The Best Mashed Potatoes You'll Ever Make

Sonny, you know I love you, but I'm not out, before I ask a completely random, non-recipe related question... Dude, what kind of ground cover is that in your back yard? Now I'm out, and I still love you (which you know).

Parm cheese in these is incredible, just tested for myself. Grate it yourself! The crumble stuff doesn’t mix very well

I cook my potatoes in the instant pot in milk, it's way better than in a pot with water

This video speaks to my Irish side 😂
Potato and dairy..so simple, so perfect.

Hey Dude! Have you ever put your spuds into a stand-mixer to make them nice and silky smooth?

Horseradish in mashed potatoes sounds very interesting. I wanna try!

Man you are single handedly making us all Thanksgiving heroes.

My grandmother used a ricer for potatoes; I never even saw one of the hand-mashers until I was in my late 20s. Ricer for the mashed potato win, every time.

"If you need an incredible stuffing recipe it's right there" Turkey recipe is right there...

Food mill > potato ricer, but you're not going wrong with either one.

i like mashed tats thicker...i may just do 1/2 & 1/2

I’ve never had them with a ricer and I was shot down when wanting to buy one because some people want a coarse mashed potato especially when using baby red potatoes

What are your thoughts about leaving the skins on? I like the added texture of them and supposedly there's a lot of nutrients in the skins as well? I know some people probably prefer the perfectly smooth mashed potatoes though.

If you want them even smoother again, once you're done with the ricer, run your mash through a tamis!

4 giant pinches = Tsp 🧐🧐

Pro tip: Steep a few cloves of garlic as well as a handful of those potato skins in the dairy.

WHERE'S THE SAUSAGE?

Choose hard potatoes. Yukon Gold works the best. Get a ricer. 📝

A past video suggested that baking the potatoes, as opposed to boiling, is better since some flavor is lost when boiling. Is that recommended?

Thank you.

Sunny, you're the man. You're hair was fine. You're cool as shit. Keeping ripping that fridges ass.

Marcus isn't necessary dude. This is the Sunny Show.

Views are dropping off. Go back to the real you brother. We love you

It pleases me to see your channel succeeding, very well deserved IMO. I've learned a lot from you Dude. "These potatoes are Michael Jackson" hilarious Markus.

I have always judged the restaurant by the mashed potatoes...
Never failed me.

My opinion. Mashed potatoes run through a ricer are like eating gruel. Mashed potatoes mashed with a masher is like eating... mashed potatoes. With lumps. I like lumps.

I'm pretty certain he brings up the 20 year thing in every video 🙄🙄......

Just say you put a stick of butter in it. Good grief. 🤦‍♂️

I always picture being your neighbour when you're in your backyard, annihilating your fridge

Not entirely crazy on the the ricer. It comes out a bit like textuerd paste then creamy. Even if i use a mixer it cones out creamy with occasional chunks. More my style. Gold is the way to go.

So are these better then the ones you did a couple months ago in the oven?

My go to: fire roast (or smoke roast - even better) a few poblano peppers. Sweat the skins off and chop. Add to the potatoes before blending along with some excellent freshly shredded sharp cheddar and a healthy amount of butter. Maybe a little cream, but I don't usually. Very satisfying.

I love mashed potatoes, but I love German potato Knödel (dumplings) even more. Attempting Kartoffel Knödel for the first time this year!

Excellante😊.

What are your thoughts on red potatoes for mash?

Everybody neglects herbs infusion in the cream, teabag it or strain it. You're welcome.

you said "clutch" that sounded unnatural for you to say, even looked it. it made me cringe a little

Even better, and less work, is a good stand mixer.

I'm apparently strange, but I way prefer a hand mashed potato with chunks.
That seems more 'mashed' to me than this smooth concoction.

Garlic mash is undefeated in my books

i like mashed potatoes because of potato. Dumping a shit ton of butter takes away from the potato. never understood this philosophy

Is it me or does a ricer look like a giant garlic press?

Bought a ricer from Amazon on your recommendation. It broke immediately 😢

What about a food mill? Would it not be the same? If not what is the difference? Would it be overworking?

No rosemary salt?!

I wonder if it would be a good idea to strain them through the ricer after they are finished just for a better presentation and possibly better texture?

Not that I'd expect that from a restaurant, but there is something to be said about them being a little chunky. At least you know they're real lol. Having said that, I tried to buy a ricer, but it delayed my shipment a month lol.

Hand mash? Doesn’t anyone use a mixer? Lol

And if it isn’t creamy enough, add more buttah

Ditch the milk and add sour cream. Milk has no place in mashed potatoes.

I Really Love ThatDudeCanCook Videos

Also if you can peel and slice your potatoes the day before and leave them in the pot you're going to cook them in covered with water in the fridge it can only do them a lot of good as well as get you ahead for the next day.