That’s okay, you burn it off with kick boxing your metal bunching bag. 😝😝 Looks delicious! Going to make for the in-laws on Thanksgiving. ☺️ Thanks Sonny! Be well.
yeah, butter is fat, fat carries flavour. its my personal quarrel with haute cuisine too, yeah it tastes good, but its so fatty its basically cheating. i prefer having a challenge by making a dish that is both healthy and tasty. but then again maybe im just a cretin who cant taste the full richness of good dishes :D
Sick of hearing this. The correct response is "the proper" amount of butter. Or Duck fat. Or whatever. The secret to dumb comments an absurd amount of cum
@@Phoenix-zu6on I'll go with cretin. Just kidding. No one's asking you to eat pounds of butter daily. Sometimes have a butter thingy or butter covered/slathered item and enjoy...
My mother, rest her soul, made mashed in the mixer with whole milk, butter, salt and pepper, and those were heavenly, where she is now. She would usually roast a chicken to go with it. Love you Mom!
the recipes I read said not to do that because it will come out as a paste-like texture. I used a potato ricer and it was creamier but mines never taste rich enough and too bland. I heard mixing real potatoes with mashed potato flakes mix from a box gives a good flavor but haven't tried it
On method three, I just pop the half of the potato in the ricer, potato side down, skin side up. This pushes all the potato out and leaves the skin in the ricer, kind of like the unpeeled garlic clove with a garlic peel trick, but better. Ps great video as always Dude.
I just want you to know that I made chicken with the marinade you shared just the other day and brussel sprouts using the method you showed recently and my family loved it all.
So, as a former Chef "15 yrs" ago, I still love cooking at home. But, I love watching new Ideas on TH-cam. You really are good at this, keep it up pleaseee
First. Love the new format and set. Second. I learned MULTIPLE new things in this video and I have to try them all. (roasting potatoes for mash, adding horseradish, Michelin star potatoes are the brioche of potatoes....and I have to buy a ricer now) I can hear myself getting fatter. Keep em comming.
I thought I’d already perfected mashed taters, but no…you’ve elevated my game once again. After a couple years watching you I’m now a much better cook, and also competent at refrigerator repair and dent removal.
It's good to to put potatoes back into the pot and mash it there while slowly heating, so more water evaporates from the mash before you replace it with butter and cream.
I have experimented with mashed potatoes for the majority of my 47 years. It is one of the only things I make that I am extremely confident of. Mine are simple boiled potato, heavy cream and butter, salt and white pepper, barely mashed with a standard masher, as few mashes and turns as possible. I will have to try these methods in the future, and maybe take parts of them and implement them, but I'd love to have you over to try my version sometime.
Ultimately the flavor and texture is highly subjective I love full cooked potatoes skins and all, garlic and chives salt and pepper I’m sure the butter cream potatoes taste like heaven though
It wasn’t until I went to college and was being offered instant whipped potatoes served from multi gallon batches that I came to fully appreciate lumpy mashed potatoes… because that meant they were “real” mashed potatoes. Cooking in a nursing home, I did learn how to make instant mashed potatoes taste taste better though, use whole milk and some butter instead of water. (Though college students generally don’t need the extra calories. )
I'm with you on this one. Barely mashed, fluffy, nothing that would run or drip. One compromise I will make is to mash with only butter, salt, b. pep. Then, once the butter is absorbed into the little "lumps" do I add the liquid and fold it in. I find this way you get little butter bursts as you eat the mash. This works well with the ricer too, very uniform texture but still a mix of small lumps in a homogeneous background. Fold once with butter and seasoning, then again with milk.
@@ctwest3601 I will agree with the previous replies about texture and lumps.I think most mashed potatoes are over whipped,but I'm sure that is a personal preference.
My homemade uses heavy cream, butter, white pepper, and Kosher salt. and I use a mixer(like you would for a cake) to whip them up nice and fluffy. soooo good.
I bake russets (never peel them), cut them in half, run the flesh through a ricer, add butter and milk. P. close to the michelin star one. Also way quicker and easier than any other way. Two thoughts: 1) I don’t think there’s any reason to salt the water. When you mash the potes, you get very small granules that will absorb salt added at the end, unlike pasta noodles. 2) Baking gets more flavor bc oven heat gets hotter than water can-water cannot get (much) hotter than boiling, but an oven gets hot enough to caramelize the potatos. Great vid, keep up the great work.
First, let me say I love your videos and I've learned so much from you. Your rosemary salt is amazing. If you know you know. I did your Michelin star mashed potatoes for Thanksgiving and they were amazing. Though it was a lot of work. I made a hack that cuts about 80% of the workout but leaves 95% of the flavor. Boil the potatoes whole. Cut them in half and when you rice them, potatoe flesh side down, then you don't have to skin them. Then put them back on the heat. Add the cream, add the butter. Put them through a tami and you're good to go! These were amazing and less work. Thanks again for these great videos. Keep them coming and happy holidays!
you can also put them on a sheet tray with kosher salt under and bake it till they are cooked. Cut them in half and scoop out the insides, a little more faster ;)
That's not Michelin star though because although barely any gets through, some of the skin ends up in the potatoes, albeit barely any, but some. That being said. At home that's what I do lol. But for special special occasions I will peel first and I cooked for a long time so food prep barely takes me any time.
I found this out the first time I made mashed. Sooooo buttery and so good. Just kept adding butter and salt until it made me want to melt into the kitchen floor
Hey man, one day you popped up in my TH-cam shorts talking about some mystery salt and beating the shit out of your fridge. Now I’m subscribed and trying your recipes. Keep up the good work.
