I loved Julie's reaction. "Why are you feeding me potatoes when there is biscuits and stew, and cake!" a kindred spirit,lol

@NanaPapa123

3 ай бұрын

She's so adorable!

I stopped doing the big turkey dinner one year when nobody was getting back to me with their plans. So I said, eff it, I was making a big pot of chili, and whoever could just serve themselves. It's now a thing to make chili on Thanksgiving.

@hangemfortre45on18

8 ай бұрын

My family discovered that you can order 5 star Thanksgiving and Christmas dinner for an extremely reasonable price from some of the finest restaurants in the area (Seattle). That leaves desserts for the only "cooking" and everybody usually goes all out. Yum!

No matter what potato you use ... I will still watch your video!! Do you know the smallest potato they grow? Spectators! Do you know what they use them for? Microchips!!

I just popped on to comment - I’ve been doing this for over 10 years. People laugh when I show up with my crock pot mashed potatoes until they try them - then their hooked. Their not difficult to make but everybody has to do them last minute at the end of the dinner because they want them hot. The crockpot allows them to be hot throughout the entire dinner time with zero stress and mess.

Yes! I have 3 of my 5 show cookers going on big holidays. One for the cornbread dressing; one for the mashed potatoes; and one for the green bean casserole. When it's just Hubs and me, I'll throw a turkey breast into the slow cooker and let her go. I've made Mac & Cheese in one of my Crockpots, too. They're excellent appliances to have in the kitchen!

Crock pots in our house are using as buffet warmers on the side table during holiday meals. I usually start prepping all ingredients 2 days prior, bake/cook sides and desserts the day before, and save the big day for the main meats (turkey, ham, prime rib) and rolls so that I can actually enjoy spending time with the family. There is always plenty, no matter how many unexpected guests turn up, with the remainder wrapped up and sent home as leftovers. The highest compliment I have ever received was from a friend of ours visiting from overseas who exclaimed that our Thanksgiving looked exactly like she imagined based on all the movies/commercials, etc. (she had never spent a Thanksgiving in the states).

Couple of tips here. One, cook all the pies, cakes and what not the day before. Two, delegate different dishes to others who are coming. Aunt Olive makes the best pumpkin chiffon pie, Ask her! Yada, yada. Last point, if you know someone is going to be alone, invite them. One year we had a half-dozen new faces, had a blast with them.

@asdisskagen6487

8 ай бұрын

Oh, yeah. Right there with you; we always have a huge celebration and I cook in batches starting two days before Thanksgiving in order to make everything on the menu and have it all done in time for the big meal. Leftovers for everyone! 😂

Watching Julie’s reaction to Glens cooking was like watching a kid in a toy store. I got a smile out of that.

Glen breaking out the ninja level ADR skills.

Waxy tells me what to expect of a cooked potato. As does floury. Wet reminds me of the potatoes I forgot about in the back of a pantry. (Ah the just moved out learning curve)

Been doing the spuds early for years. Mash, stick in fridge, then stick in oven to reheat when needed. The last few years, I did the ham early too, and stuck the sliced ham on low in the slow cooker. Gives me time to do the dishes etc before company comes. No sweat, no stress. Lots of time to relax and enjoy the gathering. This year the sprouts will be done early too and go in the oven with the spuds to warm. No need to be a martyr!

The humble potato is so comforting, great idea to pull out the crockpots to relieve all the cooking or save space for more on stove. And here we are in 2023, the potato varieties/textures are starchy, waxy and all-purpose, great career choice Glen! Guessing that potato grower association couldn't get 'wet potato' term to take off🤣

I've been doing this for years, I make them after lunch on Xmas and keep them on warm setting all day. I check on them, stir them a few times to keep them soft and sometimes have to add a touch of broth to avoid them getting dry. Such a game changer, turkey dinners are a lot of work for the host, this is a must. Cheers from Sudbury. :)

:) I might be wrong about this, but I have a distinct memory of an older Glen video where he says, "I know, the internet doesn't need another mashed potato recipe," but here we are.

