Unveiling The Secrets To Perfectly Creamy Mashed Potatoes

I wanted to test The Secrets for PERFECTLY CREAMY and FLUFFY Mashed Potatoes!!!
I think I found the perfect combination.
After testing the secrets for the perfectly crispy roasted potatoes I knew I needed to try some of those same tricks for mashed potatoes and I'm so glad I did!

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#saucestache

[CallieCatCuddles]

And with the potato ricer, you can make spaghetti ice cream! Push ice cream through it, cover with a strawberry sauce, and sprinkle with grated white chocolate. Children absolutely love this dessert!

Update: I did not invent this, but rather, I spent a decade overseas and I saw this in Germany about 55 years ago! They call it Spaghetti-eis and it's a real treat for the children there.

[SewHealthy]

Cut potatoes into small cubes. Steam. Transfer to a bowl when soft. Add some of the water the potatoes were steaming over to loosen the potatoes. Add gradually. It has some of the starch from the potatoes. Mash with a fork if you have the patience, or a masher. No need to add butter, milk or cream. Is super fluffy. Adding a little garlic to mashed potatoes is luscious too

[Kuro_Reaper]

Random Tip: Adding Nutritional Yeast into the Mashed Potato is honestly amazing.
You are welcome. :)

[ericeinsmann]

I always use red potatoes because my wife is diabetic (lower starch= less effect on blood suger.. I think..). I also add in some cauliflower to boil with the potatoes (cause it's better for you) .. Once drained, I add several tablespoons of vegan butter (Miyoko's.. Gasp!) and use a small electric mixer to blend it all together. We like it and I can't taste the cauliflower at all. Ironically, we do have a potato masher, but I only use it for guacamole 😉

[teresajose]

I’m only liking because you know, it’s you and your content. Always worth a like. Lol. But I don’t understand the fascination with smooth mash. LUMPY MASH ROCKS! I love it. I mean smooth mash is good too but the lumps are what makes a good mash in my experience. Smooth mash is almost too boring. Lol. Everyone wants it smooth. Change it up. Keep the lumps. Haha. (What a thing to rant about huh. 😅)
But I liked the video nonetheless. ☺️🌱💚🌱

[derekhenkels]

And the potato ricer is great for squeezing the liquid out of the egg roll contents before frying. I wish I could remember which youtuber had that tip. Works perfectly, I just did it last night.

[willford]

I think it was Internet Shaquille who first put me onto the existence of potato ricers, and shortly after I found one in a charity shop for a pound.

I don't make mash often, but whenever I do, its always with the ricer. Insanely effective.

[Epicdps]

Cool! Gonna try this for sure. I always use baking soda when making any potato dish to make them cook faster but I never thought about adding vinegar after.

[ComplicatedInvisibility]

"Just like peanut butter is not margarine." 😂 love it.

Will you be adding Amazon affiliate links?

[NickCombs]

Makes sense to add vinegar at the end if you cook in baking soda. Whatever acid is in vegan butter isn't going to be very strong on the pH scale, so you're neutralizing the base with the vinegar and activating the leavening reaction. The fluffiness probably won't last for very long, so you'd want to wait until right before serving to mix it in.

[peterbrown]

I always mash with a ricer and plant based milk. I always add a little Dijon mustard.

[kateliness]

It's been uears. I need to grab a potato ricer. Hate having mostly one-use kitchen equipment, but I love a mashed potato.

[TheRealBobHickman]

Potatoes and vinegar have always been excellent bedfellows. I'm particularly partial to malt vinegar, having grown up in England and always add a little to whatever form of potatoes I'm enjoying (fries, mash, baked, etc.)

[reacyhubbard]

I use a mixer Works great, add milk butter, salt, an garlic.

[GodGivesGraceToTheHumble]

Hay have you ever made a vegan clam chowder (Creamy Style) and also the (Manhattan Style)??? I think we’d love to see this!👍👍✝️🥰

[highlandmary]

You absolutely MUST try ‘mashed’ with La Ratte!!! It’s a French fingerling potato!!!

[margarett_b]

Very interesting although chemically it totally makes sense that this combo won in terms of taste and texture! I also think the potato ricer is the best tool BUT we do have a completely different potato masher at home (one with a flat surface and medium sized holes in it) and it is much more convenient ona daily basis while still allowing to get a pretty fluffy mash :D
I do love your scientific approach to these tests, makes them so fun to watch!

[suicune]

Interesting! After seeing Country Crock's margarine, I thought the plant versions were just margarine except they charge more for it. XD

[tayne]

The potato masher works better if you mash in the pot or any other straight sided bowl. That voluptuous glass bowl was a big contributor to your issues with the masher.

[shanezveganess]

In New Zealand our largest white vinegar brand isn't vegan as it's derived from milk. I wonder if that applies to all white vinegars worldwide.