I'm so happy to see how you made your mash!!! Beautiful! In Italy we make 1KG Potatoes 30g Parmesan 30g Butter (the real, fresh one) 200cl Milk Nutmeg and salt. Whip it up to make it fluffy and airy and IS JUST PERFECTION. A simple mash potato can be just heaven, you can trust me friends!!
Made these today for the first time...Awesome! This method finally gave me the smoothest, creamiest and best tasting mashed potatoes, ever. I was in charge of bringing the mashed potatoes for Thanksgiving for 17 people. I got sooo many compliments and was told I'm in charge of the mashed potatoes from now on, lol! I don't need to learn any other method. This wins hands down!
@@jumpieva I would think so. Can’t really remember since we didn’t have much leftover, but when reheating I know it’s cold and a solid lump. Me personally I would reheat on the stove on low, and could add a bit of milk if and as needed and mix it well to get that consistency again.
I was born and raised in the U.S. and have never stepped outside its borders. I know what "Go with your gut" means. I didn't know what he was talking about when he said "Well that would make it a half pound of butter per serving" though. I forgot the amount of butter in the recipe.
I tried your recipe yesterday and the result was INSANE!! Everybody went crazy about it. My dad actually said "what is this heaven going on in my mouth?!" And I and my brother couldn't stop eating it. Thank you so much for this recipe. 😍😍😍
Don‘t think so, in French cuisine they use such an amount of butter quite often and they have less problems with heart attack than EVERY English spoken country.
Each year I make this same recipe for Thanksgiving & these mashed potatoes are always a hit! The only thing I add is 1 whole head of roasted garlic to every 3lbs of potatoes for ultimate sweet garlic flavor. You put the whole garlic head in aluminum foil, drizzle some olive oil, wrap it up & put them in the oven to broil for 12-15 mnts to roast them. once they're roasted you unwrap them & cut(sideways) the entire top of each whole head exposing all the cloves & squeezing all cloves into the mashed potatoes. Using an electric mixer or regular wisker make sure to mix all the garlic into the potatoes until the garlic is desolved & it's done. Butter roasted garlic mashed potatoes are to die for 😂. Enjoy!
Broil the garlic after drizzle with oil overnight with low temp, around 40 degree celcius, it will taste deep and sweeter. try it. You might want to adjust the temperature depending on your oven, but it worth. I usually broil a lot of garlic in one pan not just for mashed but for other cooks too, so it will not waste electricity :)
Well, Chef. This Christmas I did your honey glazed ham, mac and cheese, green bean casserole and this mashed potato recipe. Also did an apple pie my own recipe. They came in for seconds on these potatoes. Complemented everything else. I let them all know I got them from you. Thank you so much.
I made this and of course, it came out PERFECTLY! I had my young son over to assist. He was at first appalled when I told him I would be using one POUND of butter, but this didn't stop him from devouring a whole lot of these ultimate mashed potatoes. I ate a whole lot of these myself! I think I will limit making these to twice a year. (I have enough cardiac problems as it is!)
Now that I've discovered using a ricer for my potatoes, I can't imagine going back to the potato masher. It makes them soooo light & fluffy. My ricer & his recipe - can't wait to try!
You: Dont garnish with anything, they dont need it! Me: CHIVES!!! I NEED CHIVES!!!! FRESH CHIIIIIVEESSSSSSS!!!!!! You: Except for maybe some chives! Me: Oh! K.
John! I tried this recipe and it was honestly the best mashed potatoes I've ever had. And I made it all by myself! My mom was a little weary about the amount of butter though. I wholeheartedly loved it and will make it again later, for sure. Thanks John! You're the best.
I made this a few years back and my family loved it so much I am in charge of making mashed potatoes every holiday season. Thanks chef. Kidding… must try potatoes. You will not regret it.