I eaten the Michelin potatoes at the restaurant and recreated them at home, and by far they are the best potatoes that I have ever had. I did this for a dinner party and 10 out of 10 people agreed with me. I served them with A5 Japanese Kobe Wagyu steaks, and most of the dinner party talked about the mashed potatoes over the wagyu. No one could believe they were eating just mashed potatoes. I actually haven't made them since, because it was so time consuming to create them. Note: I actually double sifted them, where he only single sieved them in this video.
I feel like I am in the cool kid culinary school watching your vids. I been making mashed potatoes wrong for 20 years. Had no clue to rinse them of excess starch. And baking them makes so much sence. Thank you!
There's the classic potato chip version: Make your potatoes as you see fit. But instead of milk/cream/butter, use sour cream and butter and then add minced raw shallot to the mash while it's still hot. The heat will mellow the shallot a bit but still leave the crunchy texture and the tanginess of the sour cream is a perfect match for the sharpness of the shallot.
Omg I once had mashed potatoes at a 2michelin star restaurant and they were the best thing that I’ve ever had and that includes the venison Wellington that was served with them. They were so damn good that I will never forget those damned potatoes and now I can go and try to make them!!! Thanks for that 🎉
Great mashed 'taters episode! First, I haven't seen a copper-tinted measuring spoon like yours since my Mom's kitchen. Love the nostalgia. Also LOVE the fork-stab hint for peeling! Of COURSE the 6 Tbs. of butter per pound of tuber is going to win! It did for Robuchon and Colicchio : )
Just finished the horseradish mashed for my familys thanksgiving, so so good! And all my family loves horseradish on stuff so this should be a layup, thanks dude!
Just a little chef tip for the methods, where you boil the potatoes. Don't add salt. It actually alters their texture. Makes them harder. Add it to the mash instead. It will make the mash fluffier and smoother. But yes. Number 3 is the way to go for the best mash. Although health wise use less butter if you make it often.
Personally, I love lumpy mashed potatoes. It is the perfect blend between a mashed potato and a baked potato. I never understood how someone could love baked potatoes, but hate the same texture in a mashed potato... think about it.
Because "mostly smooth but with the occasional lump when you're not expecting it" is a very different texture to a baked potato, I'm not a fan personally.
My family made the 2nd kind growing up, I typically just use a potato ricer and mix with cream+butter+minced garlic. I want to try the horse radish and chives but I don't think I could find fresh horse radish where I live. Looks fantastic though, I'd probably never eat the butter monstrosity because I'm already fat enough as it is lol.
Marcella Hazan came into our restaurant to teach us how to cook everything from pasta to mozzarella from scratch. I still make mashers her way: cook potatoes in chicken stock, butter, cream (or whatever) nutmeg, parmesan, chives and of course a ricer. Gosh, they're good! Going to have to try this way because I'm intrigued!
That third recipe sounds heavenly, and maybe less is more, but wouldn't it benefit from something to balance the fattiness of the butter? Like the horseradish and chives of the second one. One thing I love to add is nutmeg!
I am a chef myself and I genuinely tell people that anyone can cook. I get that it can be intimidating but never let that stop you. I am 26, started at the age of 18, and when I got into culinary school, I didn't know how to dice an onion. Now I work at a private country club cooking everyday. Anyone can cook my man. Definitely give it a try and don't be discouraged!
Mashed potatoes are just about the only vegetable that ever tempts me anymore. Fluffy steak fries, too These all look tasty, but of the many mashed potatoes I've had over the years, my Grandmom's has been head and shoulders above all of them. One of the worsts was for a very expensive anniversary dinner and I was shocked the chef allowed them to be served. Her mashed preference was russets cooked diced like you did, but with the peeling on usually. She'd remove them while piping hot. That burned, but she had hands of steel. As an older teen, I'd peel them first when put in charge. I think leaving it on added to the flavor, but not enough that I'd do so. Canned evaporated milk, a ton of butter, salt, pepper, and a hand mixer. I know I'll get comments about gummy potatoes, but hers were always perfectly smooth, creamy, fluffy masterpieces. Mine have been as long as I stick to her procedures. Anytime I tried changing it up on the milk product or using less butter, the results weren't as stellar and the texture would be different. I don't know what it is about evaporated milk, but that's where it's at with potatoes. I've tried the same procedure with Yukon, baby red new (peel on though),purple, and a few I don't know what they're called. Just not sweet because I hate sweet potatoes. Even tried it with parsnips. I do like mashed parsnips, but the russets beat all of them hands down when it comes to mashed in my preference and I prefer the hand mixture texture over others unless wanting the chunkier skin on style of a mashed new potatoes. Your second version would be scrumptious with an added egg, cheese if desired, and then baked like for Sheppard's Pie. Yummo! For both roasted and fried, I prefer the new, Yukon, or some of the various heirloom varieties I've tried. All depends upon the herb seasonings I'd add. While I prefer to have a little crisp on my roasted or scalloped potatoes, many years ago for no dirty pans nights I'd make individual foil packets of chopped new potatoes, sliced onion (either red or Vidalia depending upon the mood), cubed steak, whole garlic cloves, fresh rosemary, salt, pepper, olive oil to coat, and a healthy pad of butter. The smell when we'd open the pierced foil pockets was mouth watering. It was so tasty, we ended up having that as a go to camping dish, too. I've wondered if today's me would enjoy it as much as the other me since I've my palate has definitely developed considerably since those days. I don't know if it's you or Rick Bayless that tempts me into