There's a difference between "mash" potatoes and "puree" potatoes. Puree is obviously french, and is meant to be silky smooth with a lot of butter. Mash, which is traditionally served in UK/Ireland is just smashed, with bits/chunks left in there. This recipe is technically puree.
It definitely makes a huge difference in terms of texture and flavor - rich and creamy to the max. My only advice would be to just be careful how much you add. A little bit too much will make them rather runny as opposed to smooth and creamy.
I personally love when there are irregularities in people’s mashed potatoes - even potato skin. Gives it some texture and feels homemade instead of store bought.
Hi Andy just wanted to thank you as a person for making the content you put out since Ive been enjoying it for quite some time now and there isn't really anything I can do back but I just figured I'd shoot a thank you your way as its the least I can do. So Thank you Andy! From a fellow chef.
I think the lumpiness adds a nice texture and gives the potato a "real" feeling. This feels like its similar to box potatoes where you microwave flakes in water lol.
I enjoy "smashed" potatoes -- reds rough-diced, boiled, then mashed as you would regular potatoes except with the skins still on. Some roasted garlic is perfect in the "smash."
@@FiftyStates5 Maybe because he doesn't cut the potatoes into pieces and rinse before cooking they hold the starch. It makes sense now. To be honest I've made them once in a similar way and they did firm up more. This is common in a quality restaurant although I prefer the rustic type and sometimes with the skin on if I can't be bothered peeling them. I don't put any milk in just a lot of butter to give the buttery taste but to keep the potatoes firm.
I was told boiling potatoes relax the starch molecules and adding cold milk and butter cause the starch to contract.. Your vids are great you look like an amazing cheff!
I use golds, and also leave some of the skins, but I’ve found that if you make them to your liking, and then add something called “natures seasons” it makes it a whole lot better. Just some seasonings mixed. Really really good southern potatoes that way.
I don't like lumps. I think that is mater of habits. I use White poteto for pire it is much smoder then red potetos. But I use ordenery blender, even put margarin becouse in my country butter is wery expensive, milk for control of densety, and solt for magical finish flavor. Add some nice sosiges and season salad is mandatory. You may not belive but here moust people eat bread with poteto pire. When I think more we eat bread with almost everything 😅 Hope you understand me english spelling is killing me 😢❤
For 1KG Unpeeled Potatoes: Add 1 Glass (200ml) Milk (1,5% or 3%) and a Big Spoon full of Butter(like 15-30 gram). Also add Nutmeg!! Thats the most important ingredient in Mashed Potatoes!! Get a whole nutmeg and rasp it into the Mix. Dont Use the Whole Nut tho, use like... a Teaspoon of it or a bit less. Mix it and bam, perfect Mahes Potatoes
@@n3kk1d69you can also use garlic instead of nutmeg, that’s what my family does although I prefer it just salt, milk, and butter, then again I love simple foods (or what my mom would call pesant food as it was historically. Why family loves history because we are a very old polish family)
I make mine with butter and an egg, then stab a hole n the middle to make a 'gravy well' so the swimming pools worth of gravy doesn't spill off the plate.
You actually can press them through the thing he is using(dunno how its called) with the skin on and while the potato is able to go through the holes, the skin wont and you can just take it out before you insert the next patato.
Yessss, I made them this way (not as much milk) after watching an episode of master chef and there were soooo many sorry dishes!!! Good but the dishes were a deal breaker.
@@UMCPastorMNM - You read my mind. Liquid mashed potatoes? Preferably with pieces and not too thin. Something to bite and to really taste the taste of good potatoes. Less milk and hazelnut brown butter.
My mom was a professional cook, and she always said make sure that you leave a couple of lumps in your potato so to let them know that it's real potato and not instant ...but you can taste the difference in that.... But never ever let your gravy have lumps in it! I miss you Mom.
The man driving the ice cream truck that visited the military housing when I lived in Germany used a hand masher when making spaghetti ice cream sundaes. Such a cool thing to see as a kid.
Me, too!! Natural and healthier to use garlic cloves. Sometimes, I add in garlic and herb cream cheese. If I didn't add in enough garlic cloves, I would just add everything bagel seasoning. Whatever I'm in the mood for or what I have available that day.
I also boil my potatoes with a couple garlic cloves. I also add cream cheese or sour cream. Oh hell, I add butter too,😂 and milk. This makes the best tasting potatoes, a couple of lumps are ok.
Very important to note hes serving it while still very hot. Once it settled on the plate for a few minutes and cools itll solidify a bit and set into a firmer texture
Peel potatoes, cut into quarters, or ⅛th if big. boil until really soft. Drain. Add plenty of butter (room temp, just leave it out when you start prepping) Mash with masher in pot. Don't worry about lumpy bits. Then add cream, salt, pepper and a dash of garlic powder. Mash a bit more and blend well. Eat the potato stuck to the masher before washing. Transfer mash into large bowl for serving. Use finger to eat all mash still stuck to pot. Should be able to make it perfectly clean before washing it. I've been doing this way since Andy was in nappies, no complaints. Note, if your eating the mash with something a bit runny, make it a bit thicker. NO MILK
to each their own I like the skin. Wendy's used to serve their fries with skin years ago but they stopped the practice I have no idea why. We have a local chicken & seafood restaurant chain that has awesome fries with the skin.
