Molly and Carla Try to Make the Perfect Mashed Potatoes & Gravy | Making Perfect: Thanksgiving Ep 2

but you know what Rick Bishop the farmer liked well Molly took one for the team a hot potato like it okay we don't have time to screw around I will not be the last thing on that table we're sizzling over here that's one yeah for sure my name's potato skins they look terrible praise the Lord and pass the potatoes [Music] okay I want to talk about potatoes last year Chris Morocco minted something called a golden nugget potato or burnished potatoes I've ever had in my life took the words right out of my mouth okay thank you so we're all in agreement that it's not necessarily matched the perfect bite for me on Thanksgiving is like a little turkey a little mesh potato a little gravy and like I would be a little sad of our deprived of that joy to Howard agree I got a heart agree from check what if you had all of those things which by the way are all relatively soft and then you had a little crispy potato on there for texture I would have a hard time not having mashed potatoes but I also don't know if mashed potatoes is like the ultimate potato preparation but mashed potatoes exist all years why do they sneak into the Thanksgiving lineup just by default I'm just upset because I think mashed potatoes on my favorite part of Thanksgiving how many other times in the year are you eating mashed potatoes actually I love mashed potatoes and while I didn't grow up with it I was deprived from it so I just expected everybody here now I really like mashed potatoes where it's it's like half mast a hot potato have turned I think that I'm glad we could like hear you on that I know I can make like excellent mashed potatoes you're hired I just don't know it's the best thing for this meal if it's not mashed and it's there's crispy can there at least be a creamy this has to be into your texture to like click increase your gravy we'll make sure that both textures are represented we will commit to that I feel really fired up about this about potatoes in general right now uh-huh Latinos I'm gonna go with Carla are you guys gonna trust us yes are you gonna like Ireland dig up yea potatoes okay I feel like we're gonna bang out potatoes no problem I mean we will be responsible for stock and then everybody can use stock for what they need to use before and we'll use that stock for our gravy which will go with everything we promise cool yeah I feel good about it potatoes gravy and we're going to Ireland so this particular post it seems very indicative of the conversation that we had with the crew it says mashed potatoes but also maybe some not mashed potatoes kind of the crux of the matter this one is good crispy creamy potatoes which is you know there's an internal kind of conflict yeah you know who we can resolve it right that would be wonderful Yukon versus Idaho yes we're gonna have to decide about a variety yeah butter definitely have butter I feel attacked this one just says fats garlic question mark yeah thyme rosemary still might be in gravy land crisp and creamy another crisp and creamy and another crisp and creamy poultry and ham stock that's a non-negotiable tried and true in the vault I think we can actually put buttermilk sour cream and creme fraiche together I mean I think the ultimate goal is that people make this so if it's true like out there trying to convince you to do a thing that you didn't do then your chances go down if the dream is to find a way to have a crispy potato but also have a potato to like make things too complicated like I don't want it to be like a less ideal crispy potato and like uh not as deliciously luxurious mash because we're trying to like squash in some crisp like there has to be a reason for it to be both right I would like to pull the staff outside of the Test Kitchen because there are more people that work here than just the few editors that were around that roundtable so that'd be a good place to start [Music] yeah can we go to vote we have to go to be a I know what they're all gonna say they're gonna say crispy crispy crispy nice lipstick can we come in mashed potato interesting why crispy I hate mashed potatoes you like crispy potatoes mashed mash what crispy obviously Thanksgiving obviously bad why'd you say obviously well why do we turn companies in because we have to have you ever thought about a potato that could be both mashed and crispy well what I do on the day after Thanksgiving I think I left that room mass potatoes and I put them in a big skillet with butter and I make a fried mashed potato pancake how much you love that the fried mashed potato pancake is really good I think those why because it's crispy and man that's right thank you that is crashed is crashed crashed potatoes I mean I don't need to think about why they're attached to what they're attached to what I know right now is I know what a bunch of let's just immediately people think about potatoes I don't feel like I know like what an ordinary person thinks about a potato where are the ordinary people I'm assuming they're not gonna fly us to Italy again but where can we go in the new york area to get a good slice of new york [Music] but we're very clearly in Times Square in July swampy ass day of the year we all act like we know the reader but who's really the reader yeah who's reading these are the readers it'll be funny hope none of these people read Bon Appetit I'm just gonna keep a tally mash crispy who's our first victim I don't know we got to go find if you could only have one potato on your Thanksgiving table for the rest of your life what does it look like all right two per mash one for crispy it's not Thanksgiving if the potato is not mashed we're kind of out here China key is whether people might be interested in a crispy moment so