considering eating other than animal products more often. You guys run pretty head to head. Most food channels I watch, while I admittedly enjoy and think that what they're cooking would likely be very delicious, they don't really tempt me at all. Occasionally it will happen. You guys tempt me more often than you don't. There's also a cacao guy. Big compliment to you. Thanks for making sure your passion and appreciation of the food is always high on your ingredients list. It's what keeps me coming back even though I know I won't be cooking the majority of what you make. I'd absolutely love to see how you might prepare any variety of animal based dishes. Spices and herbs allowed, though preferably at a minimum. I have no doubt you could elevate them, and if you were able to make organ meats palatable or show how to make English sausage, blood sausage, any sausage other than breakfast sausage, or a variety of fish while still only using the animal products and some seasonings if wanted, man that'd be awesome. Or if you figured up some mix of animal products that took us lepiivore/carnivore to a whole new world of animal based eating, that's surely ensure your lead in the Tasty Tasty ranks. I say that for purely selfish reasons, of coarse. I'm quite happy and look forward to what I normally eat. It's delicious, affordable, and easy. To have something unexpected would be quite the treat though, and I firmly believe you're a chef who could come up with a dynamic flavor and texture bomb that's completely unexpected. I think your refrigerator might even be taunting you to! 🤪 Thank you for all the potatoes pleasure. 😺🦋
I loved my grams mashed potatoes , she would use leftover mashed potatoes and make fried potato patties for breakfast the next morning , ohh i miss those patties , Grams are the best cooks , she taught me so much 🥰
after being a master cook and chef for 15 years, i have learned one thing... to complicated. keep things simple. For mashed potato's, boil them, strain them, add butter, milk, salt, pepper and smash. thats it. Way to many places complicate it and they shouldnt. But the complications of it are not your fault haha. your just showing how to do it. thanks for doing this
I think each chef has a style that best suits them. One chef may achieve better results with more complex techniques/recipes, while another may achieve better results keeping it simple. All comes down to what you enjoy doing the most. Sonny had an example for everything here which was good. Very simple, something a bit more elevated & then something almost unreasonably complicated/unhealthy hahaha. At the end of the day you’re drawn to what you’re drawn to & if you’re enjoying the recipe while doing it, the food will likely taste good in the end.
Followed the steps to the t with the Michelin potatoes, except my baking went over an hour, and didnt work out with the it. Still too hard, any ideas what could’ve gone wrong?
His recipe is wrong anyway, you need to use the ratte variety, and you can look for a video called"I Try to Master The World's Best Mashed Potatoes..." by Alex on youtube to get the correct recipe
@@Missin44 The expert is called Joël Robuchon, he is the one who have the michelin stars in the name "michelin star mashed potato", and the recipe is done with ratte potato
@@ragetobe In 5th grade, we had a class experiment where we tested the strength of various types of glue - elmer's, super glue, that stuff in a jar with a brush, etc. We glued two pieces of paper together, hung weights from them and tested how long until they ripped free. Jerry, who even at 10 complained often about his mother's cooking, brought in her mashed potatoes to test as a glue. They won, even over super glue.
So I made the last one for Thanksgiving this year and learned a few lessons. 1. A standard ricer is made to work with a really soft boiled potato. A dense baked red potato takes more effort and I ended up breaking my ricer. It wasn't a cheap one either. 2. I needed more cream to get the same consistency as in the video. 3. It takes forever to run them through a sieve. For a large Thanksgiving dinner it took hours. 4. Most importantly, do NOT heat the final product over the stove before serving - or at least be very gentle about it. The butter that you so delicately folded into the potatoes starts to come out and separate. Now you are left trying to skim as much possible, and still, people are commenting about all the oily butter on the surface of your mash potatoes. Damn it.
Like the red potatoes (minus the circumference slice), I bake or microwave russet potatoes. Why? My uncle used to boil ham, and it tasted horrible & no flavor. Boiling looses flavor. More milk & butter has to be added to compensate for moisture loss, but worth it. Adding granulated onion or onion powder can also be amazing, with or without garlic.
Five stars. Thanks for the ricer link. As I mentioned before, the one that was recommended by ATK is flimsy and I even had to grind the plates down to fit properly.
Luv ❤the content here on the channel. I am also cook. I honestly learn tips & pointers here. You a very experienced at what you do. And the vibes here on the channel are great. Seriously Luv the goofy antics & fridge abuse 😄😄😄😄
This rustic method is awesome! Boil scrubbed potatoes (even low starch kinds) in salted water with the skins on, then peel. Mash, add mash to some warm milk with butter, season with NUTMEG, salt and white pepper! The skins keep the flavor in while is boils, if the skins are thin enough leave them on for additional nutrition! Add additional butter, horseradish, sour cream, parsley, or chives as desired.
My Mom used to make the mash then put it back on the ring (very low) lid on for a few minutes while she was serving everything else up. Then take it off and another quick whip and they pretty well double in volume. Loads of air in the mash. It makes ordinary mashed potato super amazing.
in USSR when i was a child and cought illness like flue or something else that influenced lungs, my grandmother always boiled potatoes and brought it to me covering my head with towel , to breath for couple of mins. It helped alot. 🙂
Same. Have you tried America's test Kitchens recipe for mac and cheese with tomatoes? Everybody thought it sounded weird, but it's a very old recipe that went kind of extinct. It's my favorite, hands down.
