It is in the cut. You want them to have the same volume and be thick enough so they all cook through evenly. I would also add the ricer as being an important key factor. Also not to overwork the mash. They become rubbery and stick to your mouth. Like what most american restaurants serve.
@@Alias_Ex It sounded like he was talking about the way you cut it with the knife. That's what I thought at first, but the way you explained it makes more sense.
Oh wow! That sounds like my friend here, he have a chicken farm! And he also eats eggs and potatoes all his mornings! 😂 he never gets tired! Also on the pantry there’s bags of potatoes 🥔🫢🤔😂
You can do rustic or smooth. Smooth is best done with raclet lots of butter and a ricer. Rustic is best with yellow fleshed masher lots of butter and prerinse so you get rid of some of the excess starch (and some beef stock in the water). Both need a good even and small cut, alton found small triangles worked best
Actually there is something to this. I had to think about it for a second, but yes it's actually very important to cut even pieces, because you want them to cook evenly. It's dumb to say it's the most important, but it does matter.
not only volume, but also texture and colour, look at the mash its white... lumpy mash is better in volume, in texture and differs bite to bite, sometimes more sometimes less chew... and it still has the yellow shien of potato
Cheesy potatoes aint bad. Id take Sour cream and chives or a fully loaded mashed as well... Just hits different spots in the stomach to fill up right with good morale too
Potato cooked with skin (Never ever peel and cut before cooking), peeled, passed through fine masher, mixed warm milk, salt, pinch of white pepper and nutmeg (optional), and cold butter nubs. And a good potatoe (Yukon, ratte).
I never use milk. Only use butter alt and garlic. Always wash skin and cube potatoes. Boil then mash. Add butter salt and garlic and mash again. Also I’m russet should be used
Use butter for holidays, 2:1 ratio Look up ultimate buttery mashed potatoes by chef John from food wishes If you're gonna limit it to only holidays it's the best
i thought what makes good mash potato was what kind of potato u use???? high starch potato like russet give ur mash more creamy and fluffy, while waxy one really hold the shape so its good for roasting
Look I’m sure that’s nice but I prefer mash with a little texture, that’s a purée and totally not what I want with a heart meal which is what I think of with mash
"... and we all love". Tolerate them, sure, but I don't understand how people like, let alone love, potatoes. It's a filler for the carbohydrates, that's all. Apart from that it's just this mealy substance that doesn't taste fresh and has no interesting flavour.
No smooth potatoes please. Mashed potatoes have to have lumps. If potatoes are as smooth as Ramsey's, you have instant mashed potatoes. In America there must be lumps. Lumps are those portions of potatoes that are not smashed up. Got to have a mix of smashed and not so smashed potatoes. Got to have lumps on this side of the big pond.
I make a southern "thick mash" where I bake the potatoes and then get a workout mashing the potatoes in with bacon, sour cream, cheese, and then optionally one of either: tuna, chicken, pulled pork, or steak on top of the mash in a bowl. Its awesome
Perfect mashed potatoes = peel potatoes of choice > cube potatoes to roughly the same size > boil potatoes until tender (if you don't know then ask an adult who cooks) > drain water from potatoes > put in bowl and mash until smooth. Add butter, cream cheese, green onions, or whatever else you want, and mix.
If you cut potatoes into approximately 3cm square average volume, bring to a boil, cover and simmer on low for 10 minutes or until they are still firm but rubbery, you will have delicious and nutritious mouthfuls. Mash them, fry them, put anything you want on them... just don't overcook them.
I'm new to assisted living and a few days ago they were serving 'bangers & mash'. Imagine my disappointment to find it was bangers but it was served with roasted potatoes and not a masher in sight. 😢
the secret of mash potatoes at the french laundry is the most decadent butter in the world. gordon ramsey is an actor and a cook. thomas keller is a master chef. like everything he makes is an obra maestra. dang.
This is a dish that just its part of the food of ecuadorians but we eat it with meat roce and so much more stuff. Its just funny this is like a main dish for them
I make mine by pealing the potatoes and cut them in to simular size and then i cook them in a beef broth. When they are Soft i take away the Liquid and mash em and only add some liquid when needet. And a small amount of milk when I am done. The Trick is the broth cus it makes it taste so good in my opinion. 🙈
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“These mashed potatoes are amazing, how did you do it?”
“I cut the potatoes really good.”
