@@rooturajpatel5621 1/2 Butter or lard , 1/2 cup Heavy cream, 1/2 cup Milk season accordingly, you can go extra fancy by making bechamel to top off the mash and aligot is best paired with a tender roast
It’s a bit misleading tho. It looks like a lot of salt which it is but when you cook for yourself you have control over seasoning. It’s better to season to taste tho and he could’ve over done it. Lastly you need to to keep balance in mind meaning that you’d have that for dinner but over the course of the day you eat more fruits and vegetables to stay hydrated. It’s honestly a whole debate that I’d love to have lol
Honestly for me it depends on the brand of salt, some brands have such un-salty salt in my country that I won't even taste it if I don't do it like the chef did in this short (crazy thing to say, I know). So in that case, if I read a recipe that asked for a pinch of salt, I'd put 1-3 tablespoons depending.
He completely made the street food version of Pomme Aligot, which has an extreme amount of cheese where the texture becomes like glue and is normally served with sausages, the "Fine dining verison" which this tiktok know nothing tried to call this has a completely different texture better served with normal fine dining dishes.
@@marcosneves6146 potato aligot is pretty simple though, you don't need much to make it good. What he added to the potato was just cheese and a milk/cream butter mixture that looked like it had thyme in it.
During the Great Depression (1929-1941), my grandmother made certain food waist was at a minimum. One of the favorite treats for the family of 9 were crisp fried potato peels. Gram always reminded the grandchildren to wash the potatoes thoroughly before peeling as well as to thoroughly rinse the peels in cold water after . Then they were tossed to dry and finished drying on large linen dish towels. A labor of love no matter which generation was lending a hand. The last time we were all together was 1981 Dec, , 28 of us. It was grand. By the way, no mayo or ketchup, we had freshly ground pepper & salt with a drizzle to Gram’s Balsamic vinegar reduction. Made with the pan dripping’s of a meat or bird. Apologies at 77 I’m reminiscing. I am recalling the smells and sounds of the kitchen and then the flavors.
Don't apologize. This was one of the best things I've read all day. You have a style that really resonates. Time spent woth loved ones is the best time.
@@nadou760 Lovely! I roast them, little oil to coat and seasonings to complement the rest of the dinner. Put a pan of them in the oven for about a half hour, they cook without needing any attention while you're prepping everything else. :-)
OMG ! As a French person I'm so glad to see this mentioned in a foreign video ! This is a typical dish from the South of France. A hidden gem. The traditional cheese used for it is the tomme d'Aubrac. My dad's side of the family is from this region and I would eat this all the time as a child. I'd say you got the consistency pretty right. The longer the thread you get when lifting the spoon, the better. It's typically eaten as a side dish with meat but using the peels as fries is a pretty good idea. Cheers !
@@Sphynx00 In France it is a traditional recipe. It’s interesting that she traveled to the United States but not really surprising this recipe exists since the 12th century in France. What kind of cheese do you put in it? 😊
In case anyone is wondering what the liquid he poured into the mashed potatoes it was a pound of butter, a pinch of salt, thyme leaves, milk and heavy cream and he let it cook together. Thanks for 10k likes RUclips ppl
I used Pommes Aligot for my cookery dish just because from this and my group loved it. They just used it as a sandwich spread then they use it as a dip. It was surreal to have a lot of people love your cooking
For those who wonder, it is called Alligot and it's from Aubrac in France. And if you want other ideas with potato and cheese from France, you can try Tartiflette from Savoy, Truffade from Cantal or Welsh from North. These are all divinely good.
Jesus loves us! For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. John 3:16 💖✝ And you will seek Me and find Me, when you search for Me with all your heart. Jeremiah 29:13 💖🌅 For everyone who asks receives; the one who seeks finds; and to the one who knocks, the door will be opened. Matthew 7:8 💖✝ Everyone who calls on the name of the Lord will be saved. Romans 10:13 💖🌅
@@arjanarendse1451 makes sense, bechamel is just milk and butter thickened with flour so it's exactly what you would add to potatoes anyway, easy way to speed up making potatoes if you already have bechamel sitting around
We had this for lunch in France at the schools cafeteria. They had a chef making a giant batch outside. It was and still are the best potato aligot I’ve ever had. I’ve never been able to replicate it.