This sounds almost exactly like my mash potato recipe except for one thing. When I cook my potatoes I cook them in chicken broth, veggie broth, or beef broth depending on what I'm serving it with. The broth adds that extra bit of seasoning that you can't get from just adding salt and pepper. Everything else I do exactly as chef Johns recipe. If you want your company raving about your potatoes and wanting to know your secret try them this way. They will taste them but won't be able to figure out what's making them sooooooo good! Thanks Chef John!😊👍
Sometimes for a late night snack I toast some sour-dough and of course butter it and spread warm leftover mashed potatoes on. Very savory. Very satisfying.
Tried this earlier today for a potluck gathering session and was so afraid it would taste too buttery.... But in fact, and it was above and beyond!!! My friends were surprised on how good the mashed tasted. Oh, i added some fresh lemon juice to it too for an extra refreshing n zesty taste. Thanks Chef John, it is incredibly yummy!!!! :))) Cant wait to make more of it soon!
This recipe is exactly WHY you are my favouite chef!!! EVER :D :D Its an amazing feeling to see someone who knows how crucial butter is to our life hehe or at least to our taste buds :D Will definitely try this...Thank you Chef John :D
Making these luxurious potatoes today for Thanksgiving. My husband freaked out when he saw 2lbs of butter on the counter (double recipe). Thanks so much for always leveling up my cooking game!
every time I use one of those wire mashers they never work that well haha! I prefer my grandmothers old masher, its a grid pattern and leaves no surviving potato chunks
Potatoes, butter... what's not to love! Our house favorite has 1/2 of the butter used to sweat onion and garlic! Oh, so good! Thank you for sharing a part of your day with us!
In Britain our mash is more hard and plain, not creamy! When I first tried American, I actually felt sick because of how creamy and rich it was! (It was amazing though)
Yeah, I'm with you mate, I prefer more texture to my mash (I also add spring onions and a light sprinkle of cheese too, I know...), American mash is still nice, but totally different.
i am not from britain or not even close lo but i like my mashed potatoes hard, not as creamy, i always do it that way. I need to try this definetely, doesnt seem to complicated
Alex Adams this is by no means "normal" American mashed potatoes. I suspect what is served on most home tables or even in resturants is more like what you are familiar with.
Does this also name your email ? These particular American mashed potatoes are like French mashed potatoes. But mashed potatoes are made a thousand different ways in the US. They're not all like this.
Who are you? I've been watching non-stop for couple of weeks now. I'm a great cook but you've filled my head with so many ideas it's ready to explode! I've got to make these potatoes.
Amazing. I remember watching Anthony Bourdain vid and he asks the super chef in france somewhere....."how much butter did you put in these potatoes?" This all makes sense now.
I made these potatoes yesterday, and they were awesome!!!! I followed instructions to the letter. I used good salted European butter, two blocks of it...PLUGRA brand. I know Alton Brown and Geoffrey Zakarian have said they prefer Kerrygold brand, but we taste tested both, and PLUGRA won hands down...and no, it's not too much butter. The best part of this method for me being 71 y.o., dammit to hell, is I did NOT need a big potato ricer, which is another darn thing to clean up and hard for me to crank now that I'm older. No lumps. Not gummy at all. Just wonderful. Cleanup is a breeze. We had wonderful Chicken Kiev that I had made up and froze last week. Not really a turkey fan. The potatoes were a great side that was worthy of a well made Kiev. No comparison to a frozen store bought one, even though they are passable when in a hurry, but not for an elegant Thanksgiving dinner. Loved seeing Chef John the other day, live talking to us all out here.
I just made and tasted this and I can feel my arteries slowly hardening as I type so I must hurry.Thank goodness Iv'e made it back to my space heater and I'm starting to feel my extremities. You must be careful not to go out into the cold weather until 30 minutes after eating this potato recipe, otherwise you will end up as a frozen block of fat in your driveway. What I have found to help prevent this is multiple rum and cokes,or 12 to 18 beers while consuming 2 to 4 hotlinks, grilled onions and chili are optional but recommended. Enjoy
I'm sure you saw this coming. Show this much butter in a single camera shot and people are going to go batshit insane. That's probably just what butter does to humans. They may pretend they don't want it, but secretly they're just upset because they can't taste that. However, I have to say, while I do see this being fine for a holiday meal once a year, when I clicked on this I was hoping for more of an everyday "ultimate" mashed potato recipe. Something to just spice up the classic. I was thinking something along the lines of your twice-baked potatoes, with green onions, cheese, cream and an egg yolk, just to make the mundane a bit more exciting. Maybe you could do a recipe on that as well sometime? Thanks Chef John, and please do make witty comebacks to all the silly haters.
