I have to admit I watched this pretty drunk and hungry. This was one of the most easy to fallow recipes ever. He clearly explains why he does everything he does, and even explains the smallest things like starting with cold water when boiling. A true chef🙏
Out of everything the cooking side of youtube has to offer, Frank is hands down the best of them all. No one could possibly make me want to cook more than Frank Proto.
It makes me so happy to see a chef make rustic mashed potatoes. So often is super puréed to the point it looks like baby food! I will try boiling them in larger chunks from now on.
@@Greydawg Sometimes simple is best. You can make mashed potatoes all froufrou with stuff like roasted garlic, a myriad of herbs, and truffles but mashed potatoes is a humble dish, and it's supposed to taste like potatoes. Is your idea of the "best potatoes" something that overloads them with other ingredients?
@@hypotheticaltapeworm To be fair, he even implied it himself regarding making them more quickly rather than better by nature. While "best" is absolutely subjective, if you've ever had mashed potatoes that have been through a mesh, you can absolutely tell a difference; it's a chef-y *only* thing, an extra & exhaustive step for an inescapable texture upgrade. To that end, I'm not sure many of us would actually notice much difference between these "best ever" potatoes & the vast majority of recipes out there, but I sincerely guarantee you'd notice a mesh-filtered mash. It's why I try my best to never use the word "best" this way outright, for what it's worth.
@@Greydawg Eh, making it a uniform paste isn't a texture update in my opinion, having some variance in the size of the potato bits gives a heterogeneous experience, which many like. I've had sieved potatoes, and yeah they're fine. Not particularly an upgrade, just another step to make it resemble a potato as little as possible.
Lot of chef's on TH-cam, few that have Frank's experience and wisdom. Just watching his comfort and ability to explain in detail convinced me I'm following his instructions.
Quick tip: With some of the leftover potato skin, heat it up with the cream (or milk, I use milk since you don't get as bloated as one does with cream) and some thyme or rosemary, if you prefer that. It will add a lot more potato flavor to the mash, then just sieve the skin out. As for the butter, I stick it in the mash in room temperature, there's less risk of "breaking" the mash that way. Try it out! Other flavorings that can raise your mash are; garlic (raw or roasted), black or white pepper, nutmeg.
You are wise...but my appetite for mashed potatoes is stronger than my own wisdom 😆 There's no such thing as "leftover mashed potatoes" in my house unless I make actually-absurd amounts 🤣
From my portuguese upbringing (don't know if it's common for most or just my family) we use milk instead of cream, nutmeg instead of pepper and add egg yolk. One of the best side dish.
I am also portuguese and I would say the yolk thing is probably specific of your family. The rest is pretty standard. I will try addding the yolk next time. You got me curious. Still, people try doing this with nutmeg instead. It is insanely good. Cheers
6:53 Thank you! Your video has been the only ‘cheffy’ video I have ever been able to watch all the way through, as the rest have been too annoyingly slow to actually start cooking anything. AND I now know why my mashed potatoes were all wrong! Thank you chef 🧑🍳
Good video! From the Netherlands here and although we don't have a rich culinairy history, we do make a lot of hotchpotches where we use mashed potatoes. I think the name hotchpotch comes from the Dutch word 'hutspot'. Hutspot is a typical kind of hotchpotch, containing potatoes, carrots and onions and then mashed, dating back to 1574 when the Spanish army sieged the city of Leiden. Hotchpotches are made a lot here and we make it with kale, sauerkraut, raw andive, Brussels sprouts, brown beans and of course carrot and onoin. Most of the hotchpoches contain cubes of baked bacon or pork belly and a smoked sausage. So when we are talking about mashed potatoes, the most important part of a hotchpotch, I think I can say this is a big thing in the Dutch heritage. Keeping the potatoes larger so they absorb less water is a pro tip, like letting the potatoes steam out, very important. After mashing adding the butter for creaminess but just butter will make it like cement so you need milk or cream. Depending how you use the mashed potatoes, I personally season it afterwards, so I don't use salt while boiling the potatoes since it will be a homogeneous substance. If I add baked pork belly, it will be salted by it and I season it by taste. I love it that you make lumpy mashed potatoes so you have little chunks of potato left in it. I don't particulary like the potato puree, a little 'bite' is what I prefer. Altogether, a great video!
Thank you for validating the difference between a "mashed" potato vs. a "pureed " potato. When cooking, a puree is something you want a little portion of, a flavor to interact with your dish. A mashed potato stands alone to accompany your protein or "star" of your dish.
I do all the same steps as the chef here but for a little extra, I add a couple of tablespoons of herb and garlic cream cheese. I really like this guys personality!
From cold, when the water comes to the boil. Turn off the heat leave the lid on and leave the potatoes in the boiled water for 20 minutes. This time depends on the size of the potatoes. Irish Chinese Chef here. I discovered this simple energy saving tip when my premature new born son needed feeding at hospital every 2 hours. The potatoes were perfect.
