Learn to make fresh mashed potatoes with Professional Chefs Chris "Stu" Randell and Mike Yakura. This video cooking tutorial shows two great ways to make everybody's favorite, mashed potatoes. All you need is potatoes, butter, cream, salt, and pepper.
- Hot
- Latest
-
How To:
Find and eat wild Watercress without being poisoned
-
How To:
Cook your green beans so they keep their color
-
How To:
Prepare homemade hash browns
-
How To:
Make vegan gluten-free samosa
-
How To:
Make Camote Fries or Sweet Potato Fries for Breakfast
-
How To:
Determine if asparagus is fresh or not
-
How To:
Figure out if an eggplant is ripe or rotten
-
How To:
Prepare leeks for soups
-
How To:
Cook with long stem artichokes
-
How To:
Prepare bok choy for Chinese food
-
How To:
Cook beetroot with Hell's Kitchen Gordon Ramsay
-
How To:
Cut a Bell Pepper into Strips and Dice It into Cubes
-
How To:
Make Filipino kamote que (sweet fried potato)
-
How To:
Make crispy cassava chips
-
How To:
Pickle jalapeno and Anaheim peppers at home
-
How To:
Cook artichokes provencal with the NY Times
-
How To:
Make cream cheese filled fried potato balls
-
How To:
Pan sear scallops with chef Ming Tsai
-
How To:
Make yuca with garlic citrus sauce
-
How To:
Make a creamy butternut squash purée side dish
-
How To:
Find and eat wild Watercress without being poisoned
-
How To:
Cook your green beans so they keep their color
-
How To:
Prepare homemade hash browns
-
How To:
Make vegan gluten-free samosa
-
How To:
Make Camote Fries or Sweet Potato Fries for Breakfast
-
How To:
Determine if asparagus is fresh or not
-
How To:
Figure out if an eggplant is ripe or rotten
-
How To:
Prepare leeks for soups
-
How To:
Cook with long stem artichokes
-
How To:
Prepare bok choy for Chinese food
-
How To:
Cut a Bell Pepper into Strips and Dice It into Cubes
-
How To:
Cook beetroot with Hell's Kitchen Gordon Ramsay
-
How To:
Make Filipino kamote que (sweet fried potato)
-
How To:
Pickle jalapeno and Anaheim peppers at home
-
How To:
Make crispy cassava chips
-
How To:
Cook artichokes provencal with the NY Times
-
How To:
Make cream cheese filled fried potato balls
-
How To:
Make yuca with garlic citrus sauce
-
How To:
Pan sear scallops with chef Ming Tsai
-
How To:
Make a creamy butternut squash purée side dish
Be the First to Comment
Share Your Thoughts