Made these as a test before the big day… verdict: they’re going on the table. They were so fluffy and creamy and flavorful, I loved these. I think steaming them before mashing them made all the difference. I’ve never done that before, and these had a totally different texture. Also the garlic didn’t come through as abrasively as it does when it’s just thrown in raw.
Love this take especially the crispy skins on top! We always used to bake them at the restaurant I worked at, which had some rosettes, with a chef who always insisted when you were cutting them open after they bake to use a pastry scraper and push them through a flat sieve over a bowl multiple times to achieve perfect smoothness and then beat them in a pot with butter and bit of cream 😊 if you were quick and did it while they were hot even better, baking leads to a much richer final result because your not adding all that water in and the starches are able to transform in the oven breaking them down and hugely increasing the flavour, the beating and adding of butter slowly and then finishing with cream and or milk depending on how rich/loose you want it to be was the secret that I've not seen many people do (well, in addition to multiple passes with the pastry scraper tbh 😏), you can then load up some piping bags and leave them under a hot lamp for service and they usually keep well and allow for fun playing decoration, alternatively when they are done if not serving immediately keep warm with a parchment paper cover right on the mash so it doesn't dry out... Hope you try this method it's so so good! If you want to really take it to the top level, white pepper and nutmeg are the best spices to add in generous quantities and right at the end beat in an egg yolk or two (depending on how much you make), serve with some simply wilted spinach (just butter, salt, pepper and nutmeg) or similar green, asparagus, haricot vert or broccoli and your choice of protein, works well with lighter fish as well as standing up well next to lamb with a gravy, lentils are also an incredible pairing when done in the French 🇨🇵 style. Finish with your choice of fresh dill (taters/fish), lemon zest/juice (green side/protein), parsley &or chives (everywhere), truffle (mash, I'd keep this for a simpler dish so it's not overwhelmed by any strong flavours and you can really appreciate the truffle), fresh pepper, toasted almonds/pine nuts (protein). Ok I got well carried away there hehe, sometimes forget I'm in the YT comments section 😜 would love to hear if anyone tried it out especially the egg told finish with the nutmeg, such a delightful way to enjoy mash!
Thank you Chef Zaynab. Infusing the garlic in the potato cooking water is a brilliant idea. I love having a use for potato skins. I do think you need to add a LOT more pepper, but truth be told, I like my mashed potatoes blackened with pepper.
Looks Delish Chef!! Every recipe just gets even better than the last. Just did a grocery haul with potatoes I planned on roasting, but I'm going to have to switch up my recipes. That Mash looks too good to pass up. Thanks for posting.
Thank you. Thank you. AND THANK YOU. Hands down the most comprehensive mashed potato tutorial to date! The results alone speak for themselves. Absolutely delicious 😋
Thank you for this episode!!! My dad believes baking then ricing the potato is superior to boiling…because you can get the potatoes too gummy if you don’t know how to boil it right but this looks like boiling is the way to go!
We always used to bake them at the restaurant I worked at, which had some rosettes, with a chef who always insisted when you were cutting them open after they bake to use a pastry scraper and push them through a flat sieve over a bowl multiple times to achieve perfect smoothness and then beat them in a pot with butter and bit of cream 😊 if you were quick and did it while they were hot even better, baking leads to a much richer final result because your not adding all that water in and the starches are able to transform in the oven breaking them down and hugely increasing the flavour, the beating and adding of butter slowly and then finishing with cream and or milk depending on how rich/loose you want it to be was the secret that I've not seen many people do (well, in addition to multiple passes with the pastry scraper tbh 😏), you can then load up some piping bags and leave them under a hot lamp for service and they usually keep well and allow for fun playing decoration, alternatively when they are done if not serving immediately keep warm with a parchment paper cover right on the mash so it doesn't dry out... Hope you try this method it's so so good! If you want to really take it to the top level, white pepper and nutmeg are the best spices to add in generous quantities and right at the end beat in an egg yolk or two (depending on how much you make), serve with some simply wilted spinach (just butter, salt, pepper and nutmeg) or similar green, asparagus, haricot vert or broccoli and your choice of protein, works well with lighter fish as well as standing up well next to lamb with a gravy, lentils are also an incredible pairing when done in the French style. Finish with your choice of fresh dill (taters/fish), lemon zest/juice (green side/protein), parsley &or chives (everywhere), truffle (mash, I'd keep this for a simpler dish so it's not overwhelmed by any strong flavours and you can really appreciate the truffle), fresh pepper, toasted almonds/pine nuts (protein). Ok I got well carried away there hehe, sometimes forget I'm in the YT comments section 😜 would love to hear if anyone tried it out especially the egg told finish with the nutmeg, such a delightful way to enjoy mash!
