Chef John I'm not much of a YT comment nerd, but I REALLY appreciate your videos. You have a humorous, whimsical take on so many things that the "big names" really miss the mark on. GR takes himself WAY too seriously but you have fun through the whole thing. Hope you have a great Xmas season and hope to enjoy many of your vids next year.
These are pretty standard fare here in Belgium for any sort of fancy dinner. They even sell them frozen at the supermarket. Typically much smaller than these though! I guess the larger surface area per serving size gives more "fork-don't-lie" crunch ;)
We will eat duchess potatoes for our Christmas dinner :) In an hour I will get the duck (traditional Christmas roast in Germany) and I’m very excited to have an amazing meal with my wife :) A merry Christmas to all of you guys!
Delicious! May I ask what else you eat with your duck at Christmas? We started having duck for Christmas a few years back and it would be very interesting to know what other foods you find pair well with it. Thank you! Happy new year
@@Emiliapocalypse not op, but we cook our christmas duck in a Roman pot (look for römertopf if you can't find it with the english translation). Water the pot, place your duckbreasts in it (skin side up and slighty cut to release fat), fill it with water until it reaches the outer rim of the skin, add salt, pepper, onions, apples and seedless tangerines, put on the lid and place it in the oven (180°C, 2-3h). Remove the breasts from the liquid to crispen up the skin, blend the liquid with the onions, apples and tangerines, use starch/another type of binder to thicken up your sauce. We serve them with german bread dumplings (Semmelknödel) and lamb's lettuce (dressing is just sparkling water, salt, oil, pepper and onions). The sauce is so good that my sister and I eat it just with a spoon on its own, to 'see if it needs more salt/pepper/whatever'. It's a lie. We just want to eat the sauce
You could end the swirl by pressing the tip into the mound. This would leave a concave little space at the top, and after taking them out of the oven, you can add some nice flavored butter there to melt into the potatoes. :)
A potato ricer makes this so easy! I use mine every time I make mashed potatoes. Not everyone has one, and yes hand mashing works, but a ricer is not expensive and does its one job PERFECTLY and I highly recommend them for anyone.
In my country, a quick Google search shows a potato ricer is £32.50 which is about $40. That's 3 hours of work. To me, that is pretty expensive when you don't make a lot of money, especially when a masher is ten times cheaper.
@@re-de Oh I agree he's looking to be inclusive. Pretty much anyone might have a wiggly-wire shaped potato masher left over from their grandmother's kitchen. And it is fine, though it is a bit less efficient. I never liked those wire potato mashers though, because I like my mashed potatoes really smooth. When I mash them by hand enough to get them really smooth sometimes they are a little bit gummy from being overworked. A potato ricer, though, gets rid of every lump in one pass, and you can even mash the butter through at the same time so you barely even have to stir it! Never gummy, always super fluffy. Once I tried it I knew I loved it completely and would never go back.
Chef John, I just wanted to wish you and yours a Merry Christmas. Thanks for the many recipes over the years, a few of which I cooked for family get togethers, Christmas included.
Yum. Definitely making these. My ex used to make something like this with mashed sweet potato (yam) and carrot mixture piped onto a baking dish. They were excellent.
Chef John, your recipes are always delicious, I have made many. And your preparation and presentation are always a treat. And I always love the finale of your sing-song "...enjoy". Thank you for many years of wonderful food, and many more to come!
I'm imagining those with some of your 'prime rib gravy' .... and served up with a gorgeous hamburger. Just the perfectly Christmasy meal thing for those of us that live on our own.
I made these for Christmas eve dinner, they were fantastic. My Startip got squished by being dropped and stepped on just before pipping, so I used a smooth tip. It didn't look too appetizing, so I used your fork method to make it more appealing. They tasted great, were better than just regular ole mashed potatoes and a hit. Thank you Chef John for everything, Merry Christmas.
I made "duchess potatoes" a while back for one of those cook-ahead strategies - I read where they freeze well because the lecithin in the egg yolks stabilizes the potatoes somehow. it did work - they thawed & reheated beautifully. But LOL I didn't make fancy shapes like these (though now I wish I had!). Thanks Chef John!
This was one of my favourite sides we did in the first year of culinary school.. I like to make them with whatever roast and set them onto some Gravy next to the meat.
Interesting potato presentation for any beef plate. Thanks for the recipe Chef John and I hope you and Michelle have a wonderful and Merry Christmas. Cheers!!
Dear Chef John, thank You very much for Your recipes all the year long. We are looking forward for more delicious recipes. Merry Christmas and happy new years ahead. Greetings from Turkey.
