This is awesome - I'm looking to spend less money on groceries, so any videos like this you can come up with that take something very cheap and make it into something very excellent would be appreciated.
You surprised me with " art project" quip. I always tell my family I am working on an 'art project or science experiment' when I am making a new or complecated recipe.😁👍
I prefer the ricer for creaming the potatoes, and I don't mash them before, and get the same result. It's quicker and easier, with less utensils getting dirty.
Oh this is wonderful! I work in the kitchens of a retirement home and we have a new resident who is allergic to gluten and loves potatoes. So we were looking for recipes he’d like. Thank you Bri!
For Hash browns: I've been baking my potatoes, and refrigerating (overnight, up to a couple days) then shredding them by hand. Most of the skin actually pulls off in your hand while shredding. They keep their shredded shape, are fulling cooked and dried out - and quick to pan fry to a golden brown - great texture too.
Fun fact: Potatoes are the most productive (calorie wise) crop. It's also very hardy and can grow in harsh condition (it's domesticated from Andes). It require less light, less maintenance, and don't have seasonality. Basically whenever you need some, just pull it from the ground. The reason rice is the most eaten, apart from population (you know, asia), it grows on waterlogged soil where not much competing plants can grow. Basically roots need oxygen and water has 20x less oxygen than air. Rice plant however evolved air tubes to carry oxygen into it's root network. Some varieties can even grow under 2 meters of water.
Call me crazy, but I love seeing Bri’s wedding ring. So many cooks don’t wear their weddings rings while cooking. It just reminds me of Lorn every time I see it and I just love that they’ve been together for such a long time!☺️
Dearest Bri,Bri, stop throwing out your potato peels, give them a splash of oil and salt and pepper, place on a sheet tray spread out and cook in the oven or airfryer till crispy, they're a brilliant snack, cheers from Melbourne Australia
Thinly sliced sweet onion thats been rinsed and dried tossed with the hashbrowns after they soak is a game changer. a diner in my hometown does it, they crisp up along side the tats and give it this slightly sweet slightly bitter flavor that just takes it up a notch. they also fry theirs in a mix of ghee and oil which give it that slightly nutty buttery flavor. 10/10 i've eaten it enough that im pretty sure im part hashbrowns now.
@@adamyoung480 They have been releasing acoustic versions of some old songs. Blew my mind that Smiths voice was still amazing. Doesnt even have old man rasp you kinda expect from bands that old. Its pretty amazing imo
Easily the best restaurant style hash browns I’ve ever made. Key was shredding in the food processor, it gave it the correct thickness and shape. After draining, I let these hang out in the fridge overnight to dry out even more. Came out amazing!
These all look wonderful, Brian! Can I make a suggestion, please? Us Brits don't have easy access to the same spuds that you do - I don't think I've ever come across a Yukon Gold or a Russet in my life. Any chance you could suggest alternatives for us, e.g. Marris Pipers or whatever, or at least let us know if you're working with floury or waxy ones? Thanks for your consideration!
Russet potatoes are just our standard starchy (Floury) potatoes, yukon golds are kinda in between waxy and starchy and we just use for general purpose most the time, while red potatoes end up being our typical choice for a waxy potato. As an American, I suspect the only reason American recipes tend to specify those is because they are by far the most common, and often the only choices in our grocery stores. But just keep those traits in mind and you should be able to find a substitute pretty easily
Hi Brian! Thanks to you, I’ve started to really enjoy cooking. Your recipes are incredible, and always look forward to your videos. Keep up the amazing work-you're truly inspiring. Greetings from Poland!
They don’t have the same taste or texture. Chutney is closer to jam than it is a sauce like ketchup and you wouldn’t say ketchup is jam or paste. No shame in liking ketchup, doesn’t need a rebrand. 😊 could say tomato reduction though?
