June 12, 2025 • 13 mins
Who says comfort food can't slay in summer? Because, today we're talking pot roast and creamy mashed potatoes! 💯
This week, get ready for the best pot roast and mashed potatoes – an easy pot roast that's surprisingly perfect (with an unexpected secret ingredient).
We'll show you how to make legit tender pot roast and teach you a mashed potato hack that will lead to the BEST homemade mashed potatoes you’ve ever had, all while keeping it super affordable.
This simple pot roast recipe is a delicious, budget friendly pot roast and your new easy dinner idea! 🥩🥔
Let’s keep the kitchen talk going!
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Homemade pot roast & creamy mashed potatoes 🥩🥔 Affordable comfort food with a new twist!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Sometimes you just need like a hot beef injection, right?
(00:03):
That's how you got kids.
So let's talk about a roast instead.
Love a roast, okay.
And I'm going to tell you how I came upon this roast, this little slab of beef.
Tell me.
I was going to make garlic and pop-up, which is like a beef stew, a Cuban style beef stew,
which is beef and potatoes.
And you get like a stew meat, it's delicious.
(00:24):
You get a stew meat, which is notoriously hard.
What's the word?
Like it's not tender.
No, it's like a chewy rubbery stuff.
Yeah.
It's not the type you normally eat.
No, it needs pressure or a long cooking time to become like fall apart delicious, right?
But when I went to the Aldi to buy it, I noticed that it wasn't pretty number one, which
(00:47):
happens a lot of the Aldi.
I don't know about your Aldi, but my Aldi sometimes misses the mark.
It can happen.
And it was like 799 pounds.
And then I looked upstairs and I saw it's friend, the Chuck roast, which is the same cut, but
it was $5 a pound.
Okay.
And it was just one big chunk of meat.
And I said, fuck, if I have to cut it, I'll cut it.
If not, I'll just make this bitch into something else, right?
(01:08):
Right.
So I called you up and I said, you know what?
I think I'm going to give this thing the short rib treatment.
So that's what I did.
I cut it up into like big fat squares.
And this, my friend, is how you make a roast.
Ala Mariela when she's not planning to do it.
Are you ready?
Tell me.
Okay.
And you cut it up into squares, right?
Big fat squares.
Great.
You put it into your, what's that pan called?
(01:29):
The big, with the, the heavy one, with the lid.
I can't remember.
Pasha cooker.
No, dude.
The one that you can big bread in it.
The heavy bottom pan.
I can cast iron.
Yeah.
Like, you know, the one, like it has a name, like the liquid.
Like the liquid, the liquid, the Dutch oven.
Yeah.
Thank you.
Okay.
So you put some fat in your Dutch oven and you, oh, wait a minute.
(01:52):
I know what I did do.
Let me give you this.
I left it out for like 30 minutes to get like room temp.
I think that's kind of important.
And I salted it.
And I left it out salted to get, to get room temperature.
And then I took a paper towel and I blotted it to get all the extra moisture that the salt
drew out.
Mm-hmm.
And I went ahead and browned it.
In fact, you know, all sides took it out.
(02:15):
I used a lot of that fat, not a lot.
I would say, actually, I don't think I threw any fat out because it was, you know, this
cut is not very fatty.
Mm-hmm.
Okay.
Left the fat in there.
I went ahead and I got an onion.
I quartered it because when you cook it too little, it just disappears when you're cooking
the long time.
So I quartered it.
I started to, what's that word, saute it in there.
(02:37):
I took like, maybe a whole head of garlic because I bought garlic at the BJ.
So I'm fucking garlic rich up in here, motherfucker.
So I just took the shells off and I put it whole and I let it saute in there.
Then I put the beef back in there.
I added a little bit of water because you know, it gets crazy hot and it's splattery.
That's the thing I don't like about browning me.
(02:59):
I don't know about you.
Does that bother you?
It pisses me off a little bit.
Yeah.
Well, that's a weird thing to be pissed off about your cooking.
I don't like a mess.
You know, I have like my things.
Anyway.
So then I add a little bit of water so it could just kind of cool off a little.
You know what I put in here that I think made all the difference?
Mm-hmm.
Clothes.
(03:19):
I put in like four clothes.
