Yeah, definitely. Definitely, definitely. Good way to go. But hey, hold on, what? No, no, no! No, no, guys… Andres, hold on! Hold on. Every chef knows there are unbreakable rules in the kitchen, but what happens when you actually break those rules? Does the Idaho Potato Commission rain fiery vengeance upon you and your family, or are they just arbitrary myths, peddled from chef to chef, just waiting to be busted? To find out this highly trained team of serious culinary professionals is putting them to the test because this is Myth Munchers! ♪ – Myth munchers getting in trouble ♪ ♪ – [Crew] Myth munchers, mashing potatoes ♪ ♪ – [Nicole] Make a double ♪ I hate that. Anyways, Myth Munchers! You ready to munch some myths about mashing potatoes? Absolutely! We are! WAIT! Oh God. Can I tell people? Listen to my podcast: Trevor Talks Too Much. There’s a few episodes out at this point. A number that I don’t know the exact count of, but you should go check it out on Apple, or Spotify, or wherever you get your podcasts. Why did you yell at me? Well, ’cause I just didn’t want you to flip it over too quick. That’s fair, we’re all very excited about the podcast. All right, first up myth munching potatoes. First off oatmeal, that big oatmeal too afraid to make ham and cheese oatmeal, savory oatmeal. Where is it? Quaker? Are you even a real Quaker? Is that not Benjamin Franklin on your thing? ‘Cause it kinda looks like what I imagine he looked like. Flamin’ hot oatmeal feels just as good coming out as it does going in. My personal favorite, goatmeal. If you weren’t too afraid of change oatmeal in the general morning foods industry, which is actually what they call it. Not breakfast, but morning foods, they’d make goatmeal. And then finally, of course, pruncon oatmeal. It’s a portmanteau of prune and bacon. I’m not taking any questions about this one at the time. That’s the one I need. We talk about our bowels too much on this show. Anyways, we’re gonna start with a potato type right here. We’re going russet versus Yukon gold. Russet is the all purpose potato that most people use. Man, the allure of the Yukon gold sounds too good to pass up. Then we’re going chopped versus whole. Some recipes say you should boil them whole. Some say you chop ’em up. Let’s see how that affects it. Then we’re going to the actual potato mashing instrument. Do you use a potato masher? That’s my potato master body movement. Do you use a potato ricer? That’s a thing that I have believed in for a long time, I don’t know if it’s true, or do you need a mixer? Do you wanna go with some sort of agitation on there? And then finally we’re going cream. Nicole’s the cream lady. So we’re gonna see if milk versus half and half versus cream yields the best potato. Do you feel equipped to mash a bunch of potatoes? Yes! How’s your wrist mobility right now? Are your shoulders languid and loose? Is your heart filled with starch? I’m a little tight actually. I actually am, God… Yeah, I need to stretch. I’m so tight. V, hit me with a bag of potatoes and I went, “Ooh, that feels like a massage.” Anyways, write down your guesses. With what? You got a pen? All right. Now we feel practice on the song? Yeah. Sure. ♪ – Myth munchers, getting into trouble, ♪ ♪ Myth munchers, mashing potatoes. ♪ God, we suck. Josh, I think I’m gonna win this thing, man. I think I’m gonna win this thing. I don’t know. I think I’m gonna win. I think I’m gonna win. Do you know why? We both think that? Because I’m Josh. And I’m Trevor. And we’re wicked smart. Nobody seems to love that bit, but we love that bit. We love it. So right now we are, this is a battle of the two potatoes. These are the two, I would argue the most common potatoes. We haven’t heard anything from the Idaho Potato Commission. No. Well, there’s reds. There’s also reds. But those are like, you know, side potatoes. Purple are canal ones. To make a nice roasted potato, You would go with a red. Garnet yams. Garnet yams. That’s a little known potato. Oh, white roast potato. Yeah, man. It’s another, the hot potato. Anywhom, right now we’re making mashed potatoes. We’re gonna cut these. We should work one at a time. Trevor, you cut your russets. You cut your russets. So russets are a starchy potato. Most people break down potatoes into starchy potatoes and waxy potatoes. That’s, just figure it out. You just figure it out. It’s not a good knife for cutting potatoes. It doesn’t have the holes. I wish we had a hole knife. Wait, hold on, I’ve got a hole knife. Use the Santoku blade with the bevel divots. Frick that knife. It’s unsafe. I’ve