Looks great! Most young people have no clue what a food mill is or what it’s used for. Growing up I called it a “Foley food mill” and over time the tin got rusty. Here it’s just called a “ricer” and my wife and I use it for not only for potatoes but also soups (e.g., tomato). American retired in France. Thanks for all your excellent videos. Your salmon cakes are a monthly staple at our house.
These turned out pretty good! For anyone who cares to know/try alternatives: I added Parmesan cheese and opted for oven roasted garlic (so I didn’t add infused oil either). I only had russet potatoes and they were fine though I know the golds would be even better. Thanks!
I don't know you will read this... Made this version twice so far, 1 for the Mrs and just today for my wife's and Aunt here in Colombia. It was a hit twice, thanks!!
Making these right now my man! Friendsgiving is not until 4 so I’ll definitely need to reheat them and doubled the recipe. Can’t wait to see how they turn out!
I am a HORRIBLE cook and have followed many Pinterest recipes and they have all sucked. My bf told me these were the best mashed potatoes he has ever had! :) Thanks!!
Well it's new years day and my brother is cooking a 22lb prime rib. He spends two days working on that beast. So I am making your mashed potatoes to serve with it. Those look like the best potatoes I have ever seen. Happy new years!!!
What do I do with the 10-12 raw garlic cloves that were boiled with the potatoes? Do I mash them or just the roasted garlic? Wouldn't they still be tough?
Cook half a cup of garlic cloves in 1-1/2 cup olive oil "on low heat for 20-25min" 6-7 large Potatoes if there smaller potatoes use more- quarter up those potatoes "add salt in the water season like the ocean" then add a handful of whole garlic cloves in a pan on the stove top "cook max 15min" 1 cup heavy whipping cream and 2 sticks butter "Heat together on stove. Keep warm on stove top in small pan" Add some cream and butter mixture, poor in some garlic olive oil, and a 1/4 cup of sour cream, lastly season w salt and pepper to taste.
It came out good, snide comments aside. I over mashed with a food processor looking like I'm riceing it through a pasta strainer next time. The only complaint I have is it's somehow over and under mashed at the same time 0_o
Um, so I don't have a food mill (nor ricer, for that matter). I do have food processor, Vitamix blender, regular KitchenAid mixer. Will any of these work, or better to use handheld potato-masher utensil?
In a word.....YUMMY!!!!!! 🥰🥰🥰 I will totally be trying this recipe for Thanksgiving! I dont have a food mill, but I do have a ricer!!!! Can I just use that instead?!🤔🤔🤔
Enjoyed watching your video brother, I'm making lobster tail, cajun shrimp with roasted garlic broccoli and was looking for a nice garlic mash potatoes recipe. I find it thanks. Also do I have to use the sour cream ? And also what temp should I cook the garlic on the stove?
@@ChefBillyParisi sweet! Thank you! I'm making these potatoes right now. Well, I'm waiting for my first batch of fried chicken to finish, then I'll start the potatoes. Garlic confit is done 😊
All the flavor, vitamins and minerals of the potatoes were left behind in that boiling salt water, through the process of osmosis. . So you need a ton of butter, oil and creme to give it some flavor (and a million unnecessary calories for you butt and belly). NEVER boil a potato in water, unless it is whole with its skin on, if you like to keep the flavor and goodness of it intact. then you can pull off the skin, or keep and mash them with the rest of the potatoes. It would need just a couple of table spoon of sour creme and a glass of hot milk (or vegan milk) , a few mashed garlic cloves, and you are home
Nice but just simply roasting a garlic bulb ( cut the top off) w/ drizzling- olive oil wrapped in tin foil in oven or toaster on 400 degrees for an hr...the boom & less oil. ;)
@@ChefBillyParisi Ok irony aside, I think teachings can be reviewed sometimes. I believe it's really good, but I can't imagine eating a portion of mashed potetoes half of which is fat. There is a need of healthier food these days, don't you think?