About twenty years ago after thanksgiving dinner I offered to stay and help my aunt clean up… the rest of my family went home and my cousins went out to party with friends… my aunts sister in law complimented my aunt on the meal and asked my aunt how she got her mashed potatoes so creamy and fluffy… my aunt smiled and told her it was a family secret… after her sister in law drove away my aunt turned to me and confessed that she ran out of time and made instant mashed potatoes… we both started looking sighing as now it was a family secret… lol

The High/low editing made me smile. I do that more than I care to admit.

I just used this idea and made garlic, dirty (skin on) mashed potatoes in the instant pot. Thank you! It was so much easier and wonderful! I will definitely be doing these again. I used milk, butter, and some herbed cream cheese, salt, pepper, and garlic powder. Delicious!

I grew up on red potatoes because for the most part, they were cheaper to buy for my mother. I prefer the flavor and texture of them. I would just buy larger potatoes, peel them and then cut them into smaller pieces. I don't enjoy eating the peels unless that is how they are made. The whole deal with peeling the potatoes was a way for my brother to get in on the action of preparing the holiday feasts without him being in the way and disrupting mom and I doing out thing. And he was the official masher also.

Love the energy of you two together.

I put Boursin, cream and butter together to make a sauce and add them to the potatoes for mashing. Yummy!

Those look really delicious. Bring on the gravy.

Fabulous You can also make mashed potatoes the day before & use the crockpot to heat n serve

@kdevon4736

8 ай бұрын

That's what I do. Turns out great. I've done it with dressing/stuffing. The top doesn't get crispy, but all the way around the crockpot does. So even more crispy goodness than baking in the oven.

@johnboy1810

8 ай бұрын

Same here, well microwave and then plate up

This is the cutest couple ever. 🇨🇦

I am going to get a deli Thanksgiving this year because I don’t want to travel, but watching this I think I will do my own potatoes. I like them lumpy too!

This is perfect timing. I was just, this weekend, starting to plan and organized for Thanksgiving (in the U.S.) on Nov. 23. The main thing I was pondering was mashed potatoes in a slow cooker. And Glenn has come to the rescue! Thank you so much. I now have complete confidence that they will work out.

Thanks for the tip about horse radish in the mash when serving with roast beef. I’m going to give that a try. Edit: you’ve got all the toys! A crock pot with a timer! Luxury Crock pots here in Australia are antiquated

this is why im happy i have no family, no worries about having to go to any dinners XD

Yay! I love mashed potatoes with the skins! MMMMMM.

Love when you give behind-the-scenes anecdotes from working in advertising.

I appreciate the very obtuse attention to detail with the color matching bowls/clothes. 😂

He he...loved the bit of over-dubbing!!😂

I make my potatoes and mash/flavor them the day before and then heat them up in my crockpot the day of the big meal.

Now I understand why some of my crockpot attempts create the color of an antique on overcooked food. Orange-gold chicken comes to mind. Color and texture suffer. Thanks for the tutorial, Glenn.

I luv mashed potatoes pair it with roasted meal and gravy yum

love the variety of flavours into simple mashed potatoes

Julie is the world's hardest working youtuber!

Saw the happy dance!

I've done this in the past but kind of forgot about it...thank you for reminding me!

Congo line of slow cookers, perfect holiday buffet 😂

My favorite was in Adele Davis' cookbook, Let's Cook it Right. Potatoes were quartered, with skins on and then cooked until soft in milk. Add butter to a bowl and pour the potatoes in a food mill over the bowl, then grind in the mill to put the processed potatoes into the bowl, minus the skins. Stir the potatoes to mix and add salt and serve.

Horseradish in deviled eggs is pretty good as well.

Love the dubbing, LOL!!! You said low, dubbed high, and when you said high, you dubbed low. Nice job!

Now that's a great idea!

Fantastic! Thank you! I will be testing this tomorrow! 🥰

Love potatoes. Thanks.

Those look sooo good!

Great idea!

Inspiring!

I too love mashed potatoes, earthy, silky, delicious!

I add a little cheese to my mashed potatoes. My picky kids will even eat them without gravy.

What a great idea - thanks!

I caught that correction being dubbed in...

@CaroBbH

8 ай бұрын

I was too busy enjoying the rest of the video.

