Mr. Food: Nov 15 2012
By: Jayne Ann Bugda
Updated: November 15, 2012
They're a Thanksgiving tradition - ya, mashed potatoes - and we've got the classic recipe for you! Don't miss this!
Mr. Food: We're on our Thanksgiving countdown and that means we need to be armed with the very best recipes! Howard: absolutely! And if our mashed potatoes are top notch, everything else seems to fall right into place doesn't it? Mr. Food: Of course, you know why? 'Cause they're everyone's favorite...so you tell them what the trick is! Howard: We peel and cut up some baking potatoes, into chunks like this- and after testing lots of varieties, we discovered that the Idaho russets... really gave the best results - that's due to their texture and their fluffiness, perfect when boiled and mashed! And once they're tender, we just drain 'em, be careful...they'll be hot! Mr. Food: But draining them well is another one of those tips that separates good mashed potatoes from great ones... Howard: And while they're still hot, we just add in some butter, some sour cream, a bit of salt and pepper... and with an electric mixer, we whip 'em until they're just light and fluffy! That's it! Mr. Food: Ya, but you know if you like 'em chunkier, or what I call homestyle? Just don't beat 'em as long - And when we serve these with our traditional go-alongs, maybe drizzled with some gravy, just watch everyone's eyes light up! Look, the recipe for "Classic Mashed Potatoes" is online... Howard: plus, we have a whole collection of potato recipes made every which way on our online holiday side dish hotline! So this holiday, make sure your mashed potatoes are a star ... Mr. Food: Because when you follow these easy tips...starting with the right spuds ...you can't miss having everyone saying... "OOH IT'S SO GOOD!!"
Mr. Food: We're on our Thanksgiving countdown and that means we need to be armed with the very best recipes! Howard: absolutely! And if our mashed potatoes are top notch, everything else seems to fall right into place doesn't it? Mr. Food: Of course, you know why? 'Cause they're everyone's favorite...so you tell them what the trick is! Howard: We peel and cut up some baking potatoes, into chunks like this- and after testing lots of varieties, we discovered that the Idaho russets... really gave the best results - that's due to their texture and their fluffiness, perfect when boiled and mashed! And once they're tender, we just drain 'em, be careful...they'll be hot! Mr. Food: But draining them well is another one of those tips that separates good mashed potatoes from great ones... Howard: And while they're still hot, we just add in some butter, some sour cream, a bit of salt and pepper... and with an electric mixer, we whip 'em until they're just light and fluffy! That's it! Mr. Food: Ya, but you know if you like 'em chunkier, or what I call homestyle? Just don't beat 'em as long - And when we serve these with our traditional go-alongs, maybe drizzled with some gravy, just watch everyone's eyes light up! Look, the recipe for "Classic Mashed Potatoes" is online... Howard: plus, we have a whole collection of potato recipes made every which way on our online holiday side dish hotline! So this holiday, make sure your mashed potatoes are a star ... Mr. Food: Because when you follow these easy tips...starting with the right spuds ...you can't miss having everyone saying... "OOH IT'S SO GOOD!!"