Okay.
In it, I put in four clothes.
I put in some bouillon.
Some bouillon.
How do you say?
"Bouillon."
"Bouillon."
I say how it's fucking spelled, Maria.
"Bouillon."
I put some bouillon powder.
I put some garlic powder on your powder.
Anything that you have that is a flavor, put that shit in there.
(03:39):
Or you can just use chicken stock, but I don't buy chicken stock anymore.
I just have bouillon and I add water and boom.
I just use bouillon now.
Right?
It's so much easier.
And it's flavorful.
I also put some tomato, like a big, maybe two tablespoons of tomato paste.
All right.
It's delightful.
I put that in there and Keater, that's how she wrote.
(04:00):
"Oh, Worcestershire sauce?"
I was just about to see that shut the fuck up.
I was just about to say, "Well, I put your Worcestershire sauce, like, I'm really good in
there."
Yes.
I Worcestershire did and then I covered it and I put it in the oven for three hours at
350 and that was it, Keater.
And like my kids, they don't like this, so you know what I did?
We got a piece of bread and I shredded the beef and I put it in like a sandwich and they
(04:25):
ate that shit right up.
But for my husband, my husband likes mashed potatoes.
My kids would rather die than eat mashed potatoes, which I don't understand.
That's so weird.
How could you not like mashed potatoes?
Both of them.
That's interesting.
Anyway, I was going to make the fake kind because we do that here at the same area alone.
But I only had like a quarter cup of flakes left and I thought, "Who the fuck keeps a quarter
(04:46):
cup of flakes in their pantry?"
Me, this bitch.
Why did I just throw it out the last time I used Eric?
Do you know?
I have flakes in my pantry too.
I didn't throw it out.
It's so stupid.
Anyway, so I had the little potatoes and I went ahead and I quartered them and I wanted
to make this fast because I was tired.
Okay, this Sunday I had cleaned the house.
I didn't want to do shit.
And then I thought, "How can I make this easier for myself?"
(05:07):
And I don't know if I've seen this elsewhere, so pardon me if I'm, you know, what's that
word when you take something from someone else?
Stealing?
Yeah, but like plagiarizing.
Okay, I don't know if I'm plagiarizing this recipe.
If I am, I please apologize, but this is what it did.
Instead of boiling the potatoes and then taking them out and smashing them and seasoning
(05:29):
them and putting milk in it, I cooked them in cream a little bit of water until just covered,
like where the little peaks of the potatoes were just like peaking out.
Okay?
And then I put some bouillon in that, some garlic powder and I cooked it.
The potatoes in the cream.
It took me, Eric, it took like, it's like a good potato.
Oh my God, it took like maybe 12 minutes for the potatoes to get nice and soft.
(05:54):
You do have to stir it because you know it's cream, right?
And cream has a tendency to want to bubble over.
Yeah.
But the starch in the cream cooks in such a way where it is like the creamiest potato of
your fucking life.
And I got to tell you that this is something you must try.
And next time I think I'm going to put some whole garlic cloves in that shit because why
wouldn't I?
(06:15):
When I was done cooking, I just started with a back of a fork.
I just started to smash it.
And that's it, Eric, potatoes, like, but a fucking thing.
It's like hamburger helper of potatoes.
Do you know why?
You know why?
I like that.
Because you know hamburger helper, you don't have to boil the pasta separately.
You just make everything in one pan.
Right.
That's the other beautiful thing about this.
You know, you don't have to be like, I don't know, multiple steps, the older I get,
(06:36):
the more annoyed I become of like, you can just make this all in one place.
And I promise you that these will be the creamiest, most luxurious, and the most
luxurious mashed potatoes.
Mind you, I don't even skin my potatoes because I use a tiny baby ones.
And it's almost time to do that shit.
No, they're not meant to be skinned.
And and usually I don't like potatoes with skins in it.
I didn't even bother.
I do.
(06:57):
You really?
I like mashed potatoes with skin in it.
Look at you.
I do.
I like potato skin though.
So you're a textural maven over here.
No, I am.
But I majority food are you because of texture?
Because you have a touch of the more little neural diverse here at the food if you
don't know.
Our neurons are diversity all the time.
(07:21):
And that's it.
