Potatoes are so stinkin' good! I don't think I've ever had a preparation that I didn't like. What's your favorite way to have a spud? 🥔Thank you Helix for sponsoring! Visit helixsleep.com/emmymade to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
Baked potato (microwave 6 mins then air fry til crispy) with loads of butter and cheese. I like to mix the middle with the butter and cheese then pile cold tuna mayo with sweetcorn into the skin and eat it like stuffed skins
I know this is a very niche comment but I wanted to saw thank you for never really labeling food as good or bad. Never talking about calories or using food high in fat for shock value but for actually just using them. As someone in recovery from an eating disorder it makes me feel healed watching you except all foods with open arms, curiosity and joy.
Same!! I appreciate that she can enjoy both the loveliness of say, a fresh vegetable from her garden and the unabashedly artificial flavor of a piece of candy.
I wanted to make this with poulet au vinaigre but my wife complained that it would be "too much." I believe thar France, Italy and Thailand make the best food in the world but I'd love to be proven wrong...because that would mean there is something even better!
It depends on the potato! The yellow dutch potatoes have very thin skins that are usually eaten with the potato anyway. Something with a thicker skin should probably still be peeled.
Emmy.. One thing to remember if you don't want "gluey or chewy" mashed potatoes as the end result is to warm any additives like milk or cream and butter first.. either in the microwave or stove top until the butter is completely melted. Then only stir the potatoes enough that the cream and butter mixture can no longer be seen... Also regarding the addition of garlic. putting two cloves in with the water while they boil is a good idea.. then just mash the garlic along with the potatoes or put them through the ricer as well.. Using cold add-in's makes the potatoes go stiff almost like when water accidentally gets into melted chocolate... Happy mash potato making in the future to you!
exacly. inever had a gluey mashed potatoes and allmost allways use a handmixer . firt crush them wuthout it ion. melted butter with milk on it then whip tto it cometogether and NOT stand there whip it for 5 min and it´s perfect. with bad hands and pain not really a option to make it by hands
For those of use with weak and/or painful hands, there are electric "immersion blender" mashers that do a beautiful job with minimal effort. Smooth as you like, fluffy, perfect mashed potatoes, not at all gummy. The one I use is called the "Masha" (used to made by Salton, but I think has a different manufacturer now), and my sister just got a Braun MultiQuick that has a mashing attachment. There are some other brands, too.
Your enthousiasm is very touching! You did your best to capture the essence of aligot whilst missing the main ingredient (tome fraîche de l'Aubrac, which replaces all the cheese & cream you put in instead), overall it's very well done, given that you are not currently in Occitanie. Thank you for sharing with your audience the best dish of my childhood.
I do not have a ricer and really do not like single use things. I found something that works really well and is super easy. I boil my potatoes whole. Drain them. Then take a good cooling rack that has a small grid and put it over a warm pot or big bowl. Wearing gloves or mits slice a potato length wise in half and lay it cut side down on the rack and push it through. It "rices" the potato, leaves the peeling neatly cleaned off and intact. Usually when I do this and make regular potato mash I just add in butter, cream, and salt and call it good. (You can then cook the peels later if you want. They are excellent fried.) *It's really important to immediately scrub the cooling rack as soon as you're done because the potato will be impossible to get out of the little squares if it dries.
Your experience was the same as mine! In my first apratment after leaving home, I made some mashed potatoes using an electric hand mixer in the pot. Not only did I make my potatoes super gummy, but the beaters knocked a bunch of the coating off the bottom of the pot. Did not have a good dinner that day.
use hot milk more or less boiling with the fat completly melted and just firt crush the potatoes. on with hot liquid then blend to it just get togeter and not longer.
Thank you so much for making aligot! It's one of my favorite potato dishes in the entire world! I make mine a little different because add in more garlic (garlic is a way of life) and I despise gruyere and Swiss cheese, so I use fontina cheese instead! I know it's not traditional, but tastes really good and I garnish mine with some melted butter and finely chopped chives!
