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I have told y'all for years
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that I never met a potato I didn't fall in love with.
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I love a potato any way I can get it.
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And the recipe that I'm gonna share with y'all today,
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it's if you've ever had a twice-baked potato,
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well these mashed potatoes are almost gonna taste
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like a stuffed potato almost,
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but it's not gonna be in the shell.
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We gonna eat it just like we would a regular mashed potato,
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but it's gonna be so good.
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Now I'm starting with some Yukon Gold, you know,
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the little baby potatoes.
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And I'm gonna cover this with water,
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bringing it like an inch.
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It was turned off back there at the spigot.
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So I'm gonna cover these potatoes
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at least by an inch of water.
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And I'm gonna put some salt in them.
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(stove starter clicking)
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So I'm gonna let those cook
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and it'll probably take anywhere
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from 10 to 15 minutes maybe.
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So I wanna make sure they're good and tender,
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no hard spots in there.
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So, some of the good stuff
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that's going in our mashed potatoes
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is bacon, purple onion, yellow onion, shallots,
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salt, pepper, brown sugar, and red wine vinegar.
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It is gonna be so good, y'all.
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So we gonna start by cooking our bacon.
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And we're gonna have some bacon fat rendered
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which is gonna bring those taters up a notch.
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You know what I mean?
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You know what I mean, jelly bean?
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It shows you in the recipe
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to cook it 10 or 15 minutes until crisp,
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but I like my bacon to be semi-crisp,
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because I just want that chewiness of the bacon
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to stand out to you when you bite into it.
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All right, so that's our purple onion,
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our yellow onion, and our shallots.
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And we're gonna cook this and I'll be stirring constantly
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until my onions kind of caramelize.
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So Bobby has just walked in and surprised me with a visit,
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Very rarely do we get to see each other
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without children screaming and "daddy, daddy,"
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so we're actually gonna get to talk
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while we are doing these wonderful mashed potatoes.
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- Gosh, that smells so good. - Doesn't it smell wonderful?
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- [Bobby] Bacon, onions, and-
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- Two different types of onions and then a shallot.
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- Little Gold potatoes?
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- Yes, yes, they were small Gold potatoes.
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All right, I'm gonna add some brown sugar.
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- A chip of brown sugar? - Uh-huh.
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They was hard as a rock. - Add some red wine vinegar
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And I'm going to just kind let that cook down.
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Now, these potatoes, you can mash them,
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some people like their potatoes where they're kind of lumpy.
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These have gotten kind of cold.
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- [Bobby] Do you need some help?
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I'm surprised you're not using a mixer.
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- Well- - And a metal bowl.
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- [Paula] That's what I was about to say.
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Just depending on how you like your potatoes done,
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this is the old timey mashed potato.
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- [Booby] I have one of those,
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but whenever I do mashed potatoes at my house,
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I just do 'em super quick so-
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and boil 'em in a pot and then I just throw a mixer
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right on them, in there.
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- [Paula] I do the same thing, Bobby.
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- Yogurt or whatever.
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- How about coming in
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and taking a couple mashes at that please?
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Well, I'm gonna let you mash for a minute.
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It's so nice to have a strong man
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- Don't tell Ruth that.
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- Well, he says old great man,
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- Do you want me to put this butter in?
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- Yeah, you can put it in there.
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Yeah, It's not gonna melt until I add-
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That butter feels like it's been in the freezer.
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- No, just in the fridge.
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All right, let's see what else we got.
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Oh, you came in just in time, son.
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Mayonnaise is always good on a potato.
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Right, now mix with the (indistinct) of these.
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I'm gonna put that off.
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I'm gonna add some salt.
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I think I'm gonna add the cream to the onions
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and heat it up a little so those hot.
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- That smells so good.
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- Doesn't it smell delicious?
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See, down here I'm just gonna throw this mic on.
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- Kind of loose out front.
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- That's how we operate, loosey-goosey.
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- Bacon and onions and heavy cream.
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- [Bobby] You know what this reminds me of,
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is when you used to make the SOS that used to be one of our-
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- Yeah, yeah. - Mainstays when we were kids.
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- [Paula] Yeah, the chipped beef.
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- [Bobby] Chipped beef, what was it?
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Heavy cream and chipped beef and just a piece of toast?
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- Half and half of milk, yeah, on toast.
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- I mean, talk about an inexpensive-
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- Delicious breakfast. - And delicious meal.
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- [Paula] It is too good, Bobby.
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- [Bobby] It smells wonderful.
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- Too good, I love the red wine vinegar.
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Here, how about you ready to move to a stirring ladle?
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- [Bobby] I will, yeah.
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But that's helping soften up those potatoes a little bit.
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- [Paula] Let me get that off your thing.
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Now I think a spoon will help you.
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- [Bobby] Yeah, I got it.
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So what is this gonna look like in the end?
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- [Paula] You're looking at it.
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- This is it? - Mm-hm.
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- [Bobby] Oh, it's creamed potatoes.
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- Yeah. - 'Cause you know what
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this would be good as?
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- What? - A twice-baked,
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if you filled the twice-baked with this.
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- [Paula] That's what I was telling everybody.
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All right, now we're gonna add the sour cream.
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- [Bobby] I love a twice-baked potato.
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That's what I was telling everybody, Bobby,
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when I started this recipe.
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It's almost like a twice-baked potato
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with no outside skin.
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I didn't use all the salt but.
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Oh, yum, you ready to taste?
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- That's looking quite nice and it just smells,
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the aroma is just (growling).
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So what are you gonna serve this with?
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- Never met a potato I didn't like.
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Olivia's like that too.
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- Alright, could I send some of these home
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with you for the children?
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- A little, maybe a little.
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- Okay. - I've got plans.
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I've got everything kind of lined up for dinner.
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Well, here, bon appetit, before those taters get cold.
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- I don't think they're gonna be cold.
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- Let's see, so this is small Gold potatoes.
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- Bacon, onion, heavy cream.
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- Mm-hm. - Salt, pepper, mayonnaise.
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- Mm-hm. - Sour cream.
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- Mm-hm. - There's no way
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- That bacon is so delicious in there, y'all.
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That's because I didn't cook it till it was real crisp.
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It's still got some bite.
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- Eat some more, son.
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- Oh, I shall put that down,
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'cause it's way too good, way too good.
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This nestled up against a steak.
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- What's going? - You came in
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just in time to have some mashed potatoes.
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- What a pleasant surprise.
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Our good and great friend, Father John, just walked in.
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- [Paula] We love him so much.
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- [Bobby] You got here just in time.
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- I'm gonna get up bowl of mashed potatoes for Father John.
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They're not real hot, Father John.
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- Thank you. - But I'll see,
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have with your supper
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- I love it when Father John comes over and I'm cooking
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and I got something to send home with him.
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He is such a special person to our family, y'all
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He baptized those babies
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when they were just a few hours old on October the 9th.
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Can't remember the day, y'all.
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Anyway, you got to try this.
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Love and best dishes.
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You can do it earlier and if you wanted to,
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you could put it in a casserole dish,
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top it with some cheese and throw it in the oven
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and heat it back up.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
