- Hi I'm Rie.
I'm a Tasty producer.
Today I've been challenged to take a common food
and make it fancy.
Rules are, you must use the food given.
You can only add to the food.
You can buy whatever ingredients you wish.
Let's see what it is today.
Instant mashed potatoes.
As you can probably guess,
I've never had an an instant mashed potato before.
According to the instruction,
the only thing you need is hot water.
And I don't understand.
Okay so it look like powder.
Smell like butter.
To make it fancy, I have to try one that is cooked.
It look like mashed potato, smell like mashed potato.
It's mashed potato.
It's not bad, but there is only one texture,
there is no crunch.
So it's every bite, it's the same.
So we start with this powdered potato.
Now it's turn into mashed potato.
And I am going to transform this mashed potato
into something very fancy.
It's instant mashed potato evolution.
Okay I've got a great idea and I'm very excited
to make it fancy.
(fancy music)
Okay, here's what I got.
Kabocha squash, sage, prosciutto, garlic, onion,
pumpkin seeds, and chicken stock.
And from the pantry, olive oil, milk, butter,
egg, and flour.
Let's get started.
Make it fancy.
So first I'm going to cut kabocha squash.
Kabocha squash is my favorite kind.
It's supposed to be Fall vegetable.
I hope you can find it in your local grocery store.
If you can't, go to asian grocery market.
Take out the seeds.
This is my lady.
Thank you so much for commenting on lunchable episode.
We read who is your lady, and some
of them said it's my laptop, some of them said ice skate.
Everyone has their own lady.
And take care of your lady.
Cut green part, 'cause I want to get nice yellow color.
And I'm gonna just got into cubes.
Fall probably my favorite season,
a lot of seasonal vegetable and fruit I like.
Kabocha squash, it almost taste like butternut squash.
And butternut squash great
but sometimes it's a little bit watery for me.
This one is a little bit drier.
Okay so I got 400 gram of kabocha squash.
And now I'm going to cut onion.
So I will just a need a half onion.
This one doesn't need to pre-sliced it's just like diced.
The reason you have to take your lady to spa,
to make sharp knife.
And sharper knife less you cry, so I now no tears.
Set this aside.
I just need two cloves of garlic.
I heard Queen Elizabeth doesn't like garlic.
So it's not allowed in the palace.
She's not here today.
So you just have to mince the garlic.
And I'm going to start cooking.
Roll the sage up and slice them.
My pot is nice and hot.
Add a little bit olive oil and onion.
You just want to saute
until it's a little bit soft and translucent.
You don't want to get any color.
Onion's nicely cooked and soft,
so I'm going to add garlic and the sage.
You should cook onions three to four minutes
and garlic about one to two minutes.
And then our kabocha squash.
Just lightly coat with oil and saute lightly.
And you add one cup chicken stock, bring it to a boil.
And lower the heat to medium low heat.
And then cook this for twenty minutes
or until kabocha is completely soft.
While we're waiting, I'm going to cut more squash.
So this time we are cutting into tiny piece.
Transfer to baking sheet.
Also put some prosciutto.
Prosciutto is very fancy ingredient.
It's a quick way of make your dish fancy.
Next I have pumpkin seeds.
Roast this pumpkin seed ten to fifteen minutes.
Cubed squash and prosciutto for six minutes
in 350 Fahrenheit.
Okay, so this looks like it's cooked through.
So I'm going to transfer this cooked kabocha squash
into blender.
(blender whirring)
Looks good, but I think I want to add a little bit of milk.
(blender whirring)
So the texture looks good.
I'm transferring to a bowl so I can cool it down faster.
And adding salt.
This is done.
I'm going to set this aside and move on to my next step.
So mashed potato time.
I boiled two cups of water.
Adding instant mashed potato.
Take off from the heat.
Wow.
It's instant!
(laughing)
As they advertised.
It's like powder to potato.
This thing is somebody who was thinking,
"Oh mashed potato takes so long.
How can I make it instant?"
Adding some mashed potato in the bowl.
I'm going to cool this.
Okay, so I have two eggs.
This looks good.
Here I got my flour.
And I'm starting with one and a half cup of flour.
But it depends on the texture, you might need more,
you might need less.
We are making dough here.
And it shouldn't be too sticky.
Okay, I think it looks good.
So I'm going to sprinkle some flour.
