The Science Behind Potatoes and Why the Type Matters | Mashed Potatoes

The Science Behind Potatoes and Why the Type Matters | Mashed Potatoes | What's Eating Dan?

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5 жыл бұрын

The immediate appeal of humble mashed potatoes is easy to understand, but the science of the spud is a bit more complicated. Dan explains the science behind why some potatoes are much better than others at producing the perfect mashed potatoes.
Check out our master recipe for mashed potatoes: cooks.io/2RrHsYA
Buy our winning potato ricer: cooks.io/2OkCb3g
Browse our Thanksgiving guide for mashed potato recipes and more: cooks.io/2yJf11d
#thanksgiving
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Пікірлер: 392

@roccosebastiano8693 5 жыл бұрын

This series is absolutely lovely

@JoeLarge 5 жыл бұрын

Nice video with science (easily understood) throughout and then a simple recipe at the end. Alton would be proud.

@EGL24Xx 5 жыл бұрын

Alton would have preferred a proper food mill

@jimmckee2258 5 жыл бұрын

@@EGL24Xx most people don't have a food mill

@EGL24Xx 5 жыл бұрын

@@jimmckee2258 Most don't have a ricer

@debstawecki6843 5 жыл бұрын

I have both.

@warrenlarge8620 5 жыл бұрын

This is the first time I've seen someone with my last name not within my immediate family. This is kinda cool :)

@davidrichards8345 5 жыл бұрын

Dan, We like a blend of three kinds of potatoes. Red, gold and russet. If we don't have all 3, we'll use just one or two depending uoon what's at hand. I mash with butter and milk while my wife prefers sour cream. I'm 71 and mashed potatoes have been a favorite food all my life.

@curtisrobinson7962 Жыл бұрын

Do you perhaps mean russet?

@letsgo4834 5 жыл бұрын

This is why I come here. Rock solid info based on science and real kitchen practice. Thank you!

@letsgo4834 5 жыл бұрын

His someone this adorable teaching me about potatoes?!

@pinaluciapacebuono450 Жыл бұрын

Dan, you are a breath of fresh air! Clear language, lots of funny snips, very informative....GREAT

@pwrfl2357 5 жыл бұрын

2:50 SO CUTE!!

@MCAndyT 4 жыл бұрын

100%

@gregballard7438 4 жыл бұрын

I just want to say that my wife and I love watching your videos over dinner. we feel like we're actually learning something!

@brianlai160 5 жыл бұрын

I love watching you Dan! You explain everything in great detail, your voice is therapeutic 😊 I hope you get your own show one day?? I would love to meet you! Keep up the great work 👍

@GMan80013 5 жыл бұрын

I am loving these super science-y dives, Dan. It’s my favorite part of ATK. I will watch everything you do.

@katherinemaas6712 5 жыл бұрын

Wow. I've just discovered your videos and I'm loving them. Food geekiness at its best. Useful and interesting.

@ababoo99 Жыл бұрын

I’m constantly amazed at the quality of your videos, Dan. I can’t get enough of your food science.

@threekeysmusic 5 жыл бұрын

I love this guy.

@michaelnelson1128 3 жыл бұрын

Lol you wanna eat his spud huh🤣🤣🤣🤣

@threekeysmusic 3 жыл бұрын

@@michaelnelson1128 I see where your mind is… you dirty. Lol.

@MrEasymac5 5 жыл бұрын

This show is amazing! Please keep up the good work

@AJ3000_ 5 жыл бұрын

I love this series! Keep them coming Dan!

@AmericasTestKitchen 5 жыл бұрын

Thanks for being a fan!

@georgebono8655 5 жыл бұрын

Hey Dan, I'm doing garlic mashed spuds for about 15 people. I really like the ricer instead of smashing the spuds. As always plenty of great science for better meals.

@wholeNwon 5 жыл бұрын

Learned a lot. Good looking guy. If the potatoes don't turn out well, I simply serve more wine. That tactic covers a lot of bases and always works, at least when the guests are carefully chosen.