Again, from just 3 of your videos i made a tremendous fabtastic meal for 8, i used Ghee butter for these and they are ridiculously delicious!! thank U!
Made this again today, following this updated recipe rather than the older one with the Red, White, and Blueberry Grilled Chicken. Tasted like perfection.
Omg these potatoes are good. I usually make my potatoes with chicken stock and heavy whipping cream. I forgot to but it and decided to try this recipe instead. NOT DISAPPOINTED!!! These potatoes are so rich and creamy and irresistible. Almost addicting. Thanks for another awesome recipe. They always turn out awesome.
By the way I have done this recipe and agree that a nutmeg garnish is perfect for Thanksgiving and gives just the perfect earthy nuty twinge that everyone enjoys yet can't figure out lol.
i like my mashed potato thick and fluffy, kind of like after you had added the first addition of butter! a lot of people in britain tend to do it like that :)
I substitute butter with cream cheese, but I will increase the amount now after watching this video. I boil the potatoes in a lot of chicken broth with a spoon of chopped garlic, some kosher salt and pepper. Then while thats going, I put a block of cream cheese in a crock pot on low, and grind some pepper corns over it. After the potatoes are boiled, I strain with a little broth reserved in a bowl. then from the strainer into the crock pot to mash and cook all day. Never needed a wire wisk before, but will try. Also going to try it with dry ranch dressing mix also.
+Jonathon Werner That sounds outrageously good! Myself, I would stay away from the fake ranch dressing mix, just full of chemical additives and MSG etc. Sounds fantastic without it This could be nice with that pinch of nutmeg a few people have brought up.
1 gram of fat = 9 calories, 1 gram of butter roughly = 0.8 gram of fat. An adult male needs roughly 50gram of fat per day, that amount of butter is 1 pound = 450 gram, not to mention calories from protein and carbohydrates. Do the math.
A POUND of European butter.. I just tried Kerigold butter (the Irish butter) for thie 1st time this year and.....Chef John..... Sir...... I. Love. You. ❤
Chef John's recipes have become my bedtime stories - i watch them to relax before sleep :)
I'm here two years in the future doing the exact same thing. Get ready for a crazy two years, elizabeth.
Me too.
Lol WTF, me too.. I call it my bedtime lullaby 😂
elizabeth moore ME, TOO!
I used to do the same, but I would dream of food and wake up so hungry.
mashed butter with potato and salt seasoning
now that's quality humor
3 lbs of tato to 1 lb of butter isnt mashed butter with potatoes.
You must be fun at parties...
Mashed salt and butter with patato garnish
John Smith ]o
Man I could listen to this guy's voice all day. It's creamier than his potatoes
I agree with u. I love his voice n explanation.
are you having problems at home?
His name is Nikolai Massenkoff....of course he is
He does slot videos name on TH-cam is vegas low roller💜
His voice is the only shit thing about the videos
I'm so happy to see how you made your mash!!! Beautiful!
In Italy we make 1KG Potatoes 30g Parmesan 30g Butter (the real, fresh one) 200cl Milk
Nutmeg and salt. Whip it up to make it fluffy and airy and IS JUST PERFECTION.
A simple mash potato can be just heaven, you can trust me friends!!
Made these today for the first time...Awesome! This method finally gave me the smoothest, creamiest and best tasting mashed potatoes, ever. I was in charge of bringing the mashed potatoes for Thanksgiving for 17 people. I got sooo many compliments and was told I'm in charge of the mashed potatoes from now on, lol! I don't need to learn any other method. This wins hands down!
do they reheat well?