Sure, but that’s not my style of cooking honestly. There are tons of TH-cam channels that focus on that. My disciplines are grounded in fundamental classic French and Italian cooking techniques and putting those into practice to make homemade food from scratch. This can range from classic recipes to restaurant quality food from home.
@@ChefBillyParisi I took a look at your website, it's nice. I see your grandparents are from Terrasini, which is a little town near Palermo, but something important happened there. Anyway, I'll try some of your recipes, but not the mashed potatoes ;)
Confi cooked in its own fat..adds olive oil ;p ..should taste like the ocean.. 3% salt is like 17g per 500 mls of water. 5 g is in a tsp..think about that... saline in an iv bag is 0.9% and its salty as eff, but you may not even hit that with a liberal pinch..this is assuming he uses 2 cups of water for his potatoes. 50% fat ratio..by volume? Weight or calories? You need to specify. Im making these potatoes but in roasting them in their casings for that flavour too and may brown the butter.
Criticism incoming: my wife followed your recipes to a "T" this Christmas, and used your recipes exclusively. We were all up until 4am last night because our bodies couldn't digest the food. Although the food tasted great, leading us to have 2nds, it was just fat upon fat and totally nuked our digestive systems to a standstill. Literally were doing burpees at 2am to try to speed up the process. The mash potatoes were way too sweet in flavor, which was the complaint we all had, and the garlic and butter made it very heavy. Our roast was a 5lb chunk of Wagyu Top Sirloin, and it came out beautiful, but it was also fatty. The gravy called for using a ton of the fat from the beef, so it was like adding fat to fat. I understand the chef is preparing the meals from a 'presentation' standpoint, but this is not a good take for the health conscious or those with food sensitivities. It was an assault on our metabolisms. So, to recap, food tasted great, but was way too calorie dense and made for a miserable post meal experience. Not worth it.
Great! Billy, I'm going to try your mouthwatering recipe for mashed potatoes.....but....Billy......why don't you peel the potatoes properly: take the eyes and damaged bits out? ......please....If you read this no doubt you'll laugh at me....!
They key to good mashed potatoes is to put the hot potatoes back into the hot pan after they are cooked tender and drained. This dries out the potatoes so they can fall apart and then except and absorb the next ingredients.
this is probably the best mashed potatoes recipe, make it EVERY TIME. I also add brown butter instead of regular butter- game changer
I made this and let me tell you!!!!! Knocked my sock offfffff!!!!!!!!!!!! Ugh they were so delicious. I make them only like this now
Looks great! Most young people have no clue what a food mill is or what it’s used for. Growing up I called it a “Foley food mill” and over time the tin got rusty. Here it’s just called a “ricer” and my wife and I use it for not only for potatoes but also soups (e.g., tomato). American retired in France. Thanks for all your excellent videos. Your salmon cakes are a monthly staple at our house.
Thanks for sharing the story and of course for watching!
That’s what my mom used to use, but before she was doing it by hand. Miss her cooking so much 🕊
These turned out pretty good! For anyone who cares to know/try alternatives: I added Parmesan cheese and opted for oven roasted garlic (so I didn’t add infused oil either). I only had russet potatoes and they were fine though I know the golds would be even better. Thanks!
I don't know you will read this...
Made this version twice so far, 1 for the Mrs and just today for my wife's and Aunt here in Colombia.
It was a hit twice, thanks!!
Thanks for the sharing, I will try it today.
I really like the low and slow method of cooking that adam ragusea does, they come out so perfect each time
Thanks!
Got it, 40,000 garlic heads and 8 tons of butter. Sounds Great!
You aint bullshittin. Im headin to the stowe
Bussin
I used 50,000
Looooooool
#murica
loved the garlic in olive oil omg that was a game changer
OMGOODNESS! This is how I make mashed potatoes😀! You are awesome and so great at teaching "how" to cook! Thanks a bunch.
The only way to do it!
That handheld strainer for the potatoes is a game changer!!! Great video!
i suggest a potato ricer! cheap, like 12 bucks on amazon, does the same thing and it's smaller and more convenient! perfect mashed potatoes everytime
@@VirtualChizz Ayee thanks so much!
