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

bit. a little bit more and now I'm going to add the remaining ingredients here and that will help deglaze all those brown bits on the bottom. Wow, my God, I knew something smelled funny. I'm burning my side towel. I thought, wow, it really smells. like a bonfire here right now I'm going to season this with not too heavy salt because we don't necessarily want it to be a very seasoned broth: turkey wings and a little bit of the Jew from the tray, four pounds of roasted chicken wings. Add a little water to the leaf tray and use a spatula to scrape up some of what's left because you don't want to lose any of it, it already smells so good.

Delicious because it's a double batch. I'm adding about four gallons of water here, but you probably won't need to

make

that much at home, which will allow this to simmer. It will take a while and then reduce the heat. to keep the heat low and it will cook very gently for many hours thanks for covering the morning chef. I have a small gift for you, I show my gratitude. This is how you like to open gifts for yourself, ma'am. and then if we mess up, we have to take off a bigger ear, okay, totally, every time they say something that doesn't work, we can just tell her so we have our three favorite

potatoes

from yesterday, yeah, we are. let's steam boil oven steam boil oven steam boil oven yes and then

make

mashed

potatoes

mashed

potatoes mashed potatoes and then we have to choose our favorite method for each type is what we are doing yes, there is a lot to handle right now this is the The worst thing is that you're stressed, so this feels very done to me, this is the cream you want to be on team Creamer, I sure feel like I'm not getting very good, you know, it's okay, so I take my cup and a half of butter and the mill that you have. to make this here it looks almost like polenta maybe that's why no one looks like potatoes these need a little more look at Big Love I don't get it at all Thanksgiving they already burned us oh this isn't good is it? doing something wrong yeah, I think we're literally the opposite of this, that's like being boiled cream, boiled a lot, these feel better, right?

I thought we had it bad. Yossarian Time Square, this guy used to have a big, beautiful feed mill you wrote about OMG, remember when we went to Italy, cheers to the cows, the buffalo, hang up, John, about that doesn't work, can you see my burn? , they are lumpy, I am not happy, this is our first butter ball that I am

making

. It feels like butter, oh my god, does that feel good? I felt very well. Wait. I needed there to be another one of those. Know? Why didn't you even mess with Farmer Rick Rick? Will you get up from the beginning?

Look at this fall, my goodness. Look, I knew it, remember, I said I'm waiting for the butter balls, they're the biggest ones they put there, maybe the best, of course, they're the best, look at that, we have to talk about this is our mash. Dad like a blank slate. my vote would be butter, milk, salt, let's find a ratio online, oh yeah, that's the photo of the air going over Times Square. Remember if we were doing nine batches, nine half batches, so nine, three Siri commands 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, so what am I on Google e9 divided, what is math, nine, divided by what 18 is and multiplied by 2 to 4 pounds in 18 pounds of potatoes? a figure in half batches 3/4 and iron okay nine point seven five times nine fast 33.6 no six point seven five six point seven five that's where my computer says okay Samantha send it for the milk puppet and six point seven five sticks of butter mrs.

Potato Head loses its ear due to the fact that we didn't know how to calculate the proper fareham buttercream. Samara, I'm not sorry, ma'am. her tastes are below, she's here, we're just going to bring it to a boil, our most basic base mixture of butter and cream that we're going to use to mix into the cooked potatoes and do our final match taste test for the first time. all the same potato varieties are finished at the same time, we are lucky to form baked butter balls, it's time to try some creams, okay, these are the baked Kramer's, the textures are much softer, there are not as many pieces of lumps in the steamed ones and this one is boiled I'm going to forget about that look bubble look they are horrible why they are horrible for me is this one hundred percent steamed the potato is the problem here we are in batches also known as fry my girl al oven steamed and boiled hmm whoa Wow as for texture, I'm not in love with it, the taste, although I like it, I like it more than cream, this is a steamed fry, mmm, with better texture, flavors, that's it much better and the boiled fry, Larocque, well, who salted it?

Jesus Maria and Joseph well, okay, so the boiled fingerling has the best texture winner of the Laraque round fingerling is boiled very well, move on, move on to the steamed and boiled German butter ball, they look good, you know a what I mean okay these don't have that nice of a texture so these are the boiled butter balls I love the texture of the baked butter balls. They have more shine and luster. Can we remove the steam? Yeah, okay, do you like baked butterball? I can't decide between them, which means I'm voting for both, so I think we'd go with the bacon

gravy

scoop, right?