@@jumpieva I would think so. Can’t really remember since we didn’t have much leftover, but when reheating I know it’s cold and a solid lump. Me personally I would reheat on the stove on low, and could add a bit of milk if and as needed and mix it well to get that consistency again.
Eight generous portions? O.o You meant two, right?
hehehe
Well that would make it a half pound of butter per serving...But go with yer gut.
What?
Mark Speir- I'm not sure where you are from, but in America "Go with your gut" is a saying meaning "Go with your gut feelings" Gut = stomach
I was born and raised in the U.S. and have never stepped outside its borders. I know what "Go with your gut" means. I didn't know what he was talking about when he said "Well that would make it a half pound of butter per serving" though. I forgot the amount of butter in the recipe.
I tried your recipe yesterday and the result was INSANE!!
Everybody went crazy about it. My dad actually said "what is this heaven going on in my mouth?!"
And I and my brother couldn't stop eating it.
Thank you so much for this recipe.
😍😍😍
They just told you that to make you feel better.
@@medsuit1686 Savage 😂😂
3 years and nobody has said, "that's what she said" yet? The internet has disappointed me today. :(
This comment is the reason why I’m making this for dinner tonight lol.
@@medsuit1686 nope. i try the recipe, and its soooo delicious. i adjust the butter quantity a bit. still, super delicious.
ONE POUND OF EUROPEAN BUTTER??? If I didn't love you before...... You're my hero Chef John!
"These will make about 8 portions."
*The fat controller laughed.*
You are wrong.
Looks like one portion to me.
My cardiologist just had a heart attack from me watching this video.
You have to be careful what you say around cardiologists you never know
Paula Deene had a heart attack watching this
So you're saying, don't add candied bacon then?
austin4x plasphemy
Don‘t think so, in French cuisine they use such an amount of butter quite often and they have less problems with heart attack than EVERY English spoken country.
Each year I make this same recipe for Thanksgiving & these mashed potatoes are always a hit! The only thing I add is 1 whole head of roasted garlic to every 3lbs of potatoes for ultimate sweet garlic flavor. You put the whole garlic head in aluminum foil, drizzle some olive oil, wrap it up & put them in the oven to broil for 12-15 mnts to roast them. once they're roasted you unwrap them & cut(sideways) the entire top of each whole head exposing all the cloves & squeezing all cloves into the mashed potatoes. Using an electric mixer or regular wisker make sure to mix all the garlic into the potatoes until the garlic is desolved & it's done. Butter roasted garlic mashed potatoes are to die for 😂. Enjoy!
Broil the garlic after drizzle with oil overnight with low temp, around 40 degree celcius, it will taste deep and sweeter. try it. You might want to adjust the temperature depending on your oven, but it worth. I usually broil a lot of garlic in one pan not just for mashed but for other cooks too, so it will not waste electricity :)
Thanks for good info.👍A beer for ya.🍺
@@generalzzodd595 I'll def take that beer. Cheers my friend
@Brenda Singer I know it's been a year since last comment, but let us know how your roasted garlic butter mashed potatoes turned out.😋
Vic right on with the garlic brother!!
"Listen to me now and hear me later" -Chef John
Hanz and Franz from SNL
I'm back here for the 3rd year in a row because I always get compliments when I use this recipe 👌
Olivia Zee i bet you make all the best holiday dishes 👌
Well, Chef. This Christmas I did your honey glazed ham, mac and cheese, green bean casserole and this mashed potato recipe. Also did an apple pie my own recipe. They came in for seconds on these potatoes. Complemented everything else. I let them all know I got them from you. Thank you so much.
I made this and of course, it came out PERFECTLY! I had my young son over to assist. He was at first appalled when I told him I would be using one POUND of butter, but this didn't stop him from devouring a whole lot of these ultimate mashed potatoes. I ate a whole lot of these myself! I think I will limit making these to twice a year. (I have enough cardiac problems as it is!)