@PAjeannie66

8 ай бұрын

Me too 😀

@sparky739

8 ай бұрын

Haha! Me too😂

@Jacob-Vivimord

8 ай бұрын

The audio was perfect, though, wasn't it?

@aedinius

8 ай бұрын

@@Jacob-Vivimord Yeah, I really only noticed because I have a habit of watching people's lips when they talk. I don't think I would've caught it otherwise.

Just made these without dairy. 🎉🎉 they were a hit at home

We have been doing mashed potatoes in a crock pot for years. We use half chicken stock (or turkey) and half whole milk along with the butter. They come out perfect every time and its keeps them warm for hours if needed.

Gotta love the color matched bowls at the end :D Also looking forward to the stew and cake videos!

As Im the inheritor of 3 crockpots and have maybe 5 of different sizes at different cottages and such... This is a great way to make sides and hold at temp while the main cooking happens.

I totally agree with you Glen on horseradish! I use horseradish in my mash potatoes all the time, it adds a subtle flavour plus I love horseradish. Either horseradish mayo or Arby's Horsey Sauce works great.

Love it! I have a no-boil slow cooker mac and cheese recipe that is my favorite holiday mac and cheese.

Those potatoes look amazing! Since I'm allergic to onions, I'll leave them out.

I saw that audio edit at 3:37 and 3:43 lol. Did a double take to make sure I heard correctly since my eyes and ears were seeing two different things. Appreciate the corrections!

Most of the year my decision to adopt a ketogenic diet doesn’t bother me. From January to mid-November I can easily go without thinking of the DELICIOUS CULINARY WONDER that mashed potatoes can be! Don‘t get me wrong, I get hijacked now and then with an overwhelming DESIRE for a baked potato (rubbed in olive oil and kosher salt, maybe some rosemary, wrapped in foil and left in the coals on a grill) and I give in! But November and December are my BATTLE ZONES because even weak mashed potatoes can be DELICIOUS!

Lol When I had no working oven? I bought small turkey and Cooked in Crock Pot! Never mind the potatoes! *grin* but this is an interesting option!

Glen, Wikipedia (first place I could lazily be bothered to search) agrees with you (and me) about "Waxy" Potatoes. "Floury" is mentioned, but so is the description I've heard elsewhere for things like russets, calling them "mealy potatoes." I even just searched at Potatoes USA, which is apparently the United States' marketing agency for potato farming. And guess what they say about Red potatoes? They mention them having a "waxy texture." So yeah...marketing agencies be damned. I am sure you are far happier, and I can't say as we blame you! Also I'm sure there's a "you say poe-tay-toe, I say poe-tah-toe" joke in here somewhere too.

excellent ADR

So when do we see the Stew with biscuits?

@mrsmac1974

8 ай бұрын

Yes! When? 🤣

@zaynamoore

8 ай бұрын

I'm hoping tomorrow morning at 8am!

Never thought of this but it's a great idea -- I'll have to try it at Christmas (we make both regular mashed and sweet potato mash for Xmas dinner).

We often use the instapot to free up the stovetop in big cooking days. I hope that biscuits and stew is an upcoming vid!

Commercial buttermilk is a good low fat substitute for sour cream in my experience. My slow cooker is generally in use for the protein though. Pot roast is a reasonably foolproof recipe for cooking holidays. I just drop everything in the slow cooker and then just leave it to cook as long as needed.

@shanleyshoupe7873

8 ай бұрын

throw some potatoes in the bottom to catch the drips, it kicks ass! Then you can skip a lot of the extra ingredients like butter and broth

This looks delicious but really love my traditional fluffy mashed potatoes.

Great job, Glen. I hope you don’t mind, but I shared this video on my FB page, because I believe it will be a great time saver.

Greaat idea

Bacon Bits!!!! you need bacon bits and a sprinkle of green onion or chives on top.

I bake my potatoes in the Traeger, then I scoop the meat out of the skins and then mash and whip the potatoes. Usually with heavy cream and garlic.

I do mine in my instapot.

I just use mushroom stock since it goes with everything

👍🏻

I've never heard of anyone putting horseradish in mashed potatoes before! I'd love to see how you use it and what you serve it with!

I use a stainless steel grout mixer and my power drill on high and whip my potatoes to baby food smooth.