Another great video Sonny (the fridge would probably call ya Sonny Liston)! Another one of your recipes my family and I will all try and love, I'm sure. You should have done a shout-out, or just its whole own video, for Champs style mashed. They're something special! Heavy on the garlic, chives, sour cream and butter with a chunkier texture, aaawwe boy, what a treat! Love all the new content Sonny. Keep up the great work!
You can't beat creamy mash. I'll be trying the restaurant and Michelin mash (I thought I used a ton of butter, but that's another level..😁). I prefer the red potatoe flavour and I believe they keep longer and make the best spud wedges too.
Ive never had horseradish & chive potatoes, but I have had the other 2. If you dont like horseradish another delicious combo is garlic & chives. Red skin potatotes with skin on garlic & chives are AMAZING. I love them.
I am actually looking here for a Mashed-Baked Potato recipe and that red potato one makes me want it more, but with a couple huge Russets. And baked in my Ninja. Thanks for letting me know about how to avoid making them gummy. (which explains some past notable mistakes)
A tip i got from my ex-husband's ancient great aunt is she mashed her spuds with a hand mixer and juiced it with evaporated milk, a little hot starchy water from the boiling and like a half stick of room temperature butter. She creamed it with the electric hand mixer while adding the evap milk and butter and if she ran out of milk before it was properly creamed, she'd start adding the starchy potato water. I salt with a bit of MSG and better than bullion paste mixed in
I always either use my pressure cooker or sous vide for mashed potatoes specifically because cooking them in water dilutes the flavor but these are some great recipes
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
My veins now run thick with butter......
My family prefers the potato flavored butter style of mashed potatoes.
That’s okay, you burn it off with kick boxing your metal bunching bag. 😝😝
Looks delicious! Going to make for the in-laws on Thanksgiving. ☺️
Thanks Sonny! Be well.
Joel Robuchon is smiling down on you
I'd mix All 3 together in a bowl, heat it up and serve it as 1 huge serving with string beans and a Porterhouse!!
not the worst way to go...
As any pro chef will tell you, The secret to any good dish is an absurd amount of butter.
You think you're using enough, but you aren't.
yeah, butter is fat, fat carries flavour. its my personal quarrel with haute cuisine too, yeah it tastes good, but its so fatty its basically cheating. i prefer having a challenge by making a dish that is both healthy and tasty. but then again maybe im just a cretin who cant taste the full richness of good dishes :D
Sick of hearing this. The correct response is "the proper" amount of butter. Or Duck fat. Or whatever. The secret to dumb comments an absurd amount of cum
@@Phoenix-zu6on
I'll go with cretin. Just kidding. No one's asking you to eat pounds of butter daily. Sometimes have a butter thingy or butter covered/slathered item and enjoy...
i once tryed to make omlette with good amount of butter and i almost vommited
I tried it once, never again. I really prefer the ‘rustic’ mash. Less butter than the first of this video, even.
My mother, rest her soul, made mashed in the mixer with whole milk, butter, salt and pepper, and those were heavenly, where she is now. She would usually roast a chicken to go with it. Love you Mom!
my mom would do that too! so good
based. may she rest in peace
I make my mash this way.
Gravy and mashed potatoes are originally from France tho
the recipes I read said not to do that because it will come out as a paste-like texture. I used a potato ricer and it was creamier but mines never taste rich enough and too bland. I heard mixing real potatoes with mashed potato flakes mix from a box gives a good flavor but haven't tried it
I get roped into making mashed potatoes for every family meal, now I have new ammo and am taking my potato game to the next level !! Thanks
That’s my favorite part about holidays.
Was this seriously new knowledge to you? Lots of butter and through a sieve so standard.
@@Adaephonable this mf was born with all knowledge
The content quality and consistency is immaculate on this channel, keep it up Sonny 👏🏻
I was waiting for the dog to jump kick the fridge after taste testing. He needs a stuffed dog for this!
On method three, I just pop the half of the potato in the ricer, potato side down, skin side up. This pushes all the potato out and leaves the skin in the ricer, kind of like the unpeeled garlic clove with a garlic peel trick, but better. Ps great video as always Dude.
I like this method helps speed things up!
I just want you to know that I made chicken with the marinade you shared just the other day and brussel sprouts using the method you showed recently and my family loved it all.
so glad you all enjoyed it! simple cooking done with great technique never fails to impress
So, as a former Chef "15 yrs" ago, I still love cooking at home. But, I love watching new Ideas on TH-cam. You really are good at this, keep it up pleaseee
First. Love the new format and set. Second. I learned MULTIPLE new things in this video and I have to try them all. (roasting potatoes for mash, adding horseradish, Michelin star potatoes are the brioche of potatoes....and I have to buy a ricer now)
I can hear myself getting fatter. Keep em comming.
This shall be my go to video for mashed potatoes from now on. Great detail in everything. And they all came out so well!
"I'm just using a little Maldon salt here."
Rosemary salt: How dare you after all we've been through together.
I thought I’d already perfected mashed taters, but no…you’ve elevated my game once again. After a couple years watching you I’m now a much better cook, and also competent at refrigerator repair and dent removal.
Can you teach me the refrigerator repair part?
I like to bake the potatoes, you get all sorts of wonderful flavors and caramelization from the higher temps
Me at 5:30.... Oh
You sir are seriously without a doubt the most entertaining chef I've ever watched EVER!!! THANK YOU!!!