Who is this guy? He is a great presenter! Lots of personality and a great cook! Subscribed!
Chef John is a legend! glad you found him!
Haha, true, he is my fav chef. His recipes are like gourmet, whenever I make them I feel like a star chef, they’re so good.
I'm naming my first child Buttato.
mike Bordeaux poor Buttato...he will be made fun of his short name Butt
I don't think you'll be having any kids...lol!!
😂😂😂
Buttato Bordeaux sounds like the hottest dish in the hippest French Cafes right now
My Rat terrier is named Potato (Tater), guess what he looked like.
Ultimate Mashed Butter within some mashed potatoes.
mashed butter ft potatoes
I'm pretty sure the American Cardiology Association gives him kick backs.
Now that I've discovered using a ricer for my potatoes, I can't imagine going back to the potato masher. It makes them soooo light & fluffy. My ricer & his recipe - can't wait to try!
You: Dont garnish with anything, they dont need it!
Me: CHIVES!!! I NEED CHIVES!!!! FRESH CHIIIIIVEESSSSSSS!!!!!!
You: Except for maybe some chives!
Me: Oh! K.
+WookieWalker I did the exact same thing haha
How did you even get to think all of this since he said it immediately after?
I ate at a Polish restaurant the other day and, instead of chives, they had a bit of fresh dill on top of the mash potatos. It was a revelation!
I usually use dill for fish but that sounds awesome.
Yes, we usually eat boiled potatoes with some butter and lots of fresh dill as a side dish. A truly delicious combination.
yellowbreezes Thanks. I'll give it a try.
Rangersly Dill is always good. It can take chicken salad dandwiches to another level (on buttered croisants of course)
I think dill is severely underrated, in America, at least, where we almost never use it. This sounds fun to try!
John! I tried this recipe and it was honestly the best mashed potatoes I've ever had. And I made it all by myself! My mom was a little weary about the amount of butter though. I wholeheartedly loved it and will make it again later, for sure. Thanks John! You're the best.
this is my favourite recipe to come back to and watch again when I'm feeling sad. might be the Frenchest thing on this channel 💜
I made this a few years back and my family loved it so much I am in charge of making mashed potatoes every holiday season. Thanks chef. Kidding… must try potatoes. You will not regret it.
This sounds almost exactly like my mash potato recipe except for one thing. When I cook my potatoes I cook them in chicken broth, veggie broth, or beef broth depending on what I'm serving it with. The broth adds that extra bit of seasoning that you can't get from just adding salt and pepper. Everything else I do exactly as chef Johns recipe. If you want your company raving about your potatoes and wanting to know your secret try them this way. They will taste them but won't be able to figure out what's making them sooooooo good! Thanks Chef John!😊👍
Is that you Marco?
@@_Odin_ it's your choice
@@Jacob-kh3eg There is no recipe! hahahah Oh man, thank's for the laugh! God I love Marco!
DeeEll86442 excellent idea!
I tried boiling my potatoes in chicken broth once and there wasn’t a difference anyone have any thoughts Cause I don’t know 🤷🏻♀️
Paula Deen approved recipe.
Nope, she would not want 3-1 potato to butter, she would want 3-1 butter to potato.
Danny Kim actually he's a somebody to 300k people :'3
kidscandraw1 300k losers
Cooked elbow butter
I always wondered how it is that Paula Deen is still alive after eating her weight in butter each month for like 70 years
Damn
You could basically butter a toast with this
LMFAO.
Good one.
Sometimes for a late night snack I toast some sour-dough and of course butter it and spread warm leftover mashed potatoes on. Very savory. Very satisfying.
Also a fan of your humor while teaching which makes learning from you easier somehow and more pleasant!
I cant thank you enough for this. I'm new to cooking and made this for Thanksgiving today. Turned out perfectly.. so easy and delicious..
