How to Make Light and Fluffy Mashed Potatoes | Kenji's Cooking Show

J. Kenji López-Alt November 20, 2023
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J. Kenji López-Alt

@jkenjilopezalt

About

I'm Kenji López-Alt. I'm the author of the James Beard award-winning books The Food Lab and The Wok, a New York Times columnist, and a former restaurant worker. I'm also the author of the best-selling children's book, Every Night is Pizza Night. Get them anywhere you buy your books, or for signed copies shipped anywhere in the world, order them from Book Larder: https://booklarder.com/search?q=kenji%20lopez-alt Join my free Patreon to get full recipes and articles: https://www.patreon.com/kenjilopezalt I have a podcast! It's called The Recipe with Kenji and Deb and I host it with my friend Deb Perelman of Smitten Kitchen. You can get it here: https://www.therecipepodcast.com/ On this channel you'll mostly find my cooking videos. For food recommendations and other content (mostly around Seattle), check out my alt channel, @JKenjiLopezMain When I'm not writing books or spending time with my family, I like to play music and explore Seattle.

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Get my books (including The Food Lab and my new book, The Wok) here: https://www.kenjilopezalt.com If you like my stuff, follow me over on Patreon, where you will find every new recipe video published ad-free along with fully written step-by-step instructions: https://www.patreon.com/kenjilopezalt This recipe is adapted from my book, The Food Lab, and can also be found in another version on Serious Eats. You can get signed and personalized copies of my book here: https://booklarder.com/products/the-food-lab-better-home-cooking-through-science1 The Serious Eats version of the recipe is here: https://www.seriouseats.com/ultra-fluffy-mashed-potatoes-recipe

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