Hello! My name is Shannon Overmiller. I’m executive Chef at The Majestic in Old Town Alexandria.

Today, we’re making home style meatloaf. While we bake the meat loaf which I previously showed you how to mix and bake the meat loaf, we will make the side dishes while the meat loaf is baking. And right now we’re going to go into making the whipped potatoes for the meat loaf.

What you need for the wheat potatoes is going to be six Yukon gold potatoes, peeled. I like to use Yukon gold potatoes. It’s a much better potato say for whipping. It’s a better potato. The starch level is more accurate for whipping rather than an Idaho potato which would be better for making French fries something of that nature. It’s much better to use a waxier potato like this or a red bliss is good as well.

So we’ve got our peeled Yukon gold potatoes. You want to cut these into uniform sizes or uniform chunks. You want to put the potatoes once cut into a large pot and just to cover the potatoes. Don’t over submerge them. Don’t drown them in water but you want to always use whenever cooking potatoes or starches cold water, just to cover.

To this you want to add salt and you want the water to taste like salt water. It’s got to have a very good amount of salt in it and the way to do that is just to taste it. So this is cold water and now I’m going to season with salt generously and you really want it to taste like the sea. Bring this up to a boil. It takes about 15 to 20 minutes, usually when it’s up to a boil then you bring it back down to a simmer and then it takes about 15 to 20 minutes and then you want to test it with a fork and once it yields to the fork and breaks part gently but not overcooked and I’ll show you, that’s when you know your potatoes are ready.

And while we’re doing this, since now this is how you start the whipped potatoes. And now a good thing to do while your whipped potatoes are cooking is to start your meat loaf gravy as well.