Riced potatoes do generally produce fluffier mash potatoes
@@mossman1428 A hand mixer will give you close to the same result with much less effort.
@@nathanielrussell7207or electric!
@@nathanielrussell7207more money
Gordon’s instructions be like “pan on, in, an in, done.” 😅
“To give it that spicey texture”
You forgot to season beautifully with olive oil
with just a knob of butter
Let’s add just a touch of salt . Beautiful .
Oliveol
It's not in the cut Ramsey
It is in the cut. You want them to have the same volume and be thick enough so they all cook through evenly. I would also add the ricer as being an important key factor. Also not to overwork the mash. They become rubbery and stick to your mouth. Like what most american restaurants serve.
@@Alias_Ex Hey, we know. Let the Americans think about it their way. How would they know 😅
@@Alias_Ex i have never seen a ricer used. we use stick like thing to mash.
@@Alias_Ex It sounded like he was talking about the way you cut it with the knife. That's what I thought at first, but the way you explained it makes more sense.
@@Alias_Ex yeah but also not really its all going to get mashed. You know like what's in the name.
Potatoes are tradtionaly at holidays there at least 3 times a week.
Just holidays? He clearly doesn't live in the Southern US or a family with Irish heritage. My dad eats them almost daily.
Bruh that’s Thomas keller
@@sam23s23 Who???
Oh wow! That sounds like my friend here, he have a chicken farm! And he also eats eggs and potatoes all his mornings! 😂 he never gets tired! Also on the pantry there’s bags of potatoes 🥔🫢🤔😂
@@AntajlinairAndAdama24 My dad has bacon, eggs, and grits about every morning. The potatoes are every evening at supper/dinner.
@@mrs.thomas-usmcwife5686 omg!! We are on the same! 😄😂
I like rough mashed potatoes with cream and butter. Not runny, not wet.
Me too! ❤
Same!
My best friend made mashed potatoes with an immersion blender. Too creamy! 😠I prefer mine almost lumpy.
Irish guacamole👌🏻
Oh, that is a good one.
I like lumpy mashed potatoes. If they're too smooth they remind me of the boxed flakes I had as a kid.
You can do rustic or smooth. Smooth is best done with raclet lots of butter and a ricer. Rustic is best with yellow fleshed masher lots of butter and prerinse so you get rid of some of the excess starch (and some beef stock in the water). Both need a good even and small cut, alton found small triangles worked best
What's Gordon on about? 😂In the cut ... Lol
Rigghhhttt! I was thinking the same thing they are gunna be mashed anyways lol
Actually there is something to this. I had to think about it for a second, but yes it's actually very important to cut even pieces, because you want them to cook evenly. It's dumb to say it's the most important, but it does matter.
Because they cook more evenly, less chance of them being lumpy
@@idontwantaname9750 until you hear a piece crunch from that lump you just put in your mouth
@@world4saker if it crunches you shouldn't be trusted with a stove. It's literally boiled potato
Salt and pepper only, maybe fried onions as topping, I like mine tasting like actual potatoes and not like dairy
Try to reduce stirring to a minimum. That activates the starch and makes it gluey.
Potato ricer or food mill.
Potatoes in Poland are literally used for everything and eaten nearly everyday
Szukałem podobnego komentarza
Same for most Americans
Same in UK
Same in every European county I think
Yeah and it's never that liquidy
Skin on - good quality potatoes - better the potato the less butter you need!
I’m not big on the last step. I prefer to mash them the old fashioned way. Gives it more volume.
not only volume, but also texture and colour, look at the mash its white... lumpy mash is better in volume, in texture and differs bite to bite, sometimes more sometimes less chew... and it still has the yellow shien of potato
@@testificles240 yeah that’s real mashed potatoes. Rustic, traditional, tasty.
4 times a month minimum in a typical German household
I make mashed potatoes the old-fashioned way.
Good old-fashioned elbow grease. LOL!
The potato cutting advice is giving me perfect grilled cheese vibes
It’s all about the Knobs….of butter! knobs of butter! 🧈 😅
As a German I would eat both
But the important question is... :
"Where's the lamb sauce!?"
I just want salt, pepper, cheddar cheese and butter. I'll eat it every day... all day.
Cheesy potatoes aint bad. Id take Sour cream and chives or a fully loaded mashed as well... Just hits different spots in the stomach to fill up right with good morale too
Just salt, pepper, butter and some nutmeg.