Sonny you're doing such great things for people trying to level up their cooking skills. Great work as always!
It's good to to put potatoes back into the pot and mash it there while slowly heating, so more water evaporates from the mash before you replace it with butter and cream.
I have experimented with mashed potatoes for the majority of my 47 years. It is one of the only things I make that I am extremely confident of. Mine are simple boiled potato, heavy cream and butter, salt and white pepper, barely mashed with a standard masher, as few mashes and turns as possible. I will have to try these methods in the future, and maybe take parts of them and implement them, but I'd love to have you over to try my version sometime.
Ultimately the flavor and texture is highly subjective
I love full cooked potatoes skins and all, garlic and chives salt and pepper
I’m sure the butter cream potatoes taste like heaven though
It wasn’t until I went to college and was being offered instant whipped potatoes served from multi gallon batches that I came to fully appreciate lumpy mashed potatoes… because that meant they were “real” mashed potatoes.
Cooking in a nursing home, I did learn how to make instant mashed potatoes taste taste better though, use whole milk and some butter instead of water.
(Though college students generally don’t need the extra calories. )
I'm with you on this one. Barely mashed, fluffy, nothing that would run or drip. One compromise I will make is to mash with only butter, salt, b. pep. Then, once the butter is absorbed into the little "lumps" do I add the liquid and fold it in. I find this way you get little butter bursts as you eat the mash. This works well with the ricer too, very uniform texture but still a mix of small lumps in a homogeneous background. Fold once with butter and seasoning, then again with milk.
@@ctwest3601 I will agree with the previous replies about texture and lumps.I think most mashed potatoes are over whipped,but I'm sure that is a personal preference.
@@ctwest3601 mmmm... little butter bursts... Like popping candy, but butter!
I love this vibe with you and your brother. It's really delightful!
Is Marcus his brother??
@@cdub42 I thought so ..
You're in my top 3 of favorite cooks ever. You really are a pro!
Who's your other two? Mines Sam and not another cooking show
@@deangullberry2420 Almanzan kitchen, and regular ordinary swedish mealtime. 😃
Sonny, you are the real deal! You have continuously upped my cooking game! The horse radish sniff test was side splitting !
Literally one of my favorite videos you have ever produced! Keep up the incredible work!!!!!!
I love watching your videos. I prefer a chunky mash and I cannot be bothered with peeling potatoes. Thanks for sharing your expertise.
Love love love horseradish in my mashed. Makes a huge difference for me. Another banger from Sonnytown! 🤟👍
My homemade uses heavy cream, butter, white pepper, and Kosher salt. and I use a mixer(like you would for a cake) to whip them up nice and fluffy. soooo good.
Great call on the horseradish.
I've found sous vide potatoes always the most consistently perfect cooked spuds.
I bake russets (never peel them), cut them in half, run the flesh through a ricer, add butter and milk. P. close to the michelin star one. Also way quicker and easier than any other way.
Two thoughts:
1) I don’t think there’s any reason to salt the water. When you mash the potes, you get very small granules that will absorb salt added at the end, unlike pasta noodles.
2) Baking gets more flavor bc oven heat gets hotter than water can-water cannot get (much) hotter than boiling, but an oven gets hot enough to caramelize the potatos.
Great vid, keep up the great work.
First, let me say I love your videos and I've learned so much from you. Your rosemary salt is amazing. If you know you know. I did your Michelin star mashed potatoes for Thanksgiving and they were amazing. Though it was a lot of work. I made a hack that cuts about 80% of the workout but leaves 95% of the flavor. Boil the potatoes whole. Cut them in half and when you rice them, potatoe flesh side down, then you don't have to skin them. Then put them back on the heat. Add the cream, add the butter. Put them through a tami and you're good to go! These were amazing and less work. Thanks again for these great videos. Keep them coming and happy holidays!
you can also put them on a sheet tray with kosher salt under and bake it till they are cooked. Cut them in half and scoop out the insides, a little more faster ;)
That's not Michelin star though because although barely any gets through, some of the skin ends up in the potatoes, albeit barely any, but some.
That being said. At home that's what I do lol. But for special special occasions I will peel first and I cooked for a long time so food prep barely takes me any time.
I found this out the first time I made mashed. Sooooo buttery and so good. Just kept adding butter and salt until it made me want to melt into the kitchen floor
Hey man, one day you popped up in my TH-cam shorts talking about some mystery salt and beating the shit out of your fridge. Now I’m subscribed and trying your recipes. Keep up the good work.
Red potatoes are so underrated for mashed potatoes! Glad to see someone making use of a great red!
They are, but most people who use them for mashed potatoes leave the skins on and I hate that
I use reds for everything, I just peel before boiling. Never thought to roast em in skins first. Great baked though I think.
@@JackBurton77777 reds are great however they’re prepared!!
Mashed potatoes!!! Going to try every recipe 🎉🎉 it’s the ultimate side dish. Thank you for the detailed comparison
Puppy is adorable ❤❤❤
I eaten the Michelin potatoes at the restaurant and recreated them at home, and by far they are the best potatoes that I have ever had. I did this for a dinner party and 10 out of 10 people agreed with me. I served them with A5 Japanese Kobe Wagyu steaks, and most of the dinner party talked about the mashed potatoes over the wagyu. No one could believe they were eating just mashed potatoes.
I actually haven't made them since, because it was so time consuming to create them.
