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- Hey, I'm Jamie Deen here back in mama's kitchen.
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You know I've got delicious, simple recipes
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that I'm gonna share with you today.
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And the first one that we're gonna start off
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with is a chive and onion mashed potato.
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So Theresa who is here and Eddie, of course,
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I don't ever do any of this without them.
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Theresa has prepped my potatoes for me,
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and I've waited until right now to say,
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Theresa don't ever peel my potatoes!
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I like the red skin on the outside of the potatoes.
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It gives a color variation and a different texture.
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And I really love it most, especially when I bake potatoes.
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Y'all take a little bit of oil and some kosher salt
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and wrap your potatoes in full and bake 'em.
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And that potato skin will be better
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than the inside of the potato.
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So Theresa has peeled and then we've cubed these up.
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Don't make 'em super teeny tiny.
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All right. You want 'em about this size because,
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I'm kind of getting myself mixed
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up here because I make so much potato salad.
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So I do potato salad like this, and when it gets soft
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because I don't want my potato salad
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to appear like mashed potatoes.
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So (Jamie making rewinding noise)
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rewind, cut 'em any way you want.
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Put 'em in some hot water.
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Make sure that you salt your water.
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And when these soften up we're gonna turn 'em
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into some of the best mashed potatoes I've had all day.
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Okay y'all look, my potatoes are done.
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So I just poured 'em off.
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And now this is really,
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creamed potatoes are all very similar in a way.
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All you need is some cooked potatoes in a bowl.
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Now where we go from here is up to y'all,
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or I should say today it's up to mom.
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So I've got my potatoes done.
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I'm gonna drop in this softened, quarter cup of butter.
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And then I'm using an entire container
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of cream cheese that's flavored with chive.
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I'm just gonna turn these hot potatoes over enough
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to really kind of loosen this up a little bit.
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I do several recipes y'all when I'm fortunate enough
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to get over here and come to work.
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And so I was doing one recipe when this was cooking
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If this were potato salad, I would be beside myself.
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I would never serve potato salad like this
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cause it looks like mashed potatoes.
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It is mashed potatoes.
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So we're good though.
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This is an old school masher too.
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So you see where we're bringing in our flavors
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from the cream cheese and what else are we bringing
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in with that cream cheese?
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Cream cheese into the potatoes with the butter!?
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Now if you take the care to salt, you gotta do it y'all.
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I'm telling you I don't know nothing.
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Public educated from south Georgia,
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but I will tell you you better salt that potato water.
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And you better salt your pasta water,
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or you'll never get it salty enough.
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I gotta have a little black in here.
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A little bit of black pepper I like to have.
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And now since I did salt my water,
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I'm gonna make sure that this isn't too salty
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if I need to add a little bit.
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Where's my official tasting spoon.
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Now I have a very special guest here today who is
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due to the inability to walk around in public
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if he were to show up on any
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of these television shows chooses to remain anonymous.
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So I'm gonna let him be anonymous.
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But I want him to try this.
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Just reach your hand in.
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You ain't gotta come in. Back up.
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Nobody's gonna see you.
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You ought to be in here.
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- [Theresa] Matt, you can talk.
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You just don't have to get on camera.
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- Oh wow! - [Matt] It's really good.
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My son, Matthew, y'all who, you know, TV's not his thing.
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He'd rather watch a little TV than be on TV, which is fine.
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Not everybody is born with a screw loose
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that can do this without even thinking about it.
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It's a curse and a blessing y'all.
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The blessing is that I'm here today
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with my family cooking really simple, delicious recipes.
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This mashed potatoes should be on your table tonight.
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We'll see y'all around the kitchen.