And this is a meal you can make for, I would say, under $30 and it will feed your family.
And it if you feed like the two of you, bozos for a few days and you can make sandwiches
out of it.
You can have meat and potatoes with the gravy that the, you know, because when you make
a, oh, this is another thing.
When you make the pot roast, like, don't add so much liquid to it.
(07:42):
They just barely like, I would leave like a quarter inch of the meat out like, okay?
Because if you add too much water, remember, it's going to also release its juices and it's
fat.
So it will make this gravy.
It doesn't need you.
And if you check it, this is also another thing.
Yeah, you're cooking it for three hours.
Do something you can forget about it, y'all.
In like two hours, Mark, the two hour mark, check it.
(08:05):
Make sure it's not burning because mine needed a little more water at that point.
And I added it.
And then I just do is add water because the flavor is already there.
Right.
And it's concentrated.
So it doesn't, if you add any salt or any flavor into it, it's going to overpower it,
it's going to overwelmet.
And just add water and then you'll have like the gravy that can go on top.
It's like a little moat around the potatoes and then the beef is sitting on top of the
(08:29):
mashed potato.
Mmm.
My mom is literally watering.
I'm wet.
Let me taste in them.
Mmm.
I am more interested in these mashed potatoes than the pot roast.
Agreed.
Same.
You cooked the potatoes in the cream.
Correct.
Wow.
Do you remember how much cream to water you used?
Okay.
So this is the thing, right?
It depends on the size of your pot and it depends on how many potatoes.
So it's not like an exact science.
(08:50):
What you do is you cut up your potatoes and you put them in the pan and then you just add
enough cream and water.
However much you want, honestly, I wouldn't use straight up cream because I'm not a huge
fat ass just a little bit.
Right.
I did want to mix it.
But just so that it's covered enough so like you see the peaks of the potatoes still exposed
(09:12):
in your pan.
Okay.
It's got any sense?
Yeah.
That makes total sense.
So I use the saucepan, which is another good vessel.
I feel if you're not making a lot of potatoes, obviously, it depends on how many people you're
feeding.
I was just feeding my husband really because I didn't even want it at that point.
I was so tired.
But you know, I used a small saucepan and that's what I did.
So you can whatever amount of potatoes you're making, it's a good rule of thumb.
(09:33):
Just leave the peaks of the potatoes exposed.
Mmm.
I'm going to do it.
And as you're boiling it, you'll see that the potatoes absorb all that juicy buttery,
they glisten at the end.
That's how like buttery they are.
They glisten.
That's interesting.
And you don't need to add butter, obviously, because cream is really butter.
It's the glisten.
(09:53):
Yeah.
And I encourage you to make potatoes like this for Thanksgiving, botnitzviz, birthdays,
Thanksgiving, every, like every, make it like this.
Yeah, this is on like an everyday potato.
I feel.
It's quite a heavy potato here.
You're a heavy potato.
I am.
That's my other nickname, heavy potato, Eric.
It is a heavy potato and it is a delicious potato and you, you need to make it on a, for
(10:17):
a Sunday.
I love a Sunday dinner.
Sunday.
Yeah, me too.
Make me very happy.
Me too.
And yeah, Eric, are you going to try this?
I'm definitely going to try this.
Like, yeah, the powder sounds good and everything.
I'm like, more fucking interesting these potatoes.
You could do that with even like chicken thighs that you boil in the fryer and the air
fire and that could be Sunday dinner.
Easy.
Yeah, yeah, I can't.
(10:37):
Or I do this.
I don't like chicken thighs.
What I'm going to do.
I'm not going to like chicken thighs.
But I'm going to do this.
I'm excited.
Are you really Eric?
Because you saw.
I'm going to do the potatoes like today.
You really?
I have leftover cream because I don't, I, obviously, I don't use cream like on the daily,
like, it's something that like I use.
Yeah, I guess you're not telling me so.
But I, it's something that you're sparingly.
It's usually like in a recipe, like, you know, three tablespoons of cream and then I
(11:00):
have like a whole fucking thing of cream left over.
Yeah, that's kind of what happened to me, honestly.
I had the cream from, I forgot what the fuck we made that had cream in it.
