Gentle, we’re going to go get that potato before they keep it, it’s just a little saliva. So the nearer times, it’s that just before Thanksgiving and of course everyone has top write articles about Thanksgiving kind of things. And a couple of years ago I remember that the guys from Cooks Magazine did thing about how to make mashed potatoes the exact right way and you know how they have the master recipe and they cook them a hundred different ways (---). Well if you like that, that’s fine, that’s not artwork you know that, and they, so they determine the specific kind of potato I think, you know, maybe I think kind of like, these kinds of potatoes are the best kind to use or something. (----) And they had the cooking poll, not sliced up and, so Julia Moskin from the New York Times spent three days cooking mashed potatoes and the headlines said that secret is not the potatoes and I kind of agree with that so I thought today we just make some mashed potatoes, we’re going to have three different kinds of potatoes; I got the yellow kind, and I got some Russets and the these are some red ones that we grew in the garden. The red ones are kind of close to the yellows, they’re kind of waxy but we’re going to make some mashed potatoes and then we’re going to add the secret ingredient which I discovered as butter. (Isn’t that the secret ingredient for everything?) Yeah, everything, a lot of French (---) would buy it. (That’s the secret) Yeah, so we’re just going to peel this and slice them and cook them up, alright? Okay, with the special tool, not a fork, Tracy, now I’m just going to peel the potatoes, we’re going to try to keep them separate and we’ll go from there. (---) No, but the larger the potato, the better because smaller potatoes are harder to peel. (The smaller potatoes taste better?) I don’t think so. (---) They’re fine, they’re just good for boiling whole, you know, they’re not mashed potato potatoes. I would suggest, you know, the best potatoes to buy from your farmers market if you’re in the farmer’s market, something like that, local. (What else is in that recipe find the secret ingredient and the main ingredient?) A little milk (Is that it?) I think. (You have to peel her?) No you don’t, I think classic mashed potatoes are peeled. Okay so we’ve got them all sliced, I mean I didn’t take out all the ice cause I think it’s too much work (I think its waste yet) I mean, what’s that we call (She, no) they’re peeled. I take the liberty of pre-heating the water cause Julia Moskin said it doesn’t matter whether you put the potatoes in cold water or boiling water sp we’re going to put this in, oh tough (cold would be best) Yeah, or hot.
More chopping here, more chopping than I thought was about, but we took it (stand back) The potatoes are just quite ready so we have to make the secret sauce and the secret sauce (took it down we get it) Alright so we’re just going to melt the butter with a little bit of milk (is that the whole milk?) Yes, you’re going to be bad, be bad. Melt this in the microwave, purple? Was that purple? I gave blood today for the first time in my life, okay, it was the easiest thing in the world I did and I have to thank the Connecticut Red Cross and the volunteers and they gave ma a patriot’s t-shirt as a thank you. (Wow) And Patriots are the winning team this year so unlike our New York teams. So there you go. (Excellent, and there’s room for more butter) Yes, so I kind of put more butter in here. You should really donate blood, it’s the easiest thing in the world, and I was like always nervous about it and of course now it’s like anchovies, I ain’t eating anchovies for years and now its like oh, it’s really easy (----). So, donate blood, cause people here you know, they can’t make it out of nothing and when you’re in the hospital and you need blood somebody gave that6 blood to you. Alright, want to come inside? Meji come, (what’s this? What’s this gill?) Meji come, come on. There’s a trick to this. This is the Orient Parakeet (--) to do, here. You pour them straight and up and then pour it back to the hot pot. And the hot pot kind of steams some of the liquid at the potatoes. Okay, so watch. (What potatoes are those?)These are the Russets, I over cooked on this, stunt them, self-destruct them. But then you just put this back into the pot, okay. So we’re just going to put a little bit of milk with our stick of butter. It’s unstirred. I’m not writing for the New York Times. Now the other key thing that Miss Moskin said was you have to use the right kind of masher and this is the right kind that kind of presses down and has this kind of pattern to it, the kind with the wires that go up and down, it doesn’t mash it enough. This emulates a riser, we are told. So, here we go and you don’t want to overdo it. So you let that steam for a minute, you’ll love the (it’s steaming) heat of the pot, take some of the liquid up. (Is there anybody who doesn’t like mashed potatoes?) I don’t know, there’s some kind of geekans that don’t eat potatoes. I don’t upset somebody in this episode. Okay, we’re ready for our taste testing now. (Okay) Oh, we’re not exactly ready (the garnish?) The secret is salt also. Potatoes can take a lot of salt so don’t be like (how much?) I mean its Thanksgiving, it’s kind of, you know it’s already got butter in it. (So its sea salt?) Yup, do use definitely peel a little drier, these are the yellow, oh, they are delicious, just like comfort food. Okay this is the kind of yellow more waxy potato from the store. That’s really hot. (Yeah, steaming) This takes just about the same, I (cause they have it like butter and salt) but what you can do about this is you can mix them up, you can have some Russets and some yellows, so these are the homegrown ones that we harvested. These are very creamy, I think maybe cause I put too much butter and milk on this (wait in a while there’s fewer potatoes) there’s fewer potatoes on that one but oh, it’s really good. (Do they taste the same?) I think this taste better but (perhaps they’re fresh) maybe just because I, a lot of butter fell on that one. They’re all really good. Okay so there you go, there’s our potato taste test, everyone here seems to think that the red ones from our garden are just a little bit better, the yellow waxy ones maybe a close third, and the Russets are okay too but, anyway, go to the greenhouse, greenhouse, the greenhouse.gardenfork.tv and log in and tell us what you think, okay? See you later.
Transcription by:
Scribe4you Transcription Services