@3kids2cats1dog

8 ай бұрын

Cord or cordless drill? Corded drill gives more torque, but cordless is so convenient

@larrysbk

8 ай бұрын

Milwaukee Hole-Hawg, Corded, 300 RPM@@3kids2cats1dog

Glen, I hate to knock the usefulness of this hack, but I've never really heard of mashed potatoes being a major component of Diwali gatherings. All kidding aside, if I wasn't using a multi-cooker to do mashed potatoes these days I'd probably be trying this. (And frankly, the multi-cooker can do a lot more than a slow cooker can, so this is potentially still useful to me.)

Bacon fat instead of butter is an interesting flavour.

@JerryB507

8 ай бұрын

Since Glen used sour cream in his version, I would say 4 or 5 rashers of bacon, fried crisp and crumbled along with the rendered fat.

Sometime it would be cool to see a tasting that includes the other dishes since that's what the real meal is all about.

i see u dubbing over ur high and low mix up ;) how oldschool i love this channel

@shanleyshoupe7873

8 ай бұрын

AWE AND YOUR BOWLS MATCH YOUR OUTFIT you guys are so cute

Hmm. Mashed potato...

To me this looks great there is more in there than your standard mashed potatoes

What brand & model of slow cooker do you have?

I'm good with adding sour cream if you're also adding some real bacon bits to the mixture.

I saw a video from Adam Ragusia where he said that oven roasted potatoes in a mash taste different than boiled potatoes in a mash. Do you detect much of a difference in flavor?

@GlenAndFriendsCooking

8 ай бұрын

I suppose if you were really looking for a difference there may have been one? But in a blind taste test, I'm not sure anyone would pick it out.

@Traderjoe

8 ай бұрын

@@GlenAndFriendsCookingI agree!

Great way to cook potatoes just not for holidays....anytime...!

interesting idea on method but Yukon Golds are about the waxiest potatoes that are worth using in mashed imo . I am extremely picky about the texture of mashed potatoes though.

My mother used to out in butter, milk, and Mayo into her potatoes...

🥔

Ok. I’m a geography idiot I googled. Canada is in the continent. I didn’t understand now I do. Love your videos by the way

I saw a slowcooker for not to much and thought about buying it to experiment with. Is it worth it to buy if you dont eat meat? ( and have limited kitchen space) I dont give large parties, just me and my 2 kids, sometimes 1/2 guests tops. Any thoughts Glenfans? Advice would be appreciated. ❤

In Germany, there are three „official“ categories for potatoes. They surely do not completely describe the (cooked) potato, but everyone knows about those categories. You actually do not buy most of the time a potato by its name, but the recipe would say „use this kind of potato“, and then you go to the shop and you buy the potatoes labeled as that category. Again, those categories are surely no extensive description of a potato, but it is just so fascinating to me, that we have this general common knowledge categories for potatoes and in English speaking countries, this all seems more vague :) And then again, for many dishes, it just doesn’t matter what category your potato is!

@little_forest

8 ай бұрын

@@MyFocusVaries I had to check, but yes, those are two of the three categories. And very imaginative, the third category is like in between and translates to "mostly waxy" :) But since they are labeled like that already in the shop, the problem that Glenn described hardly ever happen. No one expects you two know just from the potato itself what category it is, but when you buy it, you know it, since that is big on the label!

Another good low effort method, if you have one, is to use an Instant Pot and pressure cook the potatoes.

3:33 i see you mr editing fix!

Add marscapon cheese and rosemary

They're "waxy" potatoes. Don't be bullied, Glen!

I think these ended up more brown than usual because they were not fully submerged in liquid causing more air to oxidize the potato over the long cook time. I would try this again but fully submerged, or at that point I guess use a pressure cooker?

Hi Glen! You mention whipping potatoes with a hand blender. I tried that once and it turned a perfectly good pot of mashed potatoes into a gloopy, gooey mess! I thought incorporating air would make them light and fluffy. What might I have done wrong?

@lehewitt

8 ай бұрын

this can happen based on the type of potato; Yukon Gold makes good whipped potatoes. Also, I find that whipped potatoes only work if you whip them all the way before adding any milk or butter.