Something, we made some of cream and then I had it left over and it lasts for a long time,
which is another beautiful thing about cream.
It doesn't go bad.
Oh, yeah, cream lasts forever.
At least nowadays it does.
Well, when do you remember it now lasting?
I just remember milking cream not lasting as long as it does now for some reason.
(11:21):
When you were in the farm, no, it's like the, the, the, the, your mother, never bought
cream.
What a shit.
Okay.
No, your mother never bought cream.
And I don't see your mom buying cream.
No, she was not a cream part.
We did not have cream on our home, but I'm just saying I just, but she bought milk though.
Like how you're getting, you're like, like, no, I didn't murder that person.
You're like, no, no, no, no, no, no, no, no, wait a minute.
(11:44):
I don't know where you got that analogy from, but we had milk.
We grew up in skim milk, actually, but we had milk, but I'm not a my house either.
We never had cream.
Anyway, this is worth making.
I promise that you will not regret it.
You can make it as a fancy side and people will wonder what you put in it because it's
almost like it's not discernible because who's expecting that?
(12:07):
No one.
Right.
Try that.
Maybe add some cheese to it.
I mean, you could really like, and then when you add the bouillon, though, be so heavy
hand, because it's salty.
It's salty.
Yeah.
It's very salty.
And I, yeah, I had, I added both salt and bouillon and, and I don't recommend it.
If I had bouillon, I don't add salt.
Why aren't you putting salt?
That's not my rule of thumb.
Well, stick that thumb up your ass.
Okay.
(12:28):
I didn't do that.
The last couple episodes, you've been really vicious towards me and I don't know what I've
done to you, but I'm spicy Latina, don't you know?
That's how we are.
I wanna know you're just a dick.
I was going to do with you being spicy or Latina, just as you being a dick.
I mean, bitch.
I'm going to go get the, no, you dick.
I'm going to go, can I go make potatoes now?
(12:49):
I can't even imagine like, we have to wear potatoes of this would be good in like a papa
rena or something.
Oh, yeah.
Fuck.
That sounds so good.
I'm craving things.
Anyway.
We hope you make these potatoes because they're definitely worth making and having with a delicious
side of beef like Eric.
Right side of beef.
Anyway, don't forget to leave us a five star review on your favorite podcast player and
(13:11):
try our recipes and send us an email or something.
I don't know.
Send us your recipes.
We want to try them out.
I love trying new people's recipes.
Me too.
Anyway, have a great week and we'll see you soon.
Bye.
Sometimes you just need like a hot beef injection, right?
(00:03):
That's how you got kids.
So let's talk about a roast instead.
Love a roast, okay.
And I'm going to tell you how I came upon this roast, this little slab of beef.
Tell me.
I was going to make garlic and pop-up, which is like a beef stew, a Cuban style beef stew,
which is beef and potatoes.
And you get like a stew meat, it's delicious.
(00:24):
You get a stew meat, which is notoriously hard.
What's the word?
Like it's not tender.
No, it's like a chewy rubbery stuff.
Yeah.
It's not the type you normally eat.
No, it needs pressure or a long cooking time to become like fall apart delicious, right?
But when I went to the Aldi to buy it, I noticed that it wasn't pretty number one, which
(00:47):
happens a lot of the Aldi.
I don't know about your Aldi, but my Aldi sometimes misses the mark.
It can happen.
And it was like 799 pounds.
And then I looked upstairs and I saw it's friend, the Chuck roast, which is the same cut, but
it was $5 a pound.
Okay.
And it was just one big chunk of meat.
And I said, fuck, if I have to cut it, I'll cut it.
If not, I'll just make this bitch into something else, right?
(01:08):
Right.
So I called you up and I said, you know what?
I think I'm going to give this thing the short rib treatment.
So that's what I did.
I cut it up into like big fat squares.
And this, my friend, is how you make a roast.
Ala Mariela when she's not planning to do it.
Are you ready?
Tell me.
Okay.
And you cut it up into squares, right?
Big fat squares.
Great.
You put it into your, what's that pan called?
(01:29):
The big, with the, the heavy one, with the lid.
I can't remember.
Pasha cooker.
No, dude.
The one that you can big bread in it.
The heavy bottom pan.