My friend is so strong- she can manually mash it to this consistency- I could do with her around every time I want it lol I love to add white pepper to mine- my mother was a cook,old school and she would have been in her nineties now- she taught me some awesome stuff- main one would be homemade thicc gravy- the baton was passed down with this.
Definitely! The silky potatoes just makes it feel like baby food. Blegh. My favorite is horseradish mashed potatoes, lumpy with some nice texture, but no skins. I won’t go that far.
@@Dapper_FrogI’ll never understand why people waste perfectly good potatoes doing this when you can get the exact same thing but scientifically better by using mashed potato powder from a loaded idahoan bag.
@@JoshBattinculinary school's teach what is a moderate amount of salt amd how to get a good ratio of salt to food and they would say to use more than even he used because of the extra volume from the milk. So no that wasn't alot of salt.
@@firebird1692 Sir. Calm down, it was a a thing that someone says to cause amusement or laughter, known colloquially as a "Joke." As someone who pursued being a chef earlier in life, I know of what you speak, but GODDAMN THAT WAS A LOT OF SALT...from you. Also, the only reason to (nearly) over-season that soup is just that, it's now a soup. Soups are salty by nature.
Mash is made with an electric whipper, no press needed. You just need to save one potato which goes in in the end to ensure there are some lumps for texture.
slice your potatoes into thirds as if you were making roast potatoes and then cut each third in half. Par-boil them for 4-6 mins depending on size and then drain them. shallow fry them off in olive/sesame/ peanut oil, your choice. As they cook use a spatula to gently mash them up. The end product should be a lumpy fried mash potato. you can use this as an accompaniment to a meal or you can add onions/peppers with bacon/chicken/beef, whatever you desire to make it a main dish in itself.
@@CWHolleman my suggestion isn't so much lumps as a cross-breed between fried potatoes and mash. You only use the spatula to break apart the potato as it softens, not completely mash them.
I fall in the camp that prefers lumpy with the skin on. To me, if I ever have potatoes that perfect and smooth, I just assume they were reconstituted powder out of a box. Everyone's tastes are different, though. I grew up in tater country USA where you can't throw a rock without hitting a potato field.
I do the same but cook for 30 mins slowly to make it more fluffy, then add fresh cream with fresh lemon juice + dry herbs (spring onion dried leaves) in the end. Adds another dimension to the puree :)
@@ray7419 Having lived in the south, the north, the east and the west US [both south and north of both sides], it's pretty much universal. Americans do not like potato puree. That's why instant mash is seen as low quality. Americans includes me, slightly lumpy potatoes for the win. Gimmie something break up the "wet slop" texture any day.
@unwnme potatoes have pesticides injected straight into the seed (since the seed is, you know, a potato). So basically if you don't want pesticides, buy organic (or grow your own like I do during summer!)
@@unwnmeso I've seen this comment many times before and I mean no disrespect but, there isn't a vapour or water barrier between the skin and the flesh. It's all sitting in the same soil. If the pesticide is on the skin, it's also in the flesh.
I love the lumpy mashed potatoes. I'll mash up potatoes, but leave it more on the lumpy side, and mix that into my home made chicken noodle soup. It makes it like a stew consistancy! It's really good!
Agreed and you need them to be firm! So that way when you pour on the hot gravy the gravy stays right in the center who hurt this man and this house of potato’s ?
Texture is where it's at y'all. I leave the skin on and hand mash keeping plenty of lumps in it. My family is always begging me to bring it to dinners at other people's houses. lol
@@burnaardnufc3173if you want to leave skins on it’s best to select Yukon gold or red potatoes. Russet potatoes have thicker skins that are less appetizing. Be sure to scrub them well, happy eating!
I was just about to say this, texture is king. I tried making my mashed potatoes like this and my family and ended up not Being able to eat it as it was wayyy too soft. I ended up just turning them into fried potato balls and stuffing the middle with cheese and bacon then frying them with flour, egg mixed with water and garlic Parmesan bread crumbs etc. ( your typical frying dredge )
Potaytoes, boil'em, mash'em, stick'em in a stew... or in this case, make'em into soup 😂 I love making them without lumps as well, but definitely needs to keep a slight bit of rigidity to them so they don't just run off your fork!
Try it before you knock it. Standard Pom puree normally get "holy shit this is good" reactions from people in restaurants. I've never found it in the states
Absolutely. The only thing I haven't been doing right and never thought of was heating up the milk and butter before adding it and it's made a world of difference.
@@jjrod2988Same here and I could not figure out why I was always ending up with potato paste. My kids were at the point of begging me not to make mashed potatoes ever again lol. Warming the milk changed everything 😁
Just want to let everyone know I am fully aware of how they’re made. Idc that it’s powdered cuz with enough salt I like it anyway and it reminds me of happier times.
