NEVER Boil Potatoes in Water Again — Try This Old Japanese Trick Instead

🔗 Get My Mother’s Best Recipes & Kitchen Tricks and Save up to $1,500 a Year on Groceries: https://hanayoshida.com Your mashed potatoes come out gluey, or thin and watery with a grey puddle round the edge, and it was never the potatoes, and it was never you. It comes down to one choice made in the first ninety seconds, before the pot is even hot. In this video, Hana shares the way her mother made mashed potatoes in their village kitchen in Niigata, four thousand bowls without a single one turning to paste. It's eight parts, ending with the one step her mother did that almost nobody does anymore. It costs nothing and takes about a minute. You'll learn which potato to buy (floury russets, never a waxy red), why starting them in cold water instead of boiling water decides the whole dish, how much to salt the water and why it's your only chance to season the inside, the knife test that beats the fork and the clock, why you drain them the second they're done, the real reason mashed potatoes turn to glue (and why a food processor is the worst thing you can do to them), butter before the milk and why the milk goes in warm, and the eighth part that makes the potatoes drink up twice the butter. Contact Mail: [email protected]