It is a very valid question, thank you for asking it! I am going to pin it so everyone can see it! They do indeed get a bit colder and need to be kept in a warm space, like a warm oven. At home the best thing you can do is make them in advance WITHOUT BUTTER, cover them with a plastic wrap and reheat them in the microwave (do not worry about the wrap it will NOT melt in the microwave) and only add lots of room temp butter a few seconds before you serve them. Bon Appetit!!! 😊
For those of us, that are not fortunate enough to go to a 3 star Michelin restaurant, myself included. We really appreciate you teaching us, how to make, these beautiful buttery, mashed potatoes for ourselves! Very excited to make these … I put my phone on a stand in the kitchen and have fun, cooking with you! Thank you ❤
One thing I really appreciate about Chef Jean-Pierre’s approach is that he explains why the techniques he uses makes the end result a level above, and explains what to watch out for that might need some patience. Too many “celebrity chefs” don’t take the time to explain anything to make sure people actually understand the recipe. That just ends up being frustrating for people who don’t have the benefit of years of cooking experience and a camera that can make everything look seamless and perfect.
as an ex chef, I have absolute respect for your no nonsense craft. this is what excellence is. it's not always just about the ingredients. it's the finer details in how you prepare those ingredients, how you treat them with care and bring out the maximum potential that they can offer. I agree fully with all the tips/hints you provided. in your pinned comment you mention using room temperature butter. this is absolutely correct. The idea is to be able to make an emulsification with the potatoes and butter for the ultimate texture. under no circumstances should you reheat the mash potatoes after the butter has been added, it will split and you'll end up with a greasy palate. Thank you Chef Jean-Pierre for keeping this craft alive for the right reasons, I am sure you are inspiring a whole new generation of chefs.
You'll always be a "chef," like an addict will always be in "recovery." Might be 10 years sober, but you can dice an onion. With the help of the emotional support butter
@@raintree3383 I cooked potatoes of different sizes. What you do is, take out the smallest potato first and pierce it with a toothpick. When it's ready, take it out, and going up in size, do the same for the rest. Don't concern yourself with time; just worry about the toothpick test.
It is a splendid gadget! Mother has many such wonderful tools when I was small; they seem to fall out of vogue in the sixties, after three major moves and the ever increasing pace of living through the space age. Food and clothing changed drastically 🥺
Folks there are chefs and then there’s Jean Pierre he is so passionate about teaching us the right way and giving us his his little shortcuts and good advice thank you Jean Pierre, for being such a humble and honest man never change. We love you, merci beaucoup !!!
i love it when he says...if you're on a diet right as he's adding butter lol. it's not the butter...it's the mega carb potatoes. butter is actually healthier than people think.
That’s how I always make my mashed potatoes these days. Everyone loves them, my mother’s friends always say I should go into the culinary industry. Thank you, Chef Jean-Pierre.
For those interested in education, what strikes me is Chef Jean-Pierre's pedagogical style. He is able to get people (tens of thousands, in fact) to enjoy spending 17 minutes paying attention to how to cook mash potatoes. If you teach, you know this is a talent.
I echo the comments of everyone. Chef Jean-Pierre - your passion is so contagious and learning from you is pure joy. I cannot afford to go to culinary school but you taught us techniques we can use in our kitchen. God Bless you!
His scrupulous honesty and unshakable optimism in cooking is almost completely unique among cooking shows. He shows every mistake, explains every possible mishap and what to keep an eye on. And he never fails to reassure everyone that even he makes mistakes and that it's ok.
@@DoremiFasolatido1979 The difference between a teacher and an entertainer. I've been cooking professionally for 20 years and Jean-Pierre teaches me new techniques with almost every video.
I work for a French restaurant group that is part of Joel robuchon restaurant group from France, there is one in nyc, one in Miami and one in Houston, I was one of the chefs who had to make this daily and I promise you this, you have to move fast and it’s a great way to stay in shape lol.
Thank you!! You are such a joy to watch and listen to. I’m 67 years old and I’ve never known about making sure to use warmed milk and straining the potatoes to improve the texture. I’m excited bc I love cooking and pleasing others. Good food is such a pleasure we can all enjoy if we are so blessed!!!!
Chef: "For those of you who are not a diet, you are going to be just fine"....and adds 3/4 lb of butter. Love it! My 1st-year culinary instructor's motto: "Butter makes everything tastes better!".
I cut the butter down a bit since I was serving the potatoes with marinated, grilled pork tenderloin and spinach with a mushroom gravy. My wife likes to douse her potatoes with gravy so I didn't want them too buttery. I added a tablespoon of butter to my serving. Might be heresy to put gravy on these but the meal was fantastic either way. Thanks Chef!
Thanx JP; I just made your 3 Michelin Star Mashed Potatoes for a small dinner party last night, and everybody loved it. I love your comment: "If you don't have one of those, I'll show you.... unless you're not a professional Chef, you are not gonna have one of those!" Well, I'm not a professional Chef but I have owned a TAMIS for years. and I think I purchased one many many years ago because of you in one of your earlier videos: ESSENTIAL KITCHEN TOOLS( EARLY, NOT THE MOST RECENT ONE). This has become a "must have" tool with a multitude of applications. When applied to your mashed potatoes(with lots of butter of course), it is an invaluable item. The only thing I added was just a "Wisp" of Cayenne Pepper. The best mashed potatoes ever!! The thing that I love about this channel is that it's not just a cooking channel, but a great tutorial. Many times I have set up my laptop in the kitchen and just work right along as the student with the teacher. Thank you for that!!