@@chubbymonkey452your so right man I when I first started cooking my mash was always clumpy and good, but once I got a job at a catering kitchen and they made it silky smooth with the whisk attachment on a commercial mixer, then that was my new favorite by far
If I ever made this kind of potatoes to any of my friends or relatives here in Eastern Europe (and we basically live and breathe potatoes here, especially mashed ones, they come with every cutlet here, every stew, every goulash) I would be laughted at.
The two who are saying they are the same thing are wrong. A puree is always a smooth consistency. A mash is typically not but it can be. They're not quite the same but more like cousins
@@jayharv285 mashed potatoes that aren't chunky is literally like a puree, so the only point ur making here is that chunky mashed potatoes isnt like a puree.
@@reeNeey_that's because the size and population of the US is comparable to the entire EU. Just like every country in the EU has their own foods, every state in the US does too.
I suggest to use a "schiacciapatate" or potato masher, we use them in naples to make our "crocché" (potato nuggets), which peels and mashes the potato at the same time
For mash potatoes I use only potatoes peeled before cooking. If they are cooked with skin, they have a earthy taste, which I like only in potato salad or potato dough.
@@tzaddihamel2326the skin adds the flavor to the potato while it’s being cooked even if he removed it after. the taste gets impregnated into the potato
@@kinabalucat that’s true. To each their own. I’m sure they still taste great. He gets an A+ for effort but that’s just my preference. I also like mashed potatoes without chunks, just not so runny.
"Would you like anything with your mashed potatoes sir?"
"A straw, please"
Dead laughing
😂😂😂😂
Good one 😆🤣
You can kill turtle if you used straw, sir. Sorry
😂😂😂😂😂❤
I like lumpy mashed potatoes. Texture is such a lovely thing.
I love when there are chunks of potato skin in mash.
I prefer them the way my Dad made them; with love and a bit of texture.
Fr
I thought the same toooo
Smooth is a texture ya dips
"What flavor of milkshake you want sir? "
"potato"
Agree 👍
LMAO
There's a difference between "mash" potatoes and "puree" potatoes. Puree is obviously french, and is meant to be silky smooth with a lot of butter. Mash, which is traditionally served in UK/Ireland is just smashed, with bits/chunks left in there. This recipe is technically puree.
for real
can’t word it out better. 💯
A puree is sliced to bits, you cant do that with potatoes or they will be gluey, this is more of a french bon burr style.
@@JC-pf3kf exactly. Technically a puree is something you do without the act of smashing.
I think it would've had somewhat of a mashed consistency if he added less butter and milk to it.
Okay the hot butter and milk might be a game changer, I shall try it next time!!
It makes a huge difference even if it's just warm, also helps avoid them always seeming kinda cold.
It definitely makes a huge difference in terms of texture and flavor - rich and creamy to the max. My only advice would be to just be careful how much you add. A little bit too much will make them rather runny as opposed to smooth and creamy.
It really is
Add a little nutmeg to the milk an butter it elevates the mash
The real game changer is pressing the potatoes through the tamis (drum sieve).
I actually like my mash to be firmer with bits in. This kind of mash feels like baby food
So glad I'm not the only ome
no it literally is baby food 0 need for chewing also you would prob chew anyways while wondering if this is a soup or not
I like cold butter and if you hand mash ..add milk to bottom of pan so it's warm and mash..
kestrel potatoes 😊
Agreed, but this stuff keeps the wallpaper on the wall much better!!!
This. Selfmade mash with bits of intact potatoes 🤤
Very nice chef, looks great 👍
"Mom what's for dinner?"
"Snot Potatoes"
Snotatoes
Lmao! This cracked me up. 😂😂😂
That's a bit rude don't you think?
@@EeveeRealSenpai not when you're making snot potatos
@@igotbusybees well good thing it's actually potato puree.
Ya'll out here removing EVERY SINGLE LUMP from the mash?! 😭 Aw I love me some nice lumps.
Frrrr, the lumps just give it more flavor and make the mashed potatoes so much better 😩🙌
Factzzzzz
✊🏾
YES!!!!! FINALLY SOMEONE SAID IT!
Was looking for thisss
Like smooth is good but some lumps hits the spots with it
I personally love when there are irregularities in people’s mashed potatoes - even potato skin. Gives it some texture and feels homemade instead of store bought.
facts. it's so much better than making potato puree. im not old enough to need a straw because my teeth are gone.
Smooth potatoes with chunkier bits are awesome, salt + pepper maybe some green onion and you got a good meal.
Proper mash hasblumps. I hate it personally, but it is supposed yo be lumpy. Puree is smooth as silk and thats what i personally love.
@@phenel i assume you have dentures if I see you eating mashed puree.
My technique for smooth mashed potatoes starts by opening the box...I prefer the lumps and skin too.