I can cast iron.
Yeah.
Like, you know, the one, like it has a name, like the liquid.
Like the liquid, the liquid, the Dutch oven.
Yeah.
Thank you.
Okay.
So you put some fat in your Dutch oven and you, oh, wait a minute.
(01:52):
I know what I did do.
Let me give you this.
I left it out for like 30 minutes to get like room temp.
I think that's kind of important.
And I salted it.
And I left it out salted to get, to get room temperature.
And then I took a paper towel and I blotted it to get all the extra moisture that the salt
drew out.
Mm-hmm.
And I went ahead and browned it.
In fact, you know, all sides took it out.
(02:15):
I used a lot of that fat, not a lot.
I would say, actually, I don't think I threw any fat out because it was, you know, this
cut is not very fatty.
Mm-hmm.
Okay.
Left the fat in there.
I went ahead and I got an onion.
I quartered it because when you cook it too little, it just disappears when you're cooking
the long time.
So I quartered it.
I started to, what's that word, saute it in there.
(02:37):
I took like, maybe a whole head of garlic because I bought garlic at the BJ.
So I'm fucking garlic rich up in here, motherfucker.
So I just took the shells off and I put it whole and I let it saute in there.
Then I put the beef back in there.
I added a little bit of water because you know, it gets crazy hot and it's splattery.
That's the thing I don't like about browning me.
(02:59):
I don't know about you.
Does that bother you?
It pisses me off a little bit.
Yeah.
Well, that's a weird thing to be pissed off about your cooking.
I don't like a mess.
You know, I have like my things.
Anyway.
So then I add a little bit of water so it could just kind of cool off a little.
You know what I put in here that I think made all the difference?
Mm-hmm.
Clothes.
(03:19):
I put in like four clothes.
Okay.
In it, I put in four clothes.
I put in some bouillon.
Some bouillon.
How do you say?
"Bouillon."
"Bouillon."
I say how it's fucking spelled, Maria.
"Bouillon."
I put some bouillon powder.
I put some garlic powder on your powder.
Anything that you have that is a flavor, put that shit in there.
(03:39):
Or you can just use chicken stock, but I don't buy chicken stock anymore.
I just have bouillon and I add water and boom.
I just use bouillon now.
Right?
It's so much easier.
And it's flavorful.
I also put some tomato, like a big, maybe two tablespoons of tomato paste.
All right.
It's delightful.
I put that in there and Keater, that's how she wrote.
(04:00):
"Oh, Worcestershire sauce?"
I was just about to see that shut the fuck up.
I was just about to say, "Well, I put your Worcestershire sauce, like, I'm really good in
there."
Yes.
I Worcestershire did and then I covered it and I put it in the oven for three hours at
350 and that was it, Keater.
And like my kids, they don't like this, so you know what I did?
We got a piece of bread and I shredded the beef and I put it in like a sandwich and they
(04:25):
ate that shit right up.
But for my husband, my husband likes mashed potatoes.
My kids would rather die than eat mashed potatoes, which I don't understand.
That's so weird.
How could you not like mashed potatoes?
Both of them.
That's interesting.
Anyway, I was going to make the fake kind because we do that here at the same area alone.
But I only had like a quarter cup of flakes left and I thought, "Who the fuck keeps a quarter
(04:46):
cup of flakes in their pantry?"
Me, this bitch.
Why did I just throw it out the last time I used Eric?
Do you know?
I have flakes in my pantry too.
I didn't throw it out.
It's so stupid.
Anyway, so I had the little potatoes and I went ahead and I quartered them and I wanted
to make this fast because I was tired.
Okay, this Sunday I had cleaned the house.
I didn't want to do shit.
And then I thought, "How can I make this easier for myself?"
(05:07):
And I don't know if I've seen this elsewhere, so pardon me if I'm, you know, what's that
word when you take something from someone else?
Stealing?
Yeah, but like plagiarizing.
Okay, I don't know if I'm plagiarizing this recipe.
If I am, I please apologize, but this is what it did.
Instead of boiling the potatoes and then taking them out and smashing them and seasoning
(05:29):
them and putting milk in it, I cooked them in cream a little bit of water until just covered,
like where the little peaks of the potatoes were just like peaking out.