This man is on one simple, but easy mission... to teach the home cook how to up his/her cooking game. This man has definitely changed the way us home cooks look at cooking as a whole. I love when he does videos like this, very fancy but everyone can definitely do this.
As a fellow cook i admire the way he works. He works with exact moves (no useless moves),he works clean,he has some oldschool humour and at the same way a nice explanation of what he does and why on each step leaving you filled and with no questions or anxiety. This is how we should work depite the pressure cause in most cases we bring disaster on our workplaces in every possible way. The experienced man knows what he does,why does that and doesnt make a mess congrats and respect
The ricer and tamis is a good idea. A machine doe leave them gummy, and that's always what I've used. I've only used a ricer for gnocchi or ricing into a food processor for mashed. I'll definitely be giving this technique a try.
I don't get how anyone could watch Chef JP's videos, any one of them, yet fail to hit "like" and interact so as to drive his channel up in the algorithm. Great Chef, entertaining and educational. This is what TH-cam should be. I love Chef JP!
I remember when i first found this channel there were less than 100K subscribers and I could be in the first 100 to like the video an hour after release... Now, it's viewed 7k times with already 2k likes. Lol. It's been so rewarding to see this channel get the love.
Yep. I remember discovering it when the subscriber count was 4 digits and wondering how this guy only had 9k subscribers. It's rare that I can comment and get it seen these days, but it's also cool to see it blossom in such a way!
I learned from Jean Pierre the magic of butter. Growing, it was vegetable oil, other oils. But when i watched this channel and started cooking with butter, it changed my taste buds life. So yes, everything is better with butter.
Just a tip, I've learned that if you cut the poatoes in half after boiling, you can put the cut face down in the ricer and it wil rice the potato while leaving the skin behind. It's much easier on the hands.
The place where I live, south of Brazil, has been affected by floods. Watching a video like this really brings joy in a way only Best Chef Ever (official title) can do. He adds butter to my soul.
Ricing potatoes is fantastic! Then Jean kicks it up a ton! Geese! Running the potatoes a second time! Warm milk,room temperature butter. Insane! Super charge my cooking! Thank you Chef Jean-Pierre.
I don't have a ricer, yet, but I do push my potato through a tamis. Sometimes that way it takes upwards of 25 minutes to manage to put everything through it to achieve silky smooth results.
Chef pierre❤❤❤❤❤❤THANK YOU! Beautiful potatoes! Husband always said my mashed potatoes were not as good as his mother's….so I watched you, bought a ricer and yucon golds, and a lot of butter…..and did everything you did. Not easy at all…but worth the extra effort. SMOOTH & AMAZING, just like you said. Husband agrees with you! Thank you a hundred times!❤❤❤
I immediately knew where this was going because I'd already seen Robuchon's, and Keller does the same thing. This really is the best version of Pommes Purée. Lots of butter.
The best cure after a horrible week? Just one episode of Chef and BUDDER or ONYO. Another masterpiece, Chef! Thank you for you being you and making me smile.
I just watched your mashed potato recipe. I have always used the beaters for years. Not to long ago i was making mashed potatoes and I couldn't find the beaters then a light bulb come on in my head to use the potatoe ricer. Well my wife noticed and loved the texture. Now I just use the ricer but never give it a thought to then run them through the screen. I will definitely be trying that out. Thank you so much for sharing your awesome experience and knowledge.
I was watching a few mashed potatoes videos and all the other people cut it into cubes for boiling instead of leaving the skins on. Madness! Finally someone doing it the right way.
As I was making these I couldn’t help thinking that there is no way all these extra steps would make any difference in mashed potatoes. Boy was I wrong. They were fantastic. Definitely worth the extra effort, thank you for a great video and recipe.
Yup. Tried these, they are the best I have had. Lost my ricer so pounded with a masher then then pushed them through a strainer. Absolutely fabulous. Well done, Chef!
I had to try this................................... FANTASTIC. This will impress everyone who tries them. THANK YOU FOR SHARING AND SHOWING.......................................
This just reminds me, that I haven't made mashed potatoes in ages ... it's almost my recipe but I add a little bit of cream and freshly ground nutmeg, can't do without 😊. I'll put it on the backburner for next week and do the double "straining" ... see what hubby has to say to this. Thanks a lot, dear Chef Jean-Pierre and as always - grand bisous 😍, Eleonora
Chef Jean-Pierre's channel is my absolute favourite on youtube. I am a passionate home cook who stepped up his game big time, thanks to the knowledge I've gathered on this channel! Thank you, Chef, please keep uploading these gems!