No need for cheese imo. Just butter, salt... and a ton of black pepper
@@42ZaphodB42 man I come from the nutmeg state and I’ve never heard of nutmeg with potatoes. Gonna have to try it
Wait, you guys throw cheese into your mashed potatoes?
Potato cooked with skin (Never ever peel and cut before cooking), peeled, passed through fine masher, mixed warm milk, salt, pinch of white pepper and nutmeg (optional), and cold butter nubs. And a good potatoe (Yukon, ratte).
Milk should be cold
Milk and butter should be heated up, not cold! And Peeling and cutting before cooking them
@@sokyoul no, always cold butter since that's the only way to emulsify the butter with the starch of the potatoe
I never use milk. Only use butter alt and garlic. Always wash skin and cube potatoes. Boil then mash. Add butter salt and garlic and mash again. Also I’m russet should be used
Preach 🙏
Sour cream
I like my mashed taters slightly imperfect, with a few lumps like grandma used to make. When riced, they are just too smooth and unsatisfying.
Yes. Lumps are good. Ricers are for baby food and my Nana with no teeth.
Mashed potatoes on holidays? We eat mashed potatoes all the time..the only difference is I use milk for
normal meals and I use cream on the holidays.
Use butter for holidays, 2:1 ratio
Look up ultimate buttery mashed potatoes by chef John from food wishes
If you're gonna limit it to only holidays it's the best
Puree it is!!!!
There’s Gordon Ramsay and then what looks like a aged version and sounds like Saul from breaking bad
You can’t use a ricer and call the mashed potatoes! It’s literally in the name
Not enough butter.
For 1kg potatos I take 750g butter.
exactly Robuchon taught me that butter is the key to a good mashed patoto.
No it doesn’t
@@stt.9433 absolutely. Of course it is old fashioned french cusisine and not the healthiest one😉, but it is so delicious. Once in a while it's OK
So a 3:4 ratio of butter to potato basically
i thought what makes good mash potato was what kind of potato u use???? high starch potato like russet give ur mash more creamy and fluffy, while waxy one really hold the shape so its good for roasting
Holiday mashed potatoes, okay yank if holidays are every Wednesday we might go with that
Everyday in Ireland when I was kid
I like lumps in my mashed potatoes
Both Greats and both great potato pommes puré. But you haven't lived until you've eaten Joel Robuchon's
Look I’m sure that’s nice but I prefer mash with a little texture, that’s a purée and totally not what I want with a heart meal which is what I think of with mash
Show david changs recipe next please
"... and we all love". Tolerate them, sure, but I don't understand how people like, let alone love, potatoes. It's a filler for the carbohydrates, that's all. Apart from that it's just this mealy substance that doesn't taste fresh and has no interesting flavour.
Quite common to have Mashed Potatoes in the UK
No Ramsay you doughnut
No smooth potatoes please. Mashed potatoes have to have lumps. If potatoes are as smooth as Ramsey's, you have instant mashed potatoes. In America there must be lumps. Lumps are those portions of potatoes that are not smashed up. Got to have a mix of smashed and not so smashed potatoes. Got to have lumps on this side of the big pond.
Secret is the type of potatoes used.
My mashed potatoes come in a box
Everyone loves a good plate of mashed potatoes!
I don’t
Potatoes where with every dinner when I grew up poor. Cheap and they fill you up.
I make a southern "thick mash" where I bake the potatoes and then get a workout mashing the potatoes in with bacon, sour cream, cheese, and then optionally one of either: tuna, chicken, pulled pork, or steak on top of the mash in a bowl. Its awesome
Mash only at holidays? It's almost a stple here in the UK
Dude my mom's mashed potatoes are the best!
Why doesn't anyone use Evaporated MILK!! little butter with salt and pepper!! BEST MASHED POTATOES EVER!!! ♥️
Perfect mashed potatoes = peel potatoes of choice > cube potatoes to roughly the same size > boil potatoes until tender (if you don't know then ask an adult who cooks) > drain water from potatoes > put in bowl and mash until smooth. Add butter, cream cheese, green onions, or whatever else you want, and mix.
But 3 lbs of potatoes and 1 pound of unsalted butter. That ratio(or close to it) is key.