Tried this earlier today for a potluck gathering session and was so afraid it would taste too buttery.... But in fact, and it was above and beyond!!! My friends were surprised on how good the mashed tasted. Oh, i added some fresh lemon juice to it too for an extra refreshing n zesty taste. Thanks Chef John, it is incredibly yummy!!!! :))) Cant wait to make more of it soon!
Oooo...fresh lemon juice. Hmm. Just a splash, I'll bet, but that sounds good. 👍
This recipe is exactly WHY you are my favouite chef!!! EVER :D :D Its an amazing feeling to see someone who knows how crucial butter is to our life hehe or at least to our taste buds :D Will definitely try this...Thank you Chef John :D
70% butter 30% potatoe
As it should be.
no i just dont like it when theres too much butter
He spelled potato wrong. Why did I comment on this?
No idea.. But since you did comprehend what I typed, what's the point of saying "Why did I comment on this?''
What if I told you it was just an effort to get closer to you?
4th year making this still great.
These are absolutely the best potatoes I've ever made!
Ok, you convinced me that more is better when it comes to butter (in mashed potatoes)!
i made these for thanksgiving last year and they were heavenly. Came back to review the steps.
icwiz Did you use the Irish butter?
naw just regular butter. I havent tried irish butter yet
You should.. its beyond awesome...
In my experience, length never compensates for girth... But we could be talking two different things.
Totally agree with you on that. Will take girth over length every time,
Karen Cruz Hi,im Grith
Frank White lol...
YAS
Making these luxurious potatoes today for Thanksgiving. My husband freaked out when he saw 2lbs of butter on the counter (double recipe). Thanks so much for always leveling up my cooking game!
I did the same! My only regret is not shaping the potatoes into a Turkey and serving THEM as the main course!!
My 9 yr old, 6 yr old, and 38 yr old (that’s me) LOVE this show - your French Toast video has changed my breakfast game.
just made this, and it's the best mashed potatoes I've had
S Yee What brand of butter did you use? Was it salted?
Never use salted butter... Put the salt in yourself.. You can always add salt -- you can't take it out.
just made this and it taste AMAZING! thanks for the recipe
"I think I'll have some mashed potatoes with that butter"
I made this for Thanksgiving and everyone LOVED these mashed potatoes. I honestly think this is the best recipe for mashed potatoes.
I am officially my family's mashed potato and sweet potato pie maker (altered from your pumpkin pie recipe). Chef John will win you friends, FACT!
I don't know whether I love this or hate this ......
Me too.
Too much butter!!!!
Taste it and then decide!😋
I made these and they were soooooo good 😋 I highly recommend 👍🏻
every time I use one of those wire mashers they never work that well haha! I prefer my grandmothers old masher, its a grid pattern and leaves no surviving potato chunks
That's the kind i like too, and found one at the store recently!
Go on Amazon and order a potato ricer, it's life changing
Potatoes, butter... what's not to love! Our house favorite has 1/2 of the butter used to sweat onion and garlic! Oh, so good! Thank you for sharing a part of your day with us!
Looks great, i love butter and potatoes, being an irish fellow
I was getting ready to make these beautiful potatoes, my sister goes to the grocery store and I'm so excited, and then the nightmare:
No butter.
hahahaaa 😄😄
no iraq lobster with butter
yikes
*gasp*
I would break out the cream cheese. I bet that would be almost as good.
Buttato.
Gonna make some buttato for Thanksgiving.
WorldChampion 🤣😂🤣
In Britain our mash is more hard and plain, not creamy! When I first tried American, I actually felt sick because of how creamy and rich it was! (It was amazing though)
Yeah, I'm with you mate, I prefer more texture to my mash (I also add spring onions and a light sprinkle of cheese too, I know...), American mash is still nice, but totally different.
i am not from britain or not even close lo but i like my mashed potatoes hard, not as creamy, i always do it that way. I need to try this definetely, doesnt seem to complicated
Alex Adams this is by no means "normal" American mashed potatoes. I suspect what is served on most home tables or even in resturants is more like what you are familiar with.