Hi Andy just wanted to thank you as a person for making the content you put out since Ive been enjoying it for quite some time now and there isn't really anything I can do back but I just figured I'd shoot a thank you your way as its the least I can do. So Thank you Andy! From a fellow chef.
As a lab technician, seen him use sifter like that made me cry
Why?
I think the lumpiness adds a nice texture and gives the potato a "real" feeling. This feels like its similar to box potatoes where you microwave flakes in water lol.
I was gonna say I like lumps it makes it feel more interesting in my mouth ¯\_(ツ)_/¯
@@themaskedhobo🤨
Fr, I hate when they are so smooth. It makes my mouth feel weird when eating, I love lumpy mashed potatoes
I enjoy "smashed" potatoes -- reds rough-diced, boiled, then mashed as you would regular potatoes except with the skins still on. Some roasted garlic is perfect in the "smash."
@@themaskedhobothat’s what she said
i like my mash with a bit of structure this looks like mash soup! no doubt it taste lovely
I agree my family also keeps the skij on for some texture
What do you eat mashed potatoes with? Is it a meal by itself?
@@lemon4087 I do often treat them as either the main part or half the main part of the meal, they are never a side.
@@lemon4087 i eat mash potatoes with Shepard's pie and similar dishes
@@lemon4087 can have it with many different things
“How would you like your smashed potato’s sir?”
“Liquified”
These are mashed, not smashed, they're not the same thing.
I kinda like lumpy mashed potatoes. It has a subtle texture contrast. I also like the crispy edges of casseroles or mac & cheese too. Lol
😋😋😋😋😋
So do I.
@yamawr exactly. If I want smooth mash, I'll get the instant stuff.
Me too, my kid complains if it doesnt have lumps lol.
@@anndownsouth5070 i been eating instant mashed potatoes lately and their are not always perfectly smooth either
Andy is an excellent chef and makes everything look so easy but I like to be able to pick up mash potatoes without it running off my fork.
They dont...
His is actually pretty solid. It looks liquidy but it is setting
@@FiftyStates5 Maybe because he doesn't cut the potatoes into pieces and rinse before cooking they hold the starch. It makes sense now. To be honest I've made them once in a similar way and they did firm up more. This is common in a quality restaurant although I prefer the rustic type and sometimes with the skin on if I can't be bothered peeling them. I don't put any milk in just a lot of butter to give the buttery taste but to keep the potatoes firm.
Yeah, all that work to make them look like instant potatoes!
This is soup
I was told boiling potatoes relax the starch molecules and adding cold milk and butter cause the starch to contract.. Your vids are great you look like an amazing cheff!
I prefer little lumps in my mash. If I use red potatoes, I also leave some of the peelings
I use golds, and also leave some of the skins, but I’ve found that if you make them to your liking, and then add something called “natures seasons” it makes it a whole lot better. Just some seasonings mixed. Really really good southern potatoes that way.
I love red skins!! My favorite potato
I don't like lumps. I think that is mater of habits. I use White poteto for pire it is much smoder then red potetos.
But I use ordenery blender, even put margarin becouse in my country butter is wery expensive, milk for control of densety, and solt for magical finish flavor. Add some nice sosiges and season salad is mandatory.
You may not belive but here moust people eat bread with poteto pire.
When I think more we eat bread with almost everything 😅
Hope you understand me english spelling is killing me 😢❤
Good thing he's not cooking it for a child
All of the peels with reds!!
I love mashed potatoes with butter and milk, that are still sturdy enough to keep their shape when you pour gravy over them!
For 1KG Unpeeled Potatoes:
Add 1 Glass (200ml) Milk (1,5% or 3%) and a Big Spoon full of Butter(like 15-30 gram). Also add Nutmeg!! Thats the most important ingredient in Mashed Potatoes!! Get a whole nutmeg and rasp it into the Mix. Dont Use the Whole Nut tho, use like... a Teaspoon of it or a bit less.
Mix it and bam, perfect Mahes Potatoes
@@n3kk1d69you can also use garlic instead of nutmeg, that’s what my family does although I prefer it just salt, milk, and butter, then again I love simple foods (or what my mom would call pesant food as it was historically. Why family loves history because we are a very old polish family)
read mine above in the comments
💯
I make mine with butter and an egg, then stab a hole n the middle to make a 'gravy well' so the swimming pools worth of gravy doesn't spill off the plate.
Now i want a vanilla milkshake
Joel Robuchon is smiling at you right now.
I like the lumps. But that peeling trick is amazing and I need to try it now!!
You actually can press them through the thing he is using(dunno how its called) with the skin on and while the potato is able to go through the holes, the skin wont and you can just take it out before you insert the next patato.
Yo I actually hate to be that guy but out of context😅
ngl i prefer chunky mash with grated parm than silky mash.
Legend has it that this man is still washing dishes till this day.
My thought exactly 😄
Hahahahahaha!!!
Yessss, I made them this way (not as much milk) after watching an episode of master chef and there were soooo many sorry dishes!!! Good but the dishes were a deal breaker.
