I LOVE that a “little” butter means 2-3 tablespoon cubes. THIS is how you use butter. ♥️♥️♥️ Oh and adding music to the mashing, yes. Just adds some kind of elegance to the dish besides the ingredients. Reminds me of watching cooking shows in the 90s. Full of knowledge and a relaxed type show vs all the crazy edits other videos do where it’s fast paced and can be hectic. Even if you’re not cooking the dishes, they’re so nice to watch. I’m making this dish as I watch and it’s easy to do. No cut outs or anything. I hardly have to pause to make it with Christine.
Holy Hannah! I'm making a Scottish Beef Stew and was thinking typical mash on the side. NOT anymore! THIS is the dish! Thank you as always .. your instructions make all the difference 🥰
Again, another simple but spectacular non-recipe recipe. It’s about basic technique married with personal taste (bounded by what you happen to have in the fridge). Love this style of cooking.
@@ChristineCushing Yes, I did! It had a wonderful unexpected smoky hint. I had all the ingredients except the creme fraiche and I used the one russet potato I had, I liked your nuanced comment about the sour difference between creme fraiche and sour cream. I paired it with pastrami. After mashing I used scissors to shred the thicker skin of the russet. I have always loved eating the potato skins of a bake potato. The recipe was very easy to follow (and suggested temperature was lower than I expected, but worked perfectly. In total it had incredible taste and texture, it was potato-like, earthy, a wonderful compo of tastes of the herbs, smooth garlic, the smoky roast hint, and butter. I like it much more than baked potatoes or mashed potatoes. 10 of 10. It seems simple and obvious, but it is incredible potato dish that I have never had. Kudos!
Its has depth and texture. Every bite is a surprise. Some you’ll get the zing of garlic clove and other bites you’ll get a piece of potato skin chased by crème fraîche. I’ve never been a fan of the perfect, over-blended mashed potatoes. Even when I don’t use the skin, I mash to about 75%. Gotta have texture!
I would cover and leave in oven but for a max of 30 min or they will dry out. Alternatively leave out at room temp and then drizzle with a bit more milk, cover and reheat gently for 15 minutes. Hope this helps
This looks soooo delicious! I'm impressed with how much flavour you got into it. Definitely want to make this. You asked what's happening in our kitchens. I just recently made candied orange peel for the first time. It turned out pretty well. My question is, I have some delicious orange/vanilla flavoured syrup leftover from the process (about 1/4 cup). There must be something I can use it for besides flavouring cocktails. Any ideas? Thank you.
So glad you loved it. For your extra orange syrup, there are many options. First, I am thinking using it in a cranberry sauce, as it is the season. Fresh cranberries + plus your leftover orange syrup + cinnamon stick and you are golden. Also , it would be great to make candied nuts , like a sweet a salty type flavour. You can mix it with some butter and soy sauce and bring it all back to a simmer mixing in the nuts and then dry them out in the oven. It would be amazing. I hope these inspire you.
@@ChristineCushing I knew you were going to have some excellent suggestions. You're absolutely right! The cranberries would be perfect with the syrup. Thank you so much.
Creme Fraiche ? I wouldn't dare change that. Also, nice to see you back and perhaps you never stopped sharing your recipes with us, but RUclips hasn't notified me of any of your uploads for two years, at least !? Nice to see you leaving the skins on the red potatoes, too. That brought me right back to my moms' butter and parsley red potatoes that were to die for. - The Creme Fraiche puts these potatoes over the top - do not substitute ! (if I may 😅) Thanks for another great recipe 🥰
Mmmmmm yessssssssss. I kind of do this in the lazy man's way: I mash my potatoes with Boursin (well, the vegan version of it anyway). Happy Thanksgiving all. 🍗🎈
I LOVE that a “little” butter means 2-3 tablespoon cubes. THIS is how you use butter. ♥️♥️♥️ Oh and adding music to the mashing, yes. Just adds some kind of elegance to the dish besides the ingredients. Reminds me of watching cooking shows in the 90s. Full of knowledge and a relaxed type show vs all the crazy edits other videos do where it’s fast paced and can be hectic. Even if you’re not cooking the dishes, they’re so nice to watch. I’m making this dish as I watch and it’s easy to do. No cut outs or anything. I hardly have to pause to make it with Christine.
LOVE the new animated opening..! I want a POSTER with that printed on it.
Oh thank you. We’ve been working on it for some time now
I am diabetic; but these look so good I would eat them!!! Thanks Chrisitne!!!
Holy Hannah! I'm making a Scottish Beef Stew and was thinking typical mash on the side. NOT anymore! THIS is the dish! Thank you as always .. your instructions make all the difference 🥰
Oh that sounds like the perfect pairing ‘ my pleasure
Thank you one more time for such an excellent tutorial, we Puerto Ricans love garlic, so I will do it Greek style !!! Opa
Gracias ! With pleasure
Thank you Christine 😃 Can’t wait to try this! 😋
My pleasure!
Again, another simple but spectacular non-recipe recipe. It’s about basic technique married with personal taste (bounded by what you happen to have in the fridge). Love this style of cooking.
I agree . It’s tough to beat. Thank you
My new fav RUclips channel!!!!
Thank you so much !
Looks great, definitely want to try this. Can't go wrong with garlic in my opinion. Thank you for sharing 🧄🍽🙂
You are welcome.
I'm such a huge fan she's the main reason why I'm becoming a chef ☺️ hoping one day I'll meet her ☺️🤗 but I'm def trying this 🤗
That is so great to hear. I wish you much success.. and hope you try this recipe. .
You are truly living the dream my friend . . .