Hello, I am an international BIG fan of yours, I find your cooking and way of explaining things fascinating and fun. I was hoping you could answer my question: In my kitchen,i have a gas oven and stove and I was wondering if it was the reason why my bread is always chewy and doesn't come out like your video, I have tried it many times. Will it affect my baking in anyway? I can't really control the temperature. I hope you respond, again, a big fan😊❤
What part of the bread is "chewy" just the crust or the inside - or both? Here are some thoughts from a home cook. If it is just the outside and crust then it may have something to do with the baking part of the process. If it is just the inside then it probably has something to do with the mixing and proofing of the dough. If it is both, it might be that you are over baking it.
@@sheilam4964 I usually make sure that I got the exact ingredients right and the measurements , and for the oven I let it preheat then i put my hand inside to feel the heat and if its hot enough i eggwash the dough then put it inside its alright on the outside but in the inside its still dough and if I put it for a while longer it becomes chewer and harder.
@@AyaNaser-22 It sounds like you do not have a thermometer to test the temperature of your oven. These results you describe sound like the oven is too hot. I may be wrong. Many people who have a thermometer built into their oven can not rely on it because it is not accurate, sometimes out by 25-50 F (16-28 C) too high or even too low. Thermometers can be found for around 7$ USD,10$ CND or 6 Euros.
Any tips on prepping the potato puree and keeping warm / reheating? Given the strainer step it would be neat to have a way to keep them ready to go for service - perhaps kept in a vacuum bag and a sous vide bath, and just cut off a corner of the bag and pipe 'em out straight on the plate?
Patatas Bravas at a topless bar in Spain? Oh, a "tapas" bar, ok. Too much background noise from my kitchen exhaust while I was watching this video. 😂 Great potato preps. Thanks for sharing.
Something I've been loving lately is taking boiled potatoes, cubing them, tossing them with cayenne, garlic powder, thyme, salt, pepper and olive oil (totally fine if they get a little beat up while tossing) and then just dumping them into an air fryer for twenty minutes. They come out stupid crisp and super flavorful.
Dang you, Brian. I have a number of chef knives, including a Shu but yours is so affordable and well-designed,, I couldn't pass it up. Your videos are so terrific that I can't imagine the knife won't be equally wonderful.
Video suggestion : Next year during abundance of fruits and veggies in the garden, could you make a video of you harvesting your organic fruits and veggies from your garden and make a traditional pasta sauce from it? I have been doing it with my heirloom veggies and tomatoes this summer, its just unbeleivable ... You can create the richest, most nutricious, chunky ratatouille straight from the garden at this time of the year. I think people would be inspired to see the whole process, from the harvest of the different veggies, to preparing each of the veggies for cooking, to the plate. Its so easy, people might want to try it next year, resulting in an abundance of healthy people. Health can be as infectious as diseases.
Did I smash that like button at the drizzle of ketchup in the potatoes pavé? YUP. It’s like fuzzy dice on the rear-view mirror of a Maybach & I’m here for it, Brian.
There used to be a place in DT Miami and midtown that tried to bring brava sauce and tiny sandwiches from Spain to the US. I can't remember it's name (It's been over 10 years), but I used to love those overpriced tiny sandwiches. It was a lunch time staple for us. Your brava sauce reminded me of this amazing memory.
Hey Bri! Great video and ideas for the humble potato. 😋 and ❤ to you and Lorn! As far as ketchup goes it's each to their own, so commenters please don't be negative!
Brian - any suggestions on keeping the puréed potatoes warm or reheating? Just in case they cool down while I’m cooking other stuff in the meal. Thanks!
"...basically a process of dehydration we need to evaporate as much water out of them as possible so that the oil can do its job of browning things up." I am curious why you wouldn't give the raw shredded potatoes a good squeeze to help remove some of the moisture? This is a very common technique and it has worked great for me in the past. Great videos!! 👍
I love this video. I’ll be making your “smash potatoes” very soon. Update: Made them last week and they were delicious. In fact, I was requested to make these from now on.
As a Brit with Irish ancestry, this is one hell of a good video. On the mashed potatoes, do you know if you get a similarly smooth texture with a food mill or ricer?