Mythical Kitchen tested cheese for the pull, and found out that the best was a blend of 2 (I only remember the one was Gouda), but the surprise was that the best single cheese was Gouda, and not mozzarella, like the pizza ads like to lead you to believe. Not a nutty flavor like the cheese you used, Emmy, so it'd definitely depend on what you are looking for. 😁
Gouda cheese is also the best for grilled cheese sandwiches! 2-4 slices of Gouda (depending on how cheesy you want it) between 2 slices of (buttered) bread is all you need, and within minutes in the pan or in a sandwich grill, you'll have an amazing but non offensive (seeing how mild the cheese is) grilled cheese sandwich that will give you rather satisfying cheese pulls. I don't like cheese that smells of toe farts (so parmesan is a mortal enemy for example) so I only really eat mozzarella and Gouda at all. I just prefer to have mozzarella together with tomatoes and/or pasta, while Gouda is my sandwich cheese
Wasn't that an episode of Good mythical morning? I remember Rhett and Link testing all kinds of cheeses to see which one was the stretchiest. And Gouda was indeed the winner!
I just found you about 11/2 months ago. I have been binge watching your videos from the beginning. I’m almost caught up. I just love how soothing your voice is. Probably sounds creepy, but I don’t mean it that way. It’s just that I work 3rd shift in our local level one trauma hospital. After a long and crazy shift your voice helps me unwind so that I can relax before I go to bed. Thanks for the help.
You're one of the few youtubers who's voice I just love listening to, even when you're promoting a product I don't mind. Just love hearing you speak lol 💕
I remember seeing a video on TH-cam of this dish at a restaurant in Paris. They were stirring it in the front window and everyone walking by stopped and looked like it was the most beautiful thing.
I make my mashed potatoes using a hand mixer, butter and milk, or butter and heavy cream if I have the latter available at the time. My mashed potatoes have an amazing texture, maybe because I don't use waxy potatoes. The best potatoes for mashed potatoes are a kind called King Edward here in Sweden, it's a potato that very easily just becomes a mush while cooking them if you're not paying attention, so while they can be a bit finicky, they do make great mash because of how floury they are in texture.
Having experienced the potatoes turning mush myself, a great way to recover from that is to throw in the usual mashed potato stuff of butter, milk & seasonings, as well as other stuff like cheese and garlic, much like this dish Emmy made, to make a really nice potato soup, nobody will ever know... :D
Same, I likw to use russet potatoes (along with butter, cream and seasonings) in my kitchen aid to mash and fluff them and they never come out gummy. I also feel like that type of potato absorbs flavors better, but maybe it's just my brain being weird lol
I always use a hand mixer with the kneed attachments when I make mash. It works like a treat and makes good mash. I don't have space for another gadget in my kitchen, so I'm fine with what I've got.
My Mom and I made mashed potatoes at Christmas one year. As I was mashing them they got thicker and sticky, and soon, they were like glue. I couldn't get them out of the bowl. My Mom and I got the giggles and laughed until we couldn't breathe. I ended up making instant mashed potatoes that year.
@emmymade, when I saw this, my first thought, before you even tasted it, was, "I wonder if that would go good as a wrap around something else, baked?" And then I wondered about just laying it out as the ribbons you cut, and baking it or broiling till it browned just a bit. That might make amazing crackers. Side note: When mom's side was at its largest, we had ten adults and twelve kids, so the mashed potatoes were done with a hand mixer. I always *expected* them to be a bit thick and gummy. I grew up with that. Making them light and airy, I had to learn! Dad's side didn't often have mashed potatoes, and when they did, it was often the Ore-Ida dried kind. I grew up with those, too, so I didn't care. It just gave me variety! Being Vegan is a challenge with trying to mimick cheeses, but I'm sticking with it.