instead of a mash maybe if the top is crispy okay one for crispy carrier crispy curious actually don't be mad yeah I feel like we need some visuals to augment this poll people are not telling you what you want to hear in other words how do you sneak some roast potatoes in there yeah definitely without doubt love to hear it I ain't making a comeback I think people are I think we're asking like what do you normally have and not like what's your ideal or like if you would have it any which way okay yes you a quick question about potatoes it's Thanksgiving related okay you could have any kind of potato in the world traditional mashed potato or would you try maybe something crispy mashed potatoes mashed potatoes do what mods mash we're looking for potato fans while we fan ourselves with potatoes then I like what his I don't like mashed potatoes good job I will eat french fries I likes mashed potatoes thank you guys and probably crispy do you want to talk about potatoes you do I can tell I have one pot in or two pot one pot I like to look crispy or mashed I wouldn't say it's going very well I went to look at people who are like taking risks maybe with their fashion accentuating me and eccentric no she's busy but I bet she likes crispy because she's athletic this lady looks like a risk-taker look at those pants oh yeah crispy crispy all the way ok follow-up question say it's Thanksgiving I just have a thing that don't like mashed potatoes potatoes you can see when you go parallel park with a potato that is true crispy your mashed all day but you could only eat one which would it be this one great it's nice once you see but this one is better faced with gravy yeah mash I don't they up stir add crispy potatoes I like crispy thank you do you celebrate Thanksgiving awesomely yes re-air days yes alright so on Thanksgiving Day what's the potato game mashed with a slight amount of cheese 364 days a year you're a crispy man and on Thanksgiving Day we switch to mash and why do you think that is well it's part of the tradition so I got a free lie master crispy probably crispy crispy need the crunch you need the crispy crunchy I think we have to like look at this tally for real maybe there's a way satisfy all the traditionalists and offer them something new right without it being too much from tradition without painting the visual moment of the mashed potato on the table at all right but also to satisfy our own need for the I think it's not even a satisfied giving them something new I think it's actually to satisfy that like in their heart of hearts people love the texture of crispy we talk to a lot of I would say novice cooks or I want to like call them amateurs but I feel like nobody amateur I feel like if we means in now like bring some expert opinions and we've got Rick bishop meeting us in the kitchen great so we'll learn about nobody knows more about potatoes and all different varieties all the different varieties but their best or how to cook them well you're in the bone Appetit test kitchen obviously and we're here with Rick Bishop who came down from the Catskills in New York to talk about potatoes potatoes crispy potatoes or mashed potatoes crispy crispy how did potatoes become like your thing I just kind of loved the adventure as a kid digging potatoes out of the ground you know and so now it's become a big thing my target is to grow stuff that I want to eat explain to us the difference between waxy potato and a starchy potato or how you would set up a spectrum as a way to understand any number of potatoes and where to place them the starch content varies it's a range of I would say from one to ten and that's how much starch is in that potato that's how well it's gonna crisp up that's how it smooth is gonna be where a waxy potato is very firm it has a little higher sugar and less starch we need to figure out like what the perfect potato is gonna be that's gonna deliver like an epic mashed potato but also gives us maybe some leeway to add a crunchy element and I would love to go through these and just taste them assess them will you go on that journey with me I'm with you you're always so this would be 10 and this will be a 1 will write their names all the way down so organized these are just steamed playing potatoes so we can assess texture unadulterated flavor so this russet potato you would say on a scale of 1 to 10 10 being the star chest it would be a 10 this is a 10 yes Cheers it's kind of sticky not very much flavor I must say so what's this guy a purple Peruvian fan going whoo that is probably one of the most nutritious potatoes this state's dryer to me than the russet okay what's this guy the German butterball it's about an eight on that scale it's so creamy it's not a scary contender magic wali yeah so magic Molly has been a real success for farmers and it's delicious I taste more of the soil in this one then the in the butterball especially in the skin so now we have is an Adirondack blue still a very starchy these two are very close and starch County I see the sweet overtones coming in there wait I am getting a pretty like acrid aftertaste and in my throat I actually really don't like that the little charcoal II it's in there it's in their DNA but what's this guy this is a Yukon Gold Yukon Gold it's so practical because it is right down in the middle I would say it's about a five or a six it's famous sure but pecci a little bit more watery I think than the butterball this seems like a fingerling I think it's a little rat so these are the famous mashed potato potato yes mmm I really like the texture I love how it's like firm without being like chunky for me - it's a nostalgic flavor when I learned how to make mashed potatoes in a professional kitchen it was lorac I find myself taking them home at night and I'm like okay these are