I made the Pave potatoes. They are very rich, and seem to me to fit better with a steak or something like that. If I were to tweak the recipe, I would shave some nutmeg into the cream, before pouring it over the potatoes.Maybe 5-10 rasps on the microplane.
alternative way for cooking the pave. you could deep fry em. maybe around 350, 375 or whatever temp you normally deep fry fries at. although, keep a close eye on them as you don't want them too dark.
Yep, it just won't be quite as smooth, but most people won't know the difference unless you told them. They'll still be way smoother than a regular mash.
There is one amazing potato recipe world is not aware of as it deserves to. It's basically well grinded potato cake, with smoked bacon and optionally some mushrooms. We are call it in poland "babka ziemniaczana", which is more or less "potato cake". You can find some recepies of that bad boy on web. It's even better when you cut this cake next day and fry on a pan. Potato-umami taste is on an astronomic level :) I really recommend it.
Yep, I just (mostly) failed at hash browns just a few days ago. I miss the brick style ones we used to buy in the frozen aisle (25-30 years ago). Those were dead simple.
1:00 i always just use a kevlar glove when i use the mandoline. they're dirt cheap at the hardware store, just make sure you get something that claims to be "cut-proof" or whatever
Hey Bri - Just discovered that the wife and I are friends with someone you used to work with at Niche. Apprently they accidentally killed your sourdough starter by feeding it milk powder...Oof! 😅 Also, I'm totally gonna try to make the Potato Pave dish this Thanksgiving. I visit family in southern Indiana over the holidays and am always looking for dishes I can prep in St. Louis and finish in my parents kitchen. Keep up the GOAT work! 😄
I bought a new mandolin recently and it comes with a little paddle that has sharp points on one side to stab into your item and then a handle on the other. So when you start to get close to the blade you pop that bad boy on and the paddle has some rails that keep you from slicing off the tips of the spikes on the other side and ending up with little plastic bits in your food.
This man Bri is literally in my head. I recently bought a ricer and a big sack of Russett potatoes and was irritated I couldn’t find a concise video on TH-cam this morning on how to make potatoes better at home. 4 hours later I get a TH-cam notification for this video 💀
Brian do you ever get pitting from putting salt into the pot before heating? I’ve always heard that pitting is basically inevitable if you don’t let the pores in stainless steel close up with heat before adding salt.
For the hashbrowns what do you think of my technique? To flip them I slide the whole thing in one piece when the bottom is brown onto a plate, cover with another plate, flip over and slide back into the pan. Perfectly brown both sides.
I like most of these recipes, but I will enduringly never understand people's obsession with hyper-smooth mashed potatoes. If you want texture-free potato slime, pre-cooked potato flakes are already a thing. The whole point of good mashed potatoes is that they *aren't* texturally boring.
I think too often the super creamy version ends up gluey (he mentions that can happen if you don't cook the potatoes long enough). I think that particular texture is much more prone to the glue-iness being extra obvious and gross, too. I like airy mashed potatoes (I use a potato ricer) that are not quite as super smooth as this version, but getting the potatoes cooked right is key to avoiding that slimy, gluey texture.
Great Video. Surprised you did not recommend the plate on top of the hash brown technique to flip them over in the pan as an alternative to those who cannot perform the toss in the air flipping technique.
Id love to make potato pave some day, sadly i do not own a mandolin slicer. When you cut the potatos, they looked slightly soft and a bit ready to fall apart? Was that an issue you had when making these? I figure putting them in the freezer instead of the fridge could allow for a firmer pave that holds its shape better in the pan?
thank you again! will definitely try some! but @Brian, can you add European alternatives to your potatoes if the structure is particular? we don't have most of your varieties available
@@johncspine2787 wow, I imagine in the US there are more than one type of floury and non floury? I imagine the Yukon are not floury, as are the baby Golds and Fingerlings Brian mentions but the three seem not interchangeable
@@canon1805 generally there are maybe three bins, one Russet, one red, one gold, the non-Russets are usually non floury, so pretty slim pickings. However, the home gardening market has a pretty large selection..I grew German Butterballs a few times..actually do taste buttery..