Best mashed potatoes I have EVER made in mi life. Thank you
Made this twice and gonna make it again tonight for dinner. Even my picky eater toddler loves it… Thanks
Awesome instructions!!!!
Making these right now my man! Friendsgiving is not until 4 so I’ll definitely need to reheat them and doubled the recipe. Can’t wait to see how they turn out!
They are insane, someone told me when I eat them this is what potatoes in heaven will taste like 😂😂 Make sure you season them well my friend
Chef Billy Parisi They did not disappoint! Creamy buttery and delicious. They were a hit and now I can’t wait to cook with the infused olive oil ;) 🤟🏻
@@j-bird1376 oh man it is a treat with a pan seared steak!
I am a HORRIBLE cook and have followed many Pinterest recipes and they have all sucked. My bf told me these were the best mashed potatoes he has ever had! :) Thanks!!
Thanks for giving it a shot!!
I grew 14 cloves of garlic and now they have grown to full heads of garlic.
I'm just browsing the internet on how to use them lol
That’s one way to use it.
Well it's new years day and my brother is cooking a 22lb prime rib. He spends two days working on that beast. So I am making your mashed potatoes to serve with it. Those look like the best potatoes I have ever seen. Happy new years!!!
G'day from Australia. Making slow cooked beef cheeks tomorrow night and this mash is definitely going with it. Thank you!
This video changed my life
That looks yummy I will try tomorrow for dinner
Thanks for watching!
My man this looks amazing!
So good!!
Looks great!
Thank you!!
Made this for my family they loved it
Side dish?... No way, I'm gonna try this for a shepherd's pie. Looks delicious
LOL crank dat souljaboy got me😂
What do I do with the 10-12 raw garlic cloves that were boiled with the potatoes? Do I mash them or just the roasted garlic? Wouldn't they still be tough?
They were just meant to add depth of flavor you can discard or mince it and save for another time
Aaay leaving notes in your comment section for the next time i cook this was actually quite helpful 😂
What can I do with the fried garlic if I don’t have a food mill? Maybe grind it in my mortar and pestle with a little salt to break it down?
You’re awesome teacher! I thought I knew how to make mashed potatoes but I learn new things. 50/50! Lol 😂 yes.
Love your recipes 💕
I don’t know why...but I really love your face and your voice...they both distracted me from the potatoes!!! 🤣🤣🤣🤣🤣🤣
Lol, wel thank you and thanks for watching :-)
Dear God. 😍 I have made some delicious Potatoes before but you have me some things i can add to💖 the olive oil😃👏👏
Nice!
LOL. That was good. Nice ending :)
And another thing all I do is wash my potatoes well leave the peels on it adds texture and I also added cracked peppered corns and kosher salt lightly
Oh my these loo unbelievably good! What would be the best way to reheat these without drying them out?
Thank you friend! I would put them back in the pan, and you may need to add in a bit more butter when reheating
@@ChefBillyParisi Thank you!
Bro I found and made this recipe like 3-4 months ago. Now I'm on mashed potato duty for Thanksgiving dinner.. haha.
Are you supposed to also use the garlic from the boiled potato water?
This looks absolutely delicious. Thank you so much for sharing, I cannot wait to try this!
Jesus I’m salivating 🤤😋
Did you try the recipes?
@@Ianbrownmusic-id unfortunately, not yet. Still recuperating from our Taylor Swift concert 😆 I’ve been too exhausted to cook🫶
Ok hope you had a great time there. where writing from? Are you a good cook?
Very similar to how my mom taught me except she also add cream cheese to it.
Oh gosh THAT looks good. Much better than the bon apetit version..
Thank you friend!!
I don't peel my taters, best part of it, love the garlic idea
Is beautiful
thank you.
Definitely using this for thanksgiving thank you Chef
Would be a game changer!
Yummy 😋👩🏽🍳🍷 ♥️... Can't wait to make it.
So good!
I’ve been making your recipe for the last few years and I always get rave reviews!