Aligot is my favorite! I think I ate my body weight in Aligot over Christmas break in France. You can get it at the Christmas market in a little tray. I came just to see what cheese you used to make it with here in the US.
Also important are the type of potato you are using, russets are very high in starch Yukon golds are more waxy. I use russets for mash, because you won’t get lumps, and they are fluffier texture. Potatoes get gluey when liquid is added to them because it activates the starch molecules. If you dry your potatoes out after boiling, or better to bake them. Then mash completely free of lumps without adding anything. Then put butter and cream or whole milk in a saucepan with herbs and smashed garlic until it is steamy and butter melted ( can steep as long as you want for flavour, but don’t let scald). Add the butter and milk mixture and stir it in, don’t whisk or anything. Using fat in the potatoes will help stop the starch from forming as it coats the starch, so it can’t react with water in the milk. People who make gross mashed potatoes usually don’t put in enough butter, and stir too much. Also potatoes need a lot more salt than you think, taste as you go
Essentially you just explained the chewy part. You are correct. It is because of the gelatin properties in the starch. They come out and are more pronounced, the more you play with them. It is why starch is added to whole meals to make gluten free flour, although it really only goes far enough to make quick breads and cakes. To get GF flour to go the rest of the way for bread, you need to add either xanthan gum or psyllium. Those ingredients will mimic gluten a bit more. I typically choose psylium over xanthan because people can tolerate it better than xanthan, a lot of the time. It is the (much stronger) gelatin property of that, that works in the dough, to give it the same crumb as conventional bread. It practically mimics gluten in structure. It's amazing stuff.
I remember this being in a book by Peter Mayle, one hits Provence books. It sounded delicious in the book and it looks great here too. I'm thinking it's definitely a winter food though, a bit heavy for warm weather
Decades ago, I saw a recipe for Aligot in my copy of Larousse Gastronomique, but, for some reason, it struck me as "too labor intensive" for a potato dish...this video sent me back into my library to peek at it again :)
While watching Emmy’s videos I always find myself thinking about the show “Next Food Network Star.” They used to talk about how important it is to be able to describe the food on camera. Emmy excels at this! I want food shows to go back to good ol’ cooking rather than a thousand competition shows. Emmy would be first on my list!
It is cooking the potatoes whole with the skin on, it holds all of the starches in. I use a mixer all the time to whip my mash potatoes but one time left the potatoes unpealed and whole and they were like glue.
French food is basically normal food with extra butter, cheese and cream. It will taste better as anyone would expect, the difference being heart disease will get to you sooner
I bought a potato ricer and immediately gave it to my mom after 1 use. I have a metal phobia (it's the noise), so the scrapping sound of the metal as I was using it was more than I could take. It's a shame because it really makes phenomenal mashed potatoes - so much better than standard hand mixer mashed potatoes! Edit - I can hear the scraping while Emmy is using it in the video and I have goosebumps all over! 😫
I came to the comments looking to see if anyone else had that reaction while watching this video. I was full-body cringing while she used the ricer, I use bone conduction headphones which didn’t pair well with that misophonia trigger for me. 😰😭
This one time, I mashed some potato's and they just tasted like I'd added a whole pack of butter in there, but I didn't add a thing, I wish I knew what variety those were! Best darn potatoes I'd ever had in my life Yours were chewy when you over beat them? Strange! I virtually liquidise mine 😅 at along shot, I'd say something about long chain protein forming larger strands
I am from South Africa. Care to try any of our recipes? 🤣 I hardly comment because I’m always watching on the TV but I really enjoy watching your videos
Wow! That's adorable and a great way to make "mashed potatoes" healthier with calcium, protein etc. Must be a great way to make tasty cheeses less salty as well. I frequently avoid certain cheeses because they have too much salt (no health issues, I just don't like too much salt ). It looks like a nice element to add to pizzas or lasagnas.