I've been looking for my Grandmother's recipes ever since she passed mid last year and this recipe tastes just like her mashed potatoes she used to make every Thanksgiving. Thank you so much for showing us this recipe!!
I don't see the recipe. You don't need one, you know that it's potatoes, cream and butter but I want to know how much butter and cream he uses per pound of potatoes, It's going to be to personal taste but a guideline is useful. Edit: If anyone does want the recipe it's 1 kilo of potatoes (That's about 2.2 lb), 8 oz of unsalted butter, 1 cup to a cup and a half of heavy cream. He made almost exactly this video a couple of years ago and he gives the ingredients under that video. If you want to watch it just search his channel and mashed potatoes, that's what I did. If you're cooking for two people, 1 lb of potatoes and half the amount of butter and cream.
This is very similar to what I do for mashed potatoes during the holidays. One thing that I do differently is that I finely chopped up some chives and added that. It really made a huge difference. Thanks for your video ☺️
Bold of you to assume I don’t eat potatoes every day. Especially now. Can’t wait to try them, thank you for sharing, Chef Frank!! You are truly a joy to watch ❤
Very cool. Its a reminder of why I fell in love with mashed potatoes as a youngster; the way my elders used to make them. Not completely smooth, but totally full of flavor, seasoning, richness, texture, and culinary love. Definitely gonna use this approach next time. Thank you for posting this.
I'm a ricer guy all the way. Don't care for lumps in my mash at all. 🙂 I also like to brown the butter before adding it, it really adds to the flavor of the mash. Try it, you won't be sorry...
How much butter and cream are used? Whats the ratio of butter to cream? He never says and there is nothing in the description about how much to mix together.
I really enjoy watching this guy, he is funny, smart and efficient. I have been cooking for over 50 years and am learning new things. Thank you for sharing.
@@siewheilou399 put it on a sheet tray and cut the entire stem off and the part above the cloves so you can se them. Bake 30 min at 350F and then squeeze it out from below :)
As an Irishwoman 🇮🇪 I’m glad to see Frank mashing spuds correctly! My preference is to use buttermilk in place of the cream and butter. I mean, it might be 1-2% healthier. 😂 Add some chopped scallions and you have delicious Champ!
I made this a few nights ago and it was awesome! The best potatoes my wife has had and that’s a major win. The only change was that I used a potato ricer for creamy potatoes. The end product was awesome!
Great recipe. Honestly, I do one really similarly, but I don't peel my potatoes and I cut the big ones into thirds rather than halves. Gives a bit more of the earthy potato flavor that really balances out the butter/cream, and adding a little sauteed garlic to the mix is great too.
@@cheeseypie5555 oh, I had to see a picture on google images....mmmm it really is the case of mizing the chpped cabbage to the mix. Looks interesting...that's a food combination I have never tried. I wonder what the texture is like...because the mashed potato is so soft and the cabbage thin strips must be chewy... Can you clarify on that?
@@teacherchil Best method would be too thinly slice the cabbage, add a good 2-3 pinches of salt directly on the cabbage and let it do it's work for about 30 minutes an hour, will help draw out the moisture in the cabbage making it more tender, wring out the remaining water and then add to your mash mix.
I really like when i discover cultural diffrences. I'm from Sweden and i eat mashed potatoes quite often, it shouldn't have lumps but it's still no puré and i haven't seen anyone put cream in thier mash. It's so neat when you find these things out!
I just want to say that I am thankful that in a world of keto and green juice, we still have Frank who cooks with butter and cream! You're so fun to watch!!
Ha! This is the recipe/method I have developed myself, from the Yukons and Russets down to the masher. One small difference is I prefer to use white pepper in my mashed potatoes. I don't want fly specks in my taters. We do good work, Frank.
So this method is basically what my grandmother taught me over 50 years ago. The only difference is that she mashed her potatoes directly in the cooking pan. Oh, and instead of a peeler, she used a paring knife. She could spin a russet potato under a paring knife in about 10 seconds and get the peel off in one long curly strip without missing a spot on the potato.
I'm following along for purposes of technique. I already have a preferred recipe that incorporates more ingredients, but seeing for example him measuring out the butter and milk and heating it before adding it to the potatoes? That's the kind of thing I'd never think to do and this is why I love Chef Frank!
One of the best things I've learned from watching Epi and Frank is that you want to season the water you boil stuff in. Sure, you can add salt after, but then it's granular and poorly distributed. If you add it to the boil, then it saturates it with just the right amount of salty flavor.
YAY for the GRANNY POTATO MASHER! Also, Frank, why not mash them in the pot you cooked them in? Easier to mash (no round edges like a bowl) & less things to wash!
@@sfbayareagirl I have found that using a hand mixer makes the potatoes gummy. But I like lumpy mashed potatoes & the 'granny masher' is perfect for that.