these are still really good potatoes what's this guy a red creamer it's very delicious and see as you move down into the waxy potatoes there's a lot more flavor because you're you're losing that we're all water and starch thing I'm moving into we have other elements inside of here that they're complex and delicious right I'm not opposed to it he picks the top by 30 years of potato growing oh my god just an hour it's really been fun though we really liked the way you broke it down I like the way you broke it down let's bring some order to this board shall we right so the essence of this dish to be matched but however we can introduce a crisp element to the mashed potatoes without losing their identity as mashed potatoes and then everyone's happy tomorrow we gotta start messing around with types methods flavoring so I will see you tomorrow for a little steam boil bake I'm here in the Test Kitchen saans Carla because she decided she's not coming in till noon today but I need to get Thanksgiving stock started because I don't know if you knew this but we also have to take care of gravy apparently in this episode this stock is basically going to be the building block of our gravy so without a really flavorful stock the gravy won't turn out very well so we're gonna really really pack this stock with a lot of aromatics and a lot of meat the difference between stock and broth is that stock is built upon roasted meat so roasted poultry or whatever kind of stock you're making and broth starts from just adding the raw meat right into the water and bringing it up everything's gonna get strained out at the end so you don't really need to peel stuff the onions are starting to brown a bit on the underside I'm gonna let it go a little bit longer and now I'm going to add the remaining ingredients here and that's gonna help deglaze all of those brown bits from the bottom whoa oh my god I knew something smelled weird I'm burning my side towel I was like wow it really smells like a bonfire in here at this point I'm gonna season this with salt not too heavy because we don't necessarily want this to be a highly seasoned stock - turkey wings and some of the Jew from the tray four pounds of roasted chicken wings add a little bit of water to the sheet tray and use a spatula to kind of scrape up some of what's left behind because you don't want to lose any of that it already smells very delicious because this is a double batch I'm adding about four gallons of water here but you probably don't need to make this much at home that will let this come up to a simmer it's going to take a while and then reduce the heat to maintain the simmer and it's gonna cook really gently for many hours thanks for covering the morning chef I have a little present for you show my appreciation this is the thing that you like opening presents for you mrs. and then like if we get stuff wrong we have to like take a bigger ear off okay totally every time they say something that isn't working we can just like put it to her so we have our three favorite potatoes from yesterday yeah we're gonna boil steamed baked boiled steamed baked boiled steamed baked yes and then make mashed potato mash potato mashed potato and then we have to choose our favorite method for each type is that what we're doing yes there's a lot to manage right now this is the worst are you stressed out then this feels very done to me this is the creamer you want to be on team creamer sure I feel like I'm not getting great you know okay so I have my cup and a half of butter and mill you got to do this over here it looks almost like polenta maybe this is why no one seems potatoes these need another bit see the Big Love I don't get it at all Thanksgiving Day we've already been burnt oh this isn't good are we doing something wrong yes I think we are literally the opposite of this is what it to be like boiled creamer boiled lot these feel better right I thought we had it bad Yossarian Time Square this fellow there used to be a big beautiful food mill food mill that you wrote about oh my god remember when we went to Italy cheers to the cows the Buffalo hang up John about there doesn't work can you see my burn they're lumpy I'm not pleased this is our first butterball I'm doing seems butters oh my god does that feel good felt really good hold on I needed that is there another one of those you know what why didn't you even mess around farmer Rick Rick will you up from the start look at this fall oh my gosh watch I knew it remember I said I'm holding out for the butter balls they're the biggest put there maybe the best of course they're the best look at that we need to talk about that this is our like blank slate mashed potato my vote would be butter milk salt let's find a ratio online oh yeah that's the photo air traipsing around Times Square remember that if were doing nine batches nine half batches right so nine three orders of a Siri is six it's oh it's 3/4 no no 18 over 4 which is four and a half four and a half cups and four and a half sticks then what am i Google e9 divided what is math nine divided by what 18 is y times 2 to 4 pounds in 18 pounds of potatoes do you take one figure at a half batches 3/4 and iron okay nine point seven five times nine quick 33.6 no six point seven five six point seven five that's where my computer says to okay Samantha send it by the puppet of milk and six point seven five sticks of butter mrs. Potato Head loses an ear for the fact that we didn't know how to calculate the proper butter fareham cream Samara no sorry mrs. the tastes down she's down in here we're just gonna bring it to a boil our very most basic base cream butter mixture that we will use to mix into the cooked potatoes and do our taste test of the final match for the first time we have all of the same variety of potato getting