@jamesnardini 4 жыл бұрын

Love your wit. So informative too.

@jacksonfl 2 жыл бұрын

Well done, Dan. Really enjoy these.

@maemaep9246 5 жыл бұрын

I love your videos Dan. They are so helpful. I'm currently on my commute into Boston so wish me luck!

@ggobhhh8329 5 жыл бұрын

Pvd?

@whtahtefcuk 5 жыл бұрын

I like the start cold, don't boil advice! I have mixed yukons and russets to make my mashed. My fav mashed are hatch green chili and cheddar cheese, but will most likely have classic on turkey day.

@ytreece 3 жыл бұрын

Hatch green chili and cheddar mash sounds so good!

@danielleanderson6371 5 жыл бұрын

Definitely gotta talk about gravy and other accoutrements in the followup. Bacon, cheese, sour cream, green onions, etc. Also we need to hear about baked mashed potatoes.

@chris7toronto 5 жыл бұрын

Great video. Very informative

@yshemesh 5 жыл бұрын

really interesting and helpful! keep it up

@AnhTrieu90 5 жыл бұрын

Mine is gonna be an artery-clogging bowl of butter infused starch.

@balroth 5 жыл бұрын

I have always done half butter/half mayo. So good.

@dianepittsbritt6945 3 жыл бұрын

Great tips, thanks alot.

@victorbenner539 5 жыл бұрын

As always, we'll done. I especially like the timing with Turkey day just around the corner. It's a great time to start to prepare and improve the standards.

@jonbadart Жыл бұрын

Awesome tips. Things work better when you understand why.

@davemartin9006 2 жыл бұрын

You are very informative. Thank you.

@normabumbaugh6929 2 жыл бұрын

That is some of the best information I’ve ever heard. It explains why I hate boiling potatoes. Thank you!

@mikeknottscreek8183 4 жыл бұрын

I love the science of food. Keep it up!

@greathornedowl3644 3 жыл бұрын

Agreed, great series Dan, you are a great teacher. Why does it occur to me that picking the right potatoes for the right application - like picking the right apple for the right application - baking apples.....etc.

@erickablackwell6020 4 жыл бұрын

I did not know that about Boston Street layout! Learning beyond the cooking - thanks Dan!

@robertbauer3676 5 жыл бұрын

This is a very professionally edited video. I cant believe you don't have more views.

@pamowen3452 5 жыл бұрын

Omg, yummy! Thanks Dan for educating me about potatoes

@DanteVelasquez 5 жыл бұрын

Dan is so nerdy cute. I love these videos. I always love to know the science behind these things.

@dnanton72 4 жыл бұрын

Excellent explanation thank you very much for your time and sharing your knowledge. I have a question regarding the Spanish potato omelette (tortilla de patatas). My mom used to do it, and she always put the sliced potatoes through a bath of water and salt, before frying the potatoes. What does the water and salt do to the potato since she always believed it made them crunchier.

@thomasbrooks8112 Жыл бұрын

Yukon golds for almost everything! Mashed, baked and especially Yukon gold's for potato salad. YUM!😋

@4thHouseOnTheRight 2 жыл бұрын

I am loving the science of it all! My family loves Smashed Potatoes more than mashed. 2nd fave is roasted. So I use reds for it all. And butter... loads of butter ( the real thing). Anything else is just gravy! Literally 😁

@ellenhuo7338 2 жыл бұрын

I always enjoy watching your videos

@AviZvi 5 жыл бұрын

Great videos. Thx.

@tedbrogan1262 5 жыл бұрын

Dan your videos are always the best.

@watrgrl2 5 жыл бұрын

Wow! Love these educational food vids! Great work here. For me, freshly roasted garlic added to The buttery, salted mash potatoes with lots of chives and lots of Dill weed!