I'd eat mashed potatoes every single day, but my husband gets sick of them. I never thought I could learn anything about doing them, but I'm gonna do the big pieces next time. Yummo
Optimal ratio of potato to butter: 1kg to 200g (5:1), about 100ml milk (depends how runny you want your mashed potatoes). Enough salt and pepper. And nutmeg is always a good choice.
Great to see you back Chef :) A great recipe. That's pretty much exactly how I make mine. I always make mine by hand. Personally, I wouldn't use as much butter, and I like a nice floury potato, I use White potatoes, but that's the beauty of cooking. You can make it how you like it. Top tip though. Don't be afraid to make extra. It'll keep fine in the fridge and can be used to make some gorgeous potato cakes or colcannon/ bubble and squeak for a hearty breakfast the day after. 😀
@@jc3drums916 Exactly! 😃😃 It can be used for all manner of wonderful recipes. the Mashed Potato strew you mention, Gratin, Potato souffle etc etc etc. It's just the humble potato, but with some TLC it can be the star of the show 🙂
Awesome. Great tips. I’ve made these for my family for years and loved them, but I really appreciate your techniques, it will improve my mashed potatoes and the process for me.
For the butter and cream, I’ll also add some sour cream, about a tablespoon or so for every 2 potatoes. It adds a little extra flavor that works wonderfully, and means you don’t have to add as much cream
The crickets was a nice touch! Made me laugh, anyway. I'm going to do mashed potatoes tonight (again), with bigger chunks. From some of the comments, I'm going to try adding nutmeg. I often add chives, never tried egg yolk, but I think it should improve shepherd's/cottage pie. Gotta agree with some, fried leftover mashed potato is delicious! I often mix sweet potato with white potato in a mash.
I used that potato peeler before, but often times I got cut with it, so I just stick to knife. Though I really appreciate the tips! I didn't think of peeling it on both ends before peeling the rest.
Look for a Swedish peeler, I saw one on Amazon its just all steel/metal and sharp as hell. I prefer that over any peeler because you can peel in any direction, away/towards you and it has that hole digger on the tip.
I loveeee ur videos. Thank you for explaining the concept and science of certain cooking skills makes a world of difference. I definitely started mashed potatoes cutting them into tiny pieces and they would be very stiff lol
I’m from Central Europe where we eat tons of this. What we do differently is that we use less cream and add milk instead, and also we use a whisk at the end, not the masher. This makes it silk smooth. Some people add a bit of garlic to strenghten the taste.
Yup same neighborhood. But usually more fat = more taste and our version of mashed potatoes always seemed too blank for me. I will try Frank's version very soon
Personal opinion but I think mashed potato need a little bit of nutmeg in it. I have actually never tried to have two different kind of potatoes so that’s worth a thought. Love from Sweden.
My go to advice for mashed potatoes is to boil potatoes with roughly chopped onion. Onion gives an extra good flavor. And also you can add a little bit of nutmeg to potato mash which really boosts flavor!
If cutting the potatoes in half reduces the water that gets absorbed, would it be even better to bake the potatoes with the skin on, then scoop out so they will be quite dry, but can then ensure the only liquid is your butter/cream.
You absolutely could do that! The flavour would be slightly different due to how you cooked them (Using a dry heat method, instead of moist one, the latter of which is being demonstrated in the above video).
My partner and I always joke that we knew we were meant to be at our first Thanksgiving together. My partner and I both look up at each other as we built mashed potatoes volcanos to acquire more gravy.
i’ve worked in a lot of restaurants before my current job and a lot of chefs are rude and miserable people. not frank though, he’s part of the small percentage who would give people the time of day to answer questions in a not rude way. i’m a young girl, eventually i’ll wanna cook for my family one day and it’s not a personal attack if i ask a question. when i worked at texas roadhouse an elderly customer asked what was in the steak spices for health reasons, they were worried if there was too much salt & stuff. so i had to ask chef what was in the spices. you’d think i shot his entire family in front of him because he got so mad. like buddy, it’s not a personal attack on you if i ask a question. take about 5 chill pills.
He is a culinary school instructor, watch your manners or get sued. Gordon Ramsey is obnoxious in polite language, and his PR campaigned he displayed different level of abusive language for different market, oh yeah~ 🙄
![แฉกลโกงงานวัด 2024 [ โกงมั้ยครับ ep.106 ] | DOM](http://i.ytimg.com/vi/taC5dpP3HXA/mqdefault.jpg)
chef guy: "youre not eating mashed potato every day"
me: *laughs in irish*
And here I was thinking the Irish only drank their potatoes 😂
I live on the countryside in Sweden and I definitely started laughing there. We eat mashed potatoes a lot. 😂
@@TangoWolf09 that's Russia
As an Aussie with Irish heritage, I ate mashed potatoes almost every night. Meat, veggies & mash.