I love mashed potatoes but I HATE the peeling/cooking. So. When its harvest time and the spuds are cheap and plentifull, I buy loads, boil them in a huge pot, "rice " them (with skins) on a cookie sheet to let them steam off and dry a bit. Without adding anything, au naturel, I form them with a big icecream portionner in domes, on the sheet pan, freeze them and then pack them. When I want some for eating, or any recipe like soup, bread, patties or filling in savory pies, it's defrosted in a few minutes and seasoned. Texture is as freshly cooked and FAST.
Love potatoes in any way, shape or form! BUT!… I’ve almost chocked many times on pizzas that have too much melty mozzarella cheese. I have a feeling this dish should come with a warning ⚠️ 😂
Potatoes are so stinkin' good! I don't think I've ever had a preparation that I didn't like. What's your favorite way to have a spud? 🥔Thank you Helix for sponsoring! Visit helixsleep.com/emmymade to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
Au Gratin! 😁
That looks absolutely amazingly delicious 🥰 Definitely want to try and make it 🥰
My favorite way to have potatoes is in patatas duchese they’re beautiful and tasty
Baked potato (microwave 6 mins then air fry til crispy) with loads of butter and cheese. I like to mix the middle with the butter and cheese then pile cold tuna mayo with sweetcorn into the skin and eat it like stuffed skins
Hash Browns. Like the McDonald's kind. But I've never met a spud I didn't like.
I know this is a very niche comment but I wanted to saw thank you for never really labeling food as good or bad. Never talking about calories or using food high in fat for shock value but for actually just using them. As someone in recovery from an eating disorder it makes me feel healed watching you except all foods with open arms, curiosity and joy.
Love her content too! Helen Rennie is also fabulous. I am surely improving my cooking skills with both.
😊 I agree!
Me too..
This is why I love her content❤
Same!! I appreciate that she can enjoy both the loveliness of say, a fresh vegetable from her garden and the unabashedly artificial flavor of a piece of candy.
As a French I looove aligot, usually we eat sausage with it "saucisse aligot" it’s just amazing, a very conforting dish
I was wondering about that thank you
I wanted to make this with poulet au vinaigre but my wife complained that it would be "too much." I believe thar France, Italy and Thailand make the best food in the world but I'd love to be proven wrong...because that would mean there is something even better!
I had no idea that it isn't necessary to peel potatoes when using a ricer. You have just save me so, so much time for every holiday. Thank you!!!!
It depends on the potato! The yellow dutch potatoes have very thin skins that are usually eaten with the potato anyway. Something with a thicker skin should probably still be peeled.
Just cut it on halves or quarters, especially if you are doing bigger quantities. It will go faster and less muscle work.
Emmy..
One thing to remember if you don't want "gluey or chewy" mashed potatoes as the end result is to warm any additives like milk or cream and butter first.. either in the microwave or stove top until the butter is completely melted. Then only stir the potatoes enough that the cream and butter mixture can no longer be seen... Also regarding the addition of garlic. putting two cloves in with the water while they boil is a good idea.. then just mash the garlic along with the potatoes or put them through the ricer as well..
Using cold add-in's makes the potatoes go stiff almost like when water accidentally gets into melted chocolate...
Happy mash potato making in the future to you!
Great tips! tThank you!😊
exacly. inever had a gluey mashed potatoes and allmost allways use a handmixer . firt crush them wuthout it ion. melted butter with milk on it then whip tto it cometogether and NOT stand there whip it for 5 min and it´s perfect. with bad hands and pain not really a option to make it by hands
Crispy potato peels are delicious too! Sautéed in some olive oil and butter until golden brown 😋
Yum what a fun way to use the peels!
Agreed! Fried potatoes are deeeelicious.
@@chiyo9014 great w truffle oil and salt!
