The Best Mashed Potatoes You Will Ever Make | Epicurious 101

chef guy: "youre not eating mashed potato every day" me: laughs in irish

I love him he’s so down to earth and easy to follow

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.

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!

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.

"You're not eating mashed potatoes every day..." I would if I could, Frank.

Did I miss the recipe where the cream and butter are added? Looking for amounts

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.

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🙏

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.

Thanks. It’s 2:00am and I’m making mashed potatoes.

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 ☺️

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.

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.

When making mashed potatoes, ALWAYS make extra! Refrigerate the leftovers. Make potatoe pancakes the next morning.

Just made these for my family's small Thanksgiving dinner. Quite a hit. Thank you Chef Frank

I really like this video format. Simple recipe, simple tools, delicious food.

Roasted garlic in mashed potatoes is a game changer

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...

Lot of chef's on YouTube, 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.