got a better knife. Look out, okay. So like a waxy potato will be like an Irish red potato Yukon golds are somewhere in between. But again, these are just two very common ones. I don’t have high hopes of russets, man. I’ve been burned by russets before. I don’t know if I believe in them. You don’t know if you believe in russets? I believe they exist. I don’t believe that they’re a great potato for a lot of things. I agree, actually. I’ve made a lot of mashed potatoes. It was always something at Thanksgiving that we would do a lot of. And I don’t know, russets, there is something about like, I don’t know. I think they have their uses somewhere, but they are a very starchy potato. They are like the all purpose potato. But for me, my life has been improved by subbing in Yukon golds with damn near everything I make. And I’m not gonna apologize for it. Idaho Potato Commission, we’re really gunning for a sponsorship ’cause I just really want free potatoes. Here’s the thing. I cannot stress that enough. I got the hookups, man. I got connections. You have the plug on potatoes from Idaho, Mr. Boise? Oh, yeah. Mr. Boise. Largest Basque population of any city in America. Anytime I drive from Idaho to California, I go through this town called Jordan Valley and actually, I think it’s technically in Oregon. Anyway, it’s a very big Basque town and there’s like nothing there. Okay, watch out. Throw ’em in. And there’s like there’s no phone service there. I swear. I drive through and I… Basque people love herbs, hate phones. I don’t wanna talk bad about the Basque. No. They love stone lifting. Look up Basque stone lifting. I have great memories of that town though. It’s just like a fun place to drive through and then stop at the same gas station every time ’cause you go out Boise and then once you get to Jordan valley, you’re kind like all right, it’s time for gas. And then you stop at the gas station. You buy Snickers and a Diet Coke, for the road. Sure. How much mashed potatoes do you make? Here’s the thing, mashed potatoes, isn’t something you cook for yourself, you know? Yeah. It’s hard to do a single serving of potatoes. It’s not like I’m doing a little home meal at night, serving, making dinner for one tonight, so I’m gonna make mashed potatoes. It’s always a family gathering thing. Yeah. I make mash potatoes once per year and I don’t even particularly enjoy mash potatoes. They’re not a top five potato preparation for me. But that said I do have my kinda like theories and thoughts about it. Like, never put it in a food processor. We’re not making like a French… ssh. No, we’re not doing pump your air. Now we’re doing like American style kind of chunky-ish mash potatoes. We’re gonna see what we can do with that. Don’t put ’em in a food processor. They get all gummy. We’re not doing that, but we’re gonna see, we’re gonna see what these two potatoes do. There’s such a significant difference between the potatoes after they’ve boiled. Like, you can tell how much starchier these are. Yes, literally just wicking off the outside of those potatoes, which we don’t know if it’s gonna make it a better or worse potato. This just looks like a little bit yellow. That’s exciting. Those look pretty. Listen, Yukon golds, I cannot stress enough. If the Idaho Potato Commission also has Yukon golds, do… Dude, I don’t know. I don’t know. You’re from Idaho, dude. Do you not like go to the Idaho potato parties? What? Dude, they got like crazy. What’s that movie with Nicole Kidman and Tom Cruise? It’s all a marketing thing, Josh. Nicole Kidman and Tom Cruise. They go to the sex parties with the masks. Eyes Wide Shut. They don’t have like Eyes Wide Shut parties? What? Anyways, so we cut our one bag of potatoes wild. We’re just gonna go really simple on this. We’re just going butter and milk. Two tablespoons butter. We’re going quarter cup of milk right here. And we’re gonna just start laboring with a potato masher for like a while. Add some salt and pepper. And now we crush. Okay. Wait, we gotta establish a rhythm. It’s gotta be. 1, 2, 3. Twist. 1, 2, 3, Twist. 