finished at the same time we're lucky formed baked boiled butter balls time to try some creamers all right these are the baked Kramer's the textures bad smoother not as many lumpy bits in there steamed ones and this is boiled I'm gonna forget about it look bubble look they are horrible why are they horrible for me it's this one the steamed a hundred percent the potato is the issue here we're on lots also known as fingerling potato my girl a baked steamed and boiled hmm whoa Wow texture wise I'm not in love with it the flavor though I like I like it better than the creamer this is a steamed fingerling hmm textured better flavors that's much better and the boiled fingerling Larocque well who salted that one Jesus Mary and Joseph good okay so boiled fingerling has the best texture winner of the fingerling Laraque round is boiled very good moving on moving on German butterball baked steamed and boiled they look right you know what I mean okay these are not as nice in texture so these are the boiled butter balls I love the texture of the baked the most they have the most like shine and gloss to them can we eliminate steam yeah okay do you like the baked butter ball and I can't decide between them which means that I'm voting for both so I think we'd go with bacon sauce ball right do we need to taste baked butter ball against the other two winners we should just to make ourselves feel extra good about it all right I have a baked butter ball the steamed creamer the boy holds laroz steam Cramer Oh it's so sweet boiled finga it's still really like the flavor and this is baked butterball which one in kind of a split decision get this friggin thing out of here alright let's call it baked baby balls big balls everybody start baking your balls cool German bucks for the win jerk do you find it at all ironic that the last time we made mozzarella balls and this time butter balls Oh balls steaming is out boiling is out we're good leaning into baking I think we should put some things into our butter and our milk mixture I think we do milk and butter as the base yeah and then we mess around with these things because it's adding fat adding tang so the butter and the milk are gonna be heated up with garlic pea corn kosher salt after we figured out our infusions we're doing creme fraiche sour cream and buttermilk as a last fold in crab before serving in our control tests where we were determining what varietal potato we want to go with we use a really blank canvas it was milk and butter now we are going to try and pack flavor into that milk and butter mixture by infusing it with different aromatics so this test has garlic crush black peppercorns and salt oh my God look at all their baked meatballs so the reason we're not peeling them before we cook them is because the skin of the potato is like a protective jacket so it's not drying out as much it's just so important to do this quickly because the potato has to be hot when it goes in the racer I'm bringing in my football tomorrow it's very similar the one we wrote about oh we try these right now these are beautiful baked butter ball batch one that's a nice texture this looks like the ideal consistency for me it's weirdly not too salty why would it be too salty Irene Joseph okay but I will not allow you to mix it I'm a tool I got something to say hit me this is too loose if we're then gonna go adding in sour cream creme fraiche and buttermilk do you think it's work to split this in half and and add some of the other fats to it just to get an idea yeah so now we're gonna test small portions of this batch of mash with sour cream creme fraiche and buttermilk I'm very subtle it's nice it does add a little tang now going into sour cream it's a little too rich for me professor they're very different I feel like they're slightly unnecessary I'm trying to figure out why that I need this this might be weird but what about a little bit of lemon peel those think you're the same Thank You her I was i whatever liked that just seemed so weird lemon and potato but we're trying to break new ground here oh hey what do you know so let's get another infusion going so that we're ahead of the game yeah cuz I wanted open and it can have some peel in it aha it is timing old timing I'm just using a regular guitar to match our kind of feelings I am too there it is hmm ooh I like them they're really yummy I want to go up on lemon because I feel like I'm not getting it I never ever thought we would put lemon in the milk make sure that you and I never ever thought would be baking our potatoes 100% thought we were gonna add a second edition of dairy so like I'm pleasantly surprised by that but I'm I really thought that that was gonna be in it for sure all right so we have our milk and butter mixture going now has lemon and thyme and while that's steeping we need to figure out crispity crunchity yes we already have potato chips down here on red crumbs versus panko garlic we're frying butter not oh okay so I think the idea of making like a very flavorful crunchy potato bread crumb mixture that's getting fried and butter so we'll get brown butter flavor too and then sprinkled over the final mash I've got two slices of peasant bread 2 cups of potato chips and 4 garlic cloves in here doesn't I'm toasting okay so so this is our lemon zest hot smoked paprika and thyme mixture that is going to get tossed in with the krispity krunch it ease off heat once they've been fried and butter and if we feel like we want parsley to be at the party it will go in start it in the pan throw it in the oven these look crunchy and Brown I feel like that's a very good first pass I'm gonna add lemon zest time and paprika and we should get like a little sizzle out of this I hear it do you I smell the lemon I smell the paprika at the time I know their country