How does cutting a particular way make a good mash potato? Donut
People really struggling to make mash potatoes
I live in idaho and it's not in the cut that makes great mashed potatoes it's in the person making them
Not everyone has a ricer to squeeze their potatoes through
Good but better with skin and chunks
I always add a small amount of cheese as well
If anyone knows stuff about potato's it's the Irish.
No, its the peruvians
Lucky the British gave potatoes to the Irish. Even if they took them away for a bit...
@@angrytedtalks Well diseased ones at least.
Lumpy whole boiled cold potatoes, mashed and mixed with butter is how were forced to eat them
Lumpy is good. Skins on.
All in the cut of the potato. Then jam them in this As Seen on TV gadget and stir.
Any one who really wants to see how good a mash potato could be should be watching joel robuchon..
If you cut potatoes into approximately 3cm square average volume, bring to a boil, cover and simmer on low for 10 minutes or until they are still firm but rubbery, you will have delicious and nutritious mouthfuls. Mash them, fry them, put anything you want on them... just don't overcook them.
Americans have mashed potatoes at holidays. Thank God I live in Australia where we eat them every night.
Mashed potatoes growing up 5-6 days a week. French fries on Friday.
No. They both overworked them, which makes them gummy and too starchy. The ideal mash should be thick and fluffy, not whatever this is.
Liquid or paste potatoes
Needs lumps
Please someone else notice that he sounds like Saul.
I dont like chives but add in some sour cream you have never had such fluffy mashed potatoes
I'm new to assisted living and a few days ago they were serving 'bangers & mash'. Imagine my disappointment to find it was bangers but it was served with roasted potatoes and not a masher in sight. 😢
I am super curious if his mashed potato's is special or just normal.
I like adding some yogurt too its makes it so smooth and nice
I like lumpy heavy potato with golden browned butter and evaporated milk.
Saying the secret to a good mash is the cut of the potato is like saying the secret to Tupac's rap is in his handwriting. It just doesn't make sense.
the secret of mash potatoes at the french laundry is the most decadent butter in the world. gordon ramsey is an actor and a cook. thomas keller is a master chef. like everything he makes is an obra maestra. dang.
Imagine saying your mashed potatoes will be good because of how you cut the potatoes 😂
Cook peeled Potatoes, add butter and salt, mash, taste, add more butter or salt if needed
i use milk as well not much jusr how i was raised
Just that easy. They just be promoting products.
This is a dish that just its part of the food of ecuadorians but we eat it with meat roce and so much more stuff. Its just funny this is like a main dish for them
Potatoes are the best vegetable ever and if anyone wants to try and prove me wrong I would love to hear what you think
I make mine by pealing the potatoes and cut them in to simular size and then i cook them in a beef broth. When they are Soft i take away the Liquid and mash em and only add some liquid when needet. And a small amount of milk when I am done. The Trick is the broth cus it makes it taste so good in my opinion. 🙈
Most people have a river. They just mash them. Literally. Ricing them are not mashed.
Gordon Ramsey please teach us how to make the "classic British potatoes "🥔
I use my electric mixer, lots of butter and salt and it's amazing
Boil a onion alongside in potatoes and mash season
where is the seasoning 😭
I only beat mine for two minutes and then they start getting soupy?
No swearing, cursing or spitting out food?
Anyone know where the British guy bought his hair from?
I thought that was tony blair at first glance 😂
I'm sorry but me and the family like it a lil chunky.
Who would win in battle Keller vs Ramsey??
Na. Tatoes need texture. I'll go with the yk gold
I prefer “rustic” smashed potatoes
MPW would say otherwise.
Potato, Milk/butter, salt. mash them cooked potats. ez pz
Both and don't skimp on the scallots and pepper.
I’ll take the American way, Gordon lol
If you whip potatoes too much they turn gluey.
Nononononoooooo as an Irish person, this horrifies me.
Gotta do it with waltuh white and jesse pinkman
Am I the only one who uses Russet potatoes? Yukons are just too gluey like playdough unless you use an ungodly amount of butter.
Wait… Are you saying there’s such a thing as too much butter?!
That's pretty much all I use, and brown russets at that, sometimes red.
yeah because russet is more starchy, thus better for mashing, while yukon is lower starch and better for roasting.
Just don't mash too much. That releases too much starch.
If you boil the potato's when they are already cut up you reduce the scratch and the glueyness, Yukon Gold For the Win 🥇