Okay?
And then I put some bouillon in that, some garlic powder and I cooked it.
The potatoes in the cream.
It took me, Eric, it took like, it's like a good potato.
Oh my God, it took like maybe 12 minutes for the potatoes to get nice and soft.
(05:54):
You do have to stir it because you know it's cream, right?
And cream has a tendency to want to bubble over.
Yeah.
But the starch in the cream cooks in such a way where it is like the creamiest potato of
your fucking life.
And I got to tell you that this is something you must try.
And next time I think I'm going to put some whole garlic cloves in that shit because why
wouldn't I?
(06:15):
When I was done cooking, I just started with a back of a fork.
I just started to smash it.
And that's it, Eric, potatoes, like, but a fucking thing.
It's like hamburger helper of potatoes.
Do you know why?
You know why?
I like that.
Because you know hamburger helper, you don't have to boil the pasta separately.
You just make everything in one pan.
Right.
That's the other beautiful thing about this.
You know, you don't have to be like, I don't know, multiple steps, the older I get,
(06:36):
the more annoyed I become of like, you can just make this all in one place.
And I promise you that these will be the creamiest, most luxurious, and the most
luxurious mashed potatoes.
Mind you, I don't even skin my potatoes because I use a tiny baby ones.
And it's almost time to do that shit.
No, they're not meant to be skinned.
And and usually I don't like potatoes with skins in it.
I didn't even bother.
I do.
(06:57):
You really?
I like mashed potatoes with skin in it.
Look at you.
I do.
I like potato skin though.
So you're a textural maven over here.
No, I am.
But I majority food are you because of texture?
Because you have a touch of the more little neural diverse here at the food if you
don't know.
Our neurons are diversity all the time.
(07:21):
And that's it.
And this is a meal you can make for, I would say, under $30 and it will feed your family.
And it if you feed like the two of you, bozos for a few days and you can make sandwiches
out of it.
You can have meat and potatoes with the gravy that the, you know, because when you make
a, oh, this is another thing.
When you make the pot roast, like, don't add so much liquid to it.
(07:42):
They just barely like, I would leave like a quarter inch of the meat out like, okay?
Because if you add too much water, remember, it's going to also release its juices and it's
fat.
So it will make this gravy.
It doesn't need you.
And if you check it, this is also another thing.
Yeah, you're cooking it for three hours.
Do something you can forget about it, y'all.
In like two hours, Mark, the two hour mark, check it.
(08:05):
Make sure it's not burning because mine needed a little more water at that point.
And I added it.
And then I just do is add water because the flavor is already there.
Right.
And it's concentrated.
So it doesn't, if you add any salt or any flavor into it, it's going to overpower it,
it's going to overwelmet.
And just add water and then you'll have like the gravy that can go on top.
It's like a little moat around the potatoes and then the beef is sitting on top of the
(08:29):
mashed potato.
Mmm.
My mom is literally watering.
I'm wet.
Let me taste in them.
Mmm.
I am more interested in these mashed potatoes than the pot roast.
Agreed.
Same.
You cooked the potatoes in the cream.
Correct.
Wow.
Do you remember how much cream to water you used?
Okay.
So this is the thing, right?
It depends on the size of your pot and it depends on how many potatoes.
So it's not like an exact science.
(08:50):
What you do is you cut up your potatoes and you put them in the pan and then you just add
enough cream and water.
However much you want, honestly, I wouldn't use straight up cream because I'm not a huge
fat ass just a little bit.
Right.
I did want to mix it.
But just so that it's covered enough so like you see the peaks of the potatoes still exposed
(09:12):
in your pan.
Okay.
It's got any sense?
Yeah.
That makes total sense.
So I use the saucepan, which is another good vessel.
I feel if you're not making a lot of potatoes, obviously, it depends on how many people you're
feeding.
I was just feeding my husband really because I didn't even want it at that point.
I was so tired.
But you know, I used a small saucepan and that's what I did.
So you can whatever amount of potatoes you're making, it's a good rule of thumb.
(09:33):
Just leave the peaks of the potatoes exposed.
Mmm.
I'm going to do it.
And as you're boiling it, you'll see that the potatoes absorb all that juicy buttery,
they glisten at the end.