These are so beautiful. Maybe I'll try making these for valentines day, cause we already picked up little roasting potatoes for Christmas. Absolutely loved this video, Happy Holidays Chef and to everyone else.
I'll be making these as a side for some dinner guests in a couple of weeks. I think they like classic western dishes, and aren't into a more international menu. Thanks so much!
Chef John, that was the first item I learned @ the California Culinary Academy @ the old German Embassy there in the City.! Been a minute.. Thx, 4 bringing back some Great memories I had in S.F
Hi Chef John, I made these just now and piped by clipping the corner off a plastic bag. They went well with your chicken marbella. And as always.... Thanks.
Thank you for this, im making the christmas dinner this year and have been trying to figure out what i could make along with the normal dishes we have.
Fantastic! The roses are pretty. The ones that were not piped were not pretty. The hardest part is doing the piping! I’ve never done that before but thought I really need to learn since I do make some birthday cakes once in awhile. Thanks for all your great recipe videos.
Merry Christmas-Happy New Year-Happy Holidays to you Chef John! A local Chef named Jim at at our local cooking store 'Chef Central' had showed me several years ago how to make Duchess potatoes during an in store cooking demo & I got to taste test them👍, fancy perfect for Holidays! Sadly Jim retired & the store moved & just isn't the same...all good things must come to an end I suppose....
In London, I would flake 1.5 to Mrs the recipe and pipe the extra 1/2in fancy baroque curls as a border on my pewter serving platter, place it in the oven to brown, then serve my roast on it. Those bits off the platter were always my favorites with a bite of roast, some Yorkshire pudding, and onion gravy!!! This recipe is far better than mine (my guests could taste my nutmeg).
The worst part of watching Chef John’s video recipes is that he gets to eat all of this delicious food before we do. First we must salivate while watching the the video before heading into the kitchen to recreate these amazing dishes.
Ah!! Just as you were saying you'd add cayenne, I thought to myself, I'd add a pinch of nutmeg. A second later you added the nutmeg. I'm so glad you know that little trick!
After the prime rib gravy and roast recipes, I just knew Chef John would do the Duchess potatoes before Christmas too! He's been teasing it all along. I'm doing all three for Christmas Day dinner!
“If you don’t want to use a piping bag, you can recreate the scene from Close Encounters by making your potatoes look like Devils Tower” is certainly an option
Made these today with my grandson. Unable to pipe so rolled into "sausages" then joined those to make "doughnuts". The look was amateur but the taste was totally, totally DELICIOUS !!!
I loved the details of everything. Like, even how to cut potato. Some people don't know! I tried duchess for first time today. I didn't have piping bag, so used freezer bag with tip cut. They came out looking like cartoon dog turds. Haha. But the people didn't notice. I added rosemary and thyme, and Parm. Party poop!
LOL I found this channel last night and I'm loving the vibe of the people watching/commenting on it (it addition to the videos themselves, of course)! I think I'm staying! 😄
My family does a variation of this to spruce up leftover mashed potatoes. But without cayenne 😊 since the kiddies won't eat anything hot or spicy. I didn't know I could freeze them... a real timesaver! Thanks Chef John. ♥
Speaking of potatoes. I learned that I can just wash any potato and boil it in water for a period of 20 minutes or so and get boiled potatoes. It works. Just salt and boiled whole potato. It's delicious.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
It was pretty tense waiting to see if chef John would add some cayenne pepper. But then he did and all was right with the world
Dude! Spoiler alert!
😂
😁
Twice
LOL 🤣
"… if they do [complain], do not invite them back; they are trouble." Best advice ever given in a how-to video. These look delicious!
Chef John I'm not much of a YT comment nerd, but I REALLY appreciate your videos. You have a humorous, whimsical take on so many things that the "big names" really miss the mark on. GR takes himself WAY too seriously but you have fun through the whole thing. Hope you have a great Xmas season and hope to enjoy many of your vids next year.
You could make potato snowmen. Just add dots for the eyes and wrap a limp scallion around the neck for a shawl. The cayane red pepper for hair.
Or rosemary!
You could also use any of the fun molds they sell for use on Jell-O or ice.
What en excellent idea! Potatosnowman, - sounds wonderful!
Limp scallion 🤣🤣🤣
Ok Rachel Ray
These are pretty standard fare here in Belgium for any sort of fancy dinner. They even sell them frozen at the supermarket. Typically much smaller than these though! I guess the larger surface area per serving size gives more "fork-don't-lie" crunch ;)
Chef John, you are the highlight of my day! I adore your videos and so does. my family. Have a happy new 2023!