@das6708 Жыл бұрын

way back in the 50's my elementary school served hot meals made from scratch, never pizzas, etc. The potatoes and gravy were amazing.

@Richie8a8y 2 жыл бұрын

Shout Out To Boston! Great analogy Dan - I’ll be craving mashed potatoes on my next drive in town.

@MartinDaementia 5 жыл бұрын

Interesting. I watched Heston's approach to mashed, and that glueiness you avoid, he goes for it all the way for a velvet and almost cheesy strechiness. Also, after crushing them with the ricer, he passes them through a sieve. Kinda want to try them both and compare.

@elizabethwhite2151 4 жыл бұрын

OMG. So fabulous! 💜💜💜

@ebkw 5 жыл бұрын

I love Yukon Gold potatoes for mashing. They have more flavour than the Bliss or the Russet. Very difficult to get where I live. Apparently they don't store well and can be found only in small specialty markets that are miles away. Most years I have to travel to get them. Yum! We like roasted garlic added to ours!

@FreeSpirit47 2 жыл бұрын

fascinating! I LOVE red bliss potatoes; it seems to be the healthiest. I just love their flavor the best

@susanlinginfelter706 5 жыл бұрын

I always use russet potatoes for mashed......red bliss when I leave the potatoes whole and sometimes I am able to find some small fingerlings just for fun....but russets and red bliss are my two "goto" potatoes. Thanks for the video.

@maryharvey724 2 жыл бұрын

I’m going to start using russets for mashed. I do like roast potatoes too so I’ll use the middle starch Yukon potato. Thanks Dan.

@babylonfive 5 жыл бұрын

I love watching Dan. Science plus cooking... Straight up the best!

@richardlinares6314 5 жыл бұрын

That's just America's Test Kitchen. They did a video 10 years ago that covered all the same stuff.

@yummboy2 5 жыл бұрын

I would never argue with either Dan or Alton. I think they are both great chefs. I personally prefer the creaminess of red potatoes. Where I do not like gluey mashed pots, a good mash has to be creamy for me. I like using well cooked red potatoes , just not whipped or over-stirred so as to get the best of both possibilities.

@nonisnest9718 2 жыл бұрын

I’ve been cooking mashed potatoes all wrong. I’ll be trying your method now, Dan. Ty

@erickoontz6835 5 жыл бұрын

The mashed potatoes that appear on my table are those cooked with the skins one and included in the mashing. My favorite! They my ghee mixed in with just a bit of salt, black pepper, and fresh rosemary chopped up.

@JeffreyHatch69 10 ай бұрын

It is now and has always been my absolute all time favorite vegetable❤

@deborahferguson1163 5 жыл бұрын

Great video! I add garlic to my mashed potatoes, add it to the potatoes while boiling. Yum !

@danhorvath9940 4 жыл бұрын

Dan, I would be interested in learning about sweet potatoes as well. In particular, why can't they get crispy like the fried russets can? I realize sweet potatoes are not real potatoes - they are root vegetables - but don't they have high starch content still? All recipes I've seen need a coating to obtain crispiness.

@YT4Me57 5 жыл бұрын

An awesome video!

@robferrera1968 5 жыл бұрын

Dude- did that balloon scare you? Another great video, btw.

@tushar7988 4 жыл бұрын

Just made the most creamiest mashed potatoes after watching this.. 😋😋 Thank you brother!

@Gg-rssystG8 5 жыл бұрын

Love mashed potatoes. thank you for the info. I'm not sure probably rested.

@joec.9591 2 жыл бұрын

The most requested version I get from friends and family is for garlic mashed potatoes. It doesn't take much garlic to give them a wonderful flavor.

@nancydelu4061 7 ай бұрын

Ahhh, Yukon Gold does everything!! We are not gourmets, so bake 'em, salad 'em, scallop 'em, all good.

