The Science Behind Potatoes and Why the Type Matters | Mashed Potatoes | What's Eating Dan? | America's Test Kitchen

The immediate appeal of humble mashed potatoes is easy to understand, but the science of the spud is a bit more complicated. Dan explains the science behind why some potatoes are much better than others at producing the perfect mashed potatoes.

Check out our master recipe for mashed potatoes: https://cooks.io/2RrHsYA
Buy our winning potato ricer: https://cooks.io/2OkCb3g
Browse our Thanksgiving guide for mashed potato recipes and more: https://cooks.io/2yJf11d

#thanksgiving

Follow Dan on Facebook: https://www.facebook.com/dansouzacooksillustrated/
Follow Dan on Instagram: https://www.instagram.com/testcook
Follow Dan on Twitter: https://twitter.com/testcook

Check out our Is it Bad? series with Hannah Crowley: https://www.youtube.com/playlist?list=PLnbzopdwFrnYk4goXGnZqSCv6_EeR-8Vt

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:
http://cooksillustrated.com
http://facebook.com/cooksillustrated
http://twitter.com/testkitchen
http://instagram.com/cooksillustrated
http://pinterest.com/testkitchen