though definitely needs salt mmm better with more salt we really like this I think I'm delicious it's really crunchy I'm part of the requirement for us is that you could make this mixture the same day that you make your baked potatoes so say Tuesday or Wednesday before Thanksgiving the parsley would have I think have to go day of because it's gonna wilt and just get weird this tastes delicious we know the mashed potatoes are delicious we don't know if they're delicious together so we can't really approve this as a component because this whole thing's reason to exist is to be in the potato party may hi please do it looks fun Carla looks really nice okay mom can I have some of the best potatoes [Music] Wow yeah wow I'm so into the crispys they're not like taking me back to a gritty potato world no it's not at all oh so crispy it's creamy but it's crunchy at the same time you like my personality so good hmm I think what's gonna happen one gravy hits this is this gonna just add a whole other crispy Gong soggy with a lot of crispy and a lot of creamy and gravy it's it's it's gonna be really good I think oh yeah mashed potatoes needed a teammate good morning to you I'm just great nothing nothing like sleeping on a big bowl of mashed potatoes yes I feel great about what happened with mashed potatoes I mean we ended on a real high note the only thing to change is that parsley which was sort of like a maybe definitely got invited can we move on to gravy we have to we need to make something that is like self-contained and will work with whatever flavors are on that plate I think we should dig Lay's the pan without alcohol alcohol alcohol - wine sherry see wear a head wrap so the stuff from yesterday gets poured over this alcohol enriched roasted second wave and then we're gonna put whisk in a beurre manié a man do you think at the very end we might have another other little seasoner that's where we march over yeah it could be a little soy sauce I put it right here msg soy Worcestershire I mean I thought about that yeah super psyched that's good going great so the flavors that are going into this roasted poultry situation do mirror and echo the flavors that are in our stock it's gonna kind of double down we're gonna get like a doubly rich stock that's also at the same time thickening and concentrating so the concern is that everything is so jammed up in here that we're gonna have a lot of steaming before we get any browning if it takes an hour at least it's like inactive if you guys notice so we say things at the same time what so it's time to make our full batch of mashed potatoes I have not yet done we have not yet done we're doing it with the seasoning so we've nailed down and we're doubling the quantities that we've been like messing around with and making sure the ratio still work yeah because if things can get a little funky when you start scaling 1 2 3 Julio [Music] now remember our friends at home the potato chips are salted we're salted that Thanks mrs. Potato Head my god krispity krunch it is be looking nice I'm adding now while still warm the paprika thyme lemon mixture alright just something you have to be strange I don't have a strainer we do remember these Oh they're starting to look pretty good actually the bottom of the pot is getting really dark but the turkey wing itself has not taken on a ton of color names-- Mar love okay these look stupendous really good and the next time we make it we will jump start the cooking of the wings in a cast-iron skillet to get them nice and brown all this brown stuff is intensely flavored that has to come all the way to the finish line and so yeah any kind of liquid it's gonna dissolve it so should I get some sherry yep oh Lord gotta keep this stuff locked up yeah here's some sherry okay so let's use fresh boy it it's on the street tur side it's dry frog once more this is that time of day yeah so how much are we gonna use let's start with a cup here we go going in go in yep scrape up all the yummy bits and bobs okay so look how quickly that already cooked off I've been going under quarter cup you see you want enough to like really be able to get some elbow grease going and get all like that yummy stuff right there YUM you're doing a great job Molly where's mine this is the double batch of that beautiful Thanksgiving stock that you made yesterday and then we'll bring this up over medium-high heat too a simmer a little bit of skimming and then check it when we think it's reduced by half yeah it's one of the hottest days in July all of our co-workers are on a freaking summer Friday we're stuck in here and there's a giant leak from the 64th floor so now we're literally gravy prisoners and I wish we were at the rainforest cafe for the being fully honest okay so we're going to strain and thicken chicken don't press on the solids you're gonna get like proteins and little cloudy things we're gonna work on our Behrman yay think of it as like an uncooked drew the flour is the thickening agent the butter is like a carrying agent and a flavoring agent and it the butter is also gonna help emulsify you want to start whisking and then I [Music] don't like too thick of a gravy like a gloppy gravy or anything 1/2 again yeah poor person that's only 400 calories right there is 520 s a tablespoon of butter is like 120 or 130 calories of his so it's times four is five twenty five eighty one third I thought it was 130 calories in a tablespoon times 4 would be 520 right not 30 times 4 is 120 plus 405 - yeah that's new math I learned that for my kids okay so wait so we're saying that we're consuming 520 calories just to butter in this meal so far I feel that's why I'm happy that we just did my calculations we've thickened our gravy it's not as thick as we want it to be in our next round we're gonna dial that in but