Another amazing video, Chef Jean. Great technique to leave the skin on to prevent waterlogged. I actually kind of like leaving the skins in the finished dish. I've always loved the comical style of this channel too. I have a small educational cooking channel myself, and I've definitely learned from watching your channel. I appreciate what you're contributing to youtube, I hope to have a decent audience myself some day
Hello to my favorite chef! I enjoy watching ALL your videos. Here's a tip from me for peeling the ''hot' potatoes... Don't! Just cut them in half and put the cut side down in the potato ricer, then squeeze as usual and the skins STAY in the ricer. When you open it up, use a fork to flick the skins out before putting the next potato in the ricer. Also, to take it up ANOTHER STEP, I include some softened cream cheese and also sour cream (about a half cup each). Yum!
This is the first thing I've seen this guy do that I have been very pleased with. A two Star Michelin Chef said to me they would pass potato several times through a fine mincer to make a fine mashed potato mix. This guy is doing it the old fashioned way, through a fine sieve. Brill.
I love my potato ricer. have been using it for this for years. I have always used cold milk, but I put the riced potatoes on low heat on the stove when I add the milk / butter. warms gently, and comes out great. I have never tried straining them like that. will give that a go next time.
Chef, made this for dinner with the pork tenderloin... Everyone those potatoes are superb!! And I will say chef I marinated my pork tenderloin yesterday took it out of the brine, dried it up a little bit and just put it in the fridge and then tonight i did the rest of it. Absolutely delicious! And everyone it helps if you have mise en place! Lovely dinner Chef!! Thank you!! Everyone should at least try this 3 Michelin potatoes at least once! Definitely a must! Couldn't stop trying them before I cook my pork tenderloin! And just in case he said in a previous video you can always put them in a warmer oven at 250 covered with Saran wrap. I just put them in the oven at 250 while i prepped My pork tenderloin for searing, then I put my potatoes in the microwave as they were very warm! By the time my pork tenderloin cooked to the perfect temperature and had done my wine reduction everything was ready! Remember mise en place helps!!
It has been said before but I'll say it again...TH-cam needs a LOVE button in addition to the thumbs up! Every single episode from Chef Jean Pierre would get the LOVE!! ❤❤ Those potatoes looked heavenly! You could see how smooth they were when he was stirring in that butter. 🤤 Thank you Chef!!
Thanks JP! I don't cook a lot but I love watching your videos, Ive been a binge watcher since I crawled out from under the rock I was living under and found you online only 6 months ago.
Chef Jean-Pierre, Thank you so much for your videos and recipes, and wonderful personality! I decided to come back here to post my first comment. This was the first video I watched from you. My favorite recipe for years has been twice baked potatoes, and this really took them to a new level. Since then I have made your meatloaf, you Olive Garden soup, your garlic mushrooms, and now I’m making the sauces for the lasagna, as we speak. I will make the lasagna tomorrow. Next is your seafood chowder. You’ve really helped me Jean Pierre! I’ve never loved cooking so much! Thank you!
As a person and a chef hee is, I just have too say respect and thank you for bee the chef you are. You sure are a good person. Hope you gona visit Slovenia one day.
The whole time I was watching it I felt like I was watching myself make mashed potatoes, seriously I do the same exact thing you did Chef. However I bring it to another level, by adding white pepper, heavy cream, roasted garlic, hand shredded white mild cheddar or Gruyere, I finish it with chives for the green on top and sometimes I add sour cream. 😏
Chef I am learning the answer is always - Use Enough Butter. My last crepes were a hit, they were crepes suzette BUT - instead of orange, they were flavored *citron* I got two citrons, imagine lemons the size of rugby balls, and used Ciroc limonata liquor. They went over great and surprising, everyone ate the zest! It was supposed to be only garnish. But they loved it. You have the best tutorials on how to make things.
Me, an ex-chef watching this. Notices the tamis (We call them drum sieves in Australia). I know where this is going, and my arm already hurts, but it will damn well be worth it. Going to make these for my wife tomorrow for Mother's day (Again, in Australia, don't panic if your country differs) ;)
Your accent and subject brought back a French potato dish I used to make years ago on special occasions. Charlotte de Chou et de Pommes de Terre (Cabbage Charlotte). It is really pretty on the table.
His giddiness in tbe kitchen is likea kid at a park playground. The pure passion and enjoyment of the process is what makes me come back, along with the fancy recipes of course. 😂
No doubt delicious! Though i prefer them not perfectly smooth. I like a rough, home style using a potato masher. Then i use only butter, sour cream, garlic and chives.
What a wonderful personality. I cook many of these recipes for my family. I have coworkers I've shared leftovers with that will come in on their day off to get servings of the foods I've learned to cook from Chef Jean-Pierre's videos.
Oh my goodness! You were not kidding. After almost 30 years of home cooking (which includes a lot of mashed potatoes), I finally bought a potato ricer. Man, that makes a world of difference. No more potato bits and so smoothe! I made them with milk and Boursin. Yum!! Thanks for the tip!
I'm not going to lie, I've seen dozens of your videos and you always have that whole bowl of butter. I've seen you put a third, maybe even a half of it into something, when you dropped the whole bowl, the first words out of my mouth were "HOLY SHIT!!!".
I laughed right out loud when he dumped the WHOLE bowl of butter in there. I was absolutely not expecting that!! But I will *absolutely* be trying this out the next time I make mashed potatoes!