@@KE-yq2eg it’s pretty normal for them actually. I went there for a month, it was part of an exchange program. They stayed with me for a month after. Imagine their faces when they saw what my American public school had lol
The secret is having a very fresh cheese, quite difficult to find in the USA (OK quite judgemental fromme😇). I would say, see if you have fresh milky products near you. You may find something close enough to replicate the dish. But be aware, mixing and melting the cheese 8n the puree is a physical exercise that take a few minutes 😂
@@slabbinonspokezz2375 Not everyone is aware that potato peels are edible. People don't eat the peels of most fruits and veggies, and unless you're buying fresh potatoes they're going to come already peeled and cut. So yeah.
@ButterflyScarlet so yeah what. Using the end slice of bread would be considered a life hack 😆. Not being aware still isn't an excuse for being illiterate about something the vast majority of people know.
Friee potato skin are underrated, used to collect the skin from peeling 2-3 bags of potatoes and fried it with light AP flour and salt, gave it away to other staff or pack it in paper and share it with other resto staff😂. Those things tied us together.
@@jofaminialagao1546I would say just washing your potatoes (and scrubbing them if they're really dirty) would be enough, for me at least. If you want them really clean you could also soak them in salt or vinegar water for a couple of minutes but that might affect the taste.
@@75PERCENTCOPPER also the skin contains poisons, thats the reason we dont eat them. It's just another of these garbage claims that it "is healthy" or "a superfood". Also i think lazy american's want also to sell their garbage to the people for more money! xD
@@winspyy We, people in France, forgot the good relation we had with you Irish buds We are way more interested in fighting each other than loving each other
Yeah but that's not all going straight into the potatoes. That was probably like half a tablespoon into, what, a gallon, gallon and a half of water? They probably could have taken more salt tbh
To people talking about the "pinch of salt", It's because the starch in potatoes absorbs the salt and when its boiled the starch is lost so it's not as salty
Authentic aligot is made with half potato half fresh tome of cantal/salers cheese and it’s one of my favourite dishes. It’s not something I would call fancy as it originates from the countryside and is meant to be comforting. It brings back childhood memories haha
@@Pseudomonasammm no, I think it’s more a scale of ‘lots of work was done on this food item’ is fancy in the US whereas in Europe they define fancy as ‘peasants didn’t eat this’ Besides, potatoes are American. 😂
@@PseudomonasaWhile I do agree, this is not a universal concept and doesn’t apply in this particular *instance. Perhaps the only “fancy” part about it is the technique/process because it’s glorified cheesy mashed potatoes. Which isn’t considered fancy, even to our most destitute in society. We have come to understand that everywhere has bad areas/quality obviously. And as someone else has already pointed out, the potato is a true American staple, I mean, we have an entire state known for its potatoes lmao. *edited to add word
When I was making coleslaw as a chef at a restaurant we had a 5kg tub of salt, I accidentally knocked the entire contents into the 20kilo slaw mix, i said to the other chef "ughh it's just a pinch of salt right?" 😂😅
Whoa, hold up! Do you know who that chef is? I think they deserve some major credit for that amazing video! Let's give them the recognition they deserve!
My partners favourite version of my potatoes is parboil them, let them dry out on a tray, sage butter on the potatoes, in the oven making sure to coat the spuds every so often and pop them out. Crispy AF on the outside, whilst fluffy on the inside.
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Nuh uh
what is the white creamy booling liquid he poured
@@rooturajpatel5621 In a pot melt 1lb of butter, pinch of salt, and thyme. Add equal parts milk and heavy cream.
@@rooturajpatel5621 1/2 Butter or lard , 1/2 cup Heavy cream, 1/2 cup Milk season accordingly, you can go extra fancy by making bechamel to top off the mash and aligot is best paired with a tender roast
Cook potaoes with onion slices.
The „pinch“ of salt has to be the food measurement unit with the loosest definition 😂
It’s a bit misleading tho. It looks like a lot of salt which it is but when you cook for yourself you have control over seasoning. It’s better to season to taste tho and he could’ve over done it. Lastly you need to to keep balance in mind meaning that you’d have that for dinner but over the course of the day you eat more fruits and vegetables to stay hydrated. It’s honestly a whole debate that I’d love to have lol
I have to do a compilation of chefs saying a pinch of salt and adding 1 cups worth
Pinch of salt is somehow same with different people.
We sometimes use a fist of salt, those are very, very different.
Honestly for me it depends on the brand of salt, some brands have such un-salty salt in my country that I won't even taste it if I don't do it like the chef did in this short (crazy thing to say, I know).