@@beckbeck5110 im aussie born with an english heritage mum and a straight up full irish father so i know exactly where youre coming from lmao
I have to admit I watched this pretty drunk and hungry. This was one of the most easy to fallow recipes ever. He clearly explains why he does everything he does, and even explains the smallest things like starting with cold water when boiling. A true chef🙏
he doesn't tell you how much butter and cream so did you just drunkly mix whatever you thought was best? I don't like doing that
@@psychomaniac189did you google it
what matters whether it’s actually the best mashed potatoes. comments like yours are useless.
I love him he’s so down to earth and easy to follow
@@lindamon5101 what?
They’re mashed potatoes…
He’s a professional instructor, and essentially the beginner’s guide at I.C.E.
www.youtube.com/@ProtoCookswithChefFrank
@@cloudyskiees misspelt. It's "noggin" or otherwise head.
Out of everything the cooking side of youtube has to offer, Frank is hands down the best of them all. No one could possibly make me want to cook more than Frank Proto.
He's the best.
Futurecanoe has the opposite effect lol
It makes me so happy to see a chef make rustic mashed potatoes. So often is super puréed to the point it looks like baby food!
I will try boiling them in larger chunks from now on.
That’s because the mashed potatoes pureed to “baby food” is actually called pomme purée, that’s the french style.
That was my complaint, actually; I love rustic mashed potatoes, but this video is for the "BEST EVER" & I don't really get that part at all. 🤷
@@Greydawg Sometimes simple is best. You can make mashed potatoes all froufrou with stuff like
roasted garlic, a myriad of herbs, and truffles but mashed potatoes is a humble dish, and it's supposed to taste like potatoes. Is your idea of the "best potatoes" something that overloads them with other ingredients?
@@hypotheticaltapeworm To be fair, he even implied it himself regarding making them more quickly rather than better by nature.
While "best" is absolutely subjective, if you've ever had mashed potatoes that have been through a mesh, you can absolutely tell a difference; it's a chef-y *only* thing, an extra & exhaustive step for an inescapable texture upgrade. To that end, I'm not sure many of us would actually notice much difference between these "best ever" potatoes & the vast majority of recipes out there, but I sincerely guarantee you'd notice a mesh-filtered mash. It's why I try my best to never use the word "best" this way outright, for what it's worth.
@@Greydawg Eh, making it a uniform paste isn't a texture update in my opinion, having some variance in the size of the potato bits gives a heterogeneous experience, which many like.
I've had sieved potatoes, and yeah they're fine. Not particularly an upgrade, just another step to make it resemble a potato as little as possible.
Lot of chef's on TH-cam, few that have Frank's experience and wisdom. Just watching his comfort and ability to explain in detail convinced me I'm following his instructions.
As a Ukrainian, we eat ALOT mashed potatoes and this is exactly how we make them, except I also add a bit of sour cream. So delicious ❤
Belarussian laughes at your definition of "A LOT". Country where mashed potato is a side dish to fried potato.
That sour cream makes them soooo tasty!
Do u add sour cream and heavy cream?
@@lenivarghese6547 Yes (spoken from a true Ukrainian 😅)
But we don't heat it up, we add cold sour cream and mash it, and we also can add on top of the potato after it's served
Quick tip: With some of the leftover potato skin, heat it up with the cream (or milk, I use milk since you don't get as bloated as one does with cream) and some thyme or rosemary, if you prefer that. It will add a lot more potato flavor to the mash, then just sieve the skin out. As for the butter, I stick it in the mash in room temperature, there's less risk of "breaking" the mash that way. Try it out!
Other flavorings that can raise your mash are; garlic (raw or roasted), black or white pepper, nutmeg.
Thanks for the great tips.
Nutmeg is my personal favourite but interesting tip with the skin never heard of that one
Grated parmaggiano, strong mustard with whole seeds. Adds that little tangyness
I already scalded the rosemary in my cream, but the peels I'll have to try
How about some smashed almonds with it. It does the job!
"You're not eating mashed potatoes every day..." I would if I could, Frank.
I hear u man
I can and I do 😅
What's stopping you it's cheap
@@kR-qj7rw Diabetes
@dorisboka8140 Potatoes themselves are actually pretty balanced iirc. Now what you add or the quantity you eat could be problematic
When making mashed potatoes, ALWAYS make extra! Refrigerate the leftovers. Make potatoe pancakes the next morning.
You’re a wise man, Harold.
You are wise...but my appetite for mashed potatoes is stronger than my own wisdom 😆 There's no such thing as "leftover mashed potatoes" in my house unless I make actually-absurd amounts 🤣
Leftovers? pfft. If you make mash and have left overs, your mashed potatoes aren't very good.
I love potato pancakes!!
@@cheeseypie5555 exactly ain’t no body leaving any left overs for some stupid potato cakes. Means the mashed sucked
Just made these for my family's small Thanksgiving dinner. Quite a hit. Thank you Chef Frank
You should check out Colcannon recipe for your thanksgiving meal this year ☘️
It’s almost thanksgiving are you making them again 👀
This guy is the best prochef on youtube. Great personality, nothing over the top. His recipes are elevated, yet attainable. Keep em coming.