Note: I actually double sifted them, where he only single sieved them in this video.
I feel like I am in the cool kid culinary school watching your vids. I been making mashed potatoes wrong for 20 years. Had no clue to rinse them of excess starch. And baking them makes so much sence. Thank you!
There's the classic potato chip version: Make your potatoes as you see fit. But instead of milk/cream/butter, use sour cream and butter and then add minced raw shallot to the mash while it's still hot. The heat will mellow the shallot a bit but still leave the crunchy texture and the tanginess of the sour cream is a perfect match for the sharpness of the shallot.
Sieveing potatoes is definitely the trick to a heavenly smooth texture.
Neighbor:
"he's attacking the fridge again hunny"
lol🤣
Hey. Love your sense of humour combined with your knowledge.
Omg I once had mashed potatoes at a 2michelin star restaurant and they were the best thing that I’ve ever had and that includes the venison Wellington that was served with them. They were so damn good that I will never forget those damned potatoes and now I can go and try to make them!!! Thanks for that 🎉
Have you made them yet? I do twice a year for Thanksgiving and Christmas
I love this channel so much. Super entertaining, super informative and super original. It's what every cooking channel dreams to be imo
Great mashed 'taters episode! First, I haven't seen a copper-tinted measuring spoon like yours since my Mom's kitchen. Love the nostalgia. Also LOVE the fork-stab hint for peeling! Of COURSE the 6 Tbs. of butter per pound of tuber is going to win! It did for Robuchon and Colicchio : )
I love the end "who am I tryna kidd" haha the third 1 definitely looks like the best and reminds me of my dad's
Just finished the horseradish mashed for my familys thanksgiving, so so good! And all my family loves horseradish on stuff so this should be a layup, thanks dude!
Just a little chef tip for the methods, where you boil the potatoes. Don't add salt. It actually alters their texture. Makes them harder. Add it to the mash instead. It will make the mash fluffier and smoother. But yes. Number 3 is the way to go for the best mash. Although health wise use less butter if you make it often.
Joel Robuchon would be proud of those michelin mash. Cool vid
Personally, I love lumpy mashed potatoes. It is the perfect blend between a mashed potato and a baked potato. I never understood how someone could love baked potatoes, but hate the same texture in a mashed potato... think about it.
Because "mostly smooth but with the occasional lump when you're not expecting it" is a very different texture to a baked potato, I'm not a fan personally.
I just love that you used the word “equally.” Subscribed.
My family made the 2nd kind growing up, I typically just use a potato ricer and mix with cream+butter+minced garlic. I want to try the horse radish and chives but I don't think I could find fresh horse radish where I live. Looks fantastic though, I'd probably never eat the butter monstrosity because I'm already fat enough as it is lol.
Marcella Hazan came into our restaurant to teach us how to cook everything from pasta to mozzarella from scratch. I still make mashers her way: cook potatoes in chicken stock, butter, cream (or whatever) nutmeg, parmesan, chives and of course a ricer. Gosh, they're good! Going to have to try this way because I'm intrigued!
That third recipe sounds heavenly, and maybe less is more, but wouldn't it benefit from something to balance the fattiness of the butter? Like the horseradish and chives of the second one. One thing I love to add is nutmeg!
I have to say... I have doing the last one for about years and all my family do the exactly same way... Is so good that I usually eat only this.
Sonny got the moves with that roundhouse kick!
Even though I can't make half of the stuff you do, I love this channel. Never stop being yourself.
You totally can!! Get on it bro!!
I am a chef myself and I genuinely tell people that anyone can cook. I get that it can be intimidating but never let that stop you. I am 26, started at the age of 18, and when I got into culinary school, I didn't know how to dice an onion. Now I work at a private country club cooking everyday. Anyone can cook my man. Definitely give it a try and don't be discouraged!
Mashed potatoes are just about the only vegetable that ever tempts me anymore. Fluffy steak fries, too
These all look tasty, but of the many mashed potatoes I've had over the years, my Grandmom's has been head and shoulders above all of them. One of the worsts was for a very expensive anniversary dinner and I was shocked the chef allowed them to be served. Her mashed preference was russets cooked diced like you did, but with the peeling on usually. She'd remove them while piping hot. That burned, but she had hands of steel. As an older teen, I'd peel them first when put in charge. I think leaving it on added to the flavor, but not enough that I'd do so. Canned evaporated milk, a ton of butter, salt, pepper, and a hand mixer. I know I'll get comments about gummy potatoes, but hers were always perfectly smooth, creamy, fluffy masterpieces. Mine have been as long as I stick to her procedures. Anytime I tried changing it up on the milk product or using less butter, the results weren't as stellar and the texture would be different. I don't know what it is about evaporated milk, but that's where it's at with potatoes.
I've tried the same procedure with Yukon, baby red new (peel on though),purple, and a few I don't know what they're called. Just not sweet because I hate sweet potatoes. Even tried it with parsnips. I do like mashed parsnips, but the russets beat all of them hands down when it comes to mashed in my preference and I prefer the hand mixture texture over others unless wanting the chunkier skin on style of a mashed new potatoes. Your second version would be scrumptious with an added egg, cheese if desired, and then baked like for Sheppard's Pie. Yummo! For both roasted and fried, I prefer the new, Yukon, or some of the various heirloom varieties I've tried. All depends upon the herb seasonings I'd add. While I prefer to have a little crisp on my roasted or scalloped potatoes, many years ago for no dirty pans nights I'd make individual foil packets of chopped new potatoes, sliced onion (either red or Vidalia depending upon the mood), cubed steak, whole garlic cloves, fresh rosemary, salt, pepper, olive oil to coat, and a healthy pad of butter. The smell when we'd open the pierced foil pockets was mouth watering. It was so tasty, we ended up having that as a go to camping dish, too. I've wondered if today's me would enjoy it as much as the other me since I've my palate has definitely developed considerably since those days.