We will eat duchess potatoes for our Christmas dinner :)
In an hour I will get the duck (traditional Christmas roast in Germany) and I’m very excited to have an amazing meal with my wife :)
A merry Christmas to all of you guys!
Delicious! May I ask what else you eat with your duck at Christmas? We started having duck for Christmas a few years back and it would be very interesting to know what other foods you find pair well with it. Thank you! Happy new year
@@Emiliapocalypse not op, but we cook our christmas duck in a Roman pot (look for römertopf if you can't find it with the english translation). Water the pot, place your duckbreasts in it (skin side up and slighty cut to release fat), fill it with water until it reaches the outer rim of the skin, add salt, pepper, onions, apples and seedless tangerines, put on the lid and place it in the oven (180°C, 2-3h). Remove the breasts from the liquid to crispen up the skin, blend the liquid with the onions, apples and tangerines, use starch/another type of binder to thicken up your sauce. We serve them with german bread dumplings (Semmelknödel) and lamb's lettuce (dressing is just sparkling water, salt, oil, pepper and onions).
The sauce is so good that my sister and I eat it just with a spoon on its own, to 'see if it needs more salt/pepper/whatever'. It's a lie. We just want to eat the sauce
@@Emiliapocalypse German style red cabbage (Rotkohl) pairs really well with duck. It goes well with any kind of roast.
This is like an even fancier version of your twice baked potatoes and i love it! Can't wait to try these for myself
Dude you're like the Bob Ross of cooking! So chill and everything I do is right vibes XD.
Yumm I can see piping, freezing, and then popping into a bag to store frozen so you can have them often. So pretty
You could end the swirl by pressing the tip into the mound. This would leave a concave little space at the top, and after taking them out of the oven, you can add some nice flavored butter there to melt into the potatoes. :)
Mmmm butter volcano!! I love the way you think 🤤
I hear Chef John's voice when I read this comment! :D
Ooh yes, just in time for Christmas dinner. Thanks Chef John!! ♡ have a nice holidays
‘let’s say bells’ made me crack up 😂
Ding dong. Ding dong.
I literally lol'd at this.
Bells or nipples..your call 😂
Bells is definitely not what I was thinking!
They went from “boobie ” to “ufo”
Chef John, you are the Bob Ross of the culinary universe. Thankyou and have a Merry Christmas!
Love the enthusiasm chef John, but the piped ones definitely looked 10x better
I love using my potato ricer... lump free every time. Merry Christmas! 🌲☃️🌲
I'm a ricer fan as well. That's my secret weapon for the best egg sandwich spread.
FINALLY!!
I’ve been trying to find a recipe for ‘Orange Duchess Rosemary Potatoes’ since I had them in the 1990’s!
Thank you!
Thank you!
Thank you!
A potato ricer makes this so easy! I use mine every time I make mashed potatoes. Not everyone has one, and yes hand mashing works, but a ricer is not expensive and does its one job PERFECTLY and I highly recommend them for anyone.
He has one. But i guess he either doesn’t like to wash it or he wanted to make sure the recipe can be done by everyone
In my country, a quick Google search shows a potato ricer is £32.50 which is about $40.
That's 3 hours of work. To me, that is pretty expensive when you don't make a lot of money, especially when a masher is ten times cheaper.
@@xxPenjoxx go to any kitchenware real life store and you’ll find one for about 10
@@ilijazz I got mine for a $1 at a thrift shop
@@re-de Oh I agree he's looking to be inclusive. Pretty much anyone might have a wiggly-wire shaped potato masher left over from their grandmother's kitchen. And it is fine, though it is a bit less efficient.
I never liked those wire potato mashers though, because I like my mashed potatoes really smooth. When I mash them by hand enough to get them really smooth sometimes they are a little bit gummy from being overworked.
A potato ricer, though, gets rid of every lump in one pass, and you can even mash the butter through at the same time so you barely even have to stir it! Never gummy, always super fluffy. Once I tried it I knew I loved it completely and would never go back.
Chef John, I just wanted to wish you and yours a Merry Christmas. Thanks for the many recipes over the years, a few of which I cooked for family get togethers, Christmas included.
Yum. Definitely making these. My ex used to make something like this with mashed sweet potato (yam) and carrot mixture piped onto a baking dish. They were excellent.
Oh wow, that sounds great, have to try it, thanks!
