Chantilly Mashed Potato Casserole - Make-Ahead Mashed Potatoes - Food Wishes
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- เผยแพร่เมื่อ 21 ก.ย. 2024
- When I first heard about chantilly mashed potatoes, I thought it sounded amazing. Folding whipped cream into buttery, cheesy, mashed potatoes, to make them lighter and more luxurious, is pure genius. It’s also sounds physically impossible. Was it? Watch the video and find out. Enjoy!
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If you put them under the broiler, and then forget and burn them, you have only yourself to blame. After all, you are the Chef John of what's going on.
"...that like everything else in life is optional.", I come for the food, but stay for philosophy
"I never like to second guess myself for following my intuition.".
Holy shit that's big. Lol
Like. I wish incould live that way and will incorporate this into my many mantras.
@@SheenaSpeaks have you tried the mashed potatoes? Made them yesterday, absolutely fantastic.
Don't sell yourself short, you can do it! Take care!
Also the jokes, also the singing...
Chantilly mashed potatoes may be the myth, but Chef John is the legend!
Well said !
@@armpitfuzz Thank-you! I get lucky once in a great while!
David, Also a perfect brown nose, if you're so inclined! A two-fer: Great work.👍
@@amandawilcox9638 As a long time member, I have quite the brown nose and wear it proudly!
Please tell me if someone has tried unwhipped cream. I've tried the whipped version, but from where I'm from, my air is humid and hot which makes whipping cream a PAIN..
“Large, very experienced bowl” just became my motto! I feel like the luckiest girl to have found you!
Chef John, I want to thank you for bringing back memories of being in my grandmother's kitchen and watching her turn boiled potatoes into a fluffy cloud of pure joy! She used a wire masher like yours and it was always amazing to see the muscles she employed in her old arms as she worked, She is long gone, but a lot of memories remain!
I made them as a side dish with my roasted lamb and everybody went wild. I was glad I made plenty because my guests couldn't get enough of it.
Sounds great with a rich tasting lamb 😋
"Went wild"? As in, ripped their clothes off and got in a big pile? _That_ kinda "wild"?
@@ChiIeboy Boy! you must have some “wild” parties!
I’m going to make them for thanksgiving dinner.
@@beatrizsandoval4395 how was it ? I want to try but I am nervous about this one
When I feel really sad, Chef John, I turn on one of your videos. It helps so much to see and hear your lovely, sing song voice, and be inspired by your delightful recipes. Thank you! Much love from Australia. xx
You are the Plato of your Chantilly Mashed Potato.
That’s so true! He is! 👍
Your inflections used to annoy me now I find it soothing and plasant, and you have a good sense of humor.
The fat in the cream, once whipped, creates a matrix with the starch. No where near as much as a egg white, but a matrix nonetheless.
Between the butter solids being suspended in the buttermilk, the starch of the potatoes and the cheese, as long as the ratio is right, you'll get a slightly "airy'r" finished product.
Egg whites fortify the retention of air, whereas whipped cream will introduce fat, but not as it would if added unwhipped.
The starch ratio is so key to this.
Love, ya, chef.
More Escoffier!!!
Thank you for elaborating on this with an answer that is easy for all to understand. I’m an older, uneducated home cook, who knows enough to be dangerous. When first viewing the video, before reading comments, I was thinking, with enough of the whipped cream, there could be a noticeable difference. However, I’m confused about your point about the starch ratio. Again, before I read comments, I questioned the choice of russet over a gold potato, thinking less starch would be better. Evidently I have some mental block or haven’t had an explanation of why higher starch results in a pillowy lightness, even though Ive read and believe that it does. I just can’t wrap my head around why. I assume golds also don’t have enough potato flavor come through the all the whipped cream and butter. Thank you again for your explanation.
@@ColdbrewNet starch, fat and water will kinda act like gluten. Like if you were to over-mash starchy potatoes you'll end up with glue.