I don't know if it's you or Rick Bayless that tempts me into considering eating other than animal products more often. You guys run pretty head to head. Most food channels I watch, while I admittedly enjoy and think that what they're cooking would likely be very delicious, they don't really tempt me at all. Occasionally it will happen. You guys tempt me more often than you don't. There's also a cacao guy. Big compliment to you. Thanks for making sure your passion and appreciation of the food is always high on your ingredients list. It's what keeps me coming back even though I know I won't be cooking the majority of what you make. I'd absolutely love to see how you might prepare any variety of animal based dishes. Spices and herbs allowed, though preferably at a minimum. I have no doubt you could elevate them, and if you were able to make organ meats palatable or show how to make English sausage, blood sausage, any sausage other than breakfast sausage, or a variety of fish while still only using the animal products and some seasonings if wanted, man that'd be awesome. Or if you figured up some mix of animal products that took us lepiivore/carnivore to a whole new world of animal based eating, that's surely ensure your lead in the Tasty Tasty ranks. I say that for purely selfish reasons, of coarse. I'm quite happy and look forward to what I normally eat. It's delicious, affordable, and easy. To have something unexpected would be quite the treat though, and I firmly believe you're a chef who could come up with a dynamic flavor and texture bomb that's completely unexpected. I think your refrigerator might even be taunting you to! 🤪 Thank you for all the potatoes pleasure. 😺🦋
I loved my grams mashed potatoes , she would use leftover mashed potatoes and make fried potato patties for breakfast the next morning , ohh i miss those patties , Grams are the best cooks , she taught me so much 🥰
after being a master cook and chef for 15 years, i have learned one thing... to complicated. keep things simple. For mashed potato's, boil them, strain them, add butter, milk, salt, pepper and smash. thats it. Way to many places complicate it and they shouldnt.
But the complications of it are not your fault haha. your just showing how to do it. thanks for doing this
I think each chef has a style that best suits them. One chef may achieve better results with more complex techniques/recipes, while another may achieve better results keeping it simple. All comes down to what you enjoy doing the most. Sonny had an example for everything here which was good. Very simple, something a bit more elevated & then something almost unreasonably complicated/unhealthy hahaha. At the end of the day you’re drawn to what you’re drawn to & if you’re enjoying the recipe while doing it, the food will likely taste good in the end.
@@IEdjumacate exactly. He is demonstrating the complexity of mashed potatoes, while enjoying the challenge
I don't even peel my potatos for a mash. Both my boyfriend and I don't mind the skin in it.
I do that with red potatoes. Crazy good
Same
Agreed big time. Idk why more ppl don't think so too
OM GOD! You know we love you. OUT!! Mash with the holidays near?! Thank you!!!
Followed the steps to the t with the Michelin potatoes, except my baking went over an hour, and didnt work out with the it. Still too hard, any ideas what could’ve gone wrong?
You bake them until fork tender. If that never happens you bought bad potatoes.
His recipe is wrong anyway, you need to use the ratte variety, and you can look for a video called"I Try to Master The World's Best Mashed Potatoes..." by Alex on youtube to get the correct recipe
@@Uryendel huh? You're now the expert?
@@Missin44 The expert is called Joël Robuchon, he is the one who have the michelin stars in the name "michelin star mashed potato", and the recipe is done with ratte potato
@@Uryendel whatever
I usually use 2 sticks of butter or half pound when I make potatoes. Roasted garlic to season. Slightly chunky.
Lol I've only been able to successfully make mash with red potatoes. I've been doing it wrong all these years lol
I’m not sure it is possible to fail making mashed potatoes with any potato.
@@ragetobe In 5th grade, we had a class experiment where we tested the strength of various types of glue - elmer's, super glue, that stuff in a jar with a brush, etc. We glued two pieces of paper together, hung weights from them and tested how long until they ripped free. Jerry, who even at 10 complained often about his mother's cooking, brought in her mashed potatoes to test as a glue. They won, even over super glue.
@@grimscar That is very sad :( My mother could cook so I did not have this experience :)
Mashed potatoes is easier than making ice cubes......you must be dumber than most people !!!
@@peterclausen1379 Making great mash takes a bit of effort!
I LOVE the flavor of the Yukon Gold.😋😛. I also like the Potato Ricer, so no lumps or eyes. Just smooth Potatoes.
So I made the last one for Thanksgiving this year and learned a few lessons.
1. A standard ricer is made to work with a really soft boiled potato. A dense baked red potato takes more effort and I ended up breaking my ricer. It wasn't a cheap one either.
2. I needed more cream to get the same consistency as in the video.
3. It takes forever to run them through a sieve. For a large Thanksgiving dinner it took hours.
4. Most importantly, do NOT heat the final product over the stove before serving - or at least be very gentle about it. The butter that you so delicately folded into the potatoes starts to come out and separate. Now you are left trying to skim as much possible, and still, people are commenting about all the oily butter on the surface of your mash potatoes. Damn it.