OMG, I died laughing. There is no way I thought anyone used equal amount butter and potatoes. It's hilarious but I just ordered a tami and a scraper, I'm making this ASAP.
Great lesson chef! My grand uncle was a gastronomist and had a panettone recipe with fifty eggs per kilo of flour, you made me think about that when you mentioned the 1/1 ratio of butter- potatoes in that restaurant :)
JEAN PIERRE!!!! I can’t wait to watch this video later and make this best mashed potato I’ve ever had in my life…thanks for sharing your secrets with us all!!! San Antonio Texas loves you a lot!!!!!!!! WOOOOOOO!!!!!
Jack is a lucky guy to have you in his life. Every recipe I tried from you is absolutely delicious. I hope you live to 150 to keep teaching us. Your personality and charm add something extra to the already amazing recipes.
Hello . Thank you for continuing to show us that cooking is not complicated, then I made the mistake of turning on cold milk and cream. but I have to try this with the mash because I have a lot of potatoes now.
Finally! I remember a very old video of Chef Jean-Pierre's Roasted Garlic Mashed Potatoes, which I made for my then- girlfriend (now wife), but it's gone! The only thing missing from this version, is the roasted garlic.
I love the excitement you have Jean-Pierre. EDIT: i find that less machinery makes food just tastes better. Like the difference between soulless corporate music and music made by an actual musician. When done by hand as much as possible (sometimes machinery is needed, such as augmenting... lowering atress trying to do everything.) there's more "soul" in the food.
They look magnificent. I love mashed potatoes but i cook them in one pot and takes me 30 minutes haha. I hate washing dishes which puts me off this dish but i must give it a go just one time to try. Thank you chef.
I have one of those potato mashers, about 1/2 gaps between the section, I make mashed potatoes with this and the same ingredients. But I don’t use enough butter. My cousin told me to use 1/2 a cup of milk powder with everything when mashing, which I have done and it is now one of my families favourite ingredients. But I do like having some texture of the potato in my mash, gives me the sense my teeth are still useful for something when I eat it. Lol. It’s only cooking.
I love the design made with spatula. I could feel my butt getting bigger with the amount of butter but you believe I'm going to do it the way chef taught. I love his classes!!
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Looks fantastic, but won't the mashed potatoes be too cold after that time. Can it be reheated?
It is a very valid question, thank you for asking it! I am going to pin it so everyone can see it! They do indeed get a bit colder and need to be kept in a warm space, like a warm oven. At home the best thing you can do is make them in advance WITHOUT BUTTER, cover them with a plastic wrap and reheat them in the microwave (do not worry about the wrap it will NOT melt in the microwave) and only add lots of room temp butter a few seconds before you serve them. Bon Appetit!!! 😊
Thankyou @ChefJeanPierre
My family love my mashed potato so I'm sure they'll love them even more at this level 👌🏼
Just warming up the milk make a big difference, even for someone like me!
I take note to not warming up the butter.
@@ChefJeanPierrewhere can I find the machine masher potato and name ? Thanks 🙏
@lucytran3693
Any place retaling cooking goods
For those of us, that are not fortunate enough to go to a 3 star Michelin restaurant, myself included. We really appreciate you teaching us, how to make, these beautiful buttery, mashed potatoes for ourselves! Very excited to make these … I put my phone on a stand in the kitchen and have fun, cooking with you! Thank you ❤
I am glad I am not the only one to do that 👍
He is amazing isn't he, Jean Pierre I have learnt so much from you, thank you so much 💗💕
I have have Cousin's that joined Chef Jean Pierre channel..and they love it..
what is holding you back to eat in 3-star restaurant
Me too! I love cooking with our friend @chefjeanpierre
One thing I really appreciate about Chef Jean-Pierre’s approach is that he explains why the techniques he uses makes the end result a level above, and explains what to watch out for that might need some patience. Too many “celebrity chefs” don’t take the time to explain anything to make sure people actually understand the recipe. That just ends up being frustrating for people who don’t have the benefit of years of cooking experience and a camera that can make everything look seamless and perfect.
6666666666666666666666666666666666666666666666666666666666666666666666666666666666666666666666666666666666
Chef Jean-Pierre never fails to bring a smile to my face. His positivity is next level, just like his cooking.
Imagine the "psyche", if after all this care; leaving an empty box of instant spuds on the counter. (ha-ha)
@DanielAura Thank you for the kind words! 🙏❤
This is the first video of yours I have seen and I agree, your positivity is infectious!@@ChefJeanPierre
The French have always been cowards. @@ChefJeanPierre
as an ex chef, I have absolute respect for your no nonsense craft. this is what excellence is. it's not always just about the ingredients. it's the finer details in how you prepare those ingredients, how you treat them with care and bring out the maximum potential that they can offer. I agree fully with all the tips/hints you provided. in your pinned comment you mention using room temperature butter. this is absolutely correct. The idea is to be able to make an emulsification with the potatoes and butter for the ultimate texture. under no circumstances should you reheat the mash potatoes after the butter has been added, it will split and you'll end up with a greasy palate. Thank you Chef Jean-Pierre for keeping this craft alive for the right reasons, I am sure you are inspiring a whole new generation of chefs.
