The Secret To Perfect SWOK Mashed Potatoes

I know what you're thinking... It's mashed potatoes, how hard can it be? Well, as you'll see, you've been doing it wrong all along. Not just in the ingredient list, but also in the physical cooking. Cowboy Kent Rollins is SWOK's favorite son. He's a true rugged trail cattle-drive cowboy, a poet, author, humorist, and one heck of a good cook. His philosophy is "You can't get full on fancy" so he keeps it simple and delicious enough to beat the best chefs in the world. Get ready for some shockers.

Watching this, Kent brings to light an apparent carnal mistake we probably all make. Mashing up wet potatoes. I don't even think my mom waits for the steam and moisture to boil off before going at it with the masher. I mean, and be honest with yourself here, did you even think a dryer potato would make a creamier potato? On top of that, I don't know if I've ever melted my butter or brought the liquids up to temperature before. It's usually a last minute action, grabbing what I need out of the fridge and start pouring it in to eyeball how much I needed. It never dawned on me that it could shock them taters before. Maybe this is why no two batches ever turn out the same. Sometimes they're good, sometimes they're pasty, but they're always somewhat bland with that hint of butter.

Who in their right mind tosses cheese with mashed potatoes? Cream cheese? In potatoes? This is so foreign to the common knowledge a majority of humans probably have... but, cream cheese is good, how would it not make your mash super creamy? I like mine with a lot of pepper, little garlic, little onion, maybe a dash of cayenne... but you can sure spice yours however you like. That being said, you should try some of Kent's spices. He's proven time and time again that he's probably the best cook in America, especially when it comes to foods anyone can actually make at home. Check out his website and subscribe to his channel. He puts out the good stuff each week.