Yeah I prefer a former mash, the wet texture of American ones makes me gag
Does this also name your email ?
These particular American mashed potatoes are like French mashed potatoes. But mashed potatoes are made a thousand different ways in the US. They're not all like this.
I made it and it's great! Even my 2 sons (12,13) liked it.👍🏼🙂
Chef John, I gotta say I just love your demeanor. You are a treasure.
Chef John, you make me a better person.
"The potato is only there to stop the butter from splitting" Marco Pierre White.
I love this guys humor
I made these and everyone loved them...which is amazing since this is the first time I've made mashed potatoes...so I thank you very much
Who are you? I've been watching non-stop for couple of weeks now. I'm a great cook but you've filled my head with so many ideas it's ready to explode! I've got to make these potatoes.
Where is the blog post? I need some sort of justification for Buttato
Amazing. I remember watching Anthony Bourdain vid and he asks the super chef in france somewhere....."how much butter did you put in these potatoes?" This all makes sense now.
Many chefs use a lot of butter in their dishes. I think it's an open secret.
ill have some mashed potatoes with some extra butter
wait
hold the potatoes
Thank You for sharing !!!!! I followed this step by step and these truly are " The Best Mashed Potatoes " I have ever made.
I made these potatoes yesterday, and they were awesome!!!! I followed instructions to the letter. I used good salted European butter, two blocks of it...PLUGRA brand. I know Alton Brown and Geoffrey Zakarian have said they prefer Kerrygold brand, but we taste tested both, and PLUGRA won hands down...and no, it's not too much butter.
The best part of this method for me being 71 y.o., dammit to hell, is I did NOT need a big potato ricer, which is another darn thing to clean up and hard for me to crank now that I'm older. No lumps. Not gummy at all. Just wonderful. Cleanup is a breeze.
We had wonderful Chicken Kiev that I had made up and froze last week. Not really a turkey fan. The potatoes were a great side that was worthy of a well made Kiev. No comparison to a frozen store bought one, even though they are passable when in a hurry, but not for an elegant Thanksgiving dinner.
Loved seeing Chef John the other day, live talking to us all out here.
I love mashed potatoes John, but a bit too much butter there.Maybe just a couple of those cut up pieces
1:46 Holy Paula Dean:○
I just made and tasted this and I can feel my arteries slowly hardening as I type so I must hurry.Thank goodness Iv'e made it back to my space heater and I'm starting to feel my extremities. You must be careful not to go out into the cold weather until 30 minutes after eating this potato recipe, otherwise you will end up as a frozen block of fat in your driveway. What I have found to help prevent this is multiple rum and cokes,or 12 to 18 beers while consuming 2 to 4 hotlinks, grilled onions and chili are optional but recommended. Enjoy
You are too awesome! In EVERY WAY!!! thank you thank you thank you....from an Alabama girl who knows nothing of "too much butter"...........thank you!
Oh John, you’re simply the best! 🧈
I'm sure you saw this coming. Show this much butter in a single camera shot and people are going to go batshit insane. That's probably just what butter does to humans. They may pretend they don't want it, but secretly they're just upset because they can't taste that.
However, I have to say, while I do see this being fine for a holiday meal once a year, when I clicked on this I was hoping for more of an everyday "ultimate" mashed potato recipe. Something to just spice up the classic. I was thinking something along the lines of your twice-baked potatoes, with green onions, cheese, cream and an egg yolk, just to make the mundane a bit more exciting. Maybe you could do a recipe on that as well sometime?
Thanks Chef John, and please do make witty comebacks to all the silly haters.
I must be weird but i love e few lumps in my mash potato i dont want puree love the chunks.
+Jackie Davies I might be weirder... but I like potato skins in my mash potato
Shirley. diehl
+Cabbage Lettuce ew
+Cabbage Lettuce it's like eating cucomber with the skin, you just don't do it.
+Cabbage Lettuce it's like eating cucomber with the skin, you just don't do it.