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
i have started using a sharp safety glove while using the mandolin -- for some reason my family prefers no thumb in their spagett
That's honestly a really good idea for home cooks.
Same here - I've made the mistake once and never want to repeat that particular injury, lol.
The mandolin I have has a holder you use,,, impossible to shave your body parts LOL
Always use the guides
But the thumb is what makes it authentic Italian cuisine
This is awesome - I'm looking to spend less money on groceries, so any videos like this you can come up with that take something very cheap and make it into something very excellent would be appreciated.
Holy Badger, wait until you discover rice my man! 😄
Buy some bags of organic flour and make his ciabatta..!
Hey Bri, appreciate all the metric units!
Likewise
"Most of the people who watch these videos arent afraid of a little project for the weekend". Boy you got OUR number.
Try Weekend Bakers site 3 day croissant recipe..best , most reliably professional croissants you will ever eat..!
You surprised me with " art project" quip. I always tell my family I am working on an 'art project or science experiment' when I am making a new or complecated recipe.😁👍
I prefer the ricer for creaming the potatoes, and I don't mash them before, and get the same result. It's quicker and easier, with less utensils getting dirty.
I'm sorry, but can we appreciate how effortless and flawless his ketchuping at 4:02 was??? Plating this well is second nature to you!
Watching this while eating store bought chips feels like a kitten watching a lion hunt
Po Ta Toes! Boil 'em Mash 'em Stick 'em in a stew!
Say it again Samwise! 🤣🤣
Perfect for that brace of conies!
@@juliebeans5000 Bri really does need a How To Cook Rabbit three ways vid.
Oh this is wonderful!
I work in the kitchens of a retirement home and we have a new resident who is allergic to gluten and loves potatoes. So we were looking for recipes he’d like.
Thank you Bri!
For Hash browns: I've been baking my potatoes, and refrigerating (overnight, up to a couple days) then shredding them by hand. Most of the skin actually pulls off in your hand while shredding. They keep their shredded shape, are fulling cooked and dried out - and quick to pan fry to a golden brown - great texture too.
Fun fact: Potatoes are the most productive (calorie wise) crop. It's also very hardy and can grow in harsh condition (it's domesticated from Andes). It require less light, less maintenance, and don't have seasonality. Basically whenever you need some, just pull it from the ground.
The reason rice is the most eaten, apart from population (you know, asia), it grows on waterlogged soil where not much competing plants can grow. Basically roots need oxygen and water has 20x less oxygen than air. Rice plant however evolved air tubes to carry oxygen into it's root network. Some varieties can even grow under 2 meters of water.
What a ride. We started with potatoes and ended with rice. I’m intrigued by the talk of no seasonality for growing potatoes. That’s a new one for me.
Pouring some ketchup on potatoes you spent 2 days of cooking is pretty serious bait for rage comments :)
That was way too much. How could he taste the potato?
Yeah ...... I hate to admit that I am totally judging the ketchup use lol
work to result ratio is trash with the recipe tbh
Comments like this are why I can't wait to have Wagyu Steak with ketchup 😂
Aloha. Ketchup is Not a vegetable!
Call me crazy, but I love seeing Bri’s wedding ring. So many cooks don’t wear their weddings rings while cooking. It just reminds me of Lorn every time I see it and I just love that they’ve been together for such a long time!☺️
Dearest Bri,Bri, stop throwing out your potato peels, give them a splash of oil and salt and pepper, place on a sheet tray spread out and cook in the oven or airfryer till crispy, they're a brilliant snack, cheers from Melbourne Australia
They're compost
Better yet, don't peel and use as-is. Potato skins ain't harmful, unless it turns green.
Thinly sliced sweet onion thats been rinsed and dried tossed with the hashbrowns after they soak is a game changer. a diner in my hometown does it, they crisp up along side the tats and give it this slightly sweet slightly bitter flavor that just takes it up a notch. they also fry theirs in a mix of ghee and oil which give it that slightly nutty buttery flavor.