@@dianeladico1769 I remember them as sheer joy to consume
I'm going to make this for Christmas, I can't wait.
Your Potatoes Rominoff is tough to beat, John. With all of your great potato recipes, I may need to buy some land in Idaho.
The non-pastry bag version has some serious Close Encounters Devils Tower vibe. I like it
Chef John, your recipes are always delicious, I have made many.
And your preparation and presentation are always a treat.
And I always love the finale of your sing-song "...enjoy".
Thank you for many years of wonderful food, and many more to come!
This looks great and I am just super duper happy that you’re still pumping out content
We made pear shaped ones at school with bay leaves to garnish
These would be perfect with prime rib gravy. 🎄
Merry Christmas and Happy New Year to all!
I'm imagining those with some of your 'prime rib gravy' .... and served up with a gorgeous hamburger. Just the perfectly Christmasy meal thing for those of us that live on our own.
I made these for Christmas eve dinner, they were fantastic. My Startip got squished by being dropped and stepped on just before pipping, so I used a smooth tip. It didn't look too appetizing, so I used your fork method to make it more appealing. They tasted great, were better than just regular ole mashed potatoes and a hit. Thank you Chef John for everything, Merry Christmas.
Not only are your videos an excellent tutorial, but your comments are GREAT! Thank You
I made "duchess potatoes" a while back for one of those cook-ahead strategies - I read where they freeze well because the lecithin in the egg yolks stabilizes the potatoes somehow. it did work - they thawed & reheated beautifully. But LOL I didn't make fancy shapes like these (though now I wish I had!). Thanks Chef John!
Chef John, the savior of Christmas eve's dinner, this is exactIy what I was Iooking for
Merrry christmas everyone ✨🎄
Thank you Chef John, happy Christmas 😍
I love the pepper and nutmeg dea but you are the prepper of your mashed potatoe pepper!
We had to make this so many times in culinary school.
Always a beautiful presentation and recipe! Thank you!
This was one of my favourite sides we did in the first year of culinary school.. I like to make them with whatever roast and set them onto some Gravy next to the meat.
Just straight up fun watching Chef John's video's.
You're such a sweetie, Chef John. Thank you for that!
Interesting potato presentation for any beef plate. Thanks for the recipe Chef John and I hope you and Michelle have a wonderful and Merry Christmas. Cheers!!
Dear Chef John, thank You very much for Your recipes all the year long. We are looking forward for more delicious recipes. Merry Christmas and happy new years ahead. Greetings from Turkey.
These are so beautiful. Maybe I'll try making these for valentines day, cause we already picked up little roasting potatoes for Christmas. Absolutely loved this video, Happy Holidays Chef and to everyone else.
I love these haven’t made them for years
I can’t wait to make this!
Those are one of the prettiest potato dishes I've ever seen. I hope to try them one day once I get my piping game to a higher level.
I'll be making these as a side for some dinner guests in a couple of weeks. I think they like classic western dishes, and aren't into a more international menu. Thanks so much!
Chuckle, chuckle. These are beautiful.
Chef John, that was the first item I learned @ the California Culinary Academy @ the old German Embassy there in the City.!
Been a minute..
Thx, 4 bringing back some Great memories I had in S.F
This potato recipe is just amazing! The most gorgeous & elegant potato dish one can ever make.
The key is the thoughtfully drained potato’s. Looks spectacular, and I bet they taste every bit as good, too!
Hi Chef John, I made these just now and piped by clipping the corner off a plastic bag. They went well with your chicken marbella. And as always.... Thanks.
I love your voice, and it relaxes me. If I get stressed I watch your channel.
Thank you for this, im making the christmas dinner this year and have been trying to figure out what i could make along with the normal dishes we have.
Merry Christmas Chef John! (Michelle too) 🌟🎄🎅🏼✨🥂💛
Made these tonight. Everyone loved it. It was a great hit! Thanks Chef John! ❤
This is a real classic! Visually, you have succeeded very well, so I assume that it also tastes good.
I love your voice John and your wit - as well as your recipe. Thank you. Best regards from the Giant’s Causeway coast of Northern Ireland. 😄👍☘️
I LOVE listening to you talk.
5:26. Cooking is never boring with Chef John!! 😆
So cute!!! Definitely doing this on NYE
merry christmas to you john..your family..and all your fans..love you...mike
This is a lovely idea! And very simple for such a stunning result!
Chef John has helped me make some fancy dishes!
Fantastic! The roses are pretty. The ones that were not piped were not pretty. The hardest part is doing the piping! I’ve never done that before but thought I really need to learn since I do make some birthday cakes once in awhile. Thanks for all your great recipe videos.