5lb potato - 1736 cals 1/2 cup olive oil - 955 cals 1 cup butter - 1627 cals 500ml Heavy Cream - 1738 cals Total - 6056 cals. Serves 10, so each serving is about 600 cals! That is insane!
I wanted to love this recipe so badly. But unfortunately, I found the garlic to be totally overpowering. Usually on thanksgiving the mashed potatoes are the first thing to be gone, and I can tell you that no one went back for seconds this year. I did love the potato skin matchsticks though. I will do that again when I feel like being a show off. It did, however take FOREVER! I won’t be doing this again unless I have an assistant. But it’s a hard no on an entire head of garlic. It took over the entire meal. And even my fridge wreaked of garlic for days afterward.
I'd love to know how long it took everyone in the comments who tried this to cut 5lb worth of poatoes' skins. It sounds like such a hassle with very little point. Also I think my arteries clogged up just watching this video lol.
....that's always how mash has been..? Working in the industry for 8 years the standard is usually a 1x 2x 3x. 1lb of potatoes gets 2oz of butter and 3oz of cream.
Nail polish and rings while handling food in a commercial kitchen is not acceptable. Section 2-302.11 of the FDA Food Code guidelines states that fingernail polish is not allowed when working with exposed food. As well, ServSafe does not allow finger rings as they interfere with your ability to throughly wash you hands. Watching this video is so so cringe worthy.
this is a test kitchen. nothing is for sale or mass production so I don't think it qualifies, legally, as a commercial kitchen. (even if they are filming)
i shall never forget the Making the Perfect Thanksgiving series
The last great thing they did before the drama.
I just rewatched it this year again
"It sounds like a personal problem molly", gets me every time. Almost as this was scripted.
They made the worst potatoes though…
And the Pizza!
Made these as a test before the big day… verdict: they’re going on the table. They were so fluffy and creamy and flavorful, I loved these. I think steaming them before mashing them made all the difference. I’ve never done that before, and these had a totally different texture. Also the garlic didn’t come through as abrasively as it does when it’s just thrown in raw.
Love the idea that a throw away ingredient ( or something you compost) adds so much to an already delicious dish. Will be trying this one for sure.
Love this take especially the crispy skins on top!
We always used to bake them at the restaurant I worked at, which had some rosettes, with a chef who always insisted when you were cutting them open after they bake to use a pastry scraper and push them through a flat sieve over a bowl multiple times to achieve perfect smoothness and then beat them in a pot with butter and bit of cream 😊 if you were quick and did it while they were hot even better, baking leads to a much richer final result because your not adding all that water in and the starches are able to transform in the oven breaking them down and hugely increasing the flavour, the beating and adding of butter slowly and then finishing with cream and or milk depending on how rich/loose you want it to be was the secret that I've not seen many people do (well, in addition to multiple passes with the pastry scraper tbh 😏), you can then load up some piping bags and leave them under a hot lamp for service and they usually keep well and allow for fun playing decoration, alternatively when they are done if not serving immediately keep warm with a parchment paper cover right on the mash so it doesn't dry out...
Hope you try this method it's so so good!
If you want to really take it to the top level, white pepper and nutmeg are the best spices to add in generous quantities and right at the end beat in an egg yolk or two (depending on how much you make), serve with some simply wilted spinach (just butter, salt, pepper and nutmeg) or similar green, asparagus, haricot vert or broccoli and your choice of protein, works well with lighter fish as well as standing up well next to lamb with a gravy, lentils are also an incredible pairing when done in the French 🇨🇵 style.
Finish with your choice of fresh dill (taters/fish), lemon zest/juice (green side/protein), parsley &or chives (everywhere), truffle (mash, I'd keep this for a simpler dish so it's not overwhelmed by any strong flavours and you can really appreciate the truffle), fresh pepper, toasted almonds/pine nuts (protein).
Ok I got well carried away there hehe, sometimes forget I'm in the YT comments section 😜 would love to hear if anyone tried it out especially the egg told finish with the nutmeg, such a delightful way to enjoy mash!
Just casually writing an essay on mash 🤣
Thank you Chef Zaynab. Infusing the garlic in the potato cooking water is a brilliant idea. I love having a use for potato skins. I do think you need to add a LOT more pepper, but truth be told, I like my mashed potatoes blackened with pepper.
I've done that garlic trick before, its sooo good :) you must try.