You'll always be a "chef," like an addict will always be in "recovery." Might be 10 years sober, but you can dice an onion. With the help of the emotional support butter
Thank you Hello from Alberta Canada
How long cook the potatoes Does it matter they are all different size potatoes Thanks ❤
@@raintree3383 I cooked potatoes of different sizes. What you do is, take out the smallest potato first and pierce it with a toothpick. When it's ready, take it out, and going up in size, do the same for the rest. Don't concern yourself with time; just worry about the toothpick test.
But I HAVE to reheat them. I had to make them today as I won't have time to cook them tomorrow. Tomorrow the guests arrive. What now?
The first time I used a ricer for my mashed potatoes, I was AMAZED at the difference in texture it made. So smooth and silky!
👍👍👍❤️
It is a splendid gadget!
Mother has many such wonderful tools when I was small; they seem to fall out of vogue in the sixties, after three major moves and the ever increasing pace of living through the space age.
Food and clothing changed drastically 🥺
Folks there are chefs and then there’s Jean Pierre he is so passionate about teaching us the right way and giving us his his little shortcuts and good advice thank you Jean Pierre, for being such a humble and honest man never change. We love you, merci beaucoup !!!
i love it when he says...if you're on a diet right as he's adding butter lol. it's not the butter...it's the mega carb potatoes. butter is actually healthier than people think.
Something about a French chef getting giddy about butter just brings a smile to my face.
He reminds me a little of Chef Louie in the Little Mermaid. Guess every stereotype has a little truth 😂
French? what...
Ah, the best French tip for making a 3-star version of any dish: Making it at least 50% butter 😉
French cuisine in a nutshell. butter, butter, and more butter.
mhhh butter is good for you
I already knew from the title that it's going to be mostly butter
@@alistair981use butter, garlic, butter, onions, butter and you may add another ingredient but it is completely optional 🤣 Regards from France 😉
That’s how I always make my mashed potatoes these days. Everyone loves them, my mother’s friends always say I should go into the culinary industry. Thank you, Chef Jean-Pierre.
For those interested in education, what strikes me is Chef Jean-Pierre's pedagogical style. He is able to get people (tens of thousands, in fact) to enjoy spending 17 minutes paying attention to how to cook mash potatoes. If you teach, you know this is a talent.
I echo the comments of everyone. Chef Jean-Pierre - your passion is so contagious and learning from you is pure joy. I cannot afford to go to culinary school but you taught us techniques we can use in our kitchen. God Bless you!
Thank you for being so honest about “sometimes they are hard to peel”. Most videos show you how easy and then we as home cooks feel like a failure.
His scrupulous honesty and unshakable optimism in cooking is almost completely unique among cooking shows.
He shows every mistake, explains every possible mishap and what to keep an eye on.
And he never fails to reassure everyone that even he makes mistakes and that it's ok.
@@DoremiFasolatido1979 The difference between a teacher and an entertainer. I've been cooking professionally for 20 years and Jean-Pierre teaches me new techniques with almost every video.
For anyone wondering, this recipe is from the late great chef Joël Robuchon. He had 31 Michelin Stars to his name.
I learned mine from Chef Thomas Keller.
I work for a French restaurant group that is part of Joel robuchon restaurant group from France, there is one in nyc, one in Miami and one in Houston, I was one of the chefs who had to make this daily and I promise you this, you have to move fast and it’s a great way to stay in shape lol.
Thank you!! You are such a joy to watch and listen to. I’m 67 years old and I’ve never known about making sure to use warmed milk and straining the potatoes to improve the texture. I’m excited bc I love cooking and pleasing others. Good food is such a pleasure we can all enjoy if we are so blessed!!!!
🙏❤️
Chef: "For those of you who are not a diet, you are going to be just fine"....and adds 3/4 lb of butter. Love it! My 1st-year culinary instructor's motto: "Butter makes everything tastes better!".
I cut the butter down a bit since I was serving the potatoes with marinated, grilled pork tenderloin and spinach with a mushroom gravy. My wife likes to douse her potatoes with gravy so I didn't want them too buttery. I added a tablespoon of butter to my serving. Might be heresy to put gravy on these but the meal was fantastic either way. Thanks Chef!
Chef Jean Pierre blesses millions of people each week with smiles. #gratefulul
Making them NOW ❤❤❤. You are a legend
Thanx JP; I just made your 3 Michelin Star Mashed Potatoes for a small dinner party last night, and everybody loved it. I love your comment: "If you don't have one of those, I'll show you.... unless you're not a professional Chef, you are not gonna have one of those!" Well, I'm not a professional Chef but I have owned a TAMIS for years. and I think I purchased one many many years ago because of you in one of your earlier videos: ESSENTIAL KITCHEN TOOLS( EARLY, NOT THE MOST RECENT ONE). This has become a "must have" tool with a multitude of applications. When applied to your mashed potatoes(with lots of butter of course), it is an invaluable item. The only thing I added was just a "Wisp" of Cayenne Pepper. The best mashed potatoes ever!! The thing that I love about this channel is that it's not just a cooking channel, but a great tutorial. Many times I have set up my laptop in the kitchen and just work right along as the student with the teacher. Thank you for that!!
