten helpful. I have my perfect mashed potato recipe, but I think I'm going to use a riced instead of the method I was doing. Mine is more of a potato puree, even though I like the kind that is a bit lumpy. But ... now the family likes the puree ones and I'm stuck doing that at the holidays.

@sherrygaley4675 7 месяцев назад

I want to add my appreciation to the prop stylist of the shelves - beauty!

@myklia1 7 месяцев назад

Last time I made mashed potatoes I used an old school masher and came out really gummy. I just bought a potato ricer so I have been watching videos to refresh my memory on how to make mashed potatoes. I love this video with all these experiments.

@esears3996 6 месяцев назад

gummy potatoes are from overworking them, even become gummy stirred too much. Ricers are easier to use imo.

@jackfahey4610 7 месяцев назад

Who doesn’t like Vaughn. I would make everything he makes. More of Vaughn

@TheHomemadeBaker 7 месяцев назад

Love this!!

@morning_routinn 7 месяцев назад

Damn i love the last one your recipe when you add the garlic and all those staff 😍😍😍😍

@lbjork08 7 месяцев назад

You had me at Brown Butter. 😍

@morganborders3835 7 месяцев назад

Here for the Vaughn content.

@maynard_ross 7 месяцев назад

Mased potato with roasted garlic, half n half, butter, and parmasean cheese. So good!!!!

@violetviolet888 7 месяцев назад

10:23 There is no need to scoop or rice a baked potato to make mashed potatoes. Slit the hot baked potato and give it one SQUISH by pressing in on each end. Done. You have the lightest, most fluffy potato texture instantly. Add your milk & butter mix, salt and you have superb 'mashed' potatoes. (Or top with butter, salt, cheese, bacon scallions for a delicious baked potato.

@mrbear1302 7 месяцев назад

I bought an industrial sized ricer to make it easy to get through all of the potatoes we eat at Thanksgiving. That little machine he used(that I used to use) would take more than an hour.

@ABlueDahlia 7 месяцев назад

I thought everyone always started with cold water with boiling potatoes. Was a little shocked when he said hot water and saw the steam. Anyone else?

@smoothwinder 7 месяцев назад

Yes, seems odd, I find it much easier to put potatoes in pot then cover, much easier

@hisomebodytrackingmuch1309 6 месяцев назад

Me beaming with pride, having known a kitchen tip waaaaay longer than Vaughn has 😊

@ilax4244 6 месяцев назад

I still bake and peel my potatoes. (Only because I hear potato skins can cause kidney stones.) The tastiest mashed potato recipe I made was with red potatoes and sour cream....unpeeled. I eat out more than I should, these RU-vid videos. will retrain me to cook more. Excellent video. I didn't know peelers came with the eye remover either..😂

@TriciaHussung 7 месяцев назад

Live and die for the way Vaughn says "puhtaytah"

@artagog 7 месяцев назад

Was all set to buy a ricer, but now I don't need to. Thanks Vaughn!

@fluffycritter 7 месяцев назад

Looking forward to Vaughn discovering that his North Carolina peelers have had an eye remover all along too.

@limeparticle 7 месяцев назад

I feel like mashed potatoes that have zero lumps are a scam 👀 I like a little bit of texture and am not opposed to a moderate amount of skin. Also, I once had mashed potatoes that had lemon and roasted cashews mixed in, and they’re kind of my Roman Empire in that it’s been at least 10 years and I still think about them.

@Hi_Felisha 7 месяцев назад

This is very important research!! I like to add cottage cheese to mine 😊

@Thunderbull 7 месяцев назад

So delicious.

@chrisretzlaff2895 6 месяцев назад

I love using a ricer, plus if you bake the potato and score it afterwards, you don't have to peel, the skin stays in the ricer

@MrDagweld 7 месяцев назад

Something I learned recently was the difference between regular potatoes and organic. TBH I was shocked, I didn't think that pestecides would be a big part of regular potatoes. Was I wrong! Some potato farmers won't even buy their potatoes due to the amount of pesticides in them. Even after you peel them. Google regular potatoes vs organic potatoes. You'll me amazed. Very expensive though. I bought 5lbs of organic and it cost me $17 vs 2.99 for a 10lb bag. Just putting this out there so people can make informed decisions. Great video!

@WholeBibleBelieverWoman 6 месяцев назад

Thanks for the reminder!

@esears3996 6 месяцев назад

Organic potatoes are inexpensive if you grow your own. It's easy to grow potatoes, even in a five gallon bucket.

@WholeBibleBelieverWoman 6 месяцев назад

Tried to do it last year -- in a big cardboard box. The possums or raccoons destroyed it.@@esears3996

@alicecameron7176 7 месяцев назад

I see Vaughn. I click.