So in that case, if I read a recipe that asked for a pinch of salt, I'd put 1-3 tablespoons depending.
Holy god yall chill no need to write an essay its just a salt💀🙏
Finally a chef who doesn't add a million things to the potato. Extra points for actually using the peels too.
Bruh.... He can't even pronounce the dish he's trying to emulate
This is fake aligot only good for clueless people
He completely made the street food version of Pomme Aligot, which has an extreme amount of cheese where the texture becomes like glue and is normally served with sausages, the "Fine dining verison" which this tiktok know nothing tried to call this has a completely different texture better served with normal fine dining dishes.
@@OffMetaProfessorisnt aligots supposed to be cheesy?
@@JustZal search Micheal Roux Pomme Aligot if you want to know what fine dining texture is like.
@@marcosneves6146 potato aligot is pretty simple though, you don't need much to make it good. What he added to the potato was just cheese and a milk/cream butter mixture that looked like it had thyme in it.
" a pinch of salt " is the equivalent of Dumbledore says it calmly 😂
Wheezing, this articulates it perfectly
and the "two shots of vodka" meme
it's an appropriate amount of salt for water.
But that pinch be big.
Currently watching the series and this was a happy coincidence 😂
SNAPE EJACULATED
I watched the Pinch of salt part 6 times. And finally educated what a "Pinch" of anything really is.
Thank you.
During the Great Depression (1929-1941), my grandmother made certain food waist was at a minimum.
One of the favorite treats for the family of 9 were crisp fried potato peels. Gram always reminded the grandchildren to wash the potatoes thoroughly before peeling as well as to thoroughly rinse the peels in cold water after . Then they were tossed to dry and finished drying on large linen dish towels. A labor of love no matter which generation was lending a hand.
The last time we were all together was 1981 Dec, , 28 of us. It was grand.
By the way, no mayo or ketchup, we had freshly ground pepper & salt with a drizzle to Gram’s Balsamic vinegar reduction. Made with the pan dripping’s of a meat or bird.
Apologies at 77 I’m reminiscing.
I am recalling the smells and sounds of the kitchen and then the flavors.
Don't apologize. This was one of the best things I've read all day. You have a style that really resonates. Time spent woth loved ones is the best time.
❤
Nothing to apologize for! Your reminiscences were a pleasure to read. 🙂
thank you for sharing your memories with us, it was lovely
This was amazing to read. I could almost imagine it myself. Thank you for sharing such a precious memory with us!
Really appreciate that he used the peel too, that was class.
The peels r the best part in the potatoes.I personally fry baby potatoes in little oil ,salt and garlic ;yummy
@@nadou760 Lovely! I roast them, little oil to coat and seasonings to complement the rest of the dinner. Put a pan of them in the oven for about a half hour, they cook without needing any attention while you're prepping everything else. :-)
The peel got a face on it 😂😂
OMG ! As a French person I'm so glad to see this mentioned in a foreign video ! This is a typical dish from the South of France. A hidden gem. The traditional cheese used for it is the tomme d'Aubrac. My dad's side of the family is from this region and I would eat this all the time as a child. I'd say you got the consistency pretty right. The longer the thread you get when lifting the spoon, the better. It's typically eaten as a side dish with meat but using the peels as fries is a pretty good idea. Cheers !
traditionnal cheese, but if it's another cheese, you can't call it "Aligot" XD
This is basically made in every American elevated dining restaurant I have worked at. It's super common here.
@@Sphynx00 In France it is a traditional recipe. It’s interesting that she traveled to the United States but not really surprising this recipe exists since the 12th century in France. What kind of cheese do you put in it? 😊
@@Celia-eg5tg Usually Fontina, Gruyere or Comte.
U add milk and milk products in every dish .
It’s amazing how versatile potatoes are you can literally make just about anything from a potato 😻😻😻
In case anyone is wondering what the liquid he poured into the mashed potatoes it was a pound of butter, a pinch of salt, thyme leaves, milk and heavy cream and he let it cook together. Thanks for 10k likes RUclips ppl
Thank you, I was wondering why no one cared about where the sauce came from 😅
His pince of salt 😮
Thx bro
Thank you so much cause I will most definitely ask my mama to make it one day because the mashed potatoes look so good
Bless your soul
Looks fancy and affordable to make. I'm definitely trying this
So how is it?
i'm french so i tried aligot many time and this is absolutly delicious@@KILLA0_0.