This man is on one simple, but easy mission... to teach the home cook how to up his/her cooking game. This man has definitely changed the way us home cooks look at cooking as a whole. I love when he does videos like this, very fancy but everyone can definitely do this.
A child can do that, very simple 😂
As a fellow cook i admire the way he works. He works with exact moves (no useless moves),he works clean,he has some oldschool humour and at the same way a nice explanation of what he does and why on each step leaving you filled and with no questions or anxiety. This is how we should work depite the pressure cause in most cases we bring disaster on our workplaces in every possible way. The experienced man knows what he does,why does that and doesnt make a mess congrats and respect
The ricer and tamis is a good idea. A machine doe leave them gummy, and that's always what I've used. I've only used a ricer for gnocchi or ricing into a food processor for mashed. I'll definitely be giving this technique a try.
I don't get how anyone could watch Chef JP's videos, any one of them, yet fail to hit "like" and interact so as to drive his channel up in the algorithm. Great Chef, entertaining and educational. This is what TH-cam should be. I love Chef JP!
I remember when i first found this channel there were less than 100K subscribers and I could be in the first 100 to like the video an hour after release... Now, it's viewed 7k times with already 2k likes. Lol. It's been so rewarding to see this channel get the love.
🙏❤️❤️❤️
I know right!!
Yep. I remember discovering it when the subscriber count was 4 digits and wondering how this guy only had 9k subscribers. It's rare that I can comment and get it seen these days, but it's also cool to see it blossom in such a way!
Agreed! It is so well-deserved!
I learned from Jean Pierre the magic of butter. Growing, it was vegetable oil, other oils. But when i watched this channel and started cooking with butter, it changed my taste buds life. So yes, everything is better with butter.
Just a tip, I've learned that if you cut the poatoes in half after boiling, you can put the cut face down in the ricer and it wil rice the potato while leaving the skin behind. It's much easier on the hands.
It is true, but when cut, the water gets into potato and it isn't the same as cooking the whole one...
The place where I live, south of Brazil, has been affected by floods. Watching a video like this really brings joy in a way only Best Chef Ever (official title) can do. He adds butter to my soul.
Ricing potatoes is fantastic! Then Jean kicks it up a ton! Geese! Running the potatoes a second time! Warm milk,room temperature butter. Insane! Super charge my cooking! Thank you Chef Jean-Pierre.
I don't have a ricer, yet, but I do push my potato through a tamis. Sometimes that way it takes upwards of 25 minutes to manage to put everything through it to achieve silky smooth results.
Bravo ! My mother taught me to cook potatoes with the skin on as well. She was French.
Chef pierre❤❤❤❤❤❤THANK YOU! Beautiful potatoes! Husband always said my mashed potatoes were not as good as his mother's….so I watched you, bought a ricer and yucon golds, and a lot of butter…..and did everything you did. Not easy at all…but worth the extra effort. SMOOTH & AMAZING, just like you said. Husband agrees with you! Thank you a hundred times!❤❤❤
Butter makes everything taste better !
I immediately knew where this was going because I'd already seen Robuchon's, and Keller does the same thing. This really is the best version of Pommes Purée. Lots of butter.
The best cure after a horrible week? Just one episode of Chef and BUDDER or ONYO. Another masterpiece, Chef! Thank you for you being you and making me smile.
Chef Jean-Pierre gifts us all with every recipe and all of his kindness. He's my favorite chef online.
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I just watched your mashed potato recipe. I have always used the beaters for years. Not to long ago i was making mashed potatoes and I couldn't find the beaters then a light bulb come on in my head to use the potatoe ricer. Well my wife noticed and loved the texture. Now I just use the ricer but never give it a thought to then run them through the screen. I will definitely be trying that out. Thank you so much for sharing your awesome experience and knowledge.
I was watching a few mashed potatoes videos and all the other people cut it into cubes for boiling instead of leaving the skins on. Madness! Finally someone doing it the right way.
The "behind the scenes" clips at the end of the videos is a nice touch.
I absolutely love that part of the video!
turns out my grandmother was a michelin cook. amazing, brought back some texture memories.
I love this guy. He's always so enthusiastic! And all the food looks killer.
As I was making these I couldn’t help thinking that there is no way all these extra steps would make any difference in mashed potatoes. Boy was I wrong. They were fantastic. Definitely worth the extra effort, thank you for a great video and recipe.
Yup. Tried these, they are the best I have had. Lost my ricer so pounded with a masher then then pushed them through a strainer. Absolutely fabulous. Well done, Chef!
Chef Jean-Pierre’s videos always improve my day. Cheers from Canada 🇨🇦
I used to have to do this at work also. Drove me nuts this job.
I had to try this................................... FANTASTIC. This will impress everyone who tries them. THANK YOU FOR SHARING AND SHOWING.......................................
This just reminds me, that I haven't made mashed potatoes in ages ... it's almost my recipe but I add a little bit of cream and freshly ground nutmeg, can't do without 😊. I'll put it on the backburner for next week and do the double "straining" ... see what hubby has to say to this. Thanks a lot, dear Chef Jean-Pierre and as always - grand bisous 😍, Eleonora
Making this tomorrow night for Mother's Day, thank you for the inspiration!
Chef Jean-Pierre's channel is my absolute favourite on youtube. I am a passionate home cook who stepped up his game big time, thanks to the knowledge I've gathered on this channel!