Do we need to test the baked butterball against the other two winners? We should just to feel really good about it. Well, I have a butter ball baked and the cream steamed. the boy holds laroz steam Cramer Oh, it's a boiled finga so sweet it still has a lot of flavor and this is a baked butter ball, which in some kind of split decision gets this damn thing out of here, okay, let's call it baked balls, balls big ones, everyone start baking. Your balls are great German dollars to win idiot Do you find it ironic that last time we made mozzarella balls and this time butter balls Oh balls, the steam is over, the boiling is over, we are fine leaning towards baking, I think we should put a little bit of stuff in our butter and our milk mixture.

I think we use milk and butter as a base, yeah, and then we play with this stuff because it adds fat and it adds flavor, so the butter and milk will be heated with garlic, peas, corn, kosher salt. after discovering our infusions we are

making

sour cream from fresh cream and buttermilk as a last fold in the crab before serving it in our control tests where we were determining what variety of potato we want to use with, we used a really blank canvas , it was milk and butter now we're going to try to flavor that milk and butter mixture by infusing it with different aromatics so this test has crushed garlic, black peppercorns and salt oh my gosh look at all their baked meatballs so The reason we don't peel them before cooking is because the skin of the potato is like a protective jacket so it doesn't dry out as much.

It is very important to do it quickly because the potato has to be hot when it enters the runner that I bring. in my football tomorrow it is very similar to the one we wrote oh we tried these right now they are beautiful baked butter balls batch one it has a nice texture it seems like the ideal consistency for me strangely it is not too salty why would it be too salty ? Irene Joseph, it's okay. but I won't let you mix it I'm a tool I have something to say hit me this is too loose if we're then going to add sour cream, creme fraiche and buttermilk do you think it's work to divide this in half? and add some of the other fats just to get an idea, yeah, now we're going to try small portions of this batch of puree with sour cream, crème fraîche and buttermilk.

I'm very subtle, it's good, it adds a little flavor. now, moving on to the sour cream, it's too rich for me, professor, they are very different. I feel like they are a bit unnecessary. I'm trying to figure out why I need this. This may be strange, but how about some lemon? Peel those I think you're the same Thank you Ella, I was what I liked, it seemed so strange lemon and potato, but we're trying to break new ground here, oh hey, what do you know? So let's do another brew so I'm ahead of the game, yeah, because I wanted to open it up and it may have a little bit of a peel on it, aha, it's an old time.

I'm just using a normal guitar to match our kind of feelings. I'm there too, it's hmm ooh, I like them. They are really delicious. I want to increase the lemon because I feel like I don't understand it. I never thought we'd put lemon in milk. Make sure you and I never thought we would be baking our potatoes 100%. We were going to add a second edition of dairy so I'm pleasantly surprised by that but I really thought it would be included for sure so we have our milk and butter mixture now with lemon, thyme and while that's soaking we need to figure out the crunch and crispy, yes, we already have fries here with red crumbs instead of garlic panko, we are frying butter, no, okay, so I think the idea of ​​making a very tasty crispy potato breadcrumb mixture that is being putting up. fried and buttered so that we also have a browned butter flavor and then sprinkled over the final puree.

I have two slices of peasant bread, 2 cups of French fries and 4 cloves of garlic here, right? I'm toasting well so this is our spicy smoked paprika and thyme mix with lemon zest that will be added with the krispity krunch, it's taken off the heat once they've been fried and spread with butter and if we feel like we want the parsley is at the party, he will enter. Start in the pan, throw it in the oven, they look crispy and golden. I feel like it's a very good first pass. I'm going to add lemon zest and paprika time and we should get a little sizzle from this.

I heard it. I smell the lemon I smell the paprika at that moment I know your country although it definitely needs salt mmm better with more salt we really like this I think I'm delicious it's very crunchy I'm part of the requirement for us is that you can Make this mixture the same day you make yours baked potatoes, so let's say the Tuesday or Wednesday before Thanksgiving, I think the parsley will have to finish the day because it will wilt and get weird, this tastes delicious, we know mashed potatoes are delicious, no I don't know if they are delicious together, so we can't approve this as a component because the whole reason for existing is to be at the potato party, hello, please do it, it looks fun.

