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Dan Souza – you are one of my culinary heroes! I hope you stay this way and don't let ATK bully you into doing things that you don't love.
I once used heavy whipping cream, made some weirdly textured, super rich potatoes. Would do again, but yeah, half and half is probably best
Half and half kinda cracked me up. I'm not sure why. Probably because we don't have that here.
QUESTION FOR DAN
I was really late to this party, but, if you're still reading comments, what's so different about sweet potatoes (at least the white ones) that I can immersion blend them into oblivion and they never get gluey, or really anything other than awesome?
Everything about this series makes me happy. Thanks, Dan.
Hi Dan, First, let me say having you respond to your tips is so awesome! Please keep it up I love it. Next, I looked at at least 4 different ways to make garlic mashed spuds and I said to myself lets give some of them a shot. First, was your method of starting in cold water and gently boiling them. Next method was to add garlic peeled cloves to the water and last was to melt butter in milk, I used half and half, adding after I riced the spuds and a cup of pam, which worked nicely, too. The one method I didn't try and would like your feedback if possible, was boiling them in chicken stock? The results was amazing and all loves them. Thanks
I really enjoy your videos but the beep/squeak in the background of every 'Dan Responds' videos is slowly driving me insane! 😂
1kg potatoes boiled til done, 125 g butter, 500g yogurt
Hey Dan, do more cross promoting through videos with Bon Appetit, Binging with Babish and Serious eats to bring viewers to this channel. As your content is great and those viewers are the exact fanbase that is missing. Don't bother with other sources, simply making videos with them and having their subscribers come to these videos should be enough to get MUCH more views.
What is the advantage of using half and half, as opposed to using a slightly smaller amount of milk after adding a larger amount of butter? If adding the fat before the liquid is better, would it not be best to add all of the butterfat in first, and then use skim milk?
Is there a hamster running on a wheel in the room with Dan?
I like the format of these videos, very informative.
The titles irritate me though. In none of the videos, Dan or any fans are eaten…
MY TOP VIDEO!
I always boil mine and save the water to use for making bread or rolls .
Boiling potatoes gives you the water that can be used for making gravy and extra liquid for dry potatoes
Why on God's green Earth would I want to make my mashed potatoes 'lighter'??? LOL No way, Jose.
I follow another Test Kitchen recipe where you steam the chopped potatoes for 10 minutes, wash off the starch, and steam them for another 10 minutes. Then you put them through a ricer. How does this new recipe compare to the old one?
Technical video comment: The color balance appears to be changing all through the video and was pretty distracting for me. Looks like it auto color balance instead of fixed.
😍😍
Once again I must ask about mashed sweet potatoes and/or yams (I heard that they are two different things). Cooking suggestions? Do you cook them any different from other potatoes? Is it that people in the test kitchen not fans of these type of mashed potatoes? Please don't hurt me. Thank you for your time. 🙏😎
The best reason to cook whole potatoes is that you can scoop out the inside and leave behind a potato skin, which freeze nicely, so when you need party food, there's a stash of skins in the freezer. Top, bake, done.
you have already posted this.
What's that squeaking sound in all of your videos? Sounds like an old swing set.
Counterpoint: Mashed Red Potatoes (of course with the skin, else why bother) really showcase the unaltered flavor of the potato itself. Sure, you can't mix in rich flavors, but it's great if you want something not as rich, perhaps to pair with a heavier entree.
Please do "What's Eating Dan – Tacos".
Also, I love your series. I've been told that I am your doppleganger. Coincidentally, we even have similar glasses ha
Can you talk about make ahead mashed potatoes? On Thanksgiving when I super busy I’ll make mine and keep them on warm in a crock pot but they aren’t the same as fresh. Any suggestions?
Best of both worlds: Add enough butter to Russets until they are the color of Yukon Golds 😂
That's what I do. My family actually thinks I'm using yellow potatoes
Dan, I just slip the jackets off when cool enough to handle, then rice them, DO NOT mix. Then just microwave when needed. Mine really come out good, I don't worry about keeping them hot, I deal with them at room temp sometimes and don't have any lack of taste or texture.
We in Israel make mash potatoes with Yukon gold and it's pretty fabulous. My mother boils it and let it cool completely then add olive oil and that's it and it tastes great with out any excess calories that do make it tastier but with big bump penalty calories…
I have a cooking channel here and this recipe and others will be shortly uploaded..
Thanks ATK. Love to be subscribed.
If I'm going to make dirty mashed potatoes I like to use the baking method. I like to oil the potato skins and roll them in salt before baking them w/o foil. Then I cut them up and give them a rough mash with whatever I want to add in. This way I get bites of crispy, salty peel along with the creamy, buttery potato. It's the only way I'll eat peel in my potatoes.
My dad used to make “stick to your ribs mashed taters”. He would use an immersion blender on the potatoes and blend them until they had the consistency of industrial paste.