1, 2, 3. Twist. I feel like I’m gonna Zoomba class. This is the worst part of potato mashing. I give it a little a whip. Yeah, I give it a little bit of a whip too. We’ve broken rhythm. We’ve gotten some comments that are like this isn’t the most scientific show, it’s like, nah, really? Come on, sure it is. Let’s try ’em. All right. Let’s try. Let’s try the russets. Its like, you know nice, creamy mashed potatoes. Grab a big ol’… Why’d you get so? Why? How much did you take? Like a normal amount. This is the amount. No, this is a normal amount. This is how people eat mashed potatoes, they go… Okay. It tastes like Boston Market. It’s like a good mashed potato. Yeah. Boston Market makes a good mashed potato. It wasn’t a dig. It was just fact. This is like what I would expect from mashed potatoes. It’s like when you’re going to LAX, you see that weird Boston Market on the way, and you’re like, God, should I go there? And then you do. You’re like, why did I go here? All right. Yukon gold. Wow. They’re very different. They are. But it’s like when you get a side sweet potato fries with the normal fries to have a little change up. That’s how different these are to me. Definitely starchier on that one. I would say almost grainy. You can feel the grain in your mouth. It’s the way the potato grain coats your mouth, in this one versus this one. Like, you still get the fat and the butter coating your mouth, but it’s like a lot smoother, and you don’t feel it inside of like the texture in your cheek and on the back of your tongue. You know what this tastes like? This tastes like the TGI Friday’s came out with like a new steak dish. And they’re like now with Yukon gold mashed potatoes and they charge you like an extra $1.50. and that extra $1.50, to me, is absolutely worth it. So what you’re saying is it’s not about russet versus Yukon gold. It’s about TGI Friday’s versus Boston Market. And what do we prefer? TGI Friday’s. Actually wait, it’s just Friday’s now. Oh, yeah. They rebranded. And I think it’s a good move. Anyways, Yukon gold’s way better. They still have endless apps. Not Yukon gold, but Friday’s. Anyway, do we wanna let ’em know? It seems like we should. Okay. We’re gonna do it. You know how the birthdays at the restaurants they do like chocolate writing on the plates. Yeah, like a Boston Market. Yeah, the Boston Market. So grab it, do it. Write Yukon, or gold, or both. Well, make some space for yourself. Hold on. Cursive. I’m trying to remember cursive from the third grade. Start here. Okay. Oh my God. Oh, God. How do you make a K? Wow, look at that. Isn’t it beautiful? That looks like a U-Y. That’s a Y. So it’ definitely Yukon. Okay. I also love chocolate sauce, so. Oh, that’s all you baby girl. Thank you. All right. So Yukon won. Let’s get this out of the way first. That’s exciting. Yay. I love Yukon potatoes. But now it’s time to test whole potatoes versus chop, chop, chop! And let me just say, this is weird. Who does whole? Whole people, wholesome people. The only people that do whole potatoes are people that microwave their potatoes and people that microwave their potatoes. I don’t even know, man. I don’t even know what to say. I don’t think I’ve ever seen anybody microwave their potatoes. My mom microwaves her potatoes. And I love my mom, but. That’s not it. Okay, you ready? 1, 2, 3. Throw more then. Okay. Yeah. Great, so now we’re just gonna let these go, and see what’s up. So we got our whole and chop. Look at those bad boys. Ooh, pretty. Yeah. So these took about 15 minutes. This took about double the time, 30 minutes, which, I don’t know if that’s gonna factor anything in the time. So whole potatoes, the reason why people like to do whole potatoes is because it steams from the inside out while these guys just hold a lot of water. So I’m sure it’s gonna change the texture a little bit too. Why do you like to make mashed potatoes, V? When do you eat mashed potatoes? I eat potatoes in all forms and sizes, and I do not discriminate at all. I love mashed potatoes. Some people are like, oh, mashed potatoes aren’t dank, but mashed potatoes are pretty dank. How? That’s like the best thing I’ve ever tasted, probably, it’s the most addicting thing. Whenever I go to like Thanksgiving potlucks and stuff like that, I always bring mashed taters with me. That’s like my go to. That’s your go to? Yeah, I make a goat cheese mashed potato. Oh, a goat cheese mashed potato. That sounds good. Oh, my God. Is there a reason I have the whole potato? Yeah, ’cause you need to do some arm workouts, Nicole. I’m sorry. I know. I really do, but I think I need to like brace. Hold on. I’m not strong enough to do this. Do you need help? Let me know if you need help. Do you wanna switch? No. It’s okay. I just need to like get my arm strength up, honestly. Do you wanna know a fun potato fact? Yes. Potatoes were actually the first vegetable to be grown in space. What? Yeah, they did an experiment back in the nineties where they see they can grow vegetables in general up there. So they did a potato first and then eventually they created