- Hey dudes.
I'm Hilah and today on Hilah Cooking we're talking all
about mashed potatoes.
It's a dance and a thing you can eat.
We're gonna to do three versions of mashed potatoes:
classic, fluffy, creamy mashed potatoes with butter,
horseradish mashed potatoes, and a jalapeño cheese mashed
potatoes 'cause I like it spicy.
(upbeat music)
Alright, most important thing about making
mashed potatoes is the kind of potato that you use.
Starchy potatoes are the best.
Starchy examples are russet potato,
which everyone is familiar with, and Yukon gold which might be a
little bit less familiar.
Both of these are starchier than a red potato which means that
they'll mash up and be fluffier and also be able to absorb more
milk and cream and butter and whatever the hell you want to
put in them so they get you know lots more flavor.
Mashed potatoes are little bit tricky sometimes because they
are best if they're served
within 20 minutes of mashing them.
When they're still nice and fluffy and hot,
I'm going to show you a couple tricks to make them partially
ahead of time.
So the first one is you do this like up to two days at a time
I would say, peel your potato.
If you like a more rustic potato you totally also don't have to
peel them and you get more fiber
and vitamins and stuff that way, too.
So you might notice whenever you peel a potato they kinda start
to oxidize pretty quickly and they'll turn brown like an apple
does but so you can do this to put the pot that you plan on
boiling them in and they be
ready to stick on the stove and start boiling.
Another thing you can do, and I do this all the time,
is go ahead and boil your potatoes and then once they're
soft and you can insert a knife all the way in really easily,
then just turn the heat off and leave them in the hot water and
they'll stay hot, they'll stay really hot for like 20 or 30 minutes so
you can just wait until serving time to drain them and
then mash them really quick.
So I've got a pot of Yukon golds back there that have already
been boiled and they're staying hot for me and I've got a pot of
russets and I'm gonna start out by making classic
mashed potatoes using a potato ricer.
This is not a medieval torture device this is this will
probably conflict 14 bucks I think and they'll come with
like three different sized grates or something.
For potatoes you want to use the ones with the largest holes and
the most numerous holes.
And you just plop it in the bottom here.
And this little thing goes on to hold it in place
and we use this to press our potatoes
and in this pot I've got some
heavy cream and some butter.
I'm doing all of these recipes in this video on a scale of
one pound of potatoes.
One pound potatoes will feed like four
people as a side dish if there's lots of other side dishes, maybe
just like two or three if that's like the main side dish and
one pound potatoes is generally like two large potatoes.
I like to do one pound of potatoes a tablespoon of butter
and 1/4 cup of heavy cream or half-and-half.
We put our potatoes in and I forgot to mention earlier
I also like to throw in a clove of garlic or maybe two cloves of
garlic whenever I'm boiling the potatoes peeled and then I go
ahead and mash them up with the potatoes.
So then just kind of
goes all the way through like that.
You want to also make sure that you drain the water off.
If I were going to do this who pot of potatoes I would drain it
in a colander and then put the potatoes back into the empty pot
and put them over low heat so
that they kind of dry out a little bit.
If you ever ended up with watery potatoes you probably left too
much of the cooking water in there.
I like to do my classic, classic potatoes with white pepper just
so they, all this steam it's like a facial over here.
With white pepper just so they stay more like virginal.
Gonna add a little salt.
Just mix all these nice fluffy potato bits
into the butter and the cream that we
already had in the pot.
And you can use whole milk or you can use half-and-half
instead of cream if you want to make them a little bit lower fat
but if you want the kind of potatoes that you get like at a
fancy steakhouse you want to use heavy cream and potato ricer.
The next version I'll show you
how to do it with just a potato masher.
Gorgeous, so these potatoes are ready to serve.
Mmmm.
I'm gonna eat this whole pot so it's okay that I just
contaminated the spoon.
Alright, so for the horseradish I'm gonna use the Yukon gold
potatoes that I boiled and drained the water and let them
dry little bit.
Let them steam off.
For the base of this we're gonna start with the same.
Gonna throw some of our potatoes
into this pot with butter and cream.
And then I'm using some prepared horseradish.
If you're not familiar with horseradish it's kind of similar
to like wasabi or something like that and it's like very pungent,
sort of mustard-y.
It's got a nice bite to it.
I'm going to use about 2 teaspoons for sort of a medium
level of horseradish-yness.
If you are serving something like roast beef or prime rib or
leg of lamb or something like that,
I think that horseradish mashed potatoes are an excellent choice
for a side dish.
Goes great together.
This is a potato masher.
This is a bean masher which I think would also work,
although, I've never tried it.
Maybe I'll try on the next batch.
I'll try it on the next batch.
Okay, we'll do an experiment live on camera.
Alright, let me add a little salt and for this one I'm gonna
use some black pepper and then just this is all you're doing.
I'm sure you've all done this before.
And if you like them a little more lumpy,
you can leave them lumpier.
Get all that cream and butter from the bottom all mixed up.
Something that's a nice touch for horseradish potatoes is a
little bit of fresh dill, coarsely chopped.
I'll throw that in and if you like using fresh herbs in
cooking I also have put fresh basil in classic mashed potatoes
and that's a really nice addition and it's a really
surprising one.
Let's try it.
I mean I'll try it.
Mmmm.
It's not enough that someone's gonna be like,
"Oh, this tastes like horseradish," it just kind of
adds like a nice earthiness and it brightens up a little bit.
I think you'll like it,
especially if you like horseradish.
Okay, on to jalapeño cheese mashed potatoes.
This is most fun video ever just 'cause I get to eat all kinds of
mashed potatoes.
For the jalapeño cheese mashed potatoes we're gonna start a
little bit differently.
I'm gonna go over the stove and sauté some diced or some minced
rather jalapeño and green onion in a
couple tablespoons of butter.
If you want to cut the seeds out of the jalapeño to make that
less hot, that's great.
It's fine.
Still have the nice jalapeño flavor.
And just cook these over about a medium heat for 2 to 3 minutes
until everything softened and then I've got my potatoes here
that have been drained and then put back over low heat so
there's no water left sitting in the bottom of the pot and I add
my sautéed delicious part.
The delicious part of the mashed potatoes,
don't forget to add that.
And as promised I'm going to try to mash them with a bean masher
and see what happens.
I'm gonna add a little salt.
Hey, it works great.
Oh, it smells really good.
Oh, man.
This one since we did a little bit more butter I'm just gonna
add maybe a couple tablespoons of heavy cream
to moisten them up a little bit.
And then a little grated cheese.
I'm using a four cheese blend but you can use
any kind of cheese you want probably.
Well, maybe not with jalapeños but I bet sautéd green onions
and blue cheese would be really, really good.
This would be really, really good with like on the side of
like a chicken milanese or something which I have a
video up for that.
I'll put a card up here if you want to see what that is.
Oh, I can't wait to try this one.
So leftover mashed potatoes are actually really,
really good to have.
I've got a couple ways you can use them.
Potatoes tacquitos, this jalapeño cheese leftover mashed
potatoes would be so delicious in a tacquito and then also a
mashed potato waffle which would
probably go with any kind of mashed potato.
It's a savory waffle, it's really, really good.
Let me try these delicious, oh my God.
Mmmm.
I love the jalapeño flavor with that.
It is so, so good.
Thank you so much for watching.
Don't forget to click that little button right down there
to subscribe.
I hope that you try one of these mashed potato recipes or at
least implement some of my mashed potato tips.
Thanks again and I'll see you next week with more videos.
Okay, bye!