Think of it like puff pastry, where the butter creates miniscule layers, and once baked, the water evaporates into steam and you get flaky layers.
With potatoes there's already so much water, but you'll still get a lighter result from the air whipped into the cream.
The clean cut answer is: he over worked the potatoes, by a lot. But added a thinner, via a considerable volume of whipped cream, to reduce the expected "glue" feeling. Keep in mind he added almost the same ratio volume to volume, almost all of it lost immediately by mixing, but enough to help in the end. The addition of cheeses would also help break up the over-mixed texture.
You would get a lot further for less work by not "whipping" your potatoes and trying to back-save/lighten/fluff them.
@@Mezuzah87 yeah, that's what I said
@@nonservitium Funny that I love these explanations, thou while eyes go over the words bringing the pleasure of knowledge...mind don't get a thing...
Love Chef John, he makes everything ok. Admits tiny mistakes and reassures that all is still ok. His recipes are the best and so fun.
Chef John quote:
"Never let the food win!"
👍
Chef John, thank you for turning me from a recipe butcher into a passable cook. And I enjoyed every minute of it!
In sweden we have a saying "grädde på moset" (cream on the mash) for when something is extra nice
My 4 year old granddaughter watched this with me and said, "Wow, that looks yummy! Let's cook it!"
I think we will.
My 4 year olds will both say it looks gross. You're lucky.
Ohh, yes. I am from UK and my Mum made lovely shepherd's pie and used King Edward potatoes and mashed with grated English Cheddar cheese, milk and a little single cream, and then smeared some melted butter on top before baking. The top had a crunch, the potato was soft and creamy and then into the delicious filling. I try to emulate it, and get close, but I don't think you can ever be Mum's way.
I’m Irish! I love how slowly you cut them! Great to see a proper masher.
"...that like everything else in life is optional."
That can't be true. Using the accumulated juices is not optional one bit.
It's hard not to confuse "optional" with "ill-advised", but here we are. "All things are lawful, but not all things are advantageous." Pretty sure that's written down somewhere...
I love when you just dug in without serving up first. The way you kept eating after the glamor photo made time appreciate this is potato crack!
That cheese stretch with every fork pull is just, so perfect
Fun idea for a milestone video (though possibly also frustrating to edit and produce): A compilation of "You are after all" lines.
That's been done! Check out "Rhyming and Stealing" video we posted!
Thank you, sorry I missed it previously
I absolutely love the humor, I don't want anyone else to teach me!
Thank you!
Currently sidelined by Covid, without my senses of smell and taste. Watching this video ignites a renewed hope that I will taste and smell these potatoes in the future!!!
In hopes that you recover your sense of smell and taste soon especially for the holiday meals.
OMG made this recipe yesterday for Christmas dinner with my out of town family with filet mignon Oscar and real Caesar salad freaking great
I have been making these for years, but I’ve never had fun doing so until I listened to your commentary as you prepared this classic dish. Thank you!
Since you've been making these for years, can these be made ahead? Night before?
As I love both mashed potatoes and potato gratin this is a dish I just have to make! Looks delicious!
Fun fact: In Hebrew potatoes are also, as in French, called ground apples; תפוחי אדמה (pronounced Tapochei Adama)
And in Sweden they were called Ground Pears when they first arrived there. But are now called Potatis.
Thanks for sharing this yummy recipe! 🤗🦋🌻🕊️
So...why are rutabagas called "Swedes" in the UK? Do the Swedes call them "Brits?"
@@mikebryant5223 haha:-) no the swedes or Swedish turnip are called Kålrot in Swedish.
Cooool, I’m not the only Hebrew nerd. But I am not as knowledgeable
In Netherlands we call them earth apples.
@@THEOZZYFUL Earth Apple is also a better translation of the French pomme de terre than ground apple.
"Thoughtfully cheesed." :) I'm grateful for Chef John, and this channel.
Is this a first?
I've seen Chef John taste food out of cooking dish/pan, but I don't recall him ever double, and triple dipping with eating utensil. Must be delicious!
