Countdown to Thanksgiving: Mashed potatoes 3 ways

Jeff Mauro, co-host of Food Network’s “The Kitchen,” shares three delicious mashed potato recipes just in time for Thanksgiving.
3:22 | 11/15/19

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Transcript for Countdown to Thanksgiving: Mashed potatoes 3 ways
This morning we have some very different ways to whip up a Thanksgiving staple. It smells so good in here. Doesn't it? Mashed potatoes, everybody. Jeff Mauro. He's here to show us how it's done. A family favorite. Everybody loves it. My mom has been making this for decades and why it's great, other than -- besides your great mashed potatoes everybody grow up eating, 50% potatoes, 50 C. Cream cheese and 50% butter. What we're going to do, you can buy prewhipped cream cheese and we'll put -- we'll mash these by hand, right. After you've boiled it. Butter and Saul and heavy cream, right. A little more fat. This is just a regular brown potato. Use a russet or yukon gold. Use a starchy potato. Not a waxy one. Plenty of salt, heavy coarse cracked black pepper, in a dish and before we broil it. Do it three day as head. Before you serve it, you put another half a stick of butter on it and put it in the droller then you top it with chives and everything. This is like -- it is -- seriously, it will change your life. Eat it with this. A healthier approach. Sweet potato so more butter and sugar and everything to it. Why did you decide to go this route. It's colorful and give people another option and it's beautiful. You could do both. I would do all three. Wait till we get to the third. We make a crumble topping. The top something what makes this. You need that crunch and that kind of traditional cinnamon warm spice flavor. And some oats for texture and we got flour and Saul and butter, we'll zip this up. Our crumble topping and mash these again with butter. We steeped this on the stovetop. You could do this two days ahead. A little butter. Leave it like this. A half a stick or three. That's what I thought. It's Thanksgiving. You want to like have a right cake, I'll make you a rice cake. Crumble topping, vanilla. Eggs and maple syrup. This crumble topping. You've made a pie. Without the crust, right? I think it's like a cobbler maybe. But whatever. It's called mash the sweet potatoes so you can eat more of it. But, wait, there's more. There's one final dish. I got chubby smarts. Root vegetables. Nothing healthy here. Carrot, parsnips which are like a sweeter earthier one and yukon goals in your slow cooker. All three of those. Our four together, mix and mash. Whatever is on sale, fresh and everything, play with turnip, parsnip, all that. Put in your slow cooker. The beauty of this, you keep it out of your oven out of the stovetop and can do this ahead of time. I'm doing great recipes live on the new food network kitchen app at 12:00. 3:00, 5:00, download it to try today. It's a great way to kind of cook alongside all the food network chefs. We're excited and excited to try this. These recipes are on our website. Don't miss them.

This transcript has been automatically generated and may not be 100% accurate.

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