Thank you ! I am
Wow, that is crazy decadent, glad I only have one potato! I will make it tonight. Thank you Christine.
Yes it is a bit decadent …. Did you try it ?
@@ChristineCushing Yes, I did! It had a wonderful unexpected smoky hint. I had all the ingredients except the creme fraiche and I used the one russet potato I had, I liked your nuanced comment about the sour difference between creme fraiche and sour cream. I paired it with pastrami. After mashing I used scissors to shred the thicker skin of the russet. I have always loved eating the potato skins of a bake potato. The recipe was very easy to follow (and suggested temperature was lower than I expected, but worked perfectly. In total it had incredible taste and texture, it was potato-like, earthy, a wonderful compo of tastes of the herbs, smooth garlic, the smoky roast hint, and butter. I like it much more than baked potatoes or mashed potatoes. 10 of 10. It seems simple and obvious, but it is incredible potato dish that I have never had. Kudos!
Can’t go wrong with Carmen!
Somehow it felt like Carmen was the way to go !
Three whole cloves of garlic isn't extreme at all. You can't go wrong with lots of garlic. Those potatoes look so tasty. Cheers!
As always I am excited about your delicious videos, keep them coming 👍
Thank you. I have some delicious new ones in store.
Sounds Awesome I think I'll make that Yum
Please do. You will love. Thanks
I had potatoes on hand I needed to do something with, this came out great!
Wow awesome to hear. !
Looks Fabulous!!
Many thanks
I love all your recipes they are brilliant
Many thanks !
Thank you for sharing this method, Christine. I love one dish cooking. 😋
You are most welcome
ما شاء الله جميل وروعة تسلم ايدك - لايك 👍👍👍
Its has depth and texture. Every bite is a surprise. Some you’ll get the zing of garlic clove and other bites you’ll get a piece of potato skin chased by crème fraîche. I’ve never been a fan of the perfect, over-blended mashed potatoes. Even when I don’t use the skin, I mash to about 75%. Gotta have texture!
Sounds like you totally got it !
It's a delight seeing you cook.v.good and delicious thumbs up beautiful. 💚❤👑😘🤩👌👌👌👍👍👍👍
Glorious - though Pop would complain about the measly amount of garlic! 🤣
Ooh. Then you’ll have to load up on garlic. 😊
Yasou Christina ! Where do you buy creme fresh ? This looks amazing ! Kali Orexi 🧿🧿🧿
Thank you. Crème fraiche is available in higher end specialty grocery stores. I have found it at Whole Foods , as a major chain.
You can make it yourself easily as well.
You do the best cookin 🤣👍
Yummy ! Once potatoes are all done, can you put them back in a warm oven until ready to serve ?
I would cover and leave in oven but for a max of 30 min or they will dry out. Alternatively leave out at room temp and then drizzle with a bit more milk, cover and reheat gently for 15 minutes. Hope this helps
Mmmmmm you had me at garlic 🧄😊
Love it love it love it love it ♥️♥️♥️🌈🌈🌈🌸🌸🌸🌷🌷🌷
Yay! Thank you!
This looks soooo delicious! I'm impressed with how much flavour you got into it. Definitely want to make this.
You asked what's happening in our kitchens. I just recently made candied orange peel for the first time. It turned out pretty well. My question is, I have some delicious orange/vanilla flavoured syrup leftover from the process (about 1/4 cup). There must be something I can use it for besides flavouring cocktails. Any ideas? Thank you.
So glad you loved it. For your extra orange syrup, there are many options. First, I am thinking using it in a cranberry sauce, as it is the season. Fresh cranberries + plus your leftover orange syrup + cinnamon stick and you are golden. Also , it would be great to make candied nuts , like a sweet a salty type flavour. You can mix it with some butter and soy sauce and bring it all back to a simmer mixing in the nuts and then dry them out in the oven. It would be amazing. I hope these inspire you.
@@ChristineCushing I knew you were going to have some excellent suggestions. You're absolutely right! The cranberries would be perfect with the syrup. Thank you so much.
Looks amazing! Btw what did u grate at 6.47 ? (After u added creme fraiche)
I added some freshly grated nutmeg, which i love in mashed potatoes. Thanks for
watching
Thinking I will made this as a side with Fried chicken. A watermelon or cucumber salad also in the mix. I'm hungry.
Great idea!
If someone made me this mash I would marry them instantly.
Haha. So it should rename it proposal mash ?
Guess I'm having potatoes tonight! I hope you'll get on board the day they reinvent smell-o-vision.
I know, right ? That would be next level.
Yum!
It smells so amazing even before you taste it. Thank you
Creme Fraiche ? I wouldn't dare change that. Also, nice to see you back and perhaps you never stopped sharing your recipes with us, but RUclips hasn't notified me of any of your uploads for two years, at least !?
Nice to see you leaving the skins on the red potatoes, too. That brought me right back to my moms' butter and parsley red potatoes that were to die for. - The Creme Fraiche puts these potatoes over the top - do not substitute ! (if I may 😅)
Thanks for another great recipe 🥰
Oh yes please you may. Crème Frisch stands alone. That’s so bizarre , this algorithm . How is it possible? Glad you’re
Back
Mmmmmm yessssssssss. I kind of do this in the lazy man's way: I mash my potatoes with Boursin (well, the vegan version of it anyway). Happy Thanksgiving all. 🍗🎈
First comment. Χαιρετίσματα από Νότιο Αφρική 🌸
Ευχάριστο !
😋
something else I can try on my Vegetarian friend Kiitos
BUT I know I will be cooking this for myself BUT thinking roast duck
Oh these would be perfect with roast duck !
Always use half & half, instead of milk.,,,, you’ll see the difference.,,,