From my portuguese upbringing (don't know if it's common for most or just my family) we use milk instead of cream, nutmeg instead of pepper and add egg yolk. One of the best side dish.
Interesting way of eating them. You should try it Franks way you might find out what you’ve e been missing!
That a different dish all together .. which I will try.
Almost the same in Germany. At least in the south. We don't add an egg yolk. Mashed potatoes with nutmeg are delicious.
I am also portuguese and I would say the yolk thing is probably specific of your family. The rest is pretty standard. I will try addding the yolk next time. You got me curious. Still, people try doing this with nutmeg instead. It is insanely good. Cheers
man the yolk thing sounds awesome, but im kinda destroyed rn, just commenting to remember tomorrow
6:53 Thank you! Your video has been the only ‘cheffy’ video I have ever been able to watch all the way through, as the rest have been too annoyingly slow to actually start cooking anything. AND I now know why my mashed potatoes were all wrong! Thank you chef 🧑🍳
Good video! From the Netherlands here and although we don't have a rich culinairy history, we do make a lot of hotchpotches where we use mashed potatoes. I think the name hotchpotch comes from the Dutch word 'hutspot'. Hutspot is a typical kind of hotchpotch, containing potatoes, carrots and onions and then mashed, dating back to 1574 when the Spanish army sieged the city of Leiden. Hotchpotches are made a lot here and we make it with kale, sauerkraut, raw andive, Brussels sprouts, brown beans and of course carrot and onoin. Most of the hotchpoches contain cubes of baked bacon or pork belly and a smoked sausage. So when we are talking about mashed potatoes, the most important part of a hotchpotch, I think I can say this is a big thing in the Dutch heritage. Keeping the potatoes larger so they absorb less water is a pro tip, like letting the potatoes steam out, very important. After mashing adding the butter for creaminess but just butter will make it like cement so you need milk or cream. Depending how you use the mashed potatoes, I personally season it afterwards, so I don't use salt while boiling the potatoes since it will be a homogeneous substance. If I add baked pork belly, it will be salted by it and I season it by taste. I love it that you make lumpy mashed potatoes so you have little chunks of potato left in it. I don't particulary like the potato puree, a little 'bite' is what I prefer. Altogether, a great video!
Thank you for your contribution. Loved the history in addition to the culinary tips.
Hotchpotch? I hate that word.
Thank you for validating the difference between a "mashed" potato vs. a "pureed " potato. When cooking, a puree is something you want a little portion of, a flavor to interact with your dish. A mashed potato stands alone to accompany your protein or "star" of your dish.
Exactly like I do them…hate purée do
I do all the same steps as the chef here but for a little extra, I add a couple of tablespoons of herb and garlic cream cheese. I really like this guys personality!
Boursin
Who's here on Thanksgiving trying to flex on their in laws?
🙋♀️
Same 😂
From cold, when the water comes to the boil. Turn off the heat leave the lid on and leave the potatoes in the boiled water for 20 minutes. This time depends on the size of the potatoes.
Irish Chinese Chef here. I discovered this simple energy saving tip when my premature new born son needed feeding at hospital every 2 hours.
The potatoes were perfect.
I've been looking for my Grandmother's recipes ever since she passed mid last year and this recipe tastes just like her mashed potatoes she used to make every Thanksgiving. Thank you so much for showing us this recipe!!
I don't see the recipe. You don't need one, you know that it's potatoes, cream and butter but I want to know how much butter and cream he uses per pound of potatoes, It's going to be to personal taste but a guideline is useful.
Edit: If anyone does want the recipe it's 1 kilo of potatoes (That's about 2.2 lb), 8 oz of unsalted butter, 1 cup to a cup and a half of heavy cream.
He made almost exactly this video a couple of years ago and he gives the ingredients under that video. If you want to watch it just search his channel and mashed potatoes, that's what I did. If you're cooking for two people, 1 lb of potatoes and half the amount of butter and cream.
ugh thank you, Im doing last minute thanksgiving prep and I couldnt figure out how much cream and butter to add!! I appreciate it :)
I really like this video format. Simple recipe, simple tools, delicious food.
This is very similar to what I do for mashed potatoes during the holidays. One thing that I do differently is that I finely chopped up some chives and added that. It really made a huge difference. Thanks for your video ☺️
Bold of you to assume I don’t eat potatoes every day. Especially now. Can’t wait to try them, thank you for sharing, Chef Frank!! You are truly a joy to watch ❤
All the chefs on this channel are incredible! I LOVE to cook so I've learned so much from watching all the videos❤️
cup of noodle still goat
@@marvinb.7360 - >_
Very cool. Its a reminder of why I fell in love with mashed potatoes as a youngster; the way my elders used to make them. Not completely smooth, but totally full of flavor, seasoning, richness, texture, and culinary love. Definitely gonna use this approach next time. Thank you for posting this.
Thanks. It’s 2:00am and I’m making mashed potatoes.