10/10 i've eaten it enough that im pretty sure im part hashbrowns now.
‘Tis the beginning of potato season, so these couldn’t be more timely and appreciated!
Brian drops five new delicious potato recipes and The Cure drops a new single. Not even noon and it’s been a pretty good Thursday so far.
Aloha. The Cure? You serious? Robert Smith’s miraculous voice hasn’t changed, amazing.
@@adamyoung480 no, it really hasn’t at all. And the new song sounds like it could be straight out of “Disintegration”. Looking forward to the album.
Hold up. The Cure dropped a new single? Sorry, Bri, brb....
@@adamyoung480 They have been releasing acoustic versions of some old songs. Blew my mind that Smiths voice was still amazing. Doesnt even have old man rasp you kinda expect from bands that old. Its pretty amazing imo
Easily the best restaurant style hash browns I’ve ever made. Key was shredding in the food processor, it gave it the correct thickness and shape. After draining, I let these hang out in the fridge overnight to dry out even more. Came out amazing!
It’s always a great day when Brian uploads a new great cooking video🙌🏼🙌🏼
Been here since 40k. Now at 1.46 mil. Well done Brian!
These all look wonderful, Brian! Can I make a suggestion, please? Us Brits don't have easy access to the same spuds that you do - I don't think I've ever come across a Yukon Gold or a Russet in my life. Any chance you could suggest alternatives for us, e.g. Marris Pipers or whatever, or at least let us know if you're working with floury or waxy ones? Thanks for your consideration!
Russet potatoes are just our standard starchy (Floury) potatoes, yukon golds are kinda in between waxy and starchy and we just use for general purpose most the time, while red potatoes end up being our typical choice for a waxy potato. As an American, I suspect the only reason American recipes tend to specify those is because they are by far the most common, and often the only choices in our grocery stores. But just keep those traits in mind and you should be able to find a substitute pretty easily
Just watch Poppy Cooks. She uses the English potatoes in her creations. She's the Queen of Potatoes.
First time I'm watching you and I love it. I appreciate you're using the metric system as well! Thank you
Try his ciabatta recipe..I finally figured out how to make it!
Ah, I see what my problem is. I lack pectin.
This is my favourite comment today! :D
Top tier comment
😂😂😂
RANCH DRESSING!!! It goes GREAT with taters of all kinds...and all those kinds look totally amazing!
I have been trying to figure out to do the first potato dish in your video! Thank you so much!
Thanks for the tips. Hash browns and refried beans are the two simple foods I have not been able to recreate at home . 😊
Bravas!!! Ate them all the time in Catalonia.
Hi Brian! Thanks to you, I’ve started to really enjoy cooking. Your recipes are incredible, and always look forward to your videos. Keep up the amazing work-you're truly inspiring. Greetings from Poland!
HEY! Thanks for watching, keep it up!
Please. All you have to do is call ketchup “tomato chutney” and you’ve rebranded it! 😎
that is technically what ketchup is. its just a hyper smooth tomato chutney
They don’t have the same taste or texture. Chutney is closer to jam than it is a sauce like ketchup and you wouldn’t say ketchup is jam or paste. No shame in liking ketchup, doesn’t need a rebrand. 😊 could say tomato reduction though?
Hello, I am an international BIG fan of yours, I find your cooking and way of explaining things fascinating and fun.
I was hoping you could answer my question: In my kitchen,i have a gas oven and stove and I was wondering if it was the reason why my bread is always chewy and doesn't come out like your video, I have tried it many times. Will it affect my baking in anyway? I can't really control the temperature.
I hope you respond, again, a big fan😊❤
I also have gas stove, and have the same thoughts.
Gas stoves bring a bit more humidity, you could probably try using less water/liquid in the bread dough recipe and see what happens.