I'm really happy to make dough from instant mashed potato.
It works super well.
So I used bench scrapper to cut the dough.
But if you don't have it, you can just use knife.
This is nice because it's not sharp.
So it doesn't damage the surface.
I'm shaping this dough into a long rope shape.
Cut this just look like a little pillow.
Use this gnocchi roller so I can make the shape.
Push and roll.
It kind of reminds me, is it Legally Blonde?
Bend and snap.
So it's a new way of attract your love interest.
Push and roll.
(laughing)
And I'm transferring into floured baking sheet
so it doesn't stick together.
If you don't have this tool you can just use fork
and make the ridges.
If you have leftover mashed potato from Thanksgiving dinner,
you can definitely make this dish for next day.
So these are looking good.
So I'm going to boil some water.
So I have five tablespoon butter.
I'm going to make brown butter and when it start bubbling
and when you start seeing brown bits, it's ready.
It kind of gives a nutty flavor.
It compliments the pasta dish.
Butter is bubbling up, I'm going to put sage leaf.
You just want it to crisp up.
So I think it's ready.
So I'm going to remove from the heat.
This water is boiling.
So when this is cooked, it's gonna float on the surface.
And it's gonna happen very quickly.
I don't wanna put too much
because it will lower the water temperature.
So those came up.
Put this in our brown butter.
Lightly coat it.
Put it in the bowl and set aside.
I'm gonna do one more.
Okay, so batch two, looking good.
Coat it in the butter.
So those are looking good.
We can freeze this and save it for later.
All the components are ready.
Now I'm moving on to next step.
So I roasted pumpkin seed and cooled it down.
I'm going to process in the food processor.
(whirring)
You don't want to make it too fine.
Just like, kind of rough chop.
And now I'm ready to plate.
I have kabocha squash puree and I want to transfer
to squeeze bottle.
I want to plate this very fancy,
so we have turn table today.
Put the squeeze bottle in the middle and rotate the plate
to make the spiral shape.
Looks cool.
(laughing of camera)
Put gnocchi and off center, crispy prosciutto and breaks up,
sprinkle diced kabocha squash, grinded pumpkin seed.
And I have fried sage, also I want to kind
of make it standing up.
And we are done!
(fancy music)
Task like pork.
This is delicious and fancy.
- Hey Ryan.
- Hi Rie.
- Hi!
So welcome to evolution of instant mashed potato.
- The evolution of instant mashed potatoes?
I thought it was scallops.
(Rie laughing)
But it's not.
It must be gnocchi.
- Yes!
- All right!
- Good guess.
- Sweet.
- What else do you see?
- And mustard and fried basil and fried tomato skins.
- You did it all wrong.
- So put this in my mouth.
- Was it tomato skin and basil?
- Pancetta.
- Prosciutto.
- Yeah.
What's that?
- Sage.
- Yes.
- Sage!
- Eat the yellow one.
- Eat the yellow one a little bit?
- Was it mustard?
- Mm hm.
- What?
- There's carrots on here as well.
- Different vegetable.
- You got squash.
Squash.
- What kind of squash?
- Fall squash.
- Fall squash!
But can you name one?
There's bunch of different. - Oh so there's a subset
of squashes under fall squash?
- Yeah, squash, fall squash and--
- It's not really my specialty.
(laughing)
- Kabocha.
- Oh, okay, kabocha.
- Kabocha.
- Kabocha. - Yes.
- Kabocha.
- Good job.
- Italian.
- Kabocha is I think Japanese.
- Some sort of nuts.
- Yes.
- Pine nuts.
- It's not nuts, it's seeds.
- Pine seeds.
(laughing)
Pumpkin seeds.
Ha, Fall!
That was such a Fall dish.
- Yes!
- [Together] Make it fancy.
- Okay first impressions on the plating is
this is the fanciest thing - Yay!
I have ever seen.
I say it every time.
(laughing)
There are so many flavors going on here.
- So I made this from instant mashed potato.
(laughing)
- What?
I feel like I know my instant potatoes.
And this doesn't taste like it at all.
- So Hannah, we have one last thing to do.
- Oh, I think I know what it is.
- [Together] Make it fancy.
- Thank you so much for watching.
I hope you make at home.
If you make it please tag me on the Instagram.
And don't forget to dance.
Make it fancy.
(cheery music)