Cook half a cup of garlic cloves in 1-1/2 cup olive oil "on low heat for 20-25min"
6-7 large Potatoes if there smaller potatoes use more- quarter up those potatoes "add salt in the water season like the ocean" then add a handful of whole garlic cloves in a pan on the stove top "cook max 15min"
1 cup heavy whipping cream and 2 sticks butter "Heat together on stove. Keep warm on stove top in small pan"
Add some cream and butter mixture, poor in some garlic olive oil, and a 1/4 cup of sour cream, lastly season w salt and pepper to taste.
Thank you. Trying this tonight!
So good!!
Can I use meat grinder?
Hey Mr chef man what's the equivalent setting on a food processor for people without vintage cooking gear.
Umm I guess we're saving this recipe... Pushed through a pasta strainer the kind with decent sized holes.
So tasty. I made it
Thanks!
What saucepan and strainer did you use for the potatoes…nice kit dude!
YUM!! Gonna make this for Thanksgiving!
And people are going to go nuts cause these are bomb!
Look so awesome
Thank you! I Will try! Sure!
It came out good, snide comments aside. I over mashed with a food processor looking like I'm riceing it through a pasta strainer next time. The only complaint I have is it's somehow over and under mashed at the same time 0_o
Um, so I don't have a food mill (nor ricer, for that matter). I do have food processor, Vitamix blender, regular KitchenAid mixer. Will any of these work, or better to use handheld potato-masher utensil?
Handheld
Which is it? Confit or roasted garlic?
Looks delicious 😋
Subscribed! Let's get it!
Absolutely perfection!! I made this and it was so good!!😁 Thanks for the video!!!
What brand stock pot is in this video along with that strainer for the potatoes?
Not sure on the pot but the strainer is by polder
Hi Chef...What is the brand name of the stock pot that you’re using in this video?
Man I just looked at the pot and there is zero branding on it. I’ll have to do some digging.
In a word.....YUMMY!!!!!! 🥰🥰🥰 I will totally be trying this recipe for Thanksgiving! I dont have a food mill, but I do have a ricer!!!! Can I just use that instead?!🤔🤔🤔
Heavenly! 🧈 mmmm
hey billy...do these reheat lets say in an 1 hr very well thanks
Enjoyed watching your video brother, I'm making lobster tail, cajun shrimp with roasted garlic broccoli and was looking for a nice garlic mash potatoes recipe. I find it thanks. Also do I have to use the sour cream ? And also what temp should I cook the garlic on the stove?
No you do not have to use sour cream. I do it at low
@@ChefBillyParisi thanks a lot and I subscribe to your page you have many good dishes. Enjoy the rest of your weekend bro.
here on thanksgiving
How do you store the roasted garlic olive oil? Can it be frozen?
Yup. In ice cube trays
@@ChefBillyParisi sweet! Thank you! I'm making these potatoes right now. Well, I'm waiting for my first batch of fried chicken to finish, then I'll start the potatoes. Garlic confit is done 😊
How come you have to freeze it? Can it be stored in the cupboard like olive oil? 🤔
You can also store it in a airtight container & put in the fridge for up to 4 months.
Oh the ends of the garlic were supposed to be cut off, lovely.
All the flavor, vitamins and minerals of the potatoes were left behind in that boiling salt water, through the process of osmosis. . So you need a ton of butter, oil and creme to give it some flavor (and a million unnecessary calories for you butt and belly). NEVER boil a potato in water, unless it is whole with its skin on, if you like to keep the flavor and goodness of it intact. then you can pull off the skin, or keep and mash them with the rest of the potatoes. It would need just a couple of table spoon of sour creme and a glass of hot milk (or vegan milk) , a few mashed garlic cloves, and you are home
UNREALISTIC
Nice but just simply roasting a garlic bulb ( cut the top off) w/ drizzling- olive oil wrapped in tin foil in oven or toaster on 400 degrees for an hr...the boom & less oil. ;)
But I want the garlic olive oil in the potatoes
I'm just going to mash the roasted garlic right in the oil.