I'm a ricer guy all the way. Don't care for lumps in my mash at all. 🙂
I also like to brown the butter before adding it, it really adds to the flavor of the mash. Try it, you won't be sorry...
Yeah, nobody wants lumps in their mashed potatoes. If you want lumps, eat a baked potato.
My food mill is always out, so that's my WMD. Got a small sieve attachment and g2g.
@@razorcade Exactly. And I love baked potatoes as well, but for different reasons. 🙂
You're not eating mashed potato you're eating potato puree 😊
@@brodylockwood14 With a ricer? No, it's just not lumpy AF mashed potatoes.
How much butter and cream are used? Whats the ratio of butter to cream? He never says and there is nothing in the description about how much to mix together.
Around 3:35 it looks like 1 stick of salted butter and one cup heavy cream but not sure about overall ratio 😅
Lol i was here for the same thing!
Watch the video closely!
Looks like one cup of cream.....
Wondering same!
@@Harley.Davidson Looks like ? guess you didn't wtch closely enough either 😂 😂
I really enjoy watching this guy, he is funny, smart and efficient. I have been cooking for over 50 years and am learning new things. Thank you for sharing.
Roasted garlic in mashed potatoes is a game changer
Tht sounds good u know lol. What's best way to go about that then?
How to roast garlic?
@@siewheilou399 put it on a sheet tray and cut the entire stem off and the part above the cloves so you can se them. Bake 30 min at 350F and then squeeze it out from below :)
Don't ruin them with garlic!
@@jaygatz4335 you stupid
That is the absolute BEST potato masher and the little lumps are the most awesome part of homemade mashed potatoes.
Does any one what type of cream
I have never heard of lumpy mashed potatoes thats going in the garbage for me😂
As an Irishwoman 🇮🇪 I’m glad to see Frank mashing spuds correctly! My preference is to use buttermilk in place of the cream and butter. I mean, it might be 1-2% healthier. 😂 Add some chopped scallions and you have delicious Champ!
Just because you’re Irish doesn’t mean you are the expert on potatoes. I’m Irish and lumps absolutely ruin mashed potatoes!!
on my TH-cam channel i do food reviews while I’m super high fam
Im not irish
@@MichaelRei99 You are entitled to your opinion, as I am to mine.
I add buttermilk to mine as well and chives I am Irish too
I made this a few nights ago and it was awesome! The best potatoes my wife has had and that’s a major win. The only change was that I used a potato ricer for creamy potatoes. The end product was awesome!
06:38 that's one happy chef :)
Great recipe. Honestly, I do one really similarly, but I don't peel my potatoes and I cut the big ones into thirds rather than halves. Gives a bit more of the earthy potato flavor that really balances out the butter/cream, and adding a little sauteed garlic to the mix is great too.
Throw in some cabbage and some fresh herbs to yours and you'll get a very traditional Irish mash called colcannon
@@cheeseypie5555 cabbage in the mix????
@@cheeseypie5555 oh, I had to see a picture on google images....mmmm it really is the case of mizing the chpped cabbage to the mix. Looks interesting...that's a food combination I have never tried. I wonder what the texture is like...because the mashed potato is so soft and the cabbage thin strips must be chewy...
Can you clarify on that?
@@teacherchil Best method would be too thinly slice the cabbage, add a good 2-3 pinches of salt directly on the cabbage and let it do it's work for about 30 minutes an hour, will help draw out the moisture in the cabbage making it more tender, wring out the remaining water and then add to your mash mix.
What cream can I use
I really like when i discover cultural diffrences. I'm from Sweden and i eat mashed potatoes quite often, it shouldn't have lumps but it's still no puré and i haven't seen anyone put cream in thier mash. It's so neat when you find these things out!
My Swedish grandmother added nutmeg and onion salt
I just want to say that I am thankful that in a world of keto and green juice, we still have Frank who cooks with butter and cream! You're so fun to watch!!
Great to see you, Frank! It’s been awhile. I hope you had fun growing those potatoes 💜💜😂
Them mashed spuds are gonna be tasting good
Mmmmmm! ~.~
Ha! This is the recipe/method I have developed myself, from the Yukons and Russets down to the masher. One small difference is I prefer to use white pepper in my mashed potatoes. I don't want fly specks in my taters. We do good work, Frank.
I knew I loved him when he pulled out the potato masher. It’s the exact same one I have in my kitchen right now.
Yes!
Me too!!!
I love the part where you tell me the measurements
That's the best part
How dumb do you have to be to miss the ingredient measurements. Theres hardly any ingredients in this just wing it dumby
measure with your heart
My favorite part
I missed that part, I’ll have to watch again
So this method is basically what my grandmother taught me over 50 years ago. The only difference is that she mashed her potatoes directly in the cooking pan. Oh, and instead of a peeler, she used a paring knife. She could spin a russet potato under a paring knife in about 10 seconds and get the peel off in one long curly strip without missing a spot on the potato.