Thank you, Chef, please keep uploading these gems!
Another amazing video, Chef Jean. Great technique to leave the skin on to prevent waterlogged. I actually kind of like leaving the skins in the finished dish. I've always loved the comical style of this channel too. I have a small educational cooking channel myself, and I've definitely learned from watching your channel. I appreciate what you're contributing to youtube, I hope to have a decent audience myself some day
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Chef Jean Pierre makes the world a better place.
Moor like a boutter place.
Hello to my favorite chef! I enjoy watching ALL your videos. Here's a tip from me for peeling the ''hot' potatoes... Don't! Just cut them in half and put the cut side down in the potato ricer, then squeeze as usual and the skins STAY in the ricer. When you open it up, use a fork to flick the skins out before putting the next potato in the ricer. Also, to take it up ANOTHER STEP, I include some softened cream cheese and also sour cream (about a half cup each). Yum!
This is the first thing I've seen this guy do that I have been very pleased with. A two Star Michelin Chef said to me they would pass potato several times through a fine mincer to make a fine mashed potato mix. This guy is doing it the old fashioned way, through a fine sieve. Brill.
I love my potato ricer. have been using it for this for years. I have always used cold milk, but I put the riced potatoes on low heat on the stove when I add the milk / butter. warms gently, and comes out great. I have never tried straining them like that. will give that a go next time.
Chef, made this for dinner with the pork tenderloin... Everyone those potatoes are superb!! And I will say chef I marinated my pork tenderloin yesterday took it out of the brine, dried it up a little bit and just put it in the fridge and then tonight i did the rest of it. Absolutely delicious! And everyone it helps if you have mise en place! Lovely dinner Chef!! Thank you!! Everyone should at least try this 3 Michelin potatoes at least once! Definitely a must! Couldn't stop trying them before I cook my pork tenderloin! And just in case he said in a previous video you can always put them in a warmer oven at 250 covered with Saran wrap. I just put them in the oven at 250 while i prepped My pork tenderloin for searing, then I put my potatoes in the microwave as they were very warm! By the time my pork tenderloin cooked to the perfect temperature and had done my wine reduction everything was ready! Remember mise en place helps!!
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It has been said before but I'll say it again...TH-cam needs a LOVE button in addition to the thumbs up! Every single episode from Chef Jean Pierre would get the LOVE!! ❤❤ Those potatoes looked heavenly! You could see how smooth they were when he was stirring in that butter. 🤤 Thank you Chef!!
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Thanks JP! I don't cook a lot but I love watching your videos, Ive been a binge watcher since I crawled out from under the rock I was living under and found you online only 6 months ago.
I tried it as instructed today. It is incredibly good.
those mashed potatoes look heavenly. i must give this recipe a try.
Be aware that once you walk this path.. There is no turning back 😂 my daughter do these for her breakfast...
They are awesome if you want to impress people at a dinner party.
Chef Jean-Pierre, Thank you so much for your videos and recipes, and wonderful personality! I decided to come back here to post my first comment. This was the first video I watched from you. My favorite recipe for years has been twice baked potatoes, and this really took them to a new level. Since then I have made your meatloaf, you Olive Garden soup, your garlic mushrooms, and now I’m making the sauces for the lasagna, as we speak. I will make the lasagna tomorrow. Next is your seafood chowder. You’ve really helped me Jean Pierre! I’ve never loved cooking so much! Thank you!
YOU are the reason why I do this channel!godspeed! 🙏❤️
OMG!! This is the best mashed potatoes I have ever seen. I am super excited to try this recipe. You are amazing, thank you!!
You are so welcome!🙏 ❤️
The best and most entertaining chef 🧑🍳 on the planet
I’ve learned and laughed a lot watching him
Thanks chef 👍
As a person and a chef hee is, I just have too say respect and thank you for bee the chef you are. You sure are a good person. Hope you gona visit Slovenia one day.
your personality is great chef, keep dropping videos
Thank you, I will 🙏❤️
Butter makes everything buttery
Ambled as a kid along the Cours Mirabeau. Apprenticed as a teen at L'Oustau de Baumaniere. Now you're teaching us 3-Star techniques. Bravo JP!
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The whole time I was watching it I felt like I was watching myself make mashed potatoes, seriously I do the same exact thing you did Chef. However I bring it to another level, by adding white pepper, heavy cream, roasted garlic, hand shredded white mild cheddar or Gruyere, I finish it with chives for the green on top and sometimes I add sour cream. 😏
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Chef I am learning the answer is always - Use Enough Butter. My last crepes were a hit, they were crepes suzette BUT - instead of orange, they were flavored *citron* I got two citrons, imagine lemons the size of rugby balls, and used Ciroc limonata liquor. They went over great and surprising, everyone ate the zest! It was supposed to be only garnish. But they loved it. You have the best tutorials on how to make things.
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Me, an ex-chef watching this.
Notices the tamis (We call them drum sieves in Australia).
I know where this is going, and my arm already hurts, but it will damn well be worth it.
Going to make these for my wife tomorrow for Mother's day (Again, in Australia, don't panic if your country differs) ;)
What an absolute LEGEND this young man is!