For those of use with weak and/or painful hands, there are electric "immersion blender" mashers that do a beautiful job with minimal effort. Smooth as you like, fluffy, perfect mashed potatoes, not at all gummy. The one I use is called the "Masha" (used to made by Salton, but I think has a different manufacturer now), and my sister just got a Braun MultiQuick that has a mashing attachment. There are some other brands, too.
Your enthousiasm is very touching! You did your best to capture the essence of aligot whilst missing the main ingredient (tome fraîche de l'Aubrac, which replaces all the cheese & cream you put in instead), overall it's very well done, given that you are not currently in Occitanie. Thank you for sharing with your audience the best dish of my childhood.
Sadly a challenge to get those things in the states:)
It has everything going for it, cheese, garlic, potato, butter & cream, the only thing missing is it being here in front of me to tuck into!!! :D
I do not have a ricer and really do not like single use things. I found something that works really well and is super easy.
I boil my potatoes whole. Drain them.
Then take a good cooling rack that has a small grid and put it over a warm pot or big bowl.
Wearing gloves or mits slice a potato length wise in half and lay it cut side down on the rack and push it through.
It "rices" the potato, leaves the peeling neatly cleaned off and intact.
Usually when I do this and make regular potato mash I just add in butter, cream, and salt and call it good.
(You can then cook the peels later if you want. They are excellent fried.)
*It's really important to immediately scrub the cooling rack as soon as you're done because the potato will be impossible to get out of the little squares if it dries.
Your experience was the same as mine! In my first apratment after leaving home, I made some mashed potatoes using an electric hand mixer in the pot. Not only did I make my potatoes super gummy, but the beaters knocked a bunch of the coating off the bottom of the pot. Did not have a good dinner that day.
>
use hot milk more or less boiling with the fat completly melted and just firt crush the potatoes. on with hot liquid then blend to it just get togeter and not longer.
Your family is so blessed to have you cooking and taking care of them. 👏🏻😎
Thank you!🧡
@@emmymade You are very welcome Nice Lady! I love being your fan.
I ABSOLUTELY LOVE THE SOUND OF HER VOICE
Thank you so much for making aligot! It's one of my favorite potato dishes in the entire world! I make mine a little different because add in more garlic (garlic is a way of life) and I despise gruyere and Swiss cheese, so I use fontina cheese instead! I know it's not traditional, but tastes really good and I garnish mine with some melted butter and finely chopped chives!
Mythical Kitchen tested cheese for the pull, and found out that the best was a blend of 2 (I only remember the one was Gouda), but the surprise was that the best single cheese was Gouda, and not mozzarella, like the pizza ads like to lead you to believe.
Not a nutty flavor like the cheese you used, Emmy, so it'd definitely depend on what you are looking for. 😁
Gouda cheese is also the best for grilled cheese sandwiches! 2-4 slices of Gouda (depending on how cheesy you want it) between 2 slices of (buttered) bread is all you need, and within minutes in the pan or in a sandwich grill, you'll have an amazing but non offensive (seeing how mild the cheese is) grilled cheese sandwich that will give you rather satisfying cheese pulls. I don't like cheese that smells of toe farts (so parmesan is a mortal enemy for example) so I only really eat mozzarella and Gouda at all. I just prefer to have mozzarella together with tomatoes and/or pasta, while Gouda is my sandwich cheese
Wasn't that an episode of Good mythical morning? I remember Rhett and Link testing all kinds of cheeses to see which one was the stretchiest. And Gouda was indeed the winner!
@@Andrea_Modokilu Came out the same day.
I just found you about 11/2 months ago. I have been binge watching your videos from the beginning. I’m almost caught up. I just love how soothing your voice is. Probably sounds creepy, but I don’t mean it that way. It’s just that I work 3rd shift in our local level one trauma hospital. After a long and crazy shift your voice helps me unwind so that I can relax before I go to bed. Thanks for the help.
Welcome. Emmy is just the best!