Thank you. So easy to follow. Yum yum, just the best tasting mashed potatoes I have ever made.
I'm following along for purposes of technique. I already have a preferred recipe that incorporates more ingredients, but seeing for example him measuring out the butter and milk and heating it before adding it to the potatoes? That's the kind of thing I'd never think to do and this is why I love Chef Frank!
Thank you 🙏🏼🤩😋 was also fun watching you ~ your personality, attention to detail, and pace were great!
Frank and mashed potatoes xxx a heavenly combination xxx
Great recipe. I often add nutmeg and/or cumin to the mash. Not too much though, but enough to stir the senses.
One of the best things I've learned from watching Epi and Frank is that you want to season the water you boil stuff in. Sure, you can add salt after, but then it's granular and poorly distributed. If you add it to the boil, then it saturates it with just the right amount of salty flavor.
Except that it's not a good ideal to boil root plants in salty water when it comes to preserving the nutrients.
@@waytothewill Ah, didn't know that thanks
Really enjoyed the simple appreciation of a hearty meal
Did I miss the recipe where the cream and butter are added? Looking for amounts
YAY for the GRANNY POTATO MASHER! Also, Frank, why not mash them in the pot you cooked them in? Easier to mash (no round edges like a bowl) & less things to wash!
Or electric hand mixer? I usually use that.
@@sfbayareagirl I have found that using a hand mixer makes the potatoes gummy. But I like lumpy mashed potatoes & the 'granny masher' is perfect for that.
I'd eat mashed potatoes every single day, but my husband gets sick of them. I never thought I could learn anything about doing them, but I'm gonna do the big pieces next time. Yummo
Optimal ratio of potato to butter: 1kg to 200g (5:1), about 100ml milk (depends how runny you want your mashed potatoes). Enough salt and pepper. And nutmeg is always a good choice.
Nutmeg???? excuse me??????
@@GhettoManAF yes, nutmeg is a really good ingredient for mashed potatoes.
It's pretty popular!
Yes, nutmeg and cinnamon and also chopped parsley (and/or chopped spring onions) Try it!! My lot just love them that way.
Thank you for the tips, especially the peeling.
Great to see you back Chef :)
A great recipe. That's pretty much exactly how I make mine. I always make mine by hand. Personally, I wouldn't use as much butter, and I like a nice floury potato, I use White potatoes, but that's the beauty of cooking. You can make it how you like it. Top tip though. Don't be afraid to make extra. It'll keep fine in the fridge and can be used to make some gorgeous potato cakes or colcannon/ bubble and squeak for a hearty breakfast the day after. 😀
Or Jacques Pépin's pommes mont d'or!
@@jc3drums916 Exactly! 😃😃 It can be used for all manner of wonderful recipes. the Mashed Potato strew you mention, Gratin, Potato souffle etc etc etc. It's just the humble potato, but with some TLC it can be the star of the show 🙂
Mmmmm Shepherds Pie, potato topped pie, smoked fish pie.....
Awesome. Great tips. I’ve made these for my family for years and loved them, but I really appreciate your techniques, it will improve my mashed potatoes and the process for me.
A love letter to mashed potatoes ❤️ I like this as a counterpoint to BA's anti-mashed-potato recipe of 2019.
wheres the link... :-)
@@timeWaster76 You’re literally on TH-cam right now. Search for it jfc
@@cwg73160 the plot thickens ... jfc ?
@@timeWaster76 You can be snarky when you start demonstrating intelligence.
@@cwg73160 Oh grow up...
Loved your video. You are so easy to listen too, a great speaker loud and clear ! Thank You
I made his pancake recipe and they were sooooo delicious!
Really?:)..ohh I cant wait for try it too;)♡
Thank you for making these without any crazy equipment that a lot of normal folk don’t typically have in our kitchens!
For the butter and cream, I’ll also add some sour cream, about a tablespoon or so for every 2 potatoes. It adds a little extra flavor that works wonderfully, and means you don’t have to add as much cream
No. Go away.
Hey folks- made this for Thanksgiving last year and first time there were no leftovers and yes, making it again this year! 4 STARS
The crickets was a nice touch! Made me laugh, anyway. I'm going to do mashed potatoes tonight (again), with bigger chunks. From some of the comments, I'm going to try adding nutmeg. I often add chives, never tried egg yolk, but I think it should improve shepherd's/cottage pie. Gotta agree with some, fried leftover mashed potato is delicious! I often mix sweet potato with white potato in a mash.
Thank you so much for a detailed recipe and with a wonderful smile
I used that potato peeler before, but often times I got cut with it, so I just stick to knife. Though I really appreciate the tips! I didn't think of peeling it on both ends before peeling the rest.
Look for a Swedish peeler, I saw one on Amazon its just all steel/metal and sharp as hell. I prefer that over any peeler because you can peel in any direction, away/towards you and it has that hole digger on the tip.
@@oAPXo Oh, thanks for the suggestion!
@@wonderlandriri6490 - Linden Sweden Vegetable peeler would be the name to search for!