like a whole like chamber and like quantum tubes and stuff that they can grow vegetables in. It’s kinda cool. What the heck is a quantum tube? I don’t know, but I kind of want one. So my potatoes look a little bit drier than yours. Yeah, mine look super creamy. It’s probably because they were cooked whole, so I could probably gonna add just a skosh more milk. Yeah. Why not? Just a little bit. Hold on. So I’m just gonna so slowly drip it in and see what’s up. Ooh. Yeah, because. This is satisfying to watch you mash potatoes. I’m not gonna lie. Thanks. Like I had fun, but like it’s more fun watching you. Really? That’s nice. Maybe I can open like a website where people watch me mash food. No, that’s probably not a good idea. That looks more similar, I’d say. Yeah. There we go. That looks similar. So now we know that. But here’s some spoons for us to taste. I like spoons. I almost just put my finger in it. No. Be classy, V. We’re on camera. Oh, sorry. Yeah. I got braids right now. Okay, cheers. Good tarter. That’s good. Whole. Kind of stiff. The texture’s not really pleasant. Like this is mash potatoes that like someone that doesn’t cook, but is like at the company party brings. You know what I mean? These are company party mashed potatoes. No offense. Complimentary potatoes. Yeah, the extra few minutes to chop your potatoes will definitely give you a better product. So let’s tell the guys, but we have to, you know, use our alter egos that we talked about. I’m Janice Yukon. And I’m Ross Russet. Chopped potatoes won. Yeah. We knew that. We got ’em here. You need a mustache? What? No. Good luck. V. Looks like she’s gonna glass me in a bar fight. What was that? What are they doing? We already have the chopped potatoes. Annaliese already told us. You don’t like Steely Dan? Ross Russet is gonna gut you like a fish. Yeah. Chopped Potatoes. That makes sense. They absorb more water. You know that’s fun. Now we’re gonna test a potato masher, which we’ve already done. We’ve been doing potato masher. You see us do. We’re testing a ricer, which this is, this is me. This is me game changer. This is me game changer, right here. What you do is you put potatoes in it, and you go, and it turns it into little rice-like granules. That’s what I call it. See this is a large garlic press. That’s why they call it a large garlic press. And then we’re using a mixer. See, if getting some agitation in there can make it nice and smooth. We’ll see what happens. Some of this could come down to like preference, whether you like a nice chunky mashed potato or a smooth one. I like a smooth one. How do you like do this efficiently? I don’t know, man. I’m gonna put all this stuff in here. This is the way that I used to do it. Shoot. Dude. I got some tater in the milk and I just fingered it out. There we go. This is how I used to do it at home, growing up, whenever, like Thanksgiving, we were making mashed potatoes, my mom always used a hand mixer. So it’s kind of what I’m like accustomed to. I don’t know if it’s better though. Interesting. What we would do is we would take the box of Idaho spud potato flakes, we’d put it with milk and butter in a microwave, sorry, not butter, margarine, and then we would just eat that. Oh, nice. Look at this. Look at the potato. Look at the ricer. I need to mash it a little bit with something. Some of it just kind of comes out of there. I need to get it mashed before I mash it. What? They need a pre-mash. I was gonna say we should have done a little pre-mash. These potatoes way too hot to be handled with my hands. All right. Let’s get crush it through then. Here’s the thing about the ricer, then you gotta buy a potato ricer. What else can you do with it though? Crush large garlic. Crush large garlic. Go find the world’s largest garlic grown by Ross Russet in Blount County. Yeah, Ross Russet not only gets in bar fights, but also grows large garlics. One more, one more. Ow, cheese and rice. Dude, are you okay? No. Ah! I mean, that looks definitely different. Dude, should I go turbo? Turbo mode! Go turbo! Turbo! Okay. Now we’re gonna grab some butter and get it in there. Geez. I got my hands covered in salt and now. It’s turbo! Look at it, the ricer made the potatoes all nice, so all. I gave you a whisk. That was for me? Yeah. What do you- who do you think it was for? I don’t know. I just mash it with a spoon. How did you get potatoes on your shirt? I put my mouth under the ricer ’cause I always wanted to do that with a slurpy machine. And I never have. I mean, this is blending up smooth. This is gorgeous. How are you doing? That