You're Doing It All Wrong - How to Make Mashed Potatoes

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.

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• Category

  • Food
  • Entertainment
  • Learning & Education

• Directed by:

  • Eric Slatkin

• Produced by:

  • Meredith Arthur
  • Blake Smith

[veepower21]

Way to much fucking milk/cream

[ZeranZeran]

Way too much cream. Ruined it.

[deanilk]

how ironic the title

[SWkangaroo]

Look at that gluey paste you've just made. Kudos.

[zinkoffman101]

wat about the cheese

[maccusportugal]

why would you put so much cream on your mashed potatoes. silly americans

[ashton meyers]

Instead of the cream, could I use Doritos Consomme for a southwestern kick?

[Neil17464]

She's distracted doing the mashed potato dance off the camera.

[Neil17464]

Wow I just stared at the milk keep going in, unbelievable...have you seen the price of milk...ha ha only joking. What I do is just add about third of a cup to about three medium potatoes and a couple of knobs of margarine as thats what I have or butter if on the rare occasion I have it in. To get rid of the lumps I get my masher and throw it around the pan like a whisk.

[Lawrerensongerer]

she so right

[Elamdri]

It would give it a nice southwestern kick!

[This3is3sarah]

Hey, we're not cooking for the king, let me have my messy but good tasting potatoes.