How is it?
Cook Aligot, it’s basically this with appropriate cheese it’s SO good.
@@KILLA0_0. Cook Aligot, it’s basically this with appropriate cheese it’s SO good.
“I’m not a patient person” IS SO REAL
Human* but person works.😅
They got multiple tables waiting for top tier cooking, no time to waste 😂
Love the sound effects. 😂 The food looks really delicious.
The chef was tweaking after he tasted his own work of art ☠️
LMAOOO
All good chef's do that, or why be a chef? That's also how you make people think your food tastes good.
potato so good they got bro ahegao'ing
Blud had an orgasm tasting his food
i felt it when he said "ahmagawaj"
As an Irish man im glad to see people actually using the skins
People in asia do use the skins. But not everyday.
As a potato, I'm glad to see someone using every part of a member of my kin.
I eat em with my potato
Plz keep those peels for animals
@@Seuzainhell no, theyre my favorite part, easily tastiest part, no one is getting those but me.
“a pinch of salt…”
“Two shots of vodka….”
*edit: holy shitaroo*
😂
😂😂😂😂😂
I mean, tbf, you can't really over-salt potato water. Pretty sure you could boil potatoes in sea water and they'd be fine.
STOP I WAS JS ABOUT TO COMMENT THAT
I was looking for this comment 🤣🤣🤣
I used Pommes Aligot for my cookery dish just because from this and my group loved it. They just used it as a sandwich spread then they use it as a dip. It was surreal to have a lot of people love your cooking
For those who wonder, it is called Alligot and it's from Aubrac in France. And if you want other ideas with potato and cheese from France, you can try Tartiflette from Savoy, Truffade from Cantal or Welsh from North. These are all divinely good.
Yesss. I have been to Rodez, france for my internship. My chef use to make this😌🤌Alligot is ❤
Salam. was the liquid milk?
@@fahmidaosman7401I think it was the potato water!
Just tried Truffade in Aurillac (there for work) and it was spectacular. Thanks for your regional info / suggestions.
no shit sherlock
"I am not a patient human"
Yeah this guy is definitely a chef
Jesus loves us!
For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. John 3:16 💖✝
And you will seek Me and find Me, when you search for Me with all your heart. Jeremiah 29:13 💖🌅
For everyone who asks receives; the one who seeks finds; and to the one who knocks, the door will be opened. Matthew 7:8 💖✝
Everyone who calls on the name of the Lord will be saved. Romans 10:13 💖🌅
I want abortions to be legal
@@JanineEricksonno one gaf😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭
@@svvordssI do!!
@@JanineErickson
You can tell this is a professional chef by how he turned one potato into a full pot of cut potatoes. Master at work.
😮
bro he literally said "Peel the POTATOS" with an s
I started my restaurant with one spaghet
@@TheSquidPro XD
@@TheSquidPro i learned this am that spaghetto is the singular of spaghetti. autocorrect is losing its mind over it.
When he tasted the mashed potatoes at 0:32... my tummy felt a little tingle, THE FACE AND SOUND BRO.
Got me at the “pinch of salt” lmao
"Two shots of vodka"
@KinDiedYesterday l
more like half a bottle, that shits saltier than the ocean
Recipe to cardiac arrest.
I didn't get it until I rewatched. Didn't catch the fist of salt the first time.
@@sanjayshorey4225he’s not drinking the water idiot he’s throwing it down the drain after boiling the potatoes
"I'm not a very patient human being"
This is the most relatable thing I heard today😂
Same 🤣🤣
“A pinch of salt 🧂 “???
Sir that was a fist 👊🏾 of salt 🧂😆
Lol
Lmao 🤣
Missed opportunity to say a punch 👊 of salt.
Nah bro just a pinch, but like use your whole hand
This was the comment I was looking for
That is actually so cool! I would legit order this to share :O
"Give this a little mix" seems like an important part to disregard completely.
Right? What was in the other pot?
I presume Bechamel sauce or cream as it looks like it and is often used in combination with potatoes.
Maybe milk and butter? I see the yellow tint of butter floating on top of the ladle.
I was wondering this too! Looks like a pretty important ingredient.
@@arjanarendse1451 makes sense, bechamel is just milk and butter thickened with flour so it's exactly what you would add to potatoes anyway, easy way to speed up making potatoes if you already have bechamel sitting around
I loved that he used the peel. No food waste!