Carla looks great, okay mom, can I have it? some of the best potatoes Wow, yes wow, I really like crispy potatoes, it's not like they take me back to the world of gritty potatoes, no it's not at all, so crispy, it's creamy but crunchy at the same time time. You like my personality. well hmm, I think what's going to happen with a sauce, this is, this is just going to add another crunchy Gong soaked with a lot of crunch and a lot of cream and sauce, it's going to be really good, I think, oh yeah, the mashed potatoes needed a teammate. good morning, I'm great, nothing, nothing like sleeping on a big bowl of mashed potatoes, yeah, I feel really good about what happened with the mashed potatoes, I mean, we ended on a really high note, the only thing we can change is the parsley, which was nice. or maybe I was definitely invited.

Can we move on to the sauce? We have to make something that is self-contained and works with whatever flavor is in that dish. I think we should dig into Lay's the non-alcoholic, alcohol, alcohol frying pan. wine, sherry, look, wear a bandage on your head so that yesterday's stuff is poured over this second wave alcohol-spiked toast and then we're going to put a whisk on a beurre manié, man, do you think we could have another one in the end small seasoning whatever? where we marched, yes, it could be a little soy sauce. I put it right here, message from soy Worcestershire.

I mean, I thought about that, yeah, very excited, that's good, that's going great, so the flavors that go into this roasted poultry situation reflect and echo the flavors. that are in our stock will double, we will get a doubly rich stock that at the same time thickens and concentrates, so the worry is that everything is so jammed here that we are going to have too much. of steaming before it browns if it takes at least an hour it's like idle if you notice so we say things at the same time, so it's time to make our full batch of mashed potatoes.

I have not done it yet. We haven't done it yet. That's it, we're doing it with the seasoning, so we've set it and we're doubling the amounts that we've been playing with and making sure the ratio still works, yeah, because yeah things can get a little weird when you start. climbing 1 2 3 July now remember our friends at home the fries are salty we are salty that Thank you Mrs. Potato Head, omg krispity krunch, that looks good. I'm adding now, while it's still hot, the paprika, thyme and lemon mixture. Okay, something you have to be strange about. I don't have a strainer, we do remember these.

Oh, they're starting to see each other. pretty good, in fact, the bottom of the pot is getting verydark, but the turkey wing itself has not acquired many color names. Mar loves it, okay, these look great, really good and next time we make them we'll start cooking. the wings in a cast iron skillet to get them nicely browned, all this brown stuff has an intense flavor that has to make it to the finish line, so yes, any type of liquid will dissolve so it should take a little sherry, yes. oh lord I gotta keep these things locked up yeah here's some sherry okay so let's use fresh boy it's on the street it's a dry frog once again this is that time of day yeah So how much are we going to use?

Let's start with a cup here. Come on, come on, come on, yeah, we scraped out all the delicious bits and bobs, okay, so look how quickly it's already cooked. I've been using less than a quarter cup, you see, you want enough that you can really put in a little bit of effort and get. everyone likes that delicious stuff right there, mmm you're doing a great job Molly, where's mine? this is the double batch of that beautiful Thanksgiving broth that you made yesterday and then we're going to bring it up to medium-high heat and simmer it a little bit.

We browse a bit and then check it when we think it's halved. Yes, it is one of the hottest days in July. All of our coworkers are on a freaking summer Friday. We're stuck here and there's a giant leak on the 64th floor. So now we're literally prisoners of sauce and I wish we were in the rainforest cafe to be completely honest, okay so let's strain and thicken the chicken, don't press the solids, you're going to get protein and little cloudy things, we're going to work on our Behrman. Yeah, think of it like a raw, the flour is the thickening agent, the butter is like a carrier agent and a flavoring agent, and the butter will also help emulsify, you want to start whisking and then I don't like it too thick. a sauce like a sticky sauce or anything else 1/2 again, yeah, poor person, that's only 400 calories, there's 520s, a tablespoon of butter is like 120 or 130 calories of yours, so multiplied by four is five twenty-five eighty-one-third, I thought it was 130 calories in a tablespoon times 4 would be 520, not 30 times 4 is 120 plus 405.

Yeah, that's new to math. I learned that for my kids, okay, so wait, so we're consuming 520 calories just to spread on this. food so far I feel like that's why I'm happy we just did my math, we've thickened our sauce, it's not as thick as we want it to be in our next round, we're going to dial that in, but now we're going to divide it into two batches and work in the seasoning for acidity, brightness and umami. We may be adding messages to both. It was just strange. We can do this? Yes, this is ponzu sauce because it has citrus and soy and this is Brexit because it has Worcestershire and Spanish welcome hmm, yes, I don't know, it needs to be removed, yes, the sodium content of this food is off the charts.