By far the most of a dish Chef John has eaten on camera!
Your narrations are so perfect: "...if everything's being deflated; it is a little bit, BUT WE'RE NOT."
Wow! I haven't watched these videos in a while. Chef John, you've continued to hone your very unique and enjoyable style. You know your vocal inflections are (a big) part of your trademark, and it sounds like you're just having fun with it now 😄. This video really made me smile and laugh with all the witty commentary. Looking forward to more videos, thanks for what you do!
I must join the queu and say that your very special humor is so much appreciated. You are able to convey your message and enthrall a wicked flavor all its own.
Fabulous achievment, thank you John. Tis a rare humor you will find .. under a spoonful of mashed potato. 👍❤️👍
I think I'm in love :) the honesty and sharing of a professional thinking in such humane and caring and friendly manner... It just touches my heart. Thank you Chef! Dunno if my diet will permit... but some time I am pretty sure I will prepare this.
Will be making! Question: can this be made ahead and then baked?
I love your commentary on your videos. You always make whatever you are making seem so easy.
Thank you Chef John. So grateful for you
I just love how your fork never stopped scooping up the fluffy goodness.
These were amazing! I made them for Thanksgiving dinner and these will be a staple from now on. Everyone had seconds or thirds of the potatoes. The flavor imparted by the cheeses makes this one amazing dish!
I love chef John… he just gets it
Whipped cream decomposition while baking, manipulates texture, and the briere cheese plays a small part too. Great video😃
It’s not that the whipped cream creates pockets of air. The whipped cream melts and creates little pockets from the melted fat, similar to the way puff pastry dough makes flakey crescent rolls. The butter melts and leaves a little pocket which creates that heavenly flakey textures we love about French Croissants. As Amy Adams says in “Julie & Julia,” “Whenever something tastes absolutely wonderful, the answer is always “BUDDA!”
You just ruined everything
He literally said the same thing in the video @8:31
Right. So it’s the air in the whipped cream that makes them light and airy. Like he said. 😊
adam ragusea or Kenji lopez alt can explain to us why this works ....then ethan chlebowsky can make a few comparisons with different batches..
And then joshua weissman can make it but better...
And babish will botch it
I love the foodtube cinematic universe
YES! 🤣🤣🤣 We can't forget Alex (French Guy Cooking) in this scenario!
@@ColdbrewNet Yep, Alex is such a Parisian Cultural Treat, always feel I just saw him down the street at the boulangerie !
One technique point, the addition of the first half of the cream is called a “Liason” in the classic school. But, this whole thing is just lovely!
Absolutely making this for Thanksgiving, but making sure I take TWO Lactaid before diving in! Thanks!
Good point. I guess using lactose free milk wouldn't do any good. Lol
@@rainydaylady6596 Actually, it would. Hard yellow cheeses and butter contain very little lactose, so unless you're extremely sensitive using lactose free milk and cream would probably be enough. I know it's mostly just psychological, but I'd rather eat food that's low in lactose than take the pills
@@limiv5272 they do have lactose free milk and low lactose cheeses. But I don’t think there are any heavy creams that are lactose free
@@MimiYuYu There is lactose free heavy cream, at least in my country [Israel]. Maybe look in stores that specialize in healthy food?
@@limiv5272
The butter! Also, I’m going all in on this. Lactaid will do the trick.
Just in time for Thanksgiving Mashed Potatoes!
Thanks, again, Chef John, the Man of the hour!!!
Dutch people also call potatoes "ground apples" (aardappelen). We also have "ground pears" which are jerusalem artichokes.
Hmm. Think eggplants have had their names confused with other things too!!
Sir, you are a joy for the ears and a torturer for the eyes. Now I want to try making Chantilly Mashed Potatoes and I know it's going to end badly.
Wow!!! I love potatoes & think this is the yummiest way to make them. Thanks!!