Roflmbooooo Haha 😂😂😂
He uses that crap because he doesn't wash his own dishes! 😂 I'll stick to my mixer. Two little attachments into the dishwasher they go. Ta-da!!!!!
Literally FINE DINING MASH😂❤
Literally no one wants mash THAT smooth
This will be excellent consistency for my potato milkshakes!
Add some nutmeg too! Fits perfect!
I'm with you. That's baby food. 🤮
@@UMCPastorMNM - You read my mind. Liquid mashed potatoes? Preferably with pieces and not too thin. Something to bite and to really taste the taste of good potatoes. Less milk and hazelnut brown butter.
True the drum sieve is really only needed for pomme puree, which is basically potato milkshake
Clumpy mash sucks, silky smooth is delicious
My mom was a professional cook, and she always said make sure that you leave a couple of lumps in your potato so to let them know that it's real potato and not instant ...but you can taste the difference in that.... But never ever let your gravy have lumps in it! I miss you Mom.
My condolences. She seems like a great mom!
You can't put gavy on these ,it's already liquid
Honestly with how silky instant is I actually prefer (a high quality) boxxed potatos.
if I went to a restaurant, I would never assume that the potatoes were boxed because they didn't have lumps.
I thougt this looks smoother than instant bur then I remember that usually don't put enough water.
The man driving the ice cream truck that visited the military housing when I lived in Germany used a hand masher when making spaghetti ice cream sundaes. Such a cool thing to see as a kid.
That’s too smooth for me!
I boil my potatoes with 3 pr 4 garlic cloves and mash it with my potatoes... it is divine. Also lots of butter is the key to great mash!
Damn never thought to do this I’ll definitely have to try next time
I think that's a better idea than putting in after. I'll do that next time.
Me, too!! Natural and healthier to use garlic cloves. Sometimes, I add in garlic and herb cream cheese.
If I didn't add in enough garlic cloves, I would just add everything bagel seasoning. Whatever I'm in the mood for or what I have available that day.
I also boil my potatoes with a couple garlic cloves. I also add cream cheese or sour cream. Oh hell, I add butter too,😂 and milk. This makes the best tasting potatoes, a couple of lumps are ok.
@@kyral8958ok thats a lot worse than just garlic. Thats the opposite direction of making mashed potatoes better and healthier
So nice to see Andy preparing food for his future baby with babe
😂😂
I need my mash a bit thicker to absorb the gravy. As long as the potatoes are cooked through I don't mind a few lumps and bumps 😊❤
he uses milk never uses milk just a dash of cream ! it's thick then not like his .
@@JulieIelasi-lt7yp Agreed, I use cream 💯
exactly.. he is making a pomme puree , not mash
Lumpy mashed taters are delicious
@@yeetmaster07i only mash them once , a bit of butter ,no milk . Lumpy mash is great , liquid potatoes is forr the bets male .
It’s like a liquid consistency
Little dutch tip, add a little nutmeg at the end. Really nice and typically dutch 😁
That's like fifty pots for some mashed potatoes 😂 I'm good!
Yeah I just use the crockpot for my mash. No other pots needed
😂😂😂😂
Yeah
Its not hard to reuse pots. This is like 2 or 3 at most
And that masher thing is so annoying to clean
I love potato soup, we usually put some leeks in.
😂
There’s a leek in my boat!
loooooool
tbh, having potatoe soup and watching a movie with your family is peak winter
Yeah, leek/potatoesoup!
Finally someone who gets it.
Okay, needed this and the algorithm showed it to me. I am going to make my Irish lamb stew and mashed potatoes for tomorrow's dinner.
I LOVE my some chunky mashed red potatoes with pieces of the skin still in there. Even doubly so with potato salad omg I know what I’m making tmrw
This comment along with your name makes it even more better 😂
Bro got hungry mid-comment 💀
@@YeastsaeY😂
100% agree
@@YeastsaeYLMAO
I like the skin and lumpy. We called them Daddy's mashed potatoes. Makes me want to cry just thinking about him smiling and laughing over the stove.
😭
Bless you
I believe those are colloquially just "Smashed Potatoes", but call em whatever you want. Memories are important
Aw
🥲
Soupy smooth mash potatoes. And you know I don’t mind a few lumps.
Yes to steaming the potatoes to dry a bit and heating the milk and butter though.
I like lumps in the potatoes, and I like the skins.
Good tip on heating butter and (I use sour cream) first.
I like fluffy mash. This looks like a soup!
I agree 100%. I like fluffy mashed potatoes, not mashed potato soup in place of it.
I think he added to much milk
He put too much milk.
Very important to note hes serving it while still very hot. Once it settled on the plate for a few minutes and cools itll solidify a bit and set into a firmer texture
Just add less milk
My boy just made potato sauce
Potato smoothies is what he jus made
that looks absolutely incredible
Peel potatoes, cut into quarters, or ⅛th if big. boil until really soft. Drain. Add plenty of butter (room temp, just leave it out when you start prepping) Mash with masher in pot. Don't worry about lumpy bits. Then add cream, salt, pepper and a dash of garlic powder. Mash a bit more and blend well. Eat the potato stuck to the masher before washing.
