Phillip Glennon
im giving u my potatoes recipe
4:55
Anna Marie Rahuba
yay!
lets have it!
4:56
Phillip Glennon
okay listen closely, no cutting corners because i swear every step makes a huge difference because i was once mash potatoe impaired
4:56
Anna Marie Rahuba
hahaha i love you
4:57
Phillip Glennon
first and foremost, go buy the porcelain oven to table plates, the brand i got is canopy, got them from walmart for like 3 bucks each
im sure bed bath and beyond has them
4:57
Anna Marie Rahuba
i'll go to walmart for you
4:57
Phillip Glennon
or anykind of small gratin dish that can stand the heat of an oven
okay... we clear on that?
haha
4:57
Anna Marie Rahuba
haha clear sassy!
4:58
Phillip Glennon
next wash your potatoes (red pots w the skin on)
cut them into medium cubes
boil in semi-shallow salted water for 15 mins or so until they are pretty tender, then drain them and finish cooking them by simmering them in heavy cream until they are extremely creamy and super easy to mash
now, while you've waiting patiently for the taters to cook, you've been sauteeing bacon (chopped into small peices)
cook the bacon on a LOW HEAT dont pull a vic and try to cook it too fast
5:00
Anna Marie Rahuba
i won't tell her you said that!
5:00
Phillip Glennon
she knows
haha i dont let her cook anymore
5:01
Anna Marie Rahuba
i don't blame you! you're getting so amazing
5:02
Phillip Glennon
okay, now before your bacon is crispy add chopped onion (you can do diced or slices, up to u) and chopped garlic
keep cooking on med-low heat
until the onion and garlic is tender and bacon should be crisping but not charring
okay, now back to the potatoes... mash them (dont whip!)
add the bacon mixture
mix really well
5:03
Anna Marie Rahuba
you just reminded me i need to buy a new potato masher! mine broke
5:03
Phillip Glennon
i dont have one but the method with the cream makes it easy
and cubing the potatoes makes it easier
now salt and pepper to taste, dont go salt heavy because of the cheese topping
okay, now granted yours wont taste like mine because i dont know the name of the cheese i bought
but find a really good artisan cheese thats semi soft and will melt beautifully, mine had chives in it if u can find some kind of garlic-y/chive-y cheese definately jump on it, if not, get something that u like and top them with chives
5:06
Anna Marie Rahuba
!!!! garlic-y!
5:06
Phillip Glennon
i did that for you!
and dont by pre-grated cheddar or something like that, ill kill you!
haha
5:07
Anna Marie Rahuba
i never do!
mama bought me an awesome cheese grater when she gave me her mac and cheese recipe!
5:07
Phillip Glennon
grate your garlic-y or chive-y cheese ontop of the potatoes which have been portioned into their gratin dishes or ramekins
put them in a 450 degree oven until the cheese is golden and the potatoes are heated all the way thru (if for some reason they've had time to chill)
was that clear?
5:09
Anna Marie Rahuba
absolutely!
5:09
Phillip Glennon
yay!!
