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.
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!
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
"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.
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..
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.
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.
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.
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!!!
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! 🤗🦋🌻🕊️
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. 👍❤️👍
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!
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!
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...
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!”
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.
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!
@@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
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?
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! :-)
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.
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.
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.
@@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.
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 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.
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
Chef John: Every time I use cream-heavy, whipped, light, half and half, any and all-they break. And I cry. Or rant. So I started using creme fraiche for all my attempts to imitate my betters. [Read: Chef John]. Could you please do some videos about this? So many thanks to you for adding so much wonderful tastes to my tables throughout the years!
I’m not chef john but honestly just freeze your cream in your bowl with the beater for around twenty minutes until basically 25% frozen, it whips up easier that way. Adding a spoonful of mascarpone cheese also makes it easier to whip without changing the flavour
@@munirahbakar4123 That is strange, because I make sauces that use a cream reduction all the time. I'm literally simmering a cream sauce for 20 minutes or longer with no problems. One of the things I love about cooking with cream is that it never breaks. I definitely would need more info to figure out what is going wrong for Kathleen.
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
I have heard from your different potato recipes how well you like potatoes and specifically mashed potatoes and if you say these are especially good they look like they're worth a try
One time making these, I totally forgot to get buttermilk. Of course it was last minute & needing to make/take somewhere, I went in the fridge & was just going to use reg milk. A questionable but light-bulb moment happened seeing a small 'Deans French Onion Dip" (i know, BUT...) Only used about the same as I would have for buttermilk... shocking, esp to me, worked. Not only that... have ONLY made 'em that way... since. :) That slight onion-y... familiar... whatever it brings to it= so good. :) Thanks for sharing, as always!! ~Stay safe & be well.
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.
I really like chef John's kitchen towels.. they're really pretty .. Will try this recipe for sure .. never thought of incorporating air into my cream before adding it in.
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.
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.
😂
Your inflections used to annoy me now I find it soothing and plasant, and you have a good sense of humor.
“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!
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
"...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..
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!"
👍
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’m Irish! I love how slowly you cut them! Great to see a proper masher.
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
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.
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...
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
You are the Plato of your Chantilly Mashed Potato.
That’s so true! He is! 👍
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!
I absolutely love the humor, I don't want anyone else to teach me!
Thank you!
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.
That cheese stretch with every fork pull is just, so perfect
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?
Your narrations are so perfect: "...if everything's being deflated; it is a little bit, BUT WE'RE NOT."
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.
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.
I love your commentary on your videos. You always make whatever you are making seem so easy.
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
"Thoughtfully cheesed." :) I'm grateful for Chef John, and this channel.
Will be making! Question: can this be made ahead and then baked?
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.
Thank you Chef John. So grateful for you
I just love how your fork never stopped scooping up the fluffy goodness.
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. 👍❤️👍
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!
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!
"...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 chef John… he just gets it
Whipped cream decomposition while baking, manipulates texture, and the briere cheese plays a small part too. Great video😃
Wow!!! I love potatoes & think this is the yummiest way to make them. Thanks!!
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…
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.
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. 😊
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!!
These look heavenly!!!
The best chef i ever seen..
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! ;)
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!
Doing this for the holidays. Thanks.
Can you elaborate on how to make ahead and how to store/time frame!
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.
...large, very experienced bowl... That was great :)
That looks so good, must try.
Chef John, you are my sensei, my senpai, my spiritual father. You also make delicious food. I am so privileged.
Instant fan here. The line about not second guessing your intuition was brain explodingly deep.
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.
Can you make these day before and then add the cream in and bake day of?
Made them just now as our meal of the day. Delicious
😂😂 A guy was using a check yesterday in front of me. I asked him, what is that? The cashier laughed. But he did not😂😂
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?
You are the Chef Gusteau of teaching people how to make a casserole!
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!
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! :-)
This is something I will definitely try this Thanksgiving. Can this be prepared the day before and baked before serving? Mahalo,
Cayenne has got to be his favorite spice. He puts it in _everything!_
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.
Bravo!!! Now those are Master Mash Potatoes ❤️
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.
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!
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.
Sure looks tasty! Thanks Chef!
Earth Apple in Germany & Austria too. They're the best looking mashed taters I've ever seen. Yum 😋 Yum.
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
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).
They look amazing!!
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.
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 !
Does the cream act like an airy shortening on the potatoes since they mix before they go in the oven?
This looks amazing!
I’m drooling this looks absolutely delicious for an extreme mashed potato fan.
My kids loves this dish very much!
Of course Chef John has cayenne in a regular pepper shaker.
These have got to be fantastic. You could not stop eating them. I'm going to try these.
When making whipped. Cream always use a SS bowl that has been
Refrigerated for a while a cold bowl makes everything better 😀
Chef John: Every time I use cream-heavy, whipped, light, half and half, any and all-they break. And I cry. Or rant. So I started using creme fraiche for all my attempts to imitate my betters. [Read: Chef John]. Could you please do some videos about this? So many thanks to you for adding so much wonderful tastes to my tables throughout the years!
I’m not chef john but honestly just freeze your cream in your bowl with the beater for around twenty minutes until basically 25% frozen, it whips up easier that way. Adding a spoonful of mascarpone cheese also makes it easier to whip without changing the flavour
When cooking, use heavy cream & only towards the end of cooking time.
When whipping, do not overwhip. Better to use a whisk or hand mixer.
@@munirahbakar4123 That is strange, because I make sauces that use a cream reduction all the time. I'm literally simmering a cream sauce for 20 minutes or longer with no problems. One of the things I love about cooking with cream is that it never breaks. I definitely would need more info to figure out what is going wrong for Kathleen.
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
Will be trying this soon!!
I have heard from your different potato recipes how well you like potatoes and specifically mashed potatoes and if you say these are especially good they look like they're worth a try
Ohhhh, My YUMMMMM!!! Thanks, Chef John!
One time making these, I totally forgot to get buttermilk. Of course it was last minute & needing to make/take somewhere, I went in the fridge & was just going to use reg milk. A questionable but light-bulb moment happened seeing a small 'Deans French Onion Dip" (i know, BUT...) Only used about the same as I would have for buttermilk... shocking, esp to me, worked. Not only that... have ONLY made 'em that way... since. :) That slight onion-y... familiar... whatever it brings to it= so good. :) Thanks for sharing, as always!! ~Stay safe & be well.
Thanks a lot, Chef. I just ate, and now I'm hungry again.
I can't wait to make this!!
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.
Soooooo much yes here... This looks bomb.
I really like chef John's kitchen towels.. they're really pretty ..
Will try this recipe for sure .. never thought of incorporating air into my cream before adding it in.
This looks absolutely mouthwatering 💕
I think that the starch in the potatoes is what helps the whipped cream hold onto those air bubbles as it cooks
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.
Thanks John