What part of the bread is "chewy" just the crust or the inside - or both? Here are some thoughts from a home cook. If it is just the outside and crust then it may have something to do with the baking part of the process. If it is just the inside then it probably has something to do with the mixing and proofing of the dough. If it is both, it might be that you are over baking it.
@@sheilam4964 I usually make sure that I got the exact ingredients right and the measurements , and for the oven I let it preheat then i put my hand inside to feel the heat and if its hot enough i eggwash the dough then put it inside its alright on the outside but in the inside its still dough and if I put it for a while longer it becomes chewer and harder.
@@AyaNaser-22 It sounds like you do not have a thermometer to test the temperature of your oven. These results you describe sound like the oven is too hot. I may be wrong. Many people who have a thermometer built into their oven can not rely on it because it is not accurate, sometimes out by 25-50 F (16-28 C) too high or even too low. Thermometers can be found for around 7$ USD,10$ CND or 6 Euros.
Any tips on prepping the potato puree and keeping warm / reheating? Given the strainer step it would be neat to have a way to keep them ready to go for service - perhaps kept in a vacuum bag and a sous vide bath, and just cut off a corner of the bag and pipe 'em out straight on the plate?
Brian, you’re my hero ❤. Your recipes are dynamite.
Wow, I don't know which one to try first. And, thanks for the new sauce!!!!!!
Patatas Bravas at a topless bar in Spain? Oh, a "tapas" bar, ok. Too much background noise from my kitchen exhaust while I was watching this video. 😂
Great potato preps. Thanks for sharing.
Top notch tutorial as always. Thanks, Brian!
Epic Potatoes. That's a good band name.
Something I've been loving lately is taking boiled potatoes, cubing them, tossing them with cayenne, garlic powder, thyme, salt, pepper and olive oil (totally fine if they get a little beat up while tossing) and then just dumping them into an air fryer for twenty minutes. They come out stupid crisp and super flavorful.
Thx for filming this and sharing it with us.
Bri is the potato whisperer! I love my potatoes. My favorite method is the last one that has eluded me for ages!
For the bravas I reccomend you tou use allioli instead of mayo. Even better!
That was excellent, thank you! Can't wait to try the first one!
Potatoes. You have always been my favorite, bri!
Dang you, Brian. I have a number of chef knives, including a Shu but yours is so affordable and well-designed,, I couldn't pass it up. Your videos are so terrific that I can't imagine the knife won't be equally wonderful.
Did the hash browns, it works, great success!
potatoes are my favorite food. i am salivating watching this
Had patatas bravas, something like a bruchetti, and wine at a café in Spain. So amazing!
Excited to try the potatoe pave.
Video suggestion : Next year during abundance of fruits and veggies in the garden, could you make a video of you harvesting your organic fruits and veggies from your garden and make a traditional pasta sauce from it? I have been doing it with my heirloom veggies and tomatoes this summer, its just unbeleivable ... You can create the richest, most nutricious, chunky ratatouille straight from the garden at this time of the year.
I think people would be inspired to see the whole process, from the harvest of the different veggies, to preparing each of the veggies for cooking, to the plate. Its so easy, people might want to try it next year, resulting in an abundance of healthy people.
Health can be as infectious as diseases.
I'd love to watch that
Uhhh..he started with that and abandoned it for cooking..
Glorious video. All stellar methods! Surprised you didn't include fondant.
Did I smash that like button at the drizzle of ketchup in the potatoes pavé? YUP.
It’s like fuzzy dice on the rear-view mirror of a Maybach & I’m here for it, Brian.
There used to be a place in DT Miami and midtown that tried to bring brava sauce and tiny sandwiches from Spain to the US. I can't remember it's name (It's been over 10 years), but I used to love those overpriced tiny sandwiches. It was a lunch time staple for us. Your brava sauce reminded me of this amazing memory.
Hey Bri! Great video and ideas for the humble potato. 😋 and ❤ to you and Lorn! As far as ketchup goes it's each to their own, so commenters please don't be negative!
Made Potato Pave it! Cooling. Can't wait to fry up tomorrow.
