Prepare to serve the creamiest, most tempting mashed potatoes on your Thanksgiving table this year.
Food Network Kitchen's classic mashed potatoes are the trick to an abundant, velvety side dish that belongs on every vacation table. Ginevra walks you through two scrumptious variations– one with buttery Yukon Gold potatoes for a naturally silky texture, and one with fluffy Russet potatoes for a light, classic mash. With lots of butter, cream and expert tips for ideal outcomes, these crowd-pleasing mashed potatoes make certain to end up being a Thanksgiving favorite.
Get the dish:.
What You'll Find out:.
How to select the best potatoes for creamy, fluffy mashed potatoes each time.
Easy techniques for abundant, buttery mashed potatoes with the ideal texture.
✨ Specialist pointers for making, keeping and reheating mashed potatoes for stress-free holiday meals.
0:00 Intro.
1:30 Peel potatoes.
3:31 Chop & submerge potatoes in cold water.
4:03 Boil.
4:46 Drain.
5:00 Steam off water.
5:17 Heat cream.
5:29 Mash the potatoes.
7:50 Add cold butter.
8:55 Include hot cream & let it sit.
10:30 Season potatoes.
11:04 Serve.
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How to Make Perfect Mashed Potatoes for Thanksgiving From Food Network Kitchen Area From Food Network Kitchen Area.
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I didn’t know you should season your potato multiple times through out the process
Growing up we never used a ricer or a food mill we always made mashed potatoes with yukon gold potatoes in the blender with buttermilk for smooth creamy mashed potatoes
I learned ‘Mashed Potato’ perfection from my Mother, an old-school lady with skills to beat the band! Always ‘Yukon Gold’, grown in our Italian gardens. I appreciate the addition of freshly chopped chives. Her recipe is similar, other than beaten by hand with a masher, and they were smooth as silk, ALWAYS.
I do embrace a ricer now, but every now and then go old school, as she did.
Great videos for those who need to learn mashed potato skills.
I enjoy Ginevra’s videos. More, please!