Transfer mash into large bowl for serving. Use finger to eat all mash still stuck to pot. Should be able to make it perfectly clean before washing it.
I've been doing this way since Andy was in nappies, no complaints.
Note, if your eating the mash with something a bit runny, make it a bit thicker.
NO MILK
Mh yes, i love it when mash has the same texture as baby food🥰🥰
Underrated comment 🤣
I mean... isn't kinda supposed to?
@@wingsoficarus1139no??
I don't like my mash potatoes that soft, but I love the tip about getting the skin off
Same
Doesn’t work like that with others. Only golden or redskins. Idaho russet or any real potatoes 🥔 it doesn’t work so well
@@theaccountant465You mean cheap and gross potatoes are what you consider "real"
@NoThankUBeQuiet Russet potatoes are what majority of potato products you eat are made of...Nice superiority complex tho 💀
to each their own I like the skin. Wendy's used to serve their fries with skin years ago but they stopped the practice I have no idea why. We have a local chicken & seafood restaurant chain that has awesome fries with the skin.
❤ your recipe easy straight forward no macking around the bush.
My friend is so strong- she can manually mash it to this consistency- I could do with her around every time I want it lol
I love to add white pepper to mine- my mother was a cook,old school and she would have been in her nineties now- she taught me some awesome stuff- main one would be homemade thicc gravy- the baton was passed down with this.
Actually, I prefer lumpy mashed potatoes that I always requested as a child. The hot milk is definitely an important tip!
Silky smooht is nice but can make you feel a bit weird after a while, lumps are nice bc of texture and the mix of mushy and solid potatoes
Right on lol. The Silky smooth feels weird but also changes the taste because of the starch in potatoes. I personally don't like it
Definitely! The silky potatoes just makes it feel like baby food. Blegh.
My favorite is horseradish mashed potatoes, lumpy with some nice texture, but no skins. I won’t go that far.
@@Dapper_FrogI’ll never understand why people waste perfectly good potatoes doing this when you can get the exact same thing but scientifically better by using mashed potato powder from a loaded idahoan bag.
Same. Any day.
That is the silkiest salt I've ever seen- its nice that he added potatoes to it.
Fuckin' right!? Those things are now the perfect olive brine!
It wasn’t that much salt
@@SkylerBretzke ...said the Ocean
@@JoshBattinculinary school's teach what is a moderate amount of salt amd how to get a good ratio of salt to food and they would say to use more than even he used because of the extra volume from the milk. So no that wasn't alot of salt.
@@firebird1692 Sir. Calm down, it was a a thing that someone says to cause amusement or laughter, known colloquially as a "Joke." As someone who pursued being a chef earlier in life, I know of what you speak, but GODDAMN THAT WAS A LOT OF SALT...from you. Also, the only reason to (nearly) over-season that soup is just that, it's now a soup. Soups are salty by nature.
Thanks chef, that's new for me
Wow thank tou for this chef!!!
Yummy, a potato smoothie is how I love to start the day.
Yes, way too much liquid in there.
Right?? Way too runny for my taste
TOO SMOOTH BRUV
Absolutely. You'd need a spoon to eat that slop 😂
Looks like baby food
ya i hate mash potatoes that smooth 😵
That ain't mshed potatoes, those are creamed potatoes. 🤮 might as well be eating powdered potatoes.
lol they look like fuckin grits bruh😂😭
Looks good.
I like the lumps to be honest.
Mash is made with an electric whipper, no press needed. You just need to save one potato which goes in in the end to ensure there are some lumps for texture.
Sometimes I like my mashed potatoes with skins in it. I like garlic or other spices in my mashed potatoes. Lumpy a bit is good too.
slice your potatoes into thirds as if you were making roast potatoes and then cut each third in half. Par-boil them for 4-6 mins depending on size and then drain them. shallow fry them off in olive/sesame/ peanut oil, your choice. As they cook use a spatula to gently mash them up. The end product should be a lumpy fried mash potato. you can use this as an accompaniment to a meal or you can add onions/peppers with bacon/chicken/beef, whatever you desire to make it a main dish in itself.
@@Obsidian10 thanx
Meh..If I want lumps Ill just mash a baked potato or mash a potato that comes out of the pot roast.
@@CWHolleman my suggestion isn't so much lumps as a cross-breed between fried potatoes and mash. You only use the spatula to break apart the potato as it softens, not completely mash them.
@@CWHolleman as the commenter also stated, leave the skins on and the frying will give it an extra crunch.
I fall in the camp that prefers lumpy with the skin on. To me, if I ever have potatoes that perfect and smooth, I just assume they were reconstituted powder out of a box. Everyone's tastes are different, though. I grew up in tater country USA where you can't throw a rock without hitting a potato field.
