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Hi, this is Rich Buccola here in New York City. And today, on behalf of Expert Village,
I'm going to show you how to make wasabi mashed potatoes. All right, we're back. First thing
we're going to need to do is take old Mr. Spud, Mr. Old Potatohead, and give him a working
out. All right, we're going to just use our peeler, peeling away from us. And I always
put a paper towel out, but I've got to tell you, I've got my cutting board that will just
pick it up, too. But I'm so used to always putting it on a paper towel. You're just going
to want to slice and take off the skin of the potato. Take your time. All right, I peeled
all these. And just to help with the cooking process, I'm just going to cut them in half.
They're kind of medium size potatoes, so they should cook pretty easy in the water. What
you want to do is when you're cooking potatoes in the water, you know they're done when you
can stick a knife in them. And see how I can pick it up. If you can't pick it up, the knife
will come right out of it, and you know they're done. So let's go over to the boiling pot
of water and put these in. All right, we're just going to put our -- We started boiling
some water in our pot, and we're going to put our potatoes in there now. Be careful
when you're putting in your potatoes that you don't splash up. I usually just put them
on the side and just let them go easy. Like I said, you're going to let these cook about
maybe eight, nine minutes, and then try to stick a fork in them -- or a knife. And if
you can pull the knife out without picking up the potato, you know they're done. And
I'm going to just cover them.