You're one of the few youtubers who's voice I just love listening to, even when you're promoting a product I don't mind. Just love hearing you speak lol 💕
I remember seeing a video on TH-cam of this dish at a restaurant in Paris. They were stirring it in the front window and everyone walking by stopped and looked like it was the most beautiful thing.
I make my mashed potatoes using a hand mixer, butter and milk, or butter and heavy cream if I have the latter available at the time. My mashed potatoes have an amazing texture, maybe because I don't use waxy potatoes. The best potatoes for mashed potatoes are a kind called King Edward here in Sweden, it's a potato that very easily just becomes a mush while cooking them if you're not paying attention, so while they can be a bit finicky, they do make great mash because of how floury they are in texture.
Having experienced the potatoes turning mush myself, a great way to recover from that is to throw in the usual mashed potato stuff of butter, milk & seasonings, as well as other stuff like cheese and garlic, much like this dish Emmy made, to make a really nice potato soup, nobody will ever know... :D
Same, I likw to use russet potatoes (along with butter, cream and seasonings) in my kitchen aid to mash and fluff them and they never come out gummy. I also feel like that type of potato absorbs flavors better, but maybe it's just my brain being weird lol
I have been dying for you to do these!!! Thank you so much.
I always use a hand mixer with the kneed attachments when I make mash. It works like a treat and makes good mash. I don't have space for another gadget in my kitchen, so I'm fine with what I've got.
Emmy looks so awesome in the color orange🍊
You're right ill probably love it i love fondue and garlic ill add more garlic in mine who doesn't love butter
My Mom and I made mashed potatoes at Christmas one year. As I was mashing them they got thicker and sticky, and soon, they were like glue. I couldn't get them out of the bowl. My Mom and I got the giggles and laughed until we couldn't breathe. I ended up making instant mashed potatoes that year.
Had this at a Christmas market in France and it was amazing! I think you recreated it beautifully, Emmy! Thanks!! 😘
Thanks, Emmy ❣️
@emmymade, when I saw this, my first thought, before you even tasted it, was, "I wonder if that would go good as a wrap around something else, baked?" And then I wondered about just laying it out as the ribbons you cut, and baking it or broiling till it browned just a bit. That might make amazing crackers. Side note: When mom's side was at its largest, we had ten adults and twelve kids, so the mashed potatoes were done with a hand mixer. I always *expected* them to be a bit thick and gummy. I grew up with that. Making them light and airy, I had to learn! Dad's side didn't often have mashed potatoes, and when they did, it was often the Ore-Ida dried kind. I grew up with those, too, so I didn't care. It just gave me variety! Being Vegan is a challenge with trying to mimick cheeses, but I'm sticking with it.
Aligot is my favorite! I think I ate my body weight in Aligot over Christmas break in France. You can get it at the Christmas market in a little tray.
I came just to see what cheese you used to make it with here in the US.
I bet that is really delicious! Butter, cream, cheese + potatoes: winning combo!
This was fun to watch come together. Looks soooo good.
Also important are the type of potato you are using, russets are very high in starch Yukon golds are more waxy. I use russets for mash, because you won’t get lumps, and they are fluffier texture. Potatoes get gluey when liquid is added to them because it activates the starch molecules. If you dry your potatoes out after boiling, or better to bake them. Then mash completely free of lumps without adding anything. Then put butter and cream or whole milk in a saucepan with herbs and smashed garlic until it is steamy and butter melted ( can steep as long as you want for flavour, but don’t let scald). Add the butter and milk mixture and stir it in, don’t whisk or anything. Using fat in the potatoes will help stop the starch from forming as it coats the starch, so it can’t react with water in the milk. People who make gross mashed potatoes usually don’t put in enough butter, and stir too much. Also potatoes need a lot more salt than you think, taste as you go
Emmy is the Tupac of describing food.
