

How to Make the Very Best Mashed Potatoes | Melissa Clark | Cooking 101 | NYT Cooking
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How to Make the Very Best Mashed Potatoes | Melissa Clark | Cooking 101 | NYT Cooking Analytics Table
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About How to Make the Very Best Mashed Potatoes | Melissa Clark | Cooking 101 | NYT Cooking
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Get the FREE recipe: https://nyti.ms/4sG23eH Read Melissa’s mashed potatoes 101 guide here: https://nyti.ms/4zodudl A fluffy mound of mashed potatoes may be a supporting actor at the dinner table, but it’s a beloved one. Dotted with butter, drizzled with gravy or used as a soft bed for stew, it makes everything around it taste better. And at Thanksgiving, it’s all but essential. It’s also deceptively easy to get wrong. Anyone who has ended up with a pasty, lumpy bowl understands that disappointment. The good news is that the fixes are simple. On this episode of Cooking 101, Melissa Clark teaches us how to make the very best mashed potatoes. 00:00 Intro 00:36 Choose the Right Potato 02:16 Cut the Potatoes Before Boiling 04:20 Rinse the Potatoes After Boiling 04:53 The Masher You Use Matters 06:59 Use Room-Temperature Butter 09:59 The 3 Ways to Reheat 12:38 Outro ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904 VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).
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