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The Secret Technique Restaurants Use for Fluffy Mashed Potatoes!.
seed restaurant.
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LMAO, you are a fool. No restaurant has time to do this crap.
I warm the milk and butter in the microwave 😋😋😋.
Million views = them mountains
FBI HERE !!!
Hi. I work at cracker barrel where we advertise our fluffy mashed potatoes! We literally just boil them. Put in a mixing bowl, add margarine milk salt and pepper and whip on a high speed. That easy.
i think she forgot there is a thing call “ricer” which is more convenient THAN using a mesh to mash all of those potato??
How does the fine mesh siv compare to a potato ricer?
no restaurants use electric mixers with milk and butter, it tastes light and fully because the potatoes are whipped with the fats from milk and butter
Fluffy mash potatoes…. no thanks I want that clump THANK YOU
No they don’t. They use food mills or ricers. You’re wrong. You obviously haven’t cooked in a restaurant. Stop lying to people.
I ain't no chef but I've done a cooking class or two and I know that is definitely not true
Thick and dense is better
I've worked at multiple restraunts and we use potato ricers. I also knew a cook who would use a fork for small batches like his personal meals.
If you siv your potatoes, you will be there all damn day. We do not have that kind of time during our prep shifts.
The trick is to save the water you boiled the potatoes in and add that in at the end to make it creamy. Butter is for flavor starch water is for texture, that's what my mom always tells me.
Lol calling a pot a bowl.
I bet it doesn't help much more than just hand whipping it with some milk. And you will have a mess of a sieve to wash later if you do this.
No we just use and humongous mixer
That how you potatoes look like in USA
As a bangali learning this hacks for mashed potato is simply insulting
“Potato particles” 😂😂😂
Most restaurants use a burr mixer
Yeah just add little milk and it will be smooth as f u clearly never cooked for real
I don't like mash anyway but I love her…shirt.
That's the dumbest thing I ever saw
Please don’t spread missinformation by mentioning stuff you have no clue about. That thing about ”bursting those starches” is totally bullsh*t… A starch is a molecule. You dont really break those intramolecular bonds with a potato masher. What your sive technique does is to mix in more air into the mashed potatoes, and that can be done by first using a potato masher and then a mixer/blender.
I like lumps in my mashed potatoes.
My mom just uses the hand mixer
taste the same to me
Just use a ricer. It works.
The cheap sieves that most people have, you’re gonna end up ripping the screen right off pressing like that. Also I’ve worked in dozens of restaurants and never heard of a…tami was it? Restaurants use potato ricers or food mills.
Yeah I’ll keep my potato masher,
This is not what we do 😅
I love me some chunky mashed potatoes
Just use ur hand and slap that potato it will be tastier
And than there's central Europe with milk and hand mixers
Um u could also just do the stomping technique and add cream to it and milk and whisk it..
Nah nah. My mom makes the best mashed potatoes
Bollocks, chuck em in a stand mixer, butter and milk, big of seasoning, done
I dont even have cooking experience but I just know this is exaggerated lol common sense. One will be more fine while the other more chunky. That's about it. Every other little detail sounds like cap.
My anxiety will go through the roof cuz im worried I might puncture the strainer 💀
There is no difference besides making the mash finer. Plus those taters look dry as shit
But i love the gluey
Or you could just drive dump a pound of margin. Which is what most restaurants do