@arbpen9664 5 жыл бұрын

It's all about the Russet. I never really believed my mother about always pricking russets before baking them - until one exploded in my oven. When boiling, I watch them carefully to not get too done and absorb too much liquid. Then, depending on what I'm using them for, I either mash them with a hand held masher, or put them in the KitchenAid mixer. The handmade ones usually get some sauteed cabbage, bacon, white cheddar, and cream and become Colcannon. The mixer ones get butter and milk and come out really fluffy for mashed potatoes or get stuffed with spicy meatloaf, breaded and fried. This Thanksgiving, they are going in the mixer with butter, milk and a little creme fraiche.

@missingwalle9364 5 жыл бұрын

This is a lot more in-depth knowledge of how to make mashed potatoes than I expected it to be, im eager to try it out tho and I don't rlly care for mashed potatoes that much 😂

@davidbergin6184 4 жыл бұрын

Looks good...always does.

@KmanSweden 5 жыл бұрын

I love a pinch of nutmeg, some white pepper and super finely chopped raw onion along with some butter in my mashed potatoes.

@ForbiddenChocolate 4 жыл бұрын

Yukon golds are my go-to for mashed potatoes, aside from having a great texture, they also have a naturally sweet, buttery flavor. Now I want mashed potatoes for dinner. With chicken cutlets. And gravy. And corn. Ugh, I have to go to the store!

@poppykane7230 Жыл бұрын

Ha. Now that was fascinating. Everything I had ever read before recommended yukon gold for mashing. I was very interested to learn about the science behind this . It’s russet potatoes for the next mash up .

@TorkilR 5 жыл бұрын

I've always heard salting the water makes the mash too gluey or sticky and that you should not add salt until the end. What's your take on that?

@tantrictriathlete 4 жыл бұрын

I’m a believer in russet potatoes and I like to add sour cream as well as butter. I also like to steam my potatoes instead of boiling.

@pattyrech4471 2 жыл бұрын

Better: cook them in cream, save the cream for when you whip/mash (with butter and seasongs). HEAVEN. Thank you, Tyler Florence, for that recipe/technique.

@randallsmith7124 5 жыл бұрын

always russets in my family. We thought the Yukons turned out too gluey... but that could be due to technique. I throw the kitchen sink at mine... heavily salted water... butter... evaporated milk... sour cream... roasted garlic... and parmesan... yum.

@irishstock2108 4 жыл бұрын

Holiday spuds, always russets. Cook the spuds, then add butter and then a tub of sour cream. YUMMY!

@AlanVarbel 4 жыл бұрын

Add a sweet potato to your normal recipe...I use my instant pot to cook mine. Beautiful!

@maireroberson1322 2 жыл бұрын

Thank you for GREAT video- Dan, if you are even in Virginia Beach I would like to go to lunch with you!

@David-ei1fs 3 жыл бұрын

I like yukon gold for mashed potatoes and I don't peel them. I steam them also instead of boiling, and they whip up like silky clouds!

@TragicDoubt 2 жыл бұрын

I could watch Dan eat mashed potatoes all day

@angeloveloso5004 3 жыл бұрын

That is actually a neat trick! 🤓🤓🤓

@japoniumbr 5 жыл бұрын

Amazing how mashed potatoes become so interesting

@danbev8542 5 жыл бұрын

I always add warm milk and butter to mashed potatoes- I read somewhere that the protein in the milk helps make the potatoes smoother.

@melissarey2973 5 жыл бұрын

I go for a more rustic style. Skins on about half of the potatoes used for mashing. And I like small lumps. But anything that isn't whipped is good.

@houseofiii 5 жыл бұрын

I use red bliss potatoes but I steam them whole. I infuse my butter with garlic over low heat while they’re steaming, and finally add that and heavy cream to the potatoes. It turns out great for me, but I’m wondering how you would improve my process. What changes would you make?