210 likes and 0 replies???? LET ME CHANGE THAT!
Really, I’ve always done that. They’re good baked too. They make better chips, if you ask me.
Especially with the sharpie ink on it. Yum!
U consider peels as food ?
I always make mashed potatoes with the peels on. So much nutritional value, taste and makes the dish look rustic.
We had this for lunch in France at the schools cafeteria. They had a chef making a giant batch outside. It was and still are the best potato aligot I’ve ever had. I’ve never been able to replicate it.
Pretty impressive it was for a school cafeteria.
@@KE-yq2eg Not really, it's classic in France to have meal like this. Or at least 20 years ago it was.
@@KE-yq2eg it’s pretty normal for them actually. I went there for a month, it was part of an exchange program. They stayed with me for a month after. Imagine their faces when they saw what my American public school had lol
The secret is having a very fresh cheese, quite difficult to find in the USA (OK quite judgemental fromme😇). I would say, see if you have fresh milky products near you. You may find something close enough to replicate the dish. But be aware, mixing and melting the cheese 8n the puree is a physical exercise that take a few minutes 😂
Me with the summer camp's spaghetti soup, this was truly on another level 😢
That reaction to eating the potato dish was basically food wars in a nutshell. Taking a bite from a dish and nutting instantly. No questions asked.
“Pinch of salt”
Proceeds to put a handful 😭
Turning the peels into crisps feels like a lifehack for me.
search Life of Boris
ur welcome
Sanji would like that
What else is a life hack for you. Using the end slice of a loaf of bread 😆
@@slabbinonspokezz2375 Not everyone is aware that potato peels are edible. People don't eat the peels of most fruits and veggies, and unless you're buying fresh potatoes they're going to come already peeled and cut. So yeah.
@ButterflyScarlet so yeah what. Using the end slice of bread would be considered a life hack 😆. Not being aware still isn't an excuse for being illiterate about something the vast majority of people know.
He looks so mild mannered and dangerous at the same time I love cooks man 😂😂
Well he seems to be in that chef level
frying the skins to not let them go to waste is actually such a genius move
Except it's unhealthy due to high amounts of glycoalkaloids. Should not be given to kids, toxic
but they taste gross lmao
i love marker pen
@@Cr4zy4pple they taste so good tho? tf
@@fantakuningFish head and lambs brain probably taste okay if prepared correctly aswell.
You wanna eat those too?
Maybe a pigs ear while your at it ?
Bro got possessed after tasting that 😂
💀
We all do 😂😂😂😂😂
Bro nutted his pants
from the ahegao spirit😭
Had me dying after that
Been wondering how long it’s going to take for Aligot to be a mainstream thing outside of France
Finally someone that doesn't waste the peels! Mad respect chef.
He fried it and it doesn't even taste that good just let it go to waste
@@Censton no
@@genxploits animals can eat it if u care abt peels going to waste then go live with cows
@@Censtonfried peels are delicious, i dunno what you’re yapping about
We eat with the peels always.
That eye roll was pure bliss 😂
LOVE this guy's definition of a pinch. That's how much you gotta salt potatoes! Would eat at this man's establishment any day of the week.
True, people expecting a dust of salt on *bland* potatoes
Thank you! You have to use every finger in the pinch!
Have you ever cooked potatoes? You don’t need that much salt!
@MG-iu4eh i had, unless you're scared of a pinch of black pepper on your meals, you can add a small particle of salt to your potatoes
totally not true. out of all things that need to be over salted to taste amazing, potatoes are among the last.
"I'm not a patient human"
How relatable can he get 😵
The definition of Sanji : No food wasted maddam~
I was thinking the same
Lol fr
Bro haves a gojos pfp but the name of Geto😭🙏
tf is bro yapping about⁉️
@@vexorion6577 uncultured swine
Friee potato skin are underrated, used to collect the skin from peeling 2-3 bags of potatoes and fried it with light AP flour and salt, gave it away to other staff or pack it in paper and share it with other resto staff😂. Those things tied us together.
Bringing ppl together with your cooking..great feeling.
Is there any special step on how to clean those potato peels? Thanks a lot.
@@jofaminialagao1546I would say just washing your potatoes (and scrubbing them if they're really dirty) would be enough, for me at least. If you want them really clean you could also soak them in salt or vinegar water for a couple of minutes but that might affect the taste.
arent Potato peels not supposed to be unhealthy and be cancerous?
no one asked right :)
Finally, a chef who doesnt throw away the peels.