...large, very experienced bowl... That was great :)
Chef, does popping the casserole dish under the broiler for extra browning count as extra "brownie" points...?
Rim shot…
Oh no you didn't. 😉
🛑
@@ruprect1 oh, yes, he did…
Chef John, you are my sensei, my senpai, my spiritual father. You also make delicious food. I am so privileged.
We use the same official potato masher. Can't wait to try these. Thank you
I never liked those and wondered why they are still sold. I have a super old metal grid one, that mashes beautifully.
Of course Chef John has cayenne in a regular pepper shaker.
I love the merch! And the recipe is top notch, as usual! Oh dude I would have totally brushed the top with melted butter AND cheese!
These look heavenly!!!
I love how you make cooking easier, and entertaining! Others make it seem more complicated. You are my favorite chef to watch! For over 10 years now.
Cannot wait to try these!
Made them just now as our meal of the day. Delicious
Earth Apple in Germany & Austria too. They're the best looking mashed taters I've ever seen. Yum 😋 Yum.
It is the wee hours of the morning where I am from and I am half awake. I checked on you tube, and clicked this because foodwishes. Now I can start my day.
Relating to your audiences pain....you really can't tell the texture of the potatoes in a video. You doing it all for us. Thank you! ;)
Did you just upgrade the best food on earth? Is this mashed potato paradise? Am I even still alive? I don't know how to handle this.
This was an unexpectedly philosophical and almost whimsical (?) food/cooking video. Chef John has always been a little Zen (?) but this was Chef John at one of his most philosophical! :-)
Can you make these day before and then add the cream in and bake day of?
The starch and proteins from the potatoes and cheese stabilise the whipped cream, much like the proteins and sugar in French meringue stabilise the whipped egg.
This is a perfect treatment of the boring ( but delicious ) mashed potatoes. My whole family enjoy my "daddy" mashed potatoes for the rich and buttery way I make them.
For this Thanksgiving I see Chantilly potatoes appearing on my table.
Now I just need a fresh idea on making something with my sweet potatoes!
Looking for sweet, or savory? For sweet, I like a honey and bitter orange glaze with ginger. Savory usually means sliced medallions breaded and pan fried similar to eggplant parmesan.
I’m shocked I never had these before…I will be making them for our pandemic Thanksgiving feast for two next week! They look decadently wonderful. Thank you for broadening my horizon once again.
Would plain veg not be better?
@@carolinemcgovern8059 These were awesome! We knew to evaluate them on the lightness and fluffiness and we both decided that they were worth the extra effort. Our feast was small and simple so the noteworthy attributes were not lost in too much rich food. On a full extravagant full of rich foods table, the plain mashers would be a better choice. However just as the only potato dish, they shone brightly.
@@carolinemcgovern8059No
Doing this for the holidays. Thanks.
Instant fan here. The line about not second guessing your intuition was brain explodingly deep.
John you make it sound like potato therapy.
But but but!!!! CHEF JOHN? Where do I find a very experienced bowl!?! Help!!!!
Maybe I could steal my elderly mother’s bowl. Hmmm. If caught I will tell the police Chef John hypnotized me with his lilting, melodic voice.
My kids loves this dish very much!
You are the Chef Gusteau of teaching people how to make a casserole!
Add fresh garlic to the water as the potatoes boil. Yummy
Maybe this explains the lightness: the micro-air bubbles from the whipped cream infuse air into the micro spaces between the potato structure. When it cooks, the micro-bubble cream structure is supported by the potato structure much like using a balloon to support a paper machete ball. So, if the cream does collapse, the scaffolding of the potato structure is left mostly intact with a high amount of micro-vacancies for pillowy potato goodness.
OK, I was also skeptical, It was just mashed potatoes... but they are really, really, really good! Thank you!
Somehow,someway I think this guy is using the power of suggestion to have his viewers do certain things that don't make sense!But he's Chef John and who's going to argue with that guy?