now we're gonna divide it into two batches and work on seasoning for acidity brightness and umami we may be adding msg to both of them it's just it was weird can we do this yeah this is the ponzu gravy because it has citrus and soy and this is brexit because it has Worcestershire and Spanish welcome hmm yeah I don't know it needs off yes the sodium content of this meal is off the charts I don't like the lemon you don't I don't really like it okay should move on to the other one yep Wooster I already put in a teaspoon while no one was looking so I'll put in another one so Molly and I both agreed that there's too much sherry so wow that smells very strong too acidic I like it as a sauce but I don't it doesn't taste like gravy you like I must be how I mean tastes better with them as she loved the stuff I can't even with how mediocre this was before I started putting in not messing by that spoonful all right Joe MSG is a ingredient that activates the same glutamate response on your palate that any other ingredient that has mommy qualities does so it is basically a synthesized thing that makes you have a glutamate reaction I don't have a problem with it because what it is doing is activating a response that your body already does it makes things taste good I'm getting an end of store we're in the business of bricks it's pretty good so I think on the next batch we are changing the way we're roasting the wings we are keeping all of the aromatics the same but maybe going up on ginger yep we are going to add some parsley stems when we get to the simmering part we're gonna use less stock and then we're going to season with sherry vinegar msg and if we still need salt some salt okay great okay great great [Music] okay yeah I'm fine there's a little well chachi that's not cool little wing went flying I D to G we're gonna deglaze in this cast-iron pan and then we're gonna go into this guy and I already have six cups of the Thanksgiving stock set aside I just wanted to taste this sherry and see if we like ya a different kind you like a better mrs. potatoes Amontillado look at her I didn't like that one I'm getting a bitterness from this one that they don't want think it's right and if you were to by accident like over-reduced the sherry and things started to get sticky again just add a little splash water to get everybody sliding around and then swap it it 16 my finger huh it looks like copy of the splash of almond milk it looks like if you melted where there's originals it looks like my tan in the summer it is the summer and you're not on time it's holding that trail because you don't want it to like hit the plate and just stop but it's running thickly you know it's like that perfect I think it's really really nice we're gonna divide it into two because I don't want to season all of it and decide we didn't like it this is v3 hard on the MSG pretty good need salt yeah uh yeah weirdly yeah whoo it's good right now you guys this is the gravy I'm measuring it looks like gravy the viscosity really does on P hmm I love this I think it's delicious I think the only last thing we have to do is taste it with the mashed of course [Music] hot potato coming in we are ready to plate our perfect mashed potato but also maybe not some mashed potato I think we're gonna call it why is it so good gravy yeah cuz no one's gonna be able to figure out why it's so good mmm I added a splash of milk but they reheated really well and they held up really nicely over the course of the day yes yep that's how you do it and we have a bigger platter it at our house fun you know what I mean yeah our house where he lives yeah that's right oh god she's gorgeous it's like what all other gravy wishes it tasted like frankly I'm considered we haven't made enough I'm sippin on this you drank like a cup of it mmm yes nice dollop oh-oh-oh may I please look at that flow I mean that's exactly what you look for when it's the way it naps the plate totes all right this is the true test because these are two separate recipes that were developed separately that need to be harmonious together but developed with each other in mind oh for sure I'm not super worried about it mmm oh my god tastes more Thanksgiving ash now mm-hmm the gravy mmm more gravy if you're really gonna be like can I have a little mashed potato with my gravy maybe it should be called like switching to a boom the gravy you crave II that's a good one like that yeah one of the things everybody talks about it's the blandness of the potatoes the blandness of the meal the kind of predictability of that and having a little bit of spice and freshness is really nice I think the smokiness of the paprika is pretty unexpected but it's also really classic when you think about potatoes and being paired with something like paprika so I totally make sense here I think that smoky flavor also is a great pairing for Turkey yeah I'm very pleased with the performance of the German butterball and I really wouldn't have it any other way far as I'm concerned there's no other potato worth messing with so I think that our beloved comrades are going to be I think they're probably underestimated the visual impact of our contribution and I think when they see this they're gonna be like oh that doesn't like look like mashed potatoes oh my god what a pleasure I just want to like get into an air-conditioned room and drink it bottle wine with you right now but like interchangeably with a mug of gravy like my NGO gave me in one hand glass of wine in the other air-conditioning totally what if we went to the movies and we brought a survey and wine of that imported over popcorn oh it might be good amazing [Music] well this is how you win Thanksgiving I've got my pal I'm really excited to see what happens when we take it one or two clicks further [Music] [Music]

