How to Mash Potatoes for Homemade Mashed Potatoes

Video Transcript

All right, we are back with the made from scratch mashed potatoes and again, I've finished the Idaho Russet Potato pieces, they've boiled long enough so they are nice and soft. As you can see, I've already poured them into my mixing bowl here and there is a good steam coming off of them and that is really important. We want them nice and hot as we mix everything into them. This is just a beater that we are going to use for an attachment. We are not going to use a wire whisk or a dough hook, so instead we are going to use this beater here. I want to just do a little bit of fresh ground sea salt on these potatoes while they are still steaming and I've got some fresh cracked black pepper as well that I want to season these guys with. I'm going to go ahead and drop that down. We are going to start this on a slow speed and get those going and actually start the mashing process. As we do that, we are going to pour in our mixture of milk and heavy cream which has our carmelized shallots and garlic in it. Now probably won't use this whole batch of mix here but I am just going to kind of slowly pour it in here and they make actual pouring shields for these to facilitate this. I just want to kind of drizzle that in there and after I have done a little bit of it, I am going to go ahead and crank that speed up and start to actually whip these potatoes; pour in just a little bit more. We don't want to over do it on the liquid ingredients simply because they will become too mushy. That's not what we are really after. We are just going for a like a creamy consistency as this beater beats the potatoes and kind of whips some air into them. So I am going to go ahead and turn it up a little bit there. And for those of you who are wondering, I went from a speed 3 to about a 5 and they smell good; that's a good sign. I am going to go ahead and turn this guy off and cock this arm back just so you can get a look. This is the consistency that we are looking for where there is still some good amount of steam coming off of these guys. I've got some softened butter, so we will throw that in there and whip it just a little bit more and we will come right back and show you the finished product. We are just about done and we've got a nice color and nice aroma coming off of these guys and the skins look nice in there as well.

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