Essentially you just explained the chewy part. You are correct. It is because of the gelatin properties in the starch. They come out and are more pronounced, the more you play with them. It is why starch is added to whole meals to make gluten free flour, although it really only goes far enough to make quick breads and cakes. To get GF flour to go the rest of the way for bread, you need to add either xanthan gum or psyllium. Those ingredients will mimic gluten a bit more. I typically choose psylium over xanthan because people can tolerate it better than xanthan, a lot of the time. It is the (much stronger) gelatin property of that, that works in the dough, to give it the same crumb as conventional bread. It practically mimics gluten in structure. It's amazing stuff.
Ça semble être très délicieux! Bon travail 😊
Mini potatoes baked in butter and olive oil and garlic until golden brown! Yum
The cheese pull on those potatoes are insane😱
hi emmy! always so glad to see u in my notifications
I remember this being in a book by Peter Mayle, one hits Provence books.
It sounded delicious in the book and it looks great here too. I'm thinking it's definitely a winter food though, a bit heavy for warm weather
We had these at our wedding, so delish
Mmm...perfect celebration food.
I just love you enjoy playing with your food!
Decades ago, I saw a recipe for Aligot in my copy of Larousse Gastronomique, but, for some reason, it struck me as "too labor intensive" for a potato dish...this video sent me back into my library to peek at it again :)
This is on my food bucket list.
You are joyous! Loved this vid! 😂❤ Made aligot a few nights ago:)
I love garlic potatoes with just a little bit of cheese. I also like my potatoes just a little bit lumpy. Thanks for showing us this recipe.
This just looks soo good! Ngl, I'd honestly try blowing a bubble with it, cause why not!
All my fav things, with chives? Yum and cocktail night idea for sure
Omg I just had dinner and now that you’re posting this right after, I’m hungry again 😂
Ooo potatoes and Emmy, two of my favorite things 😆
This looks amazing! I am so going to try making this.
I'm so pumped! I remember asking about this a couple years back and now you're doing it, eeee!
While watching Emmy’s videos I always find myself thinking about the show “Next Food Network Star.” They used to talk about how important it is to be able to describe the food on camera. Emmy excels at this! I want food shows to go back to good ol’ cooking rather than a thousand competition shows. Emmy would be first on my list!
I need this in my life.
Bakery-induced wheat allergy, but I could totally see this as a ravioli filling.
Could you imagine shaping it into logs dusting it with cornstarch and flour and deep frying it like a mozzarella stick 🤤
It is cooking the potatoes whole with the skin on, it holds all of the starches in. I use a mixer all the time to whip my mash potatoes but one time left the potatoes unpealed and whole and they were like glue.
Looks tasty I'll try it
French food is basically normal food with extra butter, cheese and cream. It will taste better as anyone would expect, the difference being heart disease will get to you sooner
I really want to try this
It's definitely worth making!😋
I accidentally made this for Thanksgiving one year. Who knew it had an official French name. 😊 Great burp by the way 😜😀.
Aligot isn't made with "common" cheese, it's made with "tome fraiche" or "tome d'aligot" from the Aubrac area, heavy cream, butter and garlic
OH MY. i need that in my life.
in swedish that press is called potatopress in a direct translate. just a big garlicpress 🤣
I thought you were going to say “never have I ever used scissors to serve mashed potatoes” 🤣
Looks like a cheese fondue, delicious!
Ur awesome. Could you try red/orange/yellow tamarillo, purple tomatillo, wonderberry, orangeberry, jaltomata please?
I like seeing you do things like this.
I think you should try Calorie Mate next, please.
Goood I have to make this, it looks INSANELY good. 😩 I bet this would be absolutely divine with coq au vin. 🤤
I bought a potato ricer and immediately gave it to my mom after 1 use. I have a metal phobia (it's the noise), so the scrapping sound of the metal as I was using it was more than I could take. It's a shame because it really makes phenomenal mashed potatoes - so much better than standard hand mixer mashed potatoes!