So cool. You're an amazing teacher! And funny as hell. Thank you. Happy Holidays!
The presentation of the dish was absolutely stunning.
the rosemary platter is just beautiful
Nice alternate version of a double baked. Nice Job!
Looked delicious for Christmas 🤶 dinner 🍲 & happy holidays 🎉🎄🎁 to you !!!!!!
Merry Christmas-Happy New Year-Happy Holidays to you Chef John! A local Chef named Jim at at our local cooking store 'Chef Central' had showed me several years ago how to make Duchess potatoes during an in store cooking demo & I got to taste test them👍, fancy perfect for Holidays! Sadly Jim retired & the store moved & just isn't the same...all good things must come to an end I suppose....
Happy holidays, Chef! You're the best!
Love you, Chef John!
In London, I would flake 1.5 to Mrs the recipe and pipe the extra 1/2in fancy baroque curls as a border on my pewter serving platter, place it in the oven to brown, then serve my roast on it. Those bits off the platter were always my favorites with a bite of roast, some Yorkshire pudding, and onion gravy!!! This recipe is far better than mine (my guests could taste my nutmeg).
The worst part of watching Chef John’s video recipes is that he gets to eat all of this delicious food before we do.
First we must salivate while watching the the video before heading into the kitchen to recreate these amazing dishes.
The "let's say, bells" line may be the hardest I've laughed at a Chef John video
Ah!! Just as you were saying you'd add cayenne, I thought to myself, I'd add a pinch of nutmeg. A second later you added the nutmeg. I'm so glad you know that little trick!
We love you Chef John 😽❤️🌶️!!# Wishing you health wealth and happiness!!!🌶️🎉 Merry Christmas and a happy New Year!🎆🎉🌲🖖💝🌶️
It's really looks delicious 😋
Thank you, Chef. Merry Christmas. God Bless and stay safe.
After the prime rib gravy and roast recipes, I just knew Chef John would do the Duchess potatoes before Christmas too! He's been teasing it all along. I'm doing all three for Christmas Day dinner!
Thankyou Chef John! Merry Christmas & Happy New Year to all!
We fry our pommes Duchesse in oil, i love the greasy taste of brown fried Duchesse. The Belgian way.
Someone loves his fancy potatoes. :)
Excellent video. Thank you!
Looks lovely. Thank you for sharing. Shall try it as soon as possible.
We had these at Buckhorn Inn in Gatlinburg. I have pics on my TripAdvisor review. They were awesome.
Super duper! I like easy recipes that look very posh. Thank you.
Merry Christmas Chef John and Michelle!!!
“If you don’t want to use a piping bag, you can recreate the scene from Close Encounters by making your potatoes look like Devils Tower” is certainly an option
As a guy who likes my mashed potatoes to taste like potatoes, rather than pure butter, this seems like it would be perfect.
Made these today with my grandson. Unable to pipe so rolled into "sausages" then joined those to make "doughnuts". The look was amateur but the taste was totally, totally DELICIOUS !!!
I loved the details of everything. Like, even how to cut potato. Some people don't know! I tried duchess for first time today. I didn't have piping bag, so used freezer bag with tip cut. They came out looking like cartoon dog turds. Haha. But the people didn't notice. I added rosemary and thyme, and Parm. Party poop!
LOL I found this channel last night and I'm loving the vibe of the people watching/commenting on it (it addition to the videos themselves, of course)! I think I'm staying! 😄
Merry Christmas Chef from my family to yours! Thank you for all the wonderful content over the years!
LOVE your recipes and videos
Brilliant commentary 😃😃
Loved seeing you fork the mash chef, reminded me of Close Encounters. Leave the trash bin out of things though. 😊
Happy holidays Chef John, my favorite chef. Thank you so much for all your incredible videos. Keep them coming.
My family does a variation of this to spruce up leftover mashed potatoes. But without cayenne 😊 since the kiddies won't eat anything hot or spicy. I didn't know I could freeze them... a real timesaver! Thanks Chef John. ♥
Merry Christmas Chef John and Michelle, thank you for all the work you put out!
Your comment about being able to taste the nutmeg made me laugh. 😂👏
Definitely trying this out as my boyfriend LOVES potatoes. Thanks for sharing!
Both forms look really good.
Speaking of potatoes. I learned that I can just wash any potato and boil it in water for a period of 20 minutes or so and get boiled potatoes. It works. Just salt and boiled whole potato. It's delicious.