Mashing Potatoes

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Serving Buttermilk Chicken & Garlic Mash Potatoes....5

Get tips for mashing potatoes for garlic mash potatoes in this free recipe video clip about making buttermilk baked chicken and garlic mash potatoes.

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Video Transcript

On behalf of Expert Village, I'm Laura Banford. I'm going to teach you how to make buttermilk baked chicken and garlic mash potatoes. Well we are ready to mash our potatoes. I have this beautiful roasted garlic doesn't that look nice, I have two heads of roasted garlic. We have our potatoes cooling drying out rather we are going to add our additions, 2 tablespoons of butter, 1/2 cup of buttermilk, seasonings (salt and pepper). You just squeeze, give the head of garlic a squeeze and they should pop out that is going to add a lot of flavor. Take our potato masher, start to mash. You don't want to mash the potatoes too too much because the potatoes are full of starch and if you mash them or process them too much, the starch cells pop. They release tons of starch then the potatoes get gooey. My students ask me why are my potatoes not fluffy like yours, why are mash potatoes gooey? That is why. Because you break the cell wall of the starch cells and the potato mixture becomes flooded with starch and it makes it gluey. After it becomes gluey there is nothing you can do just stir that so I don't want to mash it too much, don't worry about lumps. They are homemade mash potatoes they should have lumps, there you have it garlic mash potatoes with buttermilk. In the next clip, we are going to plate our baked chicken and garlic mash potatoes, see you then.


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