I was going to comment myself, but you said pretty much everything I was thinking!
Low-key white pepper and nutmeg are the underrated royalty when it comes to seasoning taters for mash.
@@aslanpatience8278 100% agree with you. Always white pepper and a pinch of nutmeg:)
Made this tonight with vegan butter and full fat oat milk. I couldn't stop snacking on the fried skins and the whole mash was delicious. THANK YOU
I can not wait to try these. I'm always worried about too much salt. I like the crispy skins!
I like to whip my mashed potatoes. They're so fluffy and smooth and soft and they keep and reheat so well.
I usually do the mashed potatoes at Christmas and or Thanksgiving. Doing the skins for sure. Looks great.
Wow!!! excellent recipe!!! I really look forward to trying this. Thank you ...Great share!!
Looks Delish Chef!! Every recipe just gets even better than the last. Just did a grocery haul with potatoes I planned on roasting, but I'm going to have to switch up my recipes. That Mash looks too good to pass up. Thanks for posting.
Thank you. Thank you. AND THANK YOU. Hands down the most comprehensive mashed potato tutorial to date! The results alone speak for themselves. Absolutely delicious 😋
Zaynab for the win! Definitely going to do the potato skins that way. Great job!
those mashed look soooooo good!!
Cant wait to make these. They look delicious! Awesome at explaining the process. ✌🏼❤️
I think garlic mashed potatoes deserves to be in the title seeing that she put an entire head of garlic in. It's only fair
Tried it, amazing!!! Thank you so much for the receipe 😊
Molly and Carla rolling in their graves knowing that you made the perfect mashed and crispy potato
Next year I hope to see some sweet potato recipes, people always botch sweet potatoes on thanksgiving 🍠
So satisfying that nothing goes to waste.
Thank you for this episode!!! My dad believes baking then ricing the potato is superior to boiling…because you can get the potatoes too gummy if you don’t know how to boil it right but this looks like boiling is the way to go!
We always used to bake them at the restaurant I worked at, which had some rosettes, with a chef who always insisted when you were cutting them open after they bake to use a pastry scraper and push them through a flat sieve over a bowl multiple times to achieve perfect smoothness and then beat them in a pot with butter and bit of cream 😊 if you were quick and did it while they were hot even better, baking leads to a much richer final result because your not adding all that water in and the starches are able to transform in the oven breaking them down and hugely increasing the flavour, the beating and adding of butter slowly and then finishing with cream and or milk depending on how rich/loose you want it to be was the secret that I've not seen many people do (well, in addition to multiple passes with the pastry scraper tbh 😏), you can then load up some piping bags and leave them under a hot lamp for service and they usually keep well and allow for fun playing decoration, alternatively when they are done if not serving immediately keep warm with a parchment paper cover right on the mash so it doesn't dry out...
Hope you try this method it's so so good!
If you want to really take it to the top level, white pepper and nutmeg are the best spices to add in generous quantities and right at the end beat in an egg yolk or two (depending on how much you make), serve with some simply wilted spinach (just butter, salt, pepper and nutmeg) or similar green, asparagus, haricot vert or broccoli and your choice of protein, works well with lighter fish as well as standing up well next to lamb with a gravy, lentils are also an incredible pairing when done in the French style.
Finish with your choice of fresh dill (taters/fish), lemon zest/juice (green side/protein), parsley &or chives (everywhere), truffle (mash, I'd keep this for a simpler dish so it's not overwhelmed by any strong flavours and you can really appreciate the truffle), fresh pepper, toasted almonds/pine nuts (protein).
Ok I got well carried away there hehe, sometimes forget I'm in the YT comments section 😜 would love to hear if anyone tried it out especially the egg told finish with the nutmeg, such a delightful way to enjoy mash!
Crispy potato skins topper is genius
I love the crispy potato sticks.... epic
I need to try this - I usually bake my skins in the oven like chips
This looks so good. Especially compared to the making perfect potato soup
It’s final, I’m Making this tonight 🙃🔥🎈
Great idea ✌💜💜💜
This is a really cool and creative recipe.
Brilliant brilliant informative video. The perfect mashed potato video.
Thank you for saying "lumpy mashed potatoes".. I feel heard.
I'm making these.. SOON!
Looks so perfect! Do you think I can do the same recipe with sweet potatoes?
That sounds good!! I love sweet potato fries. If you do let me know how it turns out.
5lb potato - 1736 cals
1/2 cup olive oil - 955 cals
1 cup butter - 1627 cals
500ml Heavy Cream - 1738 cals
Total - 6056 cals.