I love Chef Frank's teaching & mashed potato. TQVM!!
I'm so happy you kept your mashed potatoes simple! So many "best EVER" mp recipes complicate it to the extreme. It's really not hard!
Thank you I will make the potatoes for Thanksgiving chef delicious 😋
Hello Frank, you are the best! Thanks for providing all the knowledge, and thanks for being such a pleasant teacher!
I enjoyed this video very much - great presentation & funny, especially the funny
Great recipe. The best I’ve ever found I considered myself a pro in mashed potatoes. Learned a lot today. Happy thanksgiving.
Thanks. I enjoyed the video and subscribed! What I really like is when you are eating and enjoying the food at the end.
This is excellent. Simple recipes and advices from a professional. I am so gonna start peeling my potatoes the way Frank does!
I never thought of mixing 2 different potatoes. This man must be stopped. I put a dash of curry powder in my mash. So good.
Thanks for doing this and the gravy episode right before Thanksgiving! I needed them both 🦃👍🏻
I loveeee ur videos. Thank you for explaining the concept and science of certain cooking skills makes a world of difference. I definitely started mashed potatoes cutting them into tiny pieces and they would be very stiff lol
I’m from Central Europe where we eat tons of this. What we do differently is that we use less cream and add milk instead, and also we use a whisk at the end, not the masher. This makes it silk smooth. Some people add a bit of garlic to strenghten the taste.
Yup same neighborhood. But usually more fat = more taste and our version of mashed potatoes always seemed too blank for me. I will try Frank's version very soon
when should i add the garlic?
@@saraeissa4954 when I start whisking the cooked potatoes
Once again, I learned knowledge about essentials in cooking. Thank you.
Chef Frank is such a good teacher! I’d love to take a class from him! I always watch videos he’s in
I cant thank enough how this video is just a pure gold
I love the way Frank teaches! So fun and easy
You, my friend are a true, true gentleman, thank you for all you do.
Jimmy✌️
Man that looks delicious, love mashed potatoes. I do them basically the same way, but I put a tablespoon of full fat sour cream and man are they good.
Delicious!!! The best recipe and instructions. Thanks!!!
Personal opinion but I think mashed potato need a little bit of nutmeg in it. I have actually never tried to have two different kind of potatoes so that’s worth a thought. Love from Sweden.
I agree. Nutmeg is a must.
Great style and information. A delightful presentation.
My go to advice for mashed potatoes is to boil potatoes with roughly chopped onion. Onion gives an extra good flavor. And also you can add a little bit of nutmeg to potato mash which really boosts flavor!
I've been playing with variations for years. My favourite is to add some fresh garlic and wholegrain mustard seeds before mashing.
No. Garlic instead of onions. Onions don't belong in mashed potatoes. Use onion powder if you want the taste.
Thank you for this. Every other recipe has been for smooth mashed potatoes & my husband wants lumps.
What do you think about steaming the potatoes instead of boiling them?
Simply easy and delicious with a wonderful lumpy consistency! Glad I found this.
I enjoy you , your content and your delivery. Thank you.
This was so good! had it nexto chicken thigh fillet marinated with Honey,soya,garlic,chili,brown sugar,cinnamon, salt&pepper. really good!!
If cutting the potatoes in half reduces the water that gets absorbed, would it be even better to bake the potatoes with the skin on, then scoop out so they will be quite dry, but can then ensure the only liquid is your butter/cream.
You absolutely could do that! The flavour would be slightly different due to how you cooked them (Using a dry heat method, instead of moist one, the latter of which is being demonstrated in the above video).
That’s actually how Marco Pierre-White recommends it, but of course would take a lot longer
that will not cook well in the inside
Just made this 🔥🔥🔥 thank you for the video
My partner and I always joke that we knew we were meant to be at our first Thanksgiving together. My partner and I both look up at each other as we built mashed potatoes volcanos to acquire more gravy.
It is refreshing to know my mother taught me the proper way to peel potatoes 50-some years ago.
Delicious, I would add a little pinch of nutmeg
Frank - I love ya. My favorite chef by far. I love following along...you're so frickin funny. Please don't ever stop posting. ;-)
i’ve worked in a lot of restaurants before my current job and a lot of chefs are rude and miserable people. not frank though, he’s part of the small percentage who would give people the time of day to answer questions in a not rude way. i’m a young girl, eventually i’ll wanna cook for my family one day and it’s not a personal attack if i ask a question. when i worked at texas roadhouse an elderly customer asked what was in the steak spices for health reasons, they were worried if there was too much salt & stuff. so i had to ask chef what was in the spices. you’d think i shot his entire family in front of him because he got so mad. like buddy, it’s not a personal attack on you if i ask a question. take about 5 chill pills.
He is a culinary school instructor, watch your manners or get sued. Gordon Ramsey is obnoxious in polite language, and his PR campaigned he displayed different level of abusive language for different market, oh yeah~ 🙄