I do the same but cook for 30 mins slowly to make it more fluffy, then add fresh cream with fresh lemon juice + dry herbs (spring onion dried leaves) in the end. Adds another dimension to the puree :)
Close your eyes and you'll hear him say "soggy smooth"...which is what he really did
I leave the skin on after I steam them. I prefer the taste of the skin as well 😊
This can be understood in a very different way
Out of context this sounds way worse than it should
bro is leatherface 💀
I too like to eat skins of living organisms (maybe plants)🤤
@@oriponte9759 what do you mean sorry I mean the outside skin of the potato ?
In the south, we love lumpy mashed potatoes...with gravy!
North too😮
South of what??
with sausage and onions.
@@sasproductions701 & cheese & garlic!
@@wabbadabdab5473The United States.
I'm not even American, but when people say "the South", that's what I understand.
This has been an Indian tradition for a long , amazing you are embracing it 😊
I will try this tonight and let you know the outcome 😮
Amazing- but I see this as a potato purée. In Britain, it’s illegal to have silky smooth mash with no lumps 😅
In most of the southern US it is too. 🤣
Agreed.
@@ray7419 Having lived in the south, the north, the east and the west US [both south and north of both sides], it's pretty much universal. Americans do not like potato puree. That's why instant mash is seen as low quality.
Americans includes me, slightly lumpy potatoes for the win. Gimmie something break up the "wet slop" texture any day.
Do you need a loicense for those smooth mashed potatoes??
@ray7419 northern u.s. too just say all of it. I've been all over and never not had lumpy. This is just baby food lol
But I like lumpy mashed potatoes 🥔 and when I don't do lumpy I still make them thick enough to stay on the spoon 😊
Same. And I love it when the skins are mixed in too.
@@katara291 Thank you! I don't understand why anyone puts the effort into skinning potatoes so much like it's literally better with it
@@RustyPancake53weird but effective
Same for me.
Yeah I like em thicker too. This shit he made is like a potato milk shake 😂
Thanks Andy👍
Damn... That mashed be as smooth as my brain
I am a firm believer in chunky mashed potatoes.
Fr
best
I don’t like mashed potato, but if I must have it chunky mashed potato is best
Firm u say
Same! I like chunky. That stuff he made is stage 1 babyfood 🤢
I personally keep the skins on, extra nutrients and I like the texture it gives, a slight change from the smoothness of the potato.
Make sure to not eat potatoe skins if you don't know how the potatoes were farmed. Potato skin can contain a lot of pesticides and such.
@@unwnme Typically if I eat the skin I wash it with a light scrubbing (no soap obv)
@@unwnmeisn't that with any kind of vegetable or fruit?
@unwnme potatoes have pesticides injected straight into the seed (since the seed is, you know, a potato). So basically if you don't want pesticides, buy organic (or grow your own like I do during summer!)
@@unwnmeso I've seen this comment many times before and I mean no disrespect but, there isn't a vapour or water barrier between the skin and the flesh. It's all sitting in the same soil. If the pesticide is on the skin, it's also in the flesh.
Looks amazing 😁👍
Andy is indeed a great chef.
That is indeed pomme puree.
I prefer some small lumps. Soupy smooth potatoes remind me of those frozen dinners. Lumpy is homemade ❤❤❤
I love the lumpy mashed potatoes. I'll mash up potatoes, but leave it more on the lumpy side, and mix that into my home made chicken noodle soup. It makes it like a stew consistancy! It's really good!
And leave the skins on
@muffinconsumer4431 I can't leave the skins on for mashed potatoes. I'm not fond of the texture. It's one of my Autistic quirks.
I... may have to steal that one
Agreed and you need them to be firm! So that way when you pour on the hot gravy the gravy stays right in the center who hurt this man and this house of potato’s ?
Thank you for saying that because I was thinking the exact same thing. I like my mash creamy and lumpy
Thank you for this
ty! Potatoes bother my tummy sometimes, so I use taro or cassava and it tastes the same without the pain. Can't wait to do this recipe with those!
Texture is where it's at y'all. I leave the skin on and hand mash keeping plenty of lumps in it. My family is always begging me to bring it to dinners at other people's houses. lol
You leave the skin on? I'll give that a try, I hate peeling potatoes.
@@burnaardnufc3173if you want to leave skins on it’s best to select Yukon gold or red potatoes. Russet potatoes have thicker skins that are less appetizing. Be sure to scrub them well, happy eating!
@@kellymccarthy-uy4fn Thank you, thats great, I normally buy the red ones 👍
What the heck, I’m IN! Thank you so much!
I was just about to say this, texture is king. I tried making my mashed potatoes like this and my family and ended up not Being able to eat it as it was wayyy too soft. I ended up just turning them into fried potato balls and stuffing the middle with cheese and bacon then frying them with flour, egg mixed with water and garlic Parmesan bread crumbs etc. ( your typical frying dredge )
Potaytoes, boil'em, mash'em, stick'em in a stew... or in this case, make'em into soup 😂
I love making them without lumps as well, but definitely needs to keep a slight bit of rigidity to them so they don't just run off your fork!
