NEVER Boil Your Potatoes Again, Try This Old School Lunch Lady Trick

📕 Get the full cookbook - The Lunch Lady's $3,600-a-Year Grocery Cut (175 recipes & tricks, scaled for 1, 2 or a family): http://dorislunchlady.com/ Four cents a serving. That is what a pan of mashed potatoes cost my kitchen and they sat in that line for ninety minutes at a stretch, twice a week, for thirty-five years - and not one bowl of them ever went to paste. Your mashed potatoes are probably not bad. They are late. They were fine in the pot. Whatever went wrong went wrong between the pot and the table and you have never fixed it because every person who ever tried to help you was fixing the pot. Every cookbook says russet. Every video says russet. I said russet, on this channel, two weeks ago. The government recipe card my kitchen actually cooked from says something else, and it says it on the very first line, before it says one word about method: fresh Yukon Gold or red potatoes, unpeeled. I read that card for fourteen years and skipped that line every single time, because I already knew what a potato was. There is a reason, and it is one word out of a food science paper: a russet is about a quarter straight starch, and the straight kind goes backwards. Hours after you cook it, it comes back out and knits itself into a net. That net is what you are chewing. It is not the butter, it is not the milk and it is not your arm on the masher. I am Mrs. Doris. Thirty-five years behind a school lunch line in Scioto County, Ohio, four hundred children a day on a dollar and five cents a tray. 👇 TELL ME IN THE COMMENTS: did the mashed potatoes in your house come to the table straight out of the pot, or did they sit in something with a lid on it while everybody got called in? Say pot, or say lid - then say what county raised you. I read every one with my morning coffee and the winner gets the next video. 🔔 Subscribe for old-school budget cooking every day. More from an American school cafeteria: why mashed potatoes turn gummy hours after you make them, Yukon Gold and red potatoes versus russets, what starch retrogradation is in plain English, leaving the skin on while they boil, how to hold mashed potatoes for an hour without a warmer, making mashed potatoes the day before, reheating them without leather on the bottom, how much raw potato one person actually eats, when a box of potato flakes is the right answer and why a school kitchen could serve at eleven fifteen what it finished at nine. #mashedpotatoes #lunchlady #oldfashionedcooking