THE ULTIMATE MASHED POTATO MASHUP RECIPE in Jessy Jamboree's Quarantine Kitchen
A few friends stop by Jessy Jamboree's Quarantine Kitchen via zoom, Including Food Network's Chef Jason Smith, to share helpful tips on making the perfect mashed potatoes. Then Jessy recruits DJ/Producer extraordinaire Scott Starch, a.k.a. Lil Spud, to help him cook up the 'hot potato track' that is: THE ULTIMATE MASHED POTATO MASHUP RECIPE. FEATURING: CHEF JASON SMITH RYAN FADDIS NICOLE DREYFUSS JUSTIN BATES MUSIC + SOUND DESIGN BY JUSTIN BATES INGREDIENTS: 3-4 pounds of potatoes enough water to cover the potatoes enough salt to make that water taste like the ocean 1-2 TSP of salt for seasoning 1 TSP of white pepper 1/2 stick to 1.5 or even 2 sticks of ROOM TEMP butter 2 TABLESPOON of ROOM TEMP Sour Cream 1/2 Cup heavy whipping cream 1/2 vegetable stock an entire head of garlic peeled enough oil to cover the garlic in a sauce pan freshly grated parmesan cheese chives DIRECTIONS: 1. If the potatoes are bigger than a golf ball, cut 'em in half. 2. Wash 'em really well in cold water 3. Fill up a large pan with water and pour a bunch of salt in it and stir it around until the water tastes like the ocean, then drop your potatoes in - you should have just enough water to cover the potatoes, if you have too much pour some out - not enough, fill it up some.. 4. Put the heat on and bring the potatoes to a boil. Once they get to a boil, set a timer for 15 minutes. 5. Meanwhile, heat up a pot with 1/2 cup of heavy whipping cream and 1/2 cup of vegetable stock, just let it simmer. You can also Confit garlic at this time by covering the peeled garlic in a sauce pan with oil, cook it med-high until the garlic is soft and brow, then strain it out and smash it into an oily-garlic paste. 6. Once the time goes off check the potatoes, you should be able to push through it with a fork or knife and have little to no resistance when doing so. If potatoes are cooked, strain 'em out really well. 7.If you have a stand mixer, put it on low, if not, just use something else to mash it up by hand with i guess(do not a blender!). Star to mash the potatoes up about halfway, then add the seasoning. 1-2 TSP salt and 1 TSPN of WHITE pepper. 8. Add the ROOM TEMPERATURE butter and sour cream while mixing 9. Add the heated Heavy whipping cream and vegetable stock 1/3 of a cup at a time, YOU MAY NOT NEED THE ENTIRE CUP OF LIQUID, just kinda feel this part out.. 10. Add the garlic confit (or roasted garlic) - mix it - and then fold in the freshly graded parmesan cheese, and diced chives with a spatula. THEN YOU'RE DONE