looks awful. You used to do this in your home? What do you mean? It looks gluey, dude. It’s not gluey. You just gotta give it a little… maybe it is gluey. I mean, this is looking like nice, smooth, fluffy mashed potatoes. Bro. If ricer wins, then the people have lost. Look, all I’m seeing with my two eyes right here is that the ricer ones look really dank, and the other ones look kind of terrible. Not terrible, they look like mashed potatoes. Do you try ’em? Yeah, I guess so, man. You wanna start mixer since that’s what my spoon’s in? Oh. I think that’s really good. But there’s still chunks in it. There’s still chunks in it. The mixer didn’t achieve the things we wanted to achieve. It is a little bit fluffier though. It does seem fluffier. There’s a little bit more air whipped into it. Let’s save the ricer. Let’s go straight to potato masher. Okay. This one’s definitely a little bit fluffier. There’s still chunks in both. You don’t get rid of the chunks with the hand mixer, but it’s just a little bit more air whipped. I was actually surprised because I thought like, anytime you pureed potatoes, you get all that agitation that like whips the starch, and turns it into glue. This is way more fluffy. It’s like a lot lighter. Wow. It’s a better potato at the end of the day. I don’t know what I’m doing with the spoons and the hand. I don’t know what happened. Well, let’s try this. Wow, dude, this just looks like… Okay. We have a decision to make here, in terms of what our values are as people. Okay, here’s the thing. I think we’ve created a grittiness to it. I know what you mean. And in all honesty, I’ve had this happen to me with potato ricer before. It’s almost, it feels like we’re going back to russet territory, where it feels grittier and grainier. There’s not as many chunks, but I don’t know what it is. It’s like smoother. It’s more uniform. Yeah. But there is like a… It’s not better. That’s the thing. This literally tastes like dehydrated. Bro. Am I right? Are we right? Dude, we’re taking a huge stand. For the Idaho Potato Commission, we’re taking a stand right now, that potato ricer, get outta here. We wanna keep some integrity in our potatoes, but we also wanna whip it with a machine. Home style, Idaho style mashed potatoes, just like my mom. Shout out, Mom. Ricer loses. Get outta here. Mixer wins! Who the hell sent this to my house? How do you have my address? I have your kids. None of us have kids. What? Whose kids do you have? Mixer won. We made a really bold choice that the ricer created a smoother mashed potato. That might be something people want, but you know what? This is an incredibly subjective show. Even though it is based all on hot, nasty, badass science. Yes. It is still food. You put in your mouth. You’re making a judgment call, sue us, but leave nice comments. Don’t sue us. Yeah. Oh, God, do not sue us for anything. We already mixed the milk, and the half and half, and the cream in these with the mixer ’cause you just don’t wanna see us struggling and yelling at bowls of potatoes for five minutes. So let’s try it. Do you have any predictions? Wait, wait, wait, wait, wait. You might notice we have a jug of milk and a thing of cream. What many people might not know? Half and half is literally just one part milk, one part cream. It’s half milk, half cream. Half and Half, yeah. What do you guys think is gonna gonna win? I’m rooting for half and half. Should we start with a constant? What we’ve been doing the whole time? Yeah. All right. Oh, potato Gods, you have blessed us this day. Why did I think I didn’t like mashed potatoes before this episode? Mashed potatoes rule, man. Yeah, where you been at? That’s a good tater. I dunno. Not eating mashed potatoes. Okay. Half and half. The happy medium, instant difference though. This happened in like the mac and cheese. This happened in the scrambled eggs. Which it turns out that humans enjoy eating fat. It’s a good thing. Fat is flavor. No, it’s not. But what is better? The happy medium? You don’t like it? I love it. That’s the problem. Full fat versus happy. I’m sorry, Trevor, they were talking over you. Say what you want to say. Go ahead, Trevor. No, it’s okay. I have nothing to say. Let’s eat the potatoes. Sorry. I had a soliloquy prepared for the heavy cream. Let’s see if we have finally gone too far to the final frontier, toeing the line of madness and monstrosity. I have my opinions. I have my opinions. I have a very strong opinion that I believe is correct, but I want to hear y’all first. Who wants to say their opinions first? Well, should we say them first or should we just vote? What if we just put our hands over the bowls? Yeah, hands over the bowls on three. 