Thanksgiving Mashdown: Red vs Gold vs Russet — Which Mash Wins?

What up, fam? It's your boy AB, and you already know what time it is. Thanksgiving is coming in hot. Today, we putting three potatoes to the test. We doing red, Yukon Gold, and Russy to see which one earns the spot on your holiday table. And this ain't no Insta Mad situation. We going real butter, real cream, and real feast mold flavor. So, let's get it. Now, first up, red potatoes. These are perfect if you like your mask a little chunky, you know, with the skins on just right for them for that down home, you know, that family style plate. Okay, so look, let's go ahead and get into it. First thing we going to do is we going to quarter these. I'm going to give you guys the general rule for those of you guys that don't know. These already been washed. By the way, when they all the same size, they all ready at the same time, right? So the smaller we do them, the quicker they're ready. Okay, so don't forget we doing potatoes, right? So you know what? Potatoes will take some salt. You know what I And I just give it a couple of pinches of salt. Leave it like that. Now that we have boiling water, let's move this around. Make sure it dissolves, right? And then you just want to add, you know, your quartered red potatoes. Okay. So, look, I got butter, garlic, parsley, and thyme. They working together over this low heat. So, check it out. This right here smells like, you know, Thanksgiving in the pan. Now, don't go crazy. We want rustic, not baby food, right? So, you want to add that garlic, herb butter, and a scoop of that sour cream. Look, you stir it up till it's creamy, but still got some personality like your boy AB. Now, I want you to take a look at this right here. Look, that's love in a bowl. Garlic, herbs, and just enough texture to hold up to your next turkey and gravy. Now, let's get fancy with these Yukon Gold, right? These are the ones that'll make your guest say, "Hey, who made these potatoes?" Now, these are naturally buttery and creamy. So, you know what? We going to lean into that. Warm your dairy, folks. Don't shock your potatoes on Thanksgiving. This right here, this that steakhouse smooth. Listen, it's glossy, golden, silky. This the mask that you serve with that prime rib or that smoked turkey you've been bragging about. Look at that. Yes, sir. And now the people's champ, the russet. Now, listen. It's light, airy, and the best carrier for the gravy, too. Rusted soak up flavor like, you know, cornbread and gravy. So, treat them right. Don't overwork it, folks. listen. Or you'll end up, you know, with like a potato type glue, right? So, listen. This is what we want. We want clouds, not wallpaper paste. Okay. So, look, this is what we going to do. We got all three of them here. I done took pictures of everything. Now, we going to start with these red potatoes, which happen to be my favorite, right? They're a little bit on the cool side. Let's get a little bit of that butter. But you see this right here? Look at that right there. Mhm. Yes, sir. And check this out. This right here is love in the bowl. Look, the garlic and herbs. Just enough texture to hold up to your next turkey and gravy. Don't trip. This is my favorite. You guys do what you going to do. Now we getting ready to check these Yukon gold. Look at this here. Look at that right there. They don't call that Yukon Gold for nothing, folks. Cheers again. Hey, I'm going to go back in here. Give me a little more. That right there is right, too. Now, this right here, this that Cadillac of the mashed potatoes right here. Right. It's like It's like velvet that you can eat. It's gonna be tough. All right. So, here we're gonna go ahead and hit this russet. Let's go ahead and get us some of this right here. Again, this is going to be tough. Hey, nephew. This about to be tough, homeboy. Okay. So, like this is like that Sunday after Thanksgiving leftover vibe. You know what I mean? Look, you can throw some turkey gravy on top of this and I promise you, you done. Make you want to drop your fork or your spoon. However, this is about to be tough, man. Check this out, man. This is tough, man. I'm telling you, I'm I'm true to my red potatoes, right? I'm going to go ahead and bring nephew. I'm going put you on the spot. Come on, nephew. I need you to uh taste these three and you tell me which one we going to put on there. I know what he going to say. He going to say, "Put all three of them on there." Well, go ahead and do your thing. >> I'm going to start with this one right here. A little butter. >> That's the the the rustic. Huh? I said the rustic, but it's the rustic. All right. >> That one cool. That one cool. Let me try this red one. >> Hey, this one right here. You tell me. I think that one got to have gravy on it. You know what I mean? More like a staple for like the holiday. >> It's something special though. >> Okay. It is, homie. I made it. >> N the I was going to say nothing but uh >> Yeah, that's him. That's him right there. >> That's right. All right, fam. Look, we got three mashes, three moods. You get the rustic red for, you know, for the herb lovers, the golden Yukon for the smooth operators, and that fluffy russet for the gravy gang, right? Which one are you guys going to be putting on your Thanksgiving table this year? Let me know. I want you guys to drop it in the comments and let me know, you know, your favorite. And don't forget, Thanksgiving is just another excuse to go full feast mode. Now, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and just tell everybody out there, there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. I'm watching my nephew do, you know, the happy dance on the side right here, and it's making me laugh. Guess what? I'm out. Peace.