Edit - I can hear the scraping while Emmy is using it in the video and I have goosebumps all over! 😫
I came to the comments looking to see if anyone else had that reaction while watching this video. I was full-body cringing while she used the ricer, I use bone conduction headphones which didn’t pair well with that misophonia trigger for me. 😰😭
My mom made her cheesy tater soup simple just ham, losts of cheddar cheese, butter, milk and cubed boiled potatoes. I never complained.
I don’t think I’ve ever seen you rave about a recipe quite so much!
The potato version of dragons beard candy!
I would love to try that recipe, but use roasted garlic.
Yummm I think it would be so good with Oaxaca cheese
We will usually eat it with extra fat "Morteaux" sausages. Such a light and dietetic meal 😋
I can't hear that music without thinking of ZZZAP and a pair of hands doing a magic trick 😂
For a moment, I thought you were wearing earrings! It was the items on the shelf behind you! LOL!
Aligot is so good, I can't believe I haven't made it yet for my American husband 🙃 gotta fix that
If you cool the cheese and then shred it can it be used on pizza to get that super stretchy quality but as you want for meals? 🍕🍕🍕🍕🍕 ???
You should cook gratin dauphinois, a french classical dish that is amazing: potatoes, garlic,cream ... depends on the recepie😅
You can use an electric whisk with zero problem to make a fluffy potatomash if you use a potato like King Edward.
*burp* That's some cheese pull!
OMG that looks dangerous!!!! I wish I had some right now.
It’s Emmy!!!!!🎉
I would put it in a mold. Let it cool and slice it. And use it in sandwiches. Great way to “stretch out” cheese.🧀
Weren't you ever told not to play with your food? 😅
This is a great way to get a child to eat. It looks wonderful 💜
This one time, I mashed some potato's and they just tasted like I'd added a whole pack of butter in there, but I didn't add a thing, I wish I knew what variety those were! Best darn potatoes I'd ever had in my life
Yours were chewy when you over beat them? Strange! I virtually liquidise mine 😅 at along shot, I'd say something about long chain protein forming larger strands
Very cool.
I see myself choking and getting that cheese stuck between my teeth and throat. I’m making it. 😊😊
I am from South Africa. Care to try any of our recipes? 🤣 I hardly comment because I’m always watching on the TV but I really enjoy watching your videos
Lactaid for everyone!
I have never heard of making mashed potatoes any other way than using a mixer? Well, the old potato mashers I guess.
That's how my mother introduces me to other people
Allot of Japanese love those thinny thin mattresses Emmy, but as an Obese American my mattress is about 3 feet thick. (1meter)
Instead of potatoes with cheese, this dish is cheese with potatoes.
I have never had a "chewy/overbeat" mashed potato I don't believe in it therefor it cant exist lol
Make yourself some mashed potatoes in a blender and report back.
I am so envious of any of you who could eat this! I'm allergic to potatoes 😭
hi!
Wow! That's adorable and a great way to make "mashed potatoes" healthier with calcium, protein etc. Must be a great way to make tasty cheeses less salty as well. I frequently avoid certain cheeses because they have too much salt (no health issues, I just don't like too much salt ). It looks like a nice element to add to pizzas or lasagnas.
I love mashed potatoes but I HATE the peeling/cooking. So. When its harvest time and the spuds are cheap and plentifull, I buy loads, boil them in a huge pot, "rice " them (with skins) on a cookie sheet to let them steam off and dry a bit. Without adding anything, au naturel, I form them with a big icecream portionner in domes, on the sheet pan, freeze them and then pack them.
When I want some for eating, or any recipe like soup, bread, patties or filling in savory pies, it's defrosted in a few minutes and seasoned. Texture is as freshly cooked and FAST.
This might taste great on an Eggs Bennie too, mmm
Love potatoes in any way, shape or form! BUT!… I’ve almost chocked many times on pizzas that have too much melty mozzarella cheese.
I have a feeling this dish should come with a warning ⚠️ 😂