DoctorOz: Perfect Mashed Potatoes with Vanessa Williams

Take a look at this spoon spectrum. If your mashed potatoes are too dry, too wet, over-mixed or lumpy. See all those different kinds of mashed potatoes? But if you wish they were perfect potatoes, well you're going to want to pay attention because Vanessa Williams is about to show us her ultimate loaded mashed potatoes. They're the perfect side for your chicken dinner. Vanessa, dish the details. Okay, these are the ultimate loaded mashed potatoes and it's Thanksgiving time coming up and this is my family's favorite. I do it every year. And they're garlic mashed potatoes with truffle salt. Easy breezy but always, always good. So we've cooked our potatoes over here. Now we're ricing the potatoes as you can see Dr. Raza's ricing over there. This is a fancy show so we're ricing. Normally I cut them up and mash them myself. I gotta tell you, they ask all the time, they're like, what's one kitchen gadget you can't live without? And this does get you those light, airy, perfectly smooth potatoes. Right. I have to say. Yeah, it keeps the starch granules intact apparently, that's the scientific. And they keep them light and airy. Go on Bill Nye. Thank you very much. Now a good tip is using hot cream. Now I always thought it was cold cream and hot butter. Flip it. So use hot cream and we're putting it in right here. And now we have cold butter. As you can see I use my hands a lot. So the melted butter is going to melt inside but it doesn't separate and it makes it really, really delicious. Yeah, because you don't want to see the butter separating on the top, it's kind of floating. Right, like an oil slick. There you go, that's why you use the cold butter. Exactly, yummy, yummy, yummy. Now also, now this is the regular garlic from a jar. Okay. The jar garlic. Minced garlic. Yeah, minced garlic and it's easy and it's already chopped up for you and your hands don't stink when you're making a zillion things. Right. You can smell that right there. Is this the hot butter? Oh, I just hit that hot butter, oh my goodness. And then I found a great truffle salt when I was skiing in Breckenridge, Colorado and I use it on everything. Popcorn, but this is my garlic mashed potatoes with truffle salt. So good. Isn't that delicious? That is a truffle punch in the mouth. I love that. In a good way. We have to say, though, because people hear truffles, they're like, oh, it's going to be expensive. That jar of truffle salt carries you so far. It does. You get $500 worth of truffle flavor for the price of a latte. It's really, it goes a long way here. Yum, yum, yum. You definitely get it, too. It's good. Nice, hearty, delicious. And then we've got our own mashed potato bar. Wait, I've got to try it hot. Yes. I have to vouch for you all. With cheese, try the truffle salt. Isn't that good, though? It's intense. And the garlic? That little hint of garlic. And it makes me really happy that you're like, I'm going to make the whole thing from scratch, but you can still use the minced garlic from the jar. Don't go crazy. Very nice. Exactly. Don't worry, you guys. This special formula that Vanessa just shared, we are, of course, going to share it on The Dish on Oz Instagram and on DrOz.com. So now here's my question. This tastes like comfort food to me, and of course, it's perfect for the holidays coming up. Is this the kind of thing you eat before a performance, or is there some good luck food you eat? I mean, I'm singing and dancing, so I keep it light. Usually some soup or maybe some crackers and some dip or something. One time, I was on the way to the theater, had a matinee, and driving in from Westchester to Manhattan, and there was a hot dog stand on the side of the road. I said, I'm just going to pull over quick so I can just grab a hot dog. Of course, my favorite was the sauerkraut and mustard. Eat it. Get dressed. And at this time, I'm doing Kids with a Spider Womb, which is basically body suits, feathers, Amazing. And I was just going to ask you, what's your favorite role? Because I still have the playbill from that movie. Do you really? Girl, your body was over. I would not recommend having a hot dog before you get into a body suit. What happened? Well, the stomach started grumbling. I was like, oh, this is a bad idea. So rumble in the jungle. I made it to the show, but I'll never do it again. There you go. She's a lady. I love it. I want to taste that. So you make this whole cute bar. I like this, too. This is a nice thing at the holidays, too. I'm done ricing the potatoes. Where do you come from? I've been working the whole time. You guys are talking about Broadway shows here. No, go for the good ones. Let me go for the good ones. Try. Yeah, yeah, yeah. Here we go. Look at you. Oh, that's good. Listen, in honor of having a bonafide Broadway star making potatoes on the dish, I had an idea. What if the leads of all these wonderful plays were played by potatoes? Okay. This is my top five list. Are you ready? Oh, boy. Top five list of Broadway shows. Again, the leads are potatoes. There's Phantom of the Tatra. See what I did there? Okay, not your best work, but it's getting there. It's getting better. How to succeed in business without really frying. You're a good man, Hash Brown. I love a good pun. But these are my favorites. Are you ready? Wait for it, wait for it. Wait for it. Oklahoma Fry. But the winner by far, you're all going to love this, Yammelton. Eat your heart out, David Letterman. Eat it out. That's it. You guys are going to put the recipe for Vanessa's perfect loaded mashed potatoes on doctoraz.com and doctoraz.com slash the dish. We're one step closer to our perfect chicken dinner, but we can't forget about those greens when we get back. Jamika is making her creamed spinach. It is so indulgent. You need to make it for dinner tonight. And she's trusting brain. There you go. Yeah. That was good.