That's how like buttery they are.
They glisten.
That's interesting.
And you don't need to add butter, obviously, because cream is really butter.
It's the glisten.
(09:53):
Yeah.
And I encourage you to make potatoes like this for Thanksgiving, botnitzviz, birthdays,
Thanksgiving, every, like every, make it like this.
Yeah, this is on like an everyday potato.
I feel.
It's quite a heavy potato here.
You're a heavy potato.
I am.
That's my other nickname, heavy potato, Eric.
It is a heavy potato and it is a delicious potato and you, you need to make it on a, for
(10:17):
a Sunday.
I love a Sunday dinner.
Sunday.
Yeah, me too.
Make me very happy.
Me too.
And yeah, Eric, are you going to try this?
I'm definitely going to try this.
Like, yeah, the powder sounds good and everything.
I'm like, more fucking interesting these potatoes.
You could do that with even like chicken thighs that you boil in the fryer and the air
fire and that could be Sunday dinner.
Easy.
Yeah, yeah, I can't.
(10:37):
Or I do this.
I don't like chicken thighs.
What I'm going to do.
I'm not going to like chicken thighs.
But I'm going to do this.
I'm excited.
Are you really Eric?
Because you saw.
I'm going to do the potatoes like today.
You really?
I have leftover cream because I don't, I, obviously, I don't use cream like on the daily,
like, it's something that like I use.
Yeah, I guess you're not telling me so.
But I, it's something that you're sparingly.
It's usually like in a recipe, like, you know, three tablespoons of cream and then I
(11:00):
have like a whole fucking thing of cream left over.
Yeah, that's kind of what happened to me, honestly.
I had the cream from, I forgot what the fuck we made that had cream in it.
Something, we made some of cream and then I had it left over and it lasts for a long time,
which is another beautiful thing about cream.
It doesn't go bad.
Oh, yeah, cream lasts forever.
At least nowadays it does.
Well, when do you remember it now lasting?
I just remember milking cream not lasting as long as it does now for some reason.
(11:21):
When you were in the farm, no, it's like the, the, the, the, your mother, never bought
cream.
What a shit.
Okay.
No, your mother never bought cream.
And I don't see your mom buying cream.
No, she was not a cream part.
We did not have cream on our home, but I'm just saying I just, but she bought milk though.
Like how you're getting, you're like, like, no, I didn't murder that person.
You're like, no, no, no, no, no, no, no, no, wait a minute.
(11:44):
I don't know where you got that analogy from, but we had milk.
We grew up in skim milk, actually, but we had milk, but I'm not a my house either.
We never had cream.
Anyway, this is worth making.
I promise that you will not regret it.
You can make it as a fancy side and people will wonder what you put in it because it's
almost like it's not discernible because who's expecting that?
(12:07):
No one.
Right.
Try that.
Maybe add some cheese to it.
I mean, you could really like, and then when you add the bouillon, though, be so heavy
hand, because it's salty.
It's salty.
Yeah.
It's very salty.
And I, yeah, I had, I added both salt and bouillon and, and I don't recommend it.
If I had bouillon, I don't add salt.
Why aren't you putting salt?
That's not my rule of thumb.
Well, stick that thumb up your ass.
Okay.
(12:28):
I didn't do that.
The last couple episodes, you've been really vicious towards me and I don't know what I've
done to you, but I'm spicy Latina, don't you know?
That's how we are.
I wanna know you're just a dick.
I was going to do with you being spicy or Latina, just as you being a dick.
I mean, bitch.
I'm going to go get the, no, you dick.
I'm going to go, can I go make potatoes now?
(12:49):
I can't even imagine like, we have to wear potatoes of this would be good in like a papa
rena or something.
Oh, yeah.
Fuck.
That sounds so good.
I'm craving things.
Anyway.
We hope you make these potatoes because they're definitely worth making and having with a delicious
side of beef like Eric.
Right side of beef.
Anyway, don't forget to leave us a five star review on your favorite podcast player and
(13:11):
try our recipes and send us an email or something.
I don't know.
Send us your recipes.
We want to try them out.
I love trying new people's recipes.
Me too.
Anyway, have a great week and we'll see you soon.
Bye.
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