1, 2, 3. V’s gonna want the heavy cream. V’s jumping all the way to the other end. Wow. I dunno. I think we go majority rules on this. To me, this is clearly, there’s something about the mouth feel that you’re left with the heavy cream. Those are a very luscious consistency. To me, it’s like too thick and it leaves of film on your mouth at the end, you know? It also takes away from the potatoes. You actually don’t taste the potatoes as much. You taste pure dairy fat. Yeah, pure dairy fat. And I think the milk is like, it’s still a good potato, but I think this happy medium here of half and half, definitely the way to go. Hey, hold on. No, no, no! No, no, guys! Andres, hold on! Hold on. No, I need to do this to one of them. Actually, you know what? Go ahead. This is an addendum. Go ahead. This is an extra, this is a bonus. You ruin the half and half. No, I’m going to do it to the milk. This is what I do to my mash potatoes at home. I wrote article about this, that you do it, and you add mashed potatoes to the mayonnaise. Try it. I’m telling you try it, you’re gonna like it. No, no, try it. Guys, try the mayonnaise potatoes. This is how I do it at home. I can’t look at it. It’s a secret ingredient. ‘Cause we didn’t do anything like adding sour cream, and I know all the comments are gonna be like . The smell is already getting… I don’t care. Try it. I’m dead serious. I’m calling the Idaho Potato Commission and you will be executed. Someone try it. Fine. Eat the mayonnaise potatoes. They’re good. Do you like them? It tastes like potato salad. Myth munchers, we have officially munched all of the myths that mashed potaters have to offer. And we figured out the scientifically the hardcore hot, nasty, badass science. Call us Bill Nyes. How to make the best mashed potatoes. Yeah. And all of our scientific results have yielded Yukon gold potatoes, chopped whilst boiling, mixer, and then with half and half instead of milk or cream, we did the both. Trevor, what did you guess? My guesses are Yukon gold, chopped while boiling, hand mixer and milk. This is for all Idahomies out there. I love you guys. I got three outta four. You missed milk. Sometimes you miss milk. Nicole, what did you get? I guessed Yukon gold, chopped, ricer, and 50/50. I got three outta four. I missed the ricer one. Honestly, that could have won. It was a judgment call. We’ll review the game footage later. V, what’d you get? Yukon, chop, potato masher, cream. And this commercial has been approved by Tony Potada. I got two. Shoot. That’s still pretty good. I think. I’m dedicated to the cream. Shout out the cream lady. Is that a Mr. Crook Neck squash head? No. That’s Mr. Potato head. What did you just say? Got her. That’s Mr. Potato’s cousin, Tony. Tony. Tony. Tony Potato. Josh, what did you get? Yukon gold, whole, ricer, half and half. Sponsor us Idaho Potato Commission. I did a little smooch. I got two. I thought whole was gonna win, and I thought rice was gonna win, but it didn’t. And I’m so proud of my effort. V and I continued to come in last place in the show and I’m fine with that, but that’s great because now here’s the thing, the essence of the show. I like to call it utility. We’re out here in Mythical Kitchen. We’re trying to enrich your lives so you can enrich others. And now you can enrich the lives of those around you via the wonders of mashed potatoes that are, are honestly, probably about as… Get the stuff in the box. You know, the microwave stuff. It’s pretty good. They, you know, I mean, keep making the potatoes, but that’s, of cooking… The thing about cooking is that it’s your hands feeding another person. Don’t put your hands directly in their mouth. I’ve found that people don’t enjoy that. And what I’m really trying to say is thank you so much for stopping by the Mythical Kitchen. We got new episodes for you every week. Follow us on Instagram and TikTok. We’re @MythicalKitchen. We make like, it’s like this, but 18 times shorter-ish. So if, if you are watching this video and you thought, boy, I wish this was about 5.4% of what the full video here is, then you should follow us on TikTok and Instagram. We don’t have a Twitter. You can follow all of us. So that’s @ChefVeezy You can follow Nicole Enayati, but it’s still her maiden name. That’s at @NHendizadeh You can follow @TrevorEvarts And then I am @RhettMC See y’all next time. Hey, you! Cook up your own feast while wearing the Mythical Kitchen apron available now on mythical.com