I don't like lemon, you don't, I really don't, okay, you should move on to the other one, yeah, Wooster, I already put in a teaspoon while no one was looking, so I'll put another in, so Molly and I agreed that there's too much sherry, so wow, it smells too strong, too acidic, I like it as a sauce, but no, it doesn't taste like a sauce? Do you like it. I must be, I mean, it tastes better with them, since she loved the stuff. I can't even take how mediocre this was before she started putting it on.

Don't mess with that spoonful, okay, Joe? Monosodium glutamate is an ingredient that activates the same glutamate response in your palate as any other ingredient that has mommy qualities, so it's basically a synthesized thing that makes you have a glutamate reaction. I don't have any problem with him because of what he's doing. It's activating a response that your body already does, it makes things taste good. My business is running out. We are in the brick business. It's pretty good, so I think in the next batch we'll change the way we toast the wings, keep all the aromatics the same, but maybe use ginger, yes, add some parsley stems, when we get to the cooking part slow, we will use less broth and then season with sherry vinegar. msg and if we still need salt a little salt ok great ok great great ok yes I'm fine there's a little chachi that's not cool ala flew away I D to G let's deglaze in this cast iron skillet and then I'm going to talk about this guy and I already have six cups of Thanksgiving broth set aside.

I just wanted to try this sherry and see if we like a different type. You like a better one, ma'am. Amontillado potatoes look at it, I didn't like that one. This one gives me an unwanted bitterness, I think that's fine and if you accidentally reduced the sherry too much and things started to get sticky again. just add a little bit of water so they all slide and then change it 16 my finger uh, it looks like a copy of the almond milk splash, it looks like it melts where there are originals, it looks like my tan in the summer, it's 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 thick, you know, it's that

perfect

.

I think it's actually really nice, we're going to split it in two because I don't want to spice it all up and decide we didn't like it. This is the hard v3 for MSG. Fairly good. I need salt. Yeah, yeah, weirdly, yeah, whoo, it's hot right now guys, this is the sauce I'm on. measuring it looks like sauce, the viscosity really makes it P hmm, I love this, I think it's delicious. I think the last thing we need to do is try it with the hot mashed potatoes, of course, walking in, we're ready to serve our

perfect

mashed potatoes. but also maybe not mashed potatoes.

I think we'll call it why is it such a good sauce? Yes, because no one will be able to understand why it is so good. Hmm. I added a splash of milk, but they reheated very well and held up. he gets up really well throughout the day yes, yes that's how it's done and we have a bigger plate in our house, fun, you know what I mean, yes, our house where he lives, yes, that's right, oh god, she's beautiful, she's just like everyone else. I wish the sauce tasted frankly, I think we haven't done enough. I'm drinking this, you drank like a cup mmm yes, good portion oh-oh-oh, can I please look at that flow?

I mean, that's exactly what you're looking for when it's the way you sleep the dishes, okay, this is the real test because these are two separate recipes that were developed separately and they should be harmonious together but developed with the other, oh, sure, I'm not super. worried about that mmm oh my gosh taste more Thanksgiving ash now mm-hmm the

gravy

mmm more gravy if you're really going to say, Can I have some mashed potatoes with my gravy? Maybe it should be called like switch to boom the sauce. you feel like... that's good like that, yeah, one of the things that everyone talks about is the softness of the potatoes, the softness of the food, the kind of predictability of that and having a little bit of spice and freshness It's really nice, I think the smoky flavor. of paprika is quite unexpected, but it's also very classic when you think about potatoes and pairing it with something like paprika, so it makes a lot of sense here.

I think the smoky flavor is also a great match for Turkey, yes, I am very satisfied with the performance. of the German butterball and I really wouldn't have it any other way as far as I'm concerned there's no other potato worth messing with so I think our dear comrades will probably underestimate the visual impact of our contribution and I think when they see this they'll say oh that doesn't look like mashed potatoes, oh my goodness what a treat, I just want to walk into an air conditioned room and drink a bottle of wine with you. right now but I eat interchangeably with a cup of sauce as my NGO gave me a glass of wine in one hand in the other completely air conditioned.

What would happen if we went to the movies and brought a survey and that imported wine with popcorn? Oh I Could Be Good, Awesome, That's How You Win Thanksgiving. I have my friend. I'm really excited to see what happens when we move forward a click or two.