Uploaded by CHOW on Nov 17, 2009
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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All Comments (997)
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hell naaa..l love my glue potato wherever you call
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WHO CARES. THEY JUST LOOK DIFFRENT BUT THEY TASTE THE SAME!
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thanks for the great recipe for sour cream and chive dip!
2 days ago 2
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I never have lumps in my mashed potatoes.
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Sounds like a heart attack
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thank u for video,
i always had a problem with that but now im happy to find the right way, thanks to u
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Your potatoes look like library paste. You added way too much milk/cream.
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Yea me did it !!!
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Holy fuck... that's way too much cream
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Why is shes such a bitch?
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It looked right, until the part where A TON OF CREAM was added!
chrispypats 1 month ago 39
DONT'T YOU TELL ME WHAT I'M DOING WRONG! I'LL THROW A POTATO AT YOUR FOREHEAD AND KICK YOUR ASS!
Smokey94462 3 weeks ago 23