- Today I'm gonna show you
how to make amazing mashed potatoes.
(intense rock music)
Hey, welcome back to "The Average Kitchen."
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Today we're gonna show you how to make
some amazing mashed potatoes.
So I've got, what do I have here?
Two, four, six, eight, nine,
not really massive potatoes, decent-sized potatoes.
And they're just from a 10-pound bag
so nothing fancy or whatever.
On the stove I've got some water boiling
in a cast iron pot.
And I'm just gonna start out (bell dings)
by peeling potatoes,
which is really exciting for the viewers.
Watching me peel potatoes.
I mean, who wouldn't wanna watch that?
So we'll get through all these potatoes.
And the key to making consistent mashed potatoes
is making sure you cut your chunks of potatoes up
somewhat equal so they cook virtually
at the same amount of time.
Yeah, let me get back to you when I'm done peeling
these potatoes.
(air whooshing) (chill music)
So just finishing up this not-so-fun process
of peeling potatoes.
So with a long potato like this,
I would probably just cut it in half.
Often your knife will stick.
And then I'll just
somewhat consistency,
somewhat consistently cut them into pieces like that.
And we'll do that for all of our potatoes.
(chill music)
All right, so last potato.
I was just saying to Jamie
while I was cutting potatoes,
when you fill your pot up and get it boiling on the stove,
the only tricky part is guessing how much water
you're gonna have for your ratio of potatoes.
So when we go to throw some of these in, we'll see,
I may have to take out a bit of the water
so it doesn't boil over.
So we've got a little bit of a boil going here.
So you can just start throwing potatoes in
but I find sometimes it gets some splashing going.
So I just grab this kind of cool little tool here
that I have and I'm just gonna lower them in.
Prevents mess and prevents anybody
from getting burned, i.e. me.
All right, so I think we're perfect on the water.
It was a good guess on my part.
So the other trick I'm gonna show you,
if you throw in, let's say two tablespoons of butter
into your water,
the butter is gonna help obviously give some flavor
to your potatoes, but the butter should,
should prevent this from boiling over.
So we're gonna boil these for about 12 minutes.
Then we're gonna check them with a fork,
and then we'll have to drain them and start mashing them.
(air whooshes) All right, you can see
we've got a full-on boil going here.
I think I am gonna turn it down just a little bit.
But that's a full-on gas stove on max,
and we are not boiling over.
Thanks to our lovely friend, butter.
So I had set my timer for 12 minutes as you know,
and then I check it every couple of minutes.
I'll add a minute here, add a couple of minutes
so it ended up being 19 minutes
on the cook on these potatoes.
Every potato is a little bit different
depending on how fresh the potatoes are,
depending on the size of potatoes that you cut.
You just basically wanna take a fork,
poke them through, yep, 'kay, they go through
so they're gonna mash okay.
If you want extra, extra, extra whipped, creamy potatoes,
maybe you boil them a little bit longer,
but that's not how I roll.
So I'm gonna flick the heat off here
and we're gonna drain these.
So what I'm gonna do for the purpose of saving dishes here
is I'm gonna drain these potatoes into this strainer.
And then I'm gonna put them back into this pot to mash them.
Careful, Jamie.
(air whooshes)
All right, so we're back over at the island here.
You'll see the potatoes are steaming hot.
I'm gonna throw in to start probably
two good-sized tablespoons of butter.
And I am going to work in about 1/3 of a cup of white milk.
So basically just gonna start mashing these,
that's gonna move our butter around.
As I previously mentioned,
if you like your potatoes whipped
and you wanna throw a blender in there
and get them ultra, ultra whipped, fill your boots,
but we're okay with the odd lump in our potatoes here.
So I'm just going to pull this off the side
and get the rest of that butter off that spoon
so I don't waste it.
And just gonna continue to mash these.
(bright music)
What I'm gonna do is throw the lid on,
give that about another five, 10 minutes
to sort of steam and soak up all that butter,
and then it'll be ready to serve.
So that's our video.
That's mashed potatoes my way.
I hope you liked it.
Don't forget to subscribe
and we'll see you on the next video.
(upbeat music)
Oof. Idiot.