Try it before you knock it. Standard Pom puree normally get "holy shit this is good" reactions from people in restaurants. I've never found it in the states
Even Golum can't say no to that !
And you can get that perfect "no lump" consistency with a mixer!!! (N they won't be soup)
This should have more likes
Okay samwise gamgee
That’s what good potato sounds like
"MM good soup"
We need more detailed tutorials like this!
Yes!!!
Absolutely. The only thing I haven't been doing right and never thought of was heating up the milk and butter before adding it and it's made a world of difference.
Try cooking your potatoes in full cream milk!
@@inversboyokay Mr. Moneybag
@@jjrod2988Same here and I could not figure out why I was always ending up with potato paste. My kids were at the point of begging me not to make mashed potatoes ever again lol. Warming the milk changed everything 😁
This is how I remember those TV dinner mashed potatoes being. So smooth.
Yeah' except they were dehydrated/rehydrated potatoes with a little bit of chemistry set for flavouring 🤮
You dont want to know how they get that way
Just want to let everyone know I am fully aware of how they’re made. Idc that it’s powdered cuz with enough salt I like it anyway and it reminds me of happier times.
@@aliababwa5153 no matter. Thanks for the thread 👍
And gross!
Been doing this, how ever at first I am using a baking Siever instead of that one. Real game changer when I use a drum sieve
Justice for potato lumps!
I'll try the bit about peeling sometime, but I make my mashed potatoes with lumps and skins on purpose. SO much more flavorful and interesting.
Does a lump have flavour? No does the skin? Eh I guess.. so what's the point
@@malyxxplays7949 Skins have most of the fiber and nutrients.
Same here.
@@malyxxplays7949 The point is, he put way too much liquid in those potatoes. Lumps or not.
I absolutely love mashed potatoes, but I feel like some lumps are part of it and makes it better. Idk
Same
I wholeheartedly agree
Sure but there’s a difference between personal preference and proper technique for a professional chef
@@chubbymonkey452your so right man I when I first started cooking my mash was always clumpy and good, but once I got a job at a catering kitchen and they made it silky smooth with the whisk attachment on a commercial mixer, then that was my new favorite by far
If I ever made this kind of potatoes to any of my friends or relatives here in Eastern Europe (and we basically live and breathe potatoes here, especially mashed ones, they come with every cutlet here, every stew, every goulash) I would be laughted at.
As an irish person.. this hurts me
They look awesome and would love to try them but I think they fit more into a purée potatoes rather than mashed
aren’t they… the same thing…?
They are literally the same thing
The two who are saying they are the same thing are wrong. A puree is always a smooth consistency. A mash is typically not but it can be. They're not quite the same but more like cousins
@@jayharv285 mashed potatoes that aren't chunky is literally like a puree, so the only point ur making here is that chunky mashed potatoes isnt like a puree.
@@Haris78618 that's the difference...aka not the same thing
Love lumpy mashed Maine potatoes!! The best ever potato salad too!!!
You know it's an USA thing when there's a state or city mentioned before a food or ingredient 😂
@@reeNeey_that's because the size and population of the US is comparable to the entire EU. Just like every country in the EU has their own foods, every state in the US does too.
Another way is to bake your potatoes instead of boiling them. Roast some garlic cloves then mix them in with the mash.
I suggest to use a "schiacciapatate" or potato masher, we use them in naples to make our "crocché" (potato nuggets), which peels and mashes the potato at the same time
For mash potatoes I use only potatoes peeled before cooking. If they are cooked with skin, they have a earthy taste, which I like only in potato salad or potato dough.
aka potadough
im sorry-
He peeled the skins off after they boiled
@@tzaddihamel2326the skin adds the flavor to the potato while it’s being cooked even if he removed it after. the taste gets impregnated into the potato
@@Normal_MFweird wording
Peeling before you cook them is a great way to remove alot of the potato flavor. You are doing it wrong
They’re a little thin for my taste but I’m sure they taste great. I also like some chunks in my mashed potatoes.
because he used milk u never use milk that's way it's watery not firm! only uses a dash of cream!
Just like peanut butter. Some like it chunky, some like it creamy
@@JulieIelasi-lt7yp you can use Milk just not the amount he used
@@kinabalucat that’s true. To each their own. I’m sure they still taste great. He gets an A+ for effort but that’s just my preference. I also like mashed potatoes without chunks, just not so runny.
"How much washing up do you like to do after cooking a few potatoes?"
"Fuckin loads!!"
Cleanest potatoes I ever saw!
Lumpy mashed potatoes are the best! I basically make loaded baked potato mashed potatoes - with loads of garlic. Yum!
I prefer to do half silk half lightly smashed. Then fold it together. Best of both worlds.
I agree. Lumpy is the only way to go.
I agree. Smooth mashed taters are like gritty snot. It's gotta have some lumps.
In your opinion
@@jamesmcluvlee Well yes, obviously.