https://i.ytimg.com/vi/8s4hSAo5qGQ/maxresdefault.jpg00America's Test Kitchenhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngAmerica's Test Kitchen2023-10-10 15:19:412023-10-10 15:19:41The Starchy Secrets to Cooking Potatoes #Shorts
I followed Helen Rennie's suggestion of making mashed potatoes with a red (waxy) potato and it produced an excellent, smooth, sumptuous mash. This has me questioning the conventional wisdom that Russets are the best or necessary for mashed potatoes.
Wow, that’s really interesting! I have been making my Japanese curry with russet or whatever is the cheapest, but now, knowing this, I am going to start using Reds.
Can you make a video on the properties of red, yellow, and sweet onions next?
Everything Halloween: Traditions, Food and Candy for Celebrating
This is why I keep Yukon gold in the pantry unless I’m making something special, like fluffy baked potatoes. 🥔
Russet potatoes are not good for mashed. Too mealy.
Dan reminds me of Alton Brown… that's a compliment.
Red potatoes are my go-to, but I'll buy another kind (even the ones that are naturally blue) if I need to.
The sweatshirt!
I just don’t think you can make a better YouTube channel for cooking. They did it. Gnight!
Great, now I'm hungry for nachos.
Yukon Golds for the win!
I followed Helen Rennie's suggestion of making mashed potatoes with a red (waxy) potato and it produced an excellent, smooth, sumptuous mash. This has me questioning the conventional wisdom that Russets are the best or necessary for mashed potatoes.
What a cheesy sweater!
Golden potatoes are my favorite. Steamed, served with butter and some black pepper
Yukon golds are my favorite all around potatoes but I mix them with russets for mashed potatoes, a perfect combination. Thanks for the explanation!
🤩 this is why Shorts exist.
That sweatshirt 😂😂😂😂. Great short and potato info too
Dan is a strong asset to ATK. Love to learn from your lessons as well as listening to your humor with Julia and Bridget.
I remember when Dan had no grey hair.
Wow, that’s really interesting! I have been making my Japanese curry with russet or whatever is the cheapest, but now, knowing this, I am going to start using Reds.
Can you make a video on the properties of red, yellow, and sweet onions next?
Have you tried your test on blue potatoes?
Trisodium citrate 👕
Wow, thats actually a cool test and very illustrative
Awesome demonstration 👏👏👏👏👏❤
cool. Now, what’s the nutritional difference.
Dammit! Whats the chemical on Dan's sweater??? Its driving me crazy…
Still love reds for chunky mash potatoes
These shorts are essential. Please keep them coming