I'm making the 1st recipe on my next day off!
That potato pave and eggs benedict will make a hell of a fancy brunch one these weekends
Bought a small food processor a couple years ago just for hash browns. I have never regretted the purchase.
I’m personally not eating potatoes because of my diet change but I still appreciate a great video on cooking techniques 😊
Ugh Brian you know I'm a sucker for potatoes... trying these all soon
I never met a carbohydrate I didn’t like..!
That potato pave is insane! Where have you been all my life???
Brian - any suggestions on keeping the puréed potatoes warm or reheating? Just in case they cool down while I’m cooking other stuff in the meal. Thanks!
If it’s just a few portions a pan and a spatula constantly stir as you heat it
"...basically a process of dehydration we need to evaporate as much water out of them as possible so that the oil can do its job of browning things up." I am curious why you wouldn't give the raw shredded potatoes a good squeeze to help remove some of the moisture? This is a very common technique and it has worked great for me in the past. Great videos!! 👍
I honestly have been wanting to make potato pave for the longest. I need to find time for it for real
I love this video. I’ll be making your “smash potatoes” very soon.
Update: Made them last week and they were delicious. In fact, I was requested to make these from now on.
As a Brit with Irish ancestry, this is one hell of a good video.
On the mashed potatoes, do you know if you get a similarly smooth texture with a food mill or ricer?
I made the Pave potatoes. They are very rich, and seem to me to fit better with a steak or something like that.
If I were to tweak the recipe, I would shave some nutmeg into the cream, before pouring it over the potatoes.Maybe 5-10 rasps on the microplane.
alternative way for cooking the pave.
you could deep fry em. maybe around 350, 375 or whatever temp you normally deep fry fries at. although, keep a close eye on them as you don't want them too dark.
Can you use a potato ricer instead of using the strainer method?
Yep, it just won't be quite as smooth, but most people won't know the difference unless you told them. They'll still be way smoother than a regular mash.
There is one amazing potato recipe world is not aware of as it deserves to. It's basically well grinded potato cake, with smoked bacon and optionally some mushrooms. We are call it in poland "babka ziemniaczana", which is more or less "potato cake". You can find some recepies of that bad boy on web. It's even better when you cut this cake next day and fry on a pan. Potato-umami taste is on an astronomic level :) I really recommend it.
Hey Bri -- Do an episode of breakfast salads! Think hot smoked salmon, poached eggs, watercress, etc.
Yep, I just (mostly) failed at hash browns just a few days ago. I miss the brick style ones we used to buy in the frozen aisle (25-30 years ago). Those were dead simple.
1:00 i always just use a kevlar glove when i use the mandoline. they're dirt cheap at the hardware store, just make sure you get something that claims to be "cut-proof" or whatever
Hey Bri - Just discovered that the wife and I are friends with someone you used to work with at Niche. Apprently they accidentally killed your sourdough starter by feeding it milk powder...Oof! 😅
Also, I'm totally gonna try to make the Potato Pave dish this Thanksgiving. I visit family in southern Indiana over the holidays and am always looking for dishes I can prep in St. Louis and finish in my parents kitchen.
Keep up the GOAT work! 😄
I bought a new mandolin recently and it comes with a little paddle that has sharp points on one side to stab into your item and then a handle on the other. So when you start to get close to the blade you pop that bad boy on and the paddle has some rails that keep you from slicing off the tips of the spikes on the other side and ending up with little plastic bits in your food.
Another good one. Thanks. Would you be interested in doing one on your range? I’d love to switch to gas stove top… no idea what I “need” to look for.
It’s non traditional, but there’s a place near me (in Spain) that adds chopped rosemary to their bravas, and they’re fantastic.
Those hash browns reminded me of when i used to work at Denny's, and activaed my PTSD.
All of them are yummy 😊!