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Your accent and subject brought back a French potato dish I used to make years ago on special occasions.
Charlotte de Chou et de Pommes de Terre
(Cabbage Charlotte).
It is really pretty on the table.
I made those mashed potatoes and everybody loved them they said the recipe is definitely a keeper
His giddiness in tbe kitchen is likea kid at a park playground. The pure passion and enjoyment of the process is what makes me come back, along with the fancy recipes of course. 😂
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Priviñidged
No doubt delicious! Though i prefer them not perfectly smooth. I like a rough, home style using a potato masher. Then i use only butter, sour cream, garlic and chives.
His way is French...kind of like the difference between omelets (American vs French). I appreciate both, but they are different.
One of the overall most entertaining people on this website.
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What a wonderful personality. I cook many of these recipes for my family. I have coworkers I've shared leftovers with that will come in on their day off to get servings of the foods I've learned to cook from Chef Jean-Pierre's videos.
Oh my goodness! You were not kidding. After almost 30 years of home cooking (which includes a lot of mashed potatoes), I finally bought a potato ricer. Man, that makes a world of difference. No more potato bits and so smoothe! I made them with milk and Boursin. Yum!! Thanks for the tip!
I'm not going to lie, I've seen dozens of your videos and you always have that whole bowl of butter. I've seen you put a third, maybe even a half of it into something, when you dropped the whole bowl, the first words out of my mouth were "HOLY SHIT!!!".
Thank you CHEF!!!
I laughed right out loud when he dumped the WHOLE bowl of butter in there. I was absolutely not expecting that!! But I will *absolutely* be trying this out the next time I make mashed potatoes!
OMG, I died laughing. There is no way I thought anyone used equal amount butter and potatoes. It's hilarious but I just ordered a tami and a scraper, I'm making this ASAP.
Me too I would use 3 or 4 pieces but because it’s chef JP I expected maybe 10 pieces, then he dumps in 30 or so
Great lesson chef! My grand uncle was a gastronomist and had a panettone recipe with fifty eggs per kilo of flour, you made me think about that when you mentioned the 1/1 ratio of butter- potatoes in that restaurant :)
This is my go-to channel now for Western cooking.
I put butter on my butter .
"How do you make those buttery potatoes?"
"Put butter in there, dude!"
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The way he said it was so good! Like the memory pulled the youthfulness right out of him being taken back to that conversation.
JEAN PIERRE!!!! I can’t wait to watch this video later and make this best mashed potato I’ve ever had in my life…thanks for sharing your secrets with us all!!! San Antonio Texas loves you a lot!!!!!!!! WOOOOOOO!!!!!
Yes, we do! I live in San Antonio also-near Sonterra.😊
@@pharoahdust That’s near stone oak right? I live in the Walzem area.
Jack is a lucky guy to have you in his life. Every recipe I tried from you is absolutely delicious. I hope you live to 150 to keep teaching us. Your personality and charm add something extra to the already amazing recipes.
Hello . Thank you for continuing to show us that cooking is not complicated, then I made the mistake of turning on cold milk and cream. but I have to try this with the mash because I have a lot of potatoes now.
I love how you say the potato ricer is cool because it falls apart. Pure genius right there. Such a great appliance too for potatoes. Mmmmmmmm.
Finally! I remember a very old video of Chef Jean-Pierre's Roasted Garlic Mashed Potatoes, which I made for my then- girlfriend (now wife), but it's gone! The only thing missing from this version, is the roasted garlic.
I always use Heavy Cream in my Mashes Potatoes with Roasted Garlic 🤤
Nice
“The texture is a conductor of flavor.” Love that! ❤️
I love watching you cook, but really appreciate you sharing your wisdom and experience with us.
This man has such a fun and positive personality. He’s making me giggle with his zest for life.
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Me too - and I don’t even like cooking 😂
I'm Polish and I approve this potato message. Thanks Jean Pierre!
We love you Chef !!! 😍
I love the excitement you have Jean-Pierre.
EDIT: i find that less machinery makes food just tastes better. Like the difference between soulless corporate music and music made by an actual musician. When done by hand as much as possible (sometimes machinery is needed, such as augmenting... lowering atress trying to do everything.) there's more "soul" in the food.
Chef is a gem of a human
The amount of butter looool
13:49 those facial expressions are priceless.
12:04 "But for those of you who are NOT on a diet..."
*turns into Christopher Walken*
"...You're gonna be just fine"
They look magnificent. I love mashed potatoes but i cook them in one pot and takes me 30 minutes haha. I hate washing dishes which puts me off this dish but i must give it a go just one time to try. Thank you chef.
I have one of those potato mashers, about 1/2 gaps between the section, I make mashed potatoes with this and the same ingredients. But I don’t use enough butter. My cousin told me to use 1/2 a cup of milk powder with everything when mashing, which I have done and it is now one of my families favourite ingredients. But I do like having some texture of the potato in my mash, gives me the sense my teeth are still useful for something when I eat it. Lol. It’s only cooking.
I love the design made with spatula. I could feel my butt getting bigger with the amount of butter but you believe I'm going to do it the way chef taught. I love his classes!!
Why do women get Brazilian butt lifts? They just need more butter!