If you blink too many times the butter will separate. It can smell your fear. It is your greatest friend and worst enemy.
loved loved your video man, thanks a lot
Dude, I'll watch youtube for an hour with stoneface and when you do a video I honest-to-God laugh out loud several times.
Thank you!
The videos just get better! Love it, gonna try the Michelin one's soon
Humorous and informative. I look forward to trying the Michelin method. Thank you!
Thank you for being an intricate part of my potato journey.
Awesome video as always! I love seeing the outtakes with you & Marcus. So fun
Like the red potatoes (minus the circumference slice), I bake or microwave russet potatoes. Why? My uncle used to boil ham, and it tasted horrible & no flavor. Boiling looses flavor. More milk & butter has to be added to compensate for moisture loss, but worth it. Adding granulated onion or onion powder can also be amazing, with or without garlic.
6:48 to catch buttery potato goodness or to catch flies ? lol
Can you do a video on recommended kitchen gadgets and basics? What should we look for in pots, pans, baking sheets, Dutch (French) ovens, etc.
Five stars. Thanks for the ricer link. As I mentioned before, the one that was recommended by ATK is flimsy and I even had to grind the plates down to fit properly.
Love your energy, love your enthusiasm.
Luv ❤the content here on the channel. I am also cook. I honestly learn tips & pointers here. You a very experienced at what you do. And the vibes here on the channel are great. Seriously Luv the goofy antics & fridge abuse 😄😄😄😄
i'm a head chef in the UK... the rule is 1kg of cooked pots = 0.5kg fats.... also you made creamed pots not mashed..
This rustic method is awesome!
Boil scrubbed potatoes (even low starch kinds) in salted water with the skins on, then peel.
Mash, add mash to some warm milk with butter, season with NUTMEG, salt and white pepper!
The skins keep the flavor in while is boils, if the skins are thin enough leave them on for additional nutrition!
Add additional butter, horseradish, sour cream, parsley, or chives as desired.
I love this channel!!
My Mom used to make the mash then put it back on the ring (very low) lid on for a few minutes while she was serving everything else up. Then take it off and another quick whip and they pretty well double in volume. Loads of air in the mash. It makes ordinary mashed potato super amazing.
Nice I was actually trying to take mash to another level yesterday haha love from Colorado
Mine is a combination of the 2nd two. I steam Yukon golds then I put them through a ricer and then add chives, cream, and assloads of butter.
Not even hungry right now, but I'm salivating...putting these all on the ToDo list!
in USSR when i was a child and cought illness like flue or something else that influenced lungs, my grandmother always boiled potatoes and brought it to me covering my head with towel , to breath for couple of mins. It helped alot. 🙂
Omg one of my favorite foods. I absolutely love mashed potatoes and another one of my favorite foods is also mac and cheese.
Same. Have you tried America's test Kitchens recipe for mac and cheese with tomatoes? Everybody thought it sounded weird, but it's a very old recipe that went kind of extinct.
It's my favorite, hands down.
Marcus did a happy dance when he tasted those mash! You know there good!😁
The last one is like how Joel Robuchon did it.
Did you try the recipes?
Another great video Sonny (the fridge would probably call ya Sonny Liston)! Another one of your recipes my family and I will all try and love, I'm sure. You should have done a shout-out, or just its whole own video, for Champs style mashed. They're something special! Heavy on the garlic, chives, sour cream and butter with a chunkier texture, aaawwe boy, what a treat! Love all the new content Sonny. Keep up the great work!
I’ve always thought the outro was “DemoRanch” now the M16 of potatoes comment confirms my suspicions. Lol. Excellent video, keep up the great work.
I've honestly never even seen one piece of their content. I only looked once people said I was copying them
@@thatdudecancook I had no issues if you did. Your channel is fantastic, keep doing you. It’s great.
I haven't whatched your videos in a while Those punches to the fridge caught me off guard haha 😂
You can't beat creamy mash. I'll be trying the restaurant and Michelin mash (I thought I used a ton of butter, but that's another level..😁). I prefer the red potatoe flavour and I believe they keep longer and make the best spud wedges too.
Ive never had horseradish & chive potatoes, but I have had the other 2. If you dont like horseradish another delicious combo is garlic & chives. Red skin potatotes with skin on garlic & chives are AMAZING. I love them.
Lovin your new kitchen, and didn't get to see Sargent Pepper in this session 😥
But happy to watch you cook
I am actually looking here for a Mashed-Baked Potato recipe and that red potato one makes me want it more, but with a couple huge Russets. And baked in my Ninja. Thanks for letting me know about how to avoid making them gummy. (which explains some past notable mistakes)
Nice recipes and nice prep . You’ve got a awesome channel . ☺️
Michelin potatoes have a fly for that extra oomph
You are my ride or die chef. Love the videos. And I would just go medieval on that fridge with you son.
A tip i got from my ex-husband's ancient great aunt is she mashed her spuds with a hand mixer and juiced it with evaporated milk, a little hot starchy water from the boiling and like a half stick of room temperature butter. She creamed it with the electric hand mixer while adding the evap milk and butter and if she ran out of milk before it was properly creamed, she'd start adding the starchy potato water. I salt with a bit of MSG and better than bullion paste mixed in
Man you gave the video a life, thank you
Sonny is the real deal , best chef ever?
Amazing recipes. Even better entertainment. Keep up the good work.
I LOVE this channel
That spin hook kick at the end was really good
I always either use my pressure cooker or sous vide for mashed potatoes specifically because cooking them in water dilutes the flavor but these are some great recipes