@LuckyLifeguard 5 жыл бұрын

super informative and easy to understand video!! in one hells kitchen episode, a chef made mashed potatoes using flour, which apparently is a HUGE no when it comes to making them--that chef got pretty roasted. could someone maybe explain why that is? hehe im just a beginner looking to learn c:

@Hoodsonbr 4 жыл бұрын

This why I love KZfaq, where else can I go from art restoration to cooking to jewel robbery in a matter of minutes?

@thepokekid01 5 жыл бұрын

For whatever reason I am really not a gravy person, I like my mashed potatoes flavorful enough to eat them plain, so I usually like using either a Yukon Gold or White potato and adding some roasted garlic cloves along with fresh chives and parsley. However when I make an ultimate basic potato I will cut the butter I put in in half and substitute for a splash or half a cup of whole whipping cream. I doubt it is anything close to being healthier but it is magical! (and we are eating mashed potatoes in the first place, not exactly the low carb choice). The only thing is that sometimes when I want a little extra liquid to smooth my potatoes out more without ricing them, I will save about a cup of the boiling water and add it in almost like pasta water. I don't know if it is the cardinal sin of the test kitchen or not, but it works for me!

@davidrichards8345 5 жыл бұрын

Sorry to tell you that I hate garlic mashed potatoes. The garlic conceals the flavor of the spuds.

@ytreece 3 жыл бұрын

I love my mashed potatoes with butter and cream too. That’s the holiday recipe (usually...sometime I cheat if there’s cream in the fridge). I love garlic and chives from the garden too.

@snackdaddy1739 5 жыл бұрын

Possibly the least flattering thumbnail you could've chosen but hey it's all about them spuds

@ls-rk6hw 5 жыл бұрын

latkes are my favourite way to eat potatoes by far. tho i do like a good old baked home cut fry

@rockshot100 5 жыл бұрын

Great technique Dan. Mine: Simmer Russets with jackets lots of salt. When done, drain let cool to touch or more. Jackets slip right off. In serving dish rice spuds, they will keep like this 3-4 hours till you need them, covered. Microwave, still don't stir, yet. Add butter, mix or "double" then milk or canned milk. Salt pepper, whatever you want OR have. Parsley? Dill? Garlic powder? Bacon?

@seriouslyreally5413 5 жыл бұрын

Dan, place the bacon on a rack in the sheet pan so the fat drains off and you get this perfect, incredibly crisp, flat, straight, well drained treat that does not need to be drained on paper towels before serving. And in the oven you can cook a big batch all at once so no one has to wait for the second batch out of the frying pan to get their share.!

@justinwolf3311 5 жыл бұрын

I typically see three main styles of massed potatoes, 1. Super smooth like the kind dan made 2. Chunky and variety in texture likely due to uneven cooking (my personal preference), and 3. Some weird I added one of each kind of potato and left the skins on, not the kind of mash up I'm interested in

@steakwilliams4448 4 жыл бұрын

The mashed potatoes on my table during the holidays won't be so smooth. But to each their own

@dataquester 5 жыл бұрын

Dan-med nice vid!! good nfo!

@michaelripplinger2169 4 жыл бұрын

Dan, When simmering potatoes for mashed potatoes, what is the salt/water ratio? Are you trying to match the osmotic balance of the potatoe?

@wayne611 3 жыл бұрын

I whip mine in my mixer and some 18% or higher cream and the butter of course.

@semco72057 5 жыл бұрын

After seeing your video I am going to use either of the last two since they hold moisture better. It is tough that I have been using the wrong ones for many years, but that will change now and I thank you so much for this information.

@karldelavigne8134 5 жыл бұрын

Maris Piper. And add a tiny squeeze of lemon juice with the butter.

@lupelupelupe 5 жыл бұрын

I've never wanted to be mashed potatoes more than i do right now!

@andrewwinson5866 4 жыл бұрын

Generally I agree with you that floury potatoes like russets are best for mash. But there is one distinct style where you absolutely want the firmest, waxiest potato you can lay hands on: a classic French pomme purée