I thinks it's better to have a little potato with your butter than a little butter with your potato. LOL. ;)
Again, from just 3 of your videos i made a tremendous fabtastic meal for 8, i used Ghee butter for these and they are ridiculously delicious!! thank U!
I make these all of time. I love them.
I know, I know you've probably heard before....You have a great radio voice!!
Good vid. I fry the peels into potato chips.
***** Thanks
Great idea
we use half butter half sour cream so good
This is my way too.
Made this again today, following this updated recipe rather than the older one with the Red, White, and Blueberry Grilled Chicken. Tasted like perfection.
Nice reference at the beginning. Gotta love the classics.
High carb low fat vegans will LOVE this video !
+Tamago somebody should tag vegangains..that guy is hilarious
+Sadeq Ameen Abed HAHAHAHAHAHAAA OMGGG Yes !!! xD
Vegans don't eat dairy dumbass. Butter and milk fall under that category.
Your stupid ass can't even understand that it was a joke.....
some ppl can't understand the sarcasm.
Butatto sounds about right.
That could have been a nice batch of mashed potatoes - if only you had remembered to add some butter.....
I have made these for yeeeeeears. This recipe. Always a hit!
Omg these potatoes are good. I usually make my potatoes with chicken stock and heavy whipping cream. I forgot to but it and decided to try this recipe instead. NOT DISAPPOINTED!!! These potatoes are so rich and creamy and irresistible. Almost addicting. Thanks for another awesome recipe. They always turn out awesome.
"Buttatoe? Hmm, let me work on that." - I love this guy.
The food gods are smiling right now.
And the Defibrillatior gods.
HigherPlanes
You mean the clogged artery gods.
Would you like some potato with your butter sir .. ;)
I love mashed potatoes as well as the copious amount of butter
Chef John...I just made this dish and the potatoes are dee-lishus!!...thank you for sharing so many wonderful recipes!
He speaks impressively
I Agree!
Ywah, an he talks good, too!
By the way I have done this recipe and agree that a nutmeg garnish is perfect for Thanksgiving and gives just the perfect earthy nuty twinge that everyone enjoys yet can't figure out lol.
i like my mashed potato thick and fluffy, kind of like after you had added the first addition of butter! a lot of people in britain tend to do it like that :)
I think it is like that everywhere.
i made this it was suuuuper buttery but so good. highly recommend for one of those ocassions!!
I’ve made this recipe before and OMG delish!!!!
I substitute butter with cream cheese, but I will increase the amount now after watching this video. I boil the potatoes in a lot of chicken broth with a spoon of chopped garlic, some kosher salt and pepper. Then while thats going, I put a block of cream cheese in a crock pot on low, and grind some pepper corns over it. After the potatoes are boiled, I strain with a little broth reserved in a bowl. then from the strainer into the crock pot to mash and cook all day. Never needed a wire wisk before, but will try. Also going to try it with dry ranch dressing mix also.
+Jonathon Werner That sounds outrageously good! Myself, I would stay away from the fake ranch dressing mix, just full of chemical additives and MSG etc. Sounds fantastic without it This could be nice with that pinch of nutmeg a few people have brought up.
should be called mashed butter.
I think France wants a chat with both of you...
1 gram of fat = 9 calories, 1 gram of butter roughly = 0.8 gram of fat. An adult male needs roughly 50gram of fat per day, that amount of butter is 1 pound = 450 gram, not to mention calories from protein and carbohydrates. Do the math.
Eric A fat frinchman!,Who ever heard of that!
Rob F My mom always told me butter is bad for you,And she is usually worng about alot of things.
Gia Huy Come to think of it,Its a mixtrue of starch and fat,How about mashed coliflower*?,P.S I HATE MATH!
* sic
8 portions?
More like 2.
Nom nom.
I'm making these tonight to go with your Beef and Guiness Stew. I'm super stoked to have the stew your channel is the best!
A POUND of European butter.. I just tried Kerigold butter (the Irish butter) for thie 1st time this year and.....Chef John..... Sir...... I. Love. You. ❤