Serves 10, so each serving is about 600 cals!
That is insane!
Maybe, but it hurts so good. 🙂
This is where my mind is. Lol
The only insane thing is caring about how many calories are in your holiday meals. 😄🤦♀️
@@PurringMyrrh Over 40% of Americans are obese… but yeah being mindful of what you put into your mouth is insane.
you can cut the garlic germ out which reduces the harshness of the garlic!
I ended up with a bag of russets. I know they aren’t as good but can I do the same with russet skins?
Elite!
Very testy and yummy ma'am 😋😋🥰🥰❤️
Love the jewelry, nails, and watch. so cool.
Perfect Mashed potatos eh? **Pulls out a bag of Lays Potato chips**
Who else has a crush on Zaynab?!
PO-TA-TOES, boil 'em, mash 'em, stick 'em in a stew.
I wanted to love this recipe so badly. But unfortunately, I found the garlic to be totally overpowering. Usually on thanksgiving the mashed potatoes are the first thing to be gone, and I can tell you that no one went back for seconds this year. I did love the potato skin matchsticks though. I will do that again when I feel like being a show off. It did, however take FOREVER! I won’t be doing this again unless I have an assistant. But it’s a hard no on an entire head of garlic. It took over the entire meal. And even my fridge wreaked of garlic for days afterward.
any comparable substitute if you want it dairy free?
Weird timing with Epicurious
jolie !
The butter in oil exploded so violently for me I had to give up on the skins 🧯big mess, ooooops
How much cream should you add if you don't want your potatoes so creamy?
I don't think I'd spend quite as much time slicing the potato skins, I'd just give them a quick chop in mass.
I don't think they even need to be strips just process it and strain with a fine mesh
The show is just not the same as the old crew. I miss them all.
Zang!
Is she wearing a Rolex 😮
What a weird coincidence you and bon apetit released the same video about making mashed potatoes
❤️❤️😍🙏
I'd love to know how long it took everyone in the comments who tried this to cut 5lb worth of poatoes' skins. It sounds like such a hassle with very little point.
Also I think my arteries clogged up just watching this video lol.
Oh great it's not potato soup this time
It's wild the cooking myths that BA still believe that conflict with science.
5 pounds of potatoes can feed 8-10 people? Huh?
Rachel... You are so cute!
My potato skin got soggy
that's what 6000 kcal looks like
Yo me looking at the bling blinks on her fingers - very unhygienic practice
Can’t you just eat potatoes with a little butter and milk
Yum, mashed potatoes with a side of Lipitor. Jesus that's a lot of butter, olive oil and heavy cream. 🤦♂
....that's always how mash has been..?
Working in the industry for 8 years the standard is usually a 1x 2x 3x.
1lb of potatoes gets 2oz of butter and 3oz of cream.
Is it just me, or do these look lumpy?
olive oil to fry 🤷♀️
I severely dislike this style of mashed potato, purees are for babies. Lumpy mash is where it's at.
Cool story tw'at
@@Haliotronice insult pissbaby.
@@OrbObserver 🤣🤣
sus texture
hahah first
Isn't this the same thing Molly and Carla made in the Making the perfect Thanksgiving series? 🤔 Looks delicious though.
That was Mashed Potato soup. Did you see how runny it was?! 😭
I rewatched that episode and they used potato chips with bread crumbs for their crispy topping.
@@rerolley Good to know, I couldn't remember exactly what they topped it with.
no shade to them but these tasted good
Those look BOMB!
Justice for Molly and Carla 😔
??
Well they quit so...
First
My first first ever! 😊
First view first comment first like 😃 👍
@@KevonialJemonathoy hahaha oh maaan i thought i was first
@@KevonialJemonathoy happy for you :)
@@xSchmoopy thanks guys and gals. I couldn’t have done it with you! 🙏🙏
Am i the only one who doesnt like mashed potatoes?
Then this was a perfect recipe to choose to watch.
Yup. Literally the only one. 🙂
Nice Rolex. Is BA paying their minority contributors?
That is a lot of fat! I'd get a full on stomach ache.
0:04 ... not funny
Nail polish and rings while handling food in a commercial kitchen is not acceptable. Section 2-302.11 of the FDA Food Code guidelines states that fingernail polish is not allowed when working with exposed food. As well, ServSafe does not allow finger rings as they interfere with your ability to throughly wash you hands. Watching this video is so so cringe worthy.
this is a test kitchen. nothing is for sale or mass production so I don't think it qualifies, legally, as a commercial kitchen. (even if they are filming)
She pretty
washed up