The Best Creamy Mashed Potatoes | SAM THE COOKING GUY 4K


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I just made the best creamy mashed potatoes (for my mashed potato tacos de papa recipe!) 00:00 Intro 1:29 Peeling and cutting …

34 replies
  1. @drcoolit
    @drcoolit says:

    for those of us who actually think peeling potatoes is a no-no because the skin holds most of the nutrients (!) I don't suppose you've come up with a means of producing mashed potatoes where the skins are included? I SUPPOSE one possible would be is to peel the potato and separately cook just the peels and then use a food processor to chop them up (?) — the skins have no starch so the gumminess that happens if you try that with the flesh part of the potato won't happen, but I'm just wondering if you have any input on the use of the skins vs cooking the potatoes WITH the skins still on and THEN "ricing" them.
    I also don't use heavy cream OR butter for mashed potatoes but that's an entirely different topic.

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  2. @TheJVCMan
    @TheJVCMan says:

    I would have put the onion inside the mash then put that on the hot plate to give it a crispy outside then added hot sauce and chips. Turning the mash into a bubble would take it to another level :).

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  3. @Yummygirl2
    @Yummygirl2 says:

    A couple of tricks I learned from my Polish grandmother. Russets are great for mashed potatoes. You can leave skins on and they won't absorb much water, then peel off skin before mashing. Or after draining peeled cooked russets throw them back in the empty pot on low heat, just for a few mins to dry up any excess liquid. Then prepare how desired. Also sour cream and or cream cheese is excellent to add to mashed potatoes instead of milk or heavy cream. But no snobbery here I've made and enjoyed many a good mashed made each way. Lastly a good potato masher works as well as a ricer, usually the smaller holed mashers. But to each there own. Nothing wrong with a few lumps. 🙃🤭

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