Yeah but where's the sustenance? Doesn't sounds very...appealing...
@@75PERCENTCOPPER also the skin contains poisons, thats the reason we dont eat them. It's just another of these garbage claims that it "is healthy" or "a superfood". Also i think lazy american's want also to sell their garbage to the people for more money! xD
@@75PERCENTCOPPER *weeze*
chef seems like a cool guy!
I love that you used the potato Peels! I love that nothing Is wasted
Yeah, peels are great! but I am wondering about the part that was drawn on. Is that part safe to eat?
@@fluffdragon2277 i think they didnt use that part, Its prob not Safe unless they used some special edible pen ink
U can put it also in the oven (peels)
As someone from Northern Ireland, this brought a tear to my eye. Bless you, sir.
Aligot is from France my guy
@@vapecat1982 Yes it is, and the Irish love potatoes, hope this cleared things up for you bud
@@winspyy We, people in France, forgot the good relation we had with you Irish buds
We are way more interested in fighting each other than loving each other
What did the chef put on the mashed potatoes.. the white creamy thing what is it
Chef rolled his eyes back! That was GENUINE!
Nice pommes aligot. Always a winner.
“A pinch”
Proceeds to take a fistful of salt.
HERE'S MY CHEESE GOT ME OFF💀
@@ShauryaGamer69what???
lol he didn’t even add enough salt tbh but at least he’s not putting a literal pinch like people who can’t cook do 😂
+Fistful of salt
Yeah but that's not all going straight into the potatoes. That was probably like half a tablespoon into, what, a gallon, gallon and a half of water? They probably could have taken more salt tbh
That consistency makes me happy.
I can’t tell you how serious I am right now, I teared up watching this and currently have a tear running down my face.
It was the cheesy potatoes right?
@@veronicasanders-vw2yr No, it was a volcano.
Ya didn't tho
I get the feeling
😂😂😂😂😂😂😂😂
Oh my god thats definitely wow 🎉anything potato is delicious 😋 ❤
This video taught me that whenever a recipe or a professional cook says to use a pinch or any other small amount of something, use more.
Chef passed the vibe check.
10 out of 10 🤯that is the 1st time ive ever heard. That guys food must be tremendously amazingly deliciously.
Yes, because it's french 🇨🇵
Hey what was that white sauce he used ?
@@devchauhan7203 infused cream or just cream im pretty sure
@@iamhshai2992 Thanks men 👍
@@devchauhan7203 hot milk
Indian Chef build different ❤
One potato equals two happy smiles. Thank you Chef!
The “UUH MY GAWD” was crazy 💀
Dude was busting
Bro is tryna say : AMBATUKAAAAM
lol no it wasn't dog. literally every youtuber does that any time they eat anything
@@MiorAkif💀
Looks delicious Chef and never thought about frying potatoes peels
Here's a tip: if you like the idea of frying the peels, but it's too much oil, you can try roasting them in the oven or air fryer instead.
"Pinch of salt"
bro got a whole hand full
78% mashed cheesy potato
21% crispy fried potato skin
1% marker
Edit:YALL STOP LIKING ITS BEEN A MONTH AND I CANT STOP LAGGING
thats what im saying
Fr
Don't Deny your intestine purpose bro 😂
Every serving comes with the promise of a smile... Literally.
The market 0.0% he did Peeled that
thats how enthusiastic every chef should react when tasting his food.
That’s a real cook right there works fast and efficient and seasons everything liberally to make sure it taste good
This is the coolest vedio i have ever seen in my life..! You guys are awesome 😭😭❤
The permanent marker on the couple of potato peels be chilling
@TempCrap-nn4cmI think you'll live
FRR
Nerd moment but in small amounts like in the video he should be fine
💅🏽
I always cut my potaoes like that when I boil them to mash them. It is so nice to see that I am actually doing it like a professional chef!🎉
The expression when tasting it. I can relate to it to a soul level
That not wasting the peels was priceless.
"I'm not a patient human"
We felt that chef
“911 what’s your emergency?”