When making whipped. Cream always use a SS bowl that has been
Refrigerated for a while a cold bowl makes everything better 😀
Actually Chef John, after watching an incredible interview with Catherine Austin Fitts, I’m convinced we should all be using cash at the grocery store, and every other store. The less digital transactions, the better.
Cayenne has got to be his favorite spice. He puts it in _everything!_
“So I add 2 tablespoons of salt” - Chef John
(dumps in what looks like a quarter cup.)
Also Chef John - “2 tablespoons is what I always say when I don’t know how much I put in.”
😂😂 A guy was using a check yesterday in front of me. I asked him, what is that? The cashier laughed. But he did not😂😂
My mouth is watering!
That looks really tasty. I will say though that it’s not super important that all your potato pieces are the exact same size. They don’t even really need to be all that close. As long as you’re not cooking a whole potato with a bunch of tiny little pieces of potato they’ll pretty much all cook at the same time and turn out fine.v
Mashed potatoes are the one thing I absolutely don't have to worry about uniform sized potatoes. There's few uses I do ever have to worry about that actually. Yeah, I thought his stressing that was odd, but then I thought it was maybe because he's teaching some really novice cooks.
Bravo!!! Now those are Master Mash Potatoes ❤️
I’m drooling this looks absolutely delicious for an extreme mashed potato fan.
i don't think there's any point in making mashed potatoes unless you put yourself at risk of a heart attack, and the french do this better than anyone!! love it
That looks so good, must try.
I can't wait to make this!!
The best chef i ever seen..
I switched to that wire style masher several years ago. I had one of those black nilon round mashers with the oval holes in it from my college days (comes in a kit with like five pots and pans with lids, and a bunch of useless utensils, like that pasta spoon fork-finger thing and a thick-ass nylon spatula that 1) is too thick and awkward to work its way under anything other than steak and 2) is made of nylon so it's going to melt the first time you use it.
Those disk-shaped mashers mostly just push the stuff off to the side instead of mashing it. It holds unmashed stuff above the disk, that you have to keep pushing down. And if it's a nylon dealy, it's very bumpy and textured, which means you have to clean it or soak it right after using, or you're going to have dried potato crap in all the crevices. And they're not quite right for smashing beans either, so they're basically totally useless. Stainless steel zigzag wire, all day.
Thanks John
Chef John... is this a recipe that can be made ahead of time, then placed in the oven for heating? Wondering if this would be ok for a pot luck dinner.
Chef John commented this can be make ahead. At what point in the process can you stop and put it in the fridge and then finish on serving day? Or do you completely make it, refrigerate it, and then reheat it on serving day?
4:20 is where I'd recommend setting the mashed potatoes aside and coming back the next day. Then it's just whipping the cream and folding it in.
@@PeterTX Thank you !!!
@@PeterTX It would be pretty hard to fold whipped cream into cold mashed potatoes though, wouldn't it?
Chef John must be a Taurus with his love of potatoes
For the cream, I chill the bowl and whisk before adding the cream.
They look amazing!!
Chef John, Aong with your excellent recipes your verbal presentations always delight my senses. You should be doing commercial voice-overs for a well branded company. I swear you'd be the next Tom Bodette who reped that motel chain "Don't forget to turn the lights off when you leave" (for those old enough to recall it)
Your addition of buttermilk to the recipe tantilized my taste buds.
Sure looks tasty! Thanks Chef!
My husband is allergic to dairy. I call these “Murder Ian Potatoes”
Well , my comment was overdue. I decided to prepare this recipe for Thanksgiving and my God it was a complete success. Gone in 20 min. The taste is unbelievable. Thank you for the recipe. (note: Parmeggiano Regiano .....period...do not substitute).
The secret is in the name: everything with the word "chantilly" in it, tastes wonderful
Chantilly lace and pretty face
A pony tail, hangin' down.
A giggle in the talk, and wiggle in the walk.
LORD!! makes the world go round...
I whip egg whites up for even waffles, all the old waffle recipes recommended doing this.
I have to try this soon