849like😋😋😋nice👌👌💙💙💕💕🤝🏻🤝🏻🤝🏻💙💙
I was taught to let these stand 10-15 so they steam off
Another secret to mashed potatoes: dill.
Hi
Are you the same chef from the other Yukon gold mashed potatoes video 😂 you look very familiar and the video is structured the same 😂
Not sure?
Chef Billy Parisi lol it’s from about 10 years ago. Thanks for this recipe pairing with some Kobe wagyu zabuton steak!
👍🏻
Butter, cream, oil...you sure there's enough fat in there?
Was always taught 50% fat 50% potatoes
@@ChefBillyParisi Ok irony aside, I think teachings can be reviewed sometimes. I believe it's really good, but I can't imagine eating a portion of mashed potetoes half of which is fat. There is a need of healthier food these days, don't you think?
Sure, but that’s not my style of cooking honestly. There are tons of TH-cam channels that focus on that. My disciplines are grounded in fundamental classic French and Italian cooking techniques and putting those into practice to make homemade food from scratch. This can range from classic recipes to restaurant quality food from home.
@@ChefBillyParisi I took a look at your website, it's nice. I see your grandparents are from Terrasini, which is a little town near Palermo, but something important happened there. Anyway, I'll try some of your recipes, but not the mashed potatoes ;)
@@limbo74 What exactly is unhealthy about olive oil and butter ?
Had a heart attack half way through this.
Confi cooked in its own fat..adds olive oil ;p
..should taste like the ocean.. 3% salt is like 17g per 500 mls of water. 5 g is in a tsp..think about that... saline in an iv bag is 0.9% and its salty as eff, but you may not even hit that with a liberal pinch..this is assuming he uses 2 cups of water for his potatoes.
50% fat ratio..by volume? Weight or calories? You need to specify.
Im making these potatoes but in roasting them in their casings for that flavour too and may brown the butter.
Criticism incoming: my wife followed your recipes to a "T" this Christmas, and used your recipes exclusively. We were all up until 4am last night because our bodies couldn't digest the food. Although the food tasted great, leading us to have 2nds, it was just fat upon fat and totally nuked our digestive systems to a standstill. Literally were doing burpees at 2am to try to speed up the process. The mash potatoes were way too sweet in flavor, which was the complaint we all had, and the garlic and butter made it very heavy. Our roast was a 5lb chunk of Wagyu Top Sirloin, and it came out beautiful, but it was also fatty. The gravy called for using a ton of the fat from the beef, so it was like adding fat to fat. I understand the chef is preparing the meals from a 'presentation' standpoint, but this is not a good take for the health conscious or those with food sensitivities. It was an assault on our metabolisms. So, to recap, food tasted great, but was way too calorie dense and made for a miserable post meal experience. Not worth it.
Fattening?
You dont need a golden yukon and whatever else these numbs tell you to use. Use any potato you have
Cook book
Olive oil in mashed potatoes , not for me , butter all the way !
I couldn’t say it more than once “taste it, season it, taste…”
Note to self when bringing food to a potluck... You don't need to bring 20 servings for 20 people bloody hell why have i made all these potatos?
I’ve been looking for porn all wrong, omg.
😂😂
Serves 10? really? Im thinking no group of even 6 people on the planet would fail to empty the bowl 10 minutes into dinner.
I will Mary you
Lol
Wow... one expensive mashed potatoes... Surly this cannot be your go to for evening night dinner.
Heck no, this is my holiday or fancy occasion mashed potatoes.
Great! Billy, I'm going to try your mouthwatering recipe for mashed potatoes.....but....Billy......why don't you peel the potatoes properly: take the eyes and damaged bits out? ......please....If you read this no doubt you'll laugh at me....!
They key to good mashed potatoes is to put the hot potatoes back into the hot pan after they are cooked tender and drained. This dries out the potatoes so they can fall apart and then except and absorb the next ingredients.
So you cook with food mill assuming everyone has one? Just watch this for nothing lol
Just use a ricer... why do things so difficult lol
Holy cow... LMAFA Lets make America Fat Again.