My potatoes aren’t patatoing
Cringe 🍆💦
I mean it made of potato so 🤷
To people talking about the "pinch of salt", It's because the starch in potatoes absorbs the salt and when its boiled the starch is lost so it's not as salty
For those who wonder, aligot is a french specialty, specifically from the region Auvergne
that looks sooo good- 😭🤌
The potato peel idea never crossed my mind before, I have GOT to try that idea out one day. It sounds and looks like HEAVEN
You can also bake them.
I've had a bag of Potato Skins chips with cheddar bacon flavor before, I lived for those, lol!
I've had a bag of Potato Skins chips with cheddar bacon flavor before, I lived for those, lol!
Truffle aioli😍😍😍 I always love ordering a dish at a restaurant that has either in it, whether it’s truffle flavor or some type of aioli
That fried peel had a hint of marker ink but as they say in the culinary world...ink is flavour.
i hope you’re being sarcastic ‘cause there’s no way you don’t know edible ink exists
Hope it’s edible ink
@@bencri6248pretty sure it’s a joking comment
@@paradise_valley 🤜🏻🤛🏻
As soon as I saw the "pinch" I excitedly opened the comments
I… I’ve never seen a potato stretch like that. This is wizardry on the next level.
They added cheese, of course it's gonna stretch
Looks like its 50% cheese so yeah, its stretchy.
That looks stunning and delicious 😋
Thank you for sharing this nice meal.😊
That looks DELICIOUS! 💜
Oh MAN!!!! It all looks amazing!! Fantastic job
That chef's moan says it all 😂
His reaction after he tasted it 😂😂😂😂😂
0:30
😅
He’s using everything… love that !!
Authentic aligot is made with half potato half fresh tome of cantal/salers cheese and it’s one of my favourite dishes. It’s not something I would call fancy as it originates from the countryside and is meant to be comforting. It brings back childhood memories haha
Don't forget everything European is fancy for US people
@@Pseudomonasammm no, I think it’s more a scale of ‘lots of work was done on this food item’ is fancy in the US whereas in Europe they define fancy as ‘peasants didn’t eat this’
Besides, potatoes are American. 😂
@@namedrop721 South American to be exact!
@@PseudomonasaWhile I do agree, this is not a universal concept and doesn’t apply in this particular *instance. Perhaps the only “fancy” part about it is the technique/process because it’s glorified cheesy mashed potatoes. Which isn’t considered fancy, even to our most destitute in society.
We have come to understand that everywhere has bad areas/quality obviously. And as someone else has already pointed out, the potato is a true American staple, I mean, we have an entire state known for its potatoes lmao.
*edited to add word
@@britbrat1127 Germany is a whole country dedicated to potatoes look it up. Without potatoes no Germany no joke
"pinch of salt" he says as he dumps in a full handful
Equivalent to Gordon Ramsey's pat of butter. 😂
When I was making coleslaw as a chef at a restaurant we had a 5kg tub of salt, I accidentally knocked the entire contents into the 20kilo slaw mix, i said to the other chef "ughh it's just a pinch of salt right?" 😂😅
We’ll tbh for all those potato’s that’s a normal amount of salt
The face when he tasted the mashed potatoes 😭🙏
0:31 He's bouta bu - u - u - us ... Bus! ... Bus! With this one 🗣️🔥🗣️🔥🗣️🔥
the combo of burning your taste buds while enjoying flavor is so such a underrated feeling
Ngl one of the best chef I every seen, When he taste the potato LMAO XD
That all looked amazing ❤
I love potatoes one of my favorite things to eat
The best and most beautiful things in the world cannot be seen or even touched, they must be felt with heart.
Whoa, hold up! Do you know who that chef is? I think they deserve some major credit for that amazing video! Let's give them the recognition they deserve!
Welll who is it? Lol
So. Many. EXCLAMATION MARKS.
He is Chef Ashif (?) Ashford. His name is in the full video for less than a second. He got cheated name wise there, too. . .
Wow, i can make that. Definitely gonna try this out
Absolutely brilliant well done chef
Whole potato used, not too complicated, looks incredible.
The pommes aligot looks absolutely amazing
My partners favourite version of my potatoes is parboil them, let them dry out on a tray, sage butter on the potatoes, in the oven making sure to coat the spuds every so often and pop them out. Crispy AF on the outside, whilst fluffy on the inside.
Oooo, parboil, I like this and will have to try as I usually just cube em, lube em, season and bake.
قصتها صدمه وتحزن😢❤
OMG that looks so freaking good 😊👍🏼
The chef looks super chill
Yes, he does