This man Bri is literally in my head. I recently bought a ricer and a big sack of Russett potatoes and was irritated I couldn’t find a concise video on TH-cam this morning on how to make potatoes better at home. 4 hours later I get a TH-cam notification for this video 💀
I’ve always said Bri has the biggest catalog of recipes you’d “actually make,” as opposed to those that are too involved, or “kale centric”..
Brian do you ever get pitting from putting salt into the pot before heating? I’ve always heard that pitting is basically inevitable if you don’t let the pores in stainless steel close up with heat before adding salt.
For the hashbrowns what do you think of my technique? To flip them I slide the whole thing in one piece when the bottom is brown onto a plate, cover with another plate, flip over and slide back into the pan. Perfectly brown both sides.
That’s basically a rosti. And you can def do that. Have fun!
This guy is single handedly the reason I decided to stop being a bitch and start to learn to cook for my self.
this dude strikes the best balance in informative yet flashy food. too flashy and nobody even tries. not flashy enough and who cares?
STCG, NACC, Kenji Lopez-Alt and Brian L. are my favourite TH-cam cooking channels
Nice! For me, it was Alton Brown and Good Eats.
What's your opinion on using a cheesecloth to remove most of the moisture on for the hashbrowns?
Yay back to voice over ❤❤
Hi Brian, do you have a link for the garlic press you use on your videos? Love your videos !
I like most of these recipes, but I will enduringly never understand people's obsession with hyper-smooth mashed potatoes. If you want texture-free potato slime, pre-cooked potato flakes are already a thing. The whole point of good mashed potatoes is that they *aren't* texturally boring.
I think too often the super creamy version ends up gluey (he mentions that can happen if you don't cook the potatoes long enough). I think that particular texture is much more prone to the glue-iness being extra obvious and gross, too. I like airy mashed potatoes (I use a potato ricer) that are not quite as super smooth as this version, but getting the potatoes cooked right is key to avoiding that slimy, gluey texture.
For real. The only time I want lumps of any kind in my body lmao
if you want chunky potatoes why not just eat a baked potato
Aloha. My girlfriend (industry) makes mash like that. You’re getting skin on with me.
@@fahrAloha. I do when I’m camping or feeling lazy.
Bri! Do you have a good recipe for garlic mashed potatoes? Like true steakhouse deliciousness?
The most insane but also most criminal mashed potato recipe I've ever used is 50% powder to the weight of the potatoes. It's incredible
Those cans of tomatoes - peeled, unpeeled, fire roasted??
“A sinful little bad boy” …we love you bri
Thanks!
Thanks Sean!
I would love a recipe on wraps, like a cesar wrap, or buffalo chicken. I love thosr!
speaking of coffee, you should try time cast graphene dream blend, its low acidity i heard its very good
Sir Lagerstrom.. You must save my family.. We need Cornish Pasties!!!
Great Video. Surprised you did not recommend the plate on top of the hash brown technique to flip them over in the pan as an alternative to those who cannot perform the toss in the air flipping technique.
Id love to make potato pave some day, sadly i do not own a mandolin slicer. When you cut the potatos, they looked slightly soft and a bit ready to fall apart? Was that an issue you had when making these? I figure putting them in the freezer instead of the fridge could allow for a firmer pave that holds its shape better in the pan?
thank you again! will definitely try some! but @Brian, can you add European alternatives to your potatoes if the structure is particular? we don't have most of your varieties available
Yes you do..there are floury potatoes, and ..not floury potatoes..choose accordingly..
@@johncspine2787 wow, I imagine in the US there are more than one type of floury and non floury? I imagine the Yukon are not floury, as are the baby Golds and Fingerlings Brian mentions but the three seem not interchangeable
@@canon1805 generally there are maybe three bins, one Russet, one red, one gold, the non-Russets are usually non floury, so pretty slim pickings. However, the home gardening market has a pretty large selection..I grew German Butterballs a few times..actually do taste buttery..
Do you think the pave could be frozen after portioning?
Is that strainer thing for the mash better/different then riced pots?
Using a mandolin, I just use a guard, especially how many times I've witnessed different people cut themselves use a guard my fellow home cooks