@lulubelle65 7 месяцев назад

I thought that you were supposed to cook root vegetables in cold water because if you started them in hot water the outsides got overcooked.

@Michael_Courtney 7 месяцев назад

I cut the potatoes in half to boil them or steam them (steaming is better) without peeling them. Then I put them in a ricer cut side down. Much easier.

@nateamaro9817 7 месяцев назад

I like how his ultimate version doesn't take from the suggested variations lol

@thehungryyankee 7 месяцев назад

Take it off, Vaughn!!! 🥔🔥

@dianehutchinson9257 7 месяцев назад

Moral of the story: mashed potatoes are delicious 😋

@irishfergal 7 месяцев назад

The "absolutely gorgeous" Derry accent (one of the multitude of Irish accents) is really good. We call potatoes "spuds" and mashed potatoes "poundies."

@sarahmaywoodruff4284 7 месяцев назад

I don't mind chunky mashed potatoes. And skin was fine because I too hate peeling potatoes but I never thought about baking them 🤯

@robbicu 7 месяцев назад

Would love to see Vaughn collab with Mateo Lane.

@connorstanton04 7 месяцев назад

Yes!

@EricRodgers1975 7 месяцев назад

Or, maybe with B. Dylan Hollis...

@jeffsilvestri4336 7 месяцев назад

Vaughn thirst trapping in various ways for 23min lol

@user-qs1dc7qy4e 7 месяцев назад

The yummiest sack of potatoes

@scottsummers4234 7 месяцев назад

YEY VAUGHN!😊

@TheOnlyOneSpeedfreak 7 месяцев назад

He couldve done it shirtless, nobody would be mad

@christopherestewart 7 месяцев назад

I like to boil garlic cloves with the potatoes and mash them into the potatoes.

@deborahmoore2801 7 месяцев назад

I do too!

@kayrabey1344 7 месяцев назад

My younger sister used to mashed the potatoes. She was stronger than me and taller. I think that helped ! Lol

@robertsterner2145 7 месяцев назад

IMO cutting potatoes into chunks isn't the best. I cut them into ~1/2 inch rounds because they cook more evenly and quickly and definitely with a ricer. I'm not doctrinaire about Yukon gold vs russets though because both make delicious mashed potatoes.

@2ndround415 7 месяцев назад

I must admit I have never ever made a successful attempt at delicious mashed potatoes. 😢 so I look forward to trying these. Now I can throw DOWN all other forms (scalloped, roasted, fried, au gratin, baked, hashed etc)

@TreeboretheRubyLord 7 месяцев назад

When working with something hot, keep your fingers/hand wet. The water protects you for a short while, so you will have to re wet as necessary.

@janellio 7 месяцев назад

I will only boil whole potatoes-- cutting and boiling makes then super watery. I also start with whole potatoes in the water as it comes up to boiling, so the potatoes heat up at the same rate and you dont get mushy done exterior with starchy raw interior

@michaelnicola5210 7 месяцев назад

I’ve been steaming my Yukon gold and/or smaller russets for a while now and it works really well. Sometimes I’ll go with a whole head of roasted garlic plus vegan butter and plant based milk as were vegan. Love you friendly presentation even though you could leave the t shirt off as well. (G)

@naomichristian1099 6 месяцев назад

Hey Vaughn!🤗

@comrad3question982 7 месяцев назад

If you have cotton gloves, you can wear them under some disposable gloves to keep your fingers from burning from steam. This is the same trick bbq pit masters use to move hot briskets and such by hand.

@duncanmackay310 7 месяцев назад

I rice them and then use the hand mixer.

@blueberryblues3365 7 месяцев назад

Great Video. Thanks. Who doesn't love mashed potatoes? If you get a chance check out Helen Rennie's mashed potatoes that have buttery onions on top. They are superb and perfect to make ahead. Keep Vaughn coming with more videos. Xo

@cheungzane 7 месяцев назад

Did you do anything special to the potato skins when frying?

@karin5831 4 месяца назад

the ricer is 10 euros at The Swedish Flatpack Store, best investment ever

@antondragoman1641 7 месяцев назад

The potato shirt!

@j3annie1963 7 месяцев назад

Vaughn...all potato peelers have the EYE puller. Even in NC.

@chaton20 7 месяцев назад

Nutmeg is an amazing addition to mashed potatoes.

@windlessoriginals1150 7 месяцев назад

Vaughn fan here.

@WholeBibleBelieverWoman 6 месяцев назад

I bought a ricer a few years ago and I'm strong for an older person (late sixties then) but also a woman and with weakened wrists. The ricer was expensive -- and it was REALLY, REALLY hard to get the cooked potatoes through it. I gave it to the thrift store and thought "good riddance"!