Channel: Bon Appétit

Views: 4,033,379

Rating: 4.7814012 out of 5

Keywords: thanksgiving, thanksgiving dishes, thanksgiving food, thanksgiving recipe, making perfect, mptg, mashed potatoes, mashed potatoes recipe, make mashed potatoes, making mashed potatoes, how to mashed potatoes, how to make mashed potatoes, mashed potatoes and gravy, molly, molly baz, molly makes, molly bon appetit, molly makes gravy, molly makes mashed potatoes, carla music, carla makes, carla bon appetit, carla makes gravy, carla makes mashed potatoes, food, bon appetit

Id: zO5qtrG_ln4

Length: 46min 8sec (2768 seconds)

Published: Wed Oct 23 2019

Reddit Comments

[u/Tibbox]

Entire Series discussion should be limited to the following thread.

Recipe Links: Mashed Potatoes and Gravy (Spoilers if you haven't finished the episode.)

[u/CTRL_ALT_PWN]

We accept everyone's ideas and contributions, just not Brad's turnip potatoes.

[u/ryanmoskal]

“I thought he said ‘you can pound my cock with it’ “

[u/Coxarooni]

Has anyone else ever seen german butterball potatoes in their local supermarket? Kind of confused about how they kept talking about making sure the recipe was accessible and do-able for readers, yet I don't really think that this type of potato is all that common

[u/NippleNugget]

Molly and Carla: wants crispy

All of BA: wants mash

Molly and Carla: we should ask the people what they want

The people: also wants mash

Molly and Carla: the people don’t know what they want, we are the experts

[u/xanthophore]

Question for American Redditors - are your mashed potatoes normally that loose/runny? In the UK I think it's generally slightly stiffer.

[u/ladyballz_]

The mashed potatoes were giving me applesauce consistency. I prefer hella thicc mashed potatoes. Im sure it tasted great but that consistency is a no.

[u/BobaFettCat]

Potato week at BA! (First Ruffles now this). I could NOT be more excited :)

[u/crunchy_melon]

I can't believe they didn't try skin on vs off, and leaving chunks vs smooth. They seems to have come to this episode with too many preconceived notions about how to make mashed potatoes.