I Try to Master The World's Best Mashed Potatoes...

7 déc. 2019
1 515 267 Vues

32 Michelin Star Chef Joël Robuchon owed a lot to his signature dish: Pomme Purée. 2 months Skillshare for free : skl.sh/frenchguycooking11
Help me reach out to Chef Eric Ripert to get some feedback on my Mashed Potatoes skills ! Whatever he answers, good or bad, I'll post it on this channel 😱... His Twitter and Instagram accounts both are : @ericripert. Please behave 🤞🙏😂
I challenged myself to recreate what's considered by many the world's best Mashed Potatoes. In the end, here the shortlist of ingredients : 1 kg fingerlings potatoes, 1-1.5 cups whole milk, 250g unsalted butter. The rest is just pure technique.
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Salut,
Alex

Commentaires
  • How to tell that Alex has succeeded: Classical Music starts playing

    a namea nameIl y a mois
    • Flower duet hahah

      Luke FilewalkerLuke FilewalkerIl y a 14 jours
    • Happy New Year Alex

      Eduardo ZayasEduardo ZayasIl y a 24 jours
    • @Jamie Hennelly Thank you for the sauce

      Michael PychelMichael PychelIl y a 29 jours
    • Giorno theme starts playing

      alain marroquinalain marroquinIl y a mois
    • @badurcorp kaleidoscope - adrián berenguer

      Jamie HennellyJamie HennellyIl y a mois
  • I wonder how much mash potato he had to consume for this

    The Beekeeper🐝The Beekeeper🐝Il y a 8 heures
  • And by the time its done you eat it cold... No, thank you.. there are faster ways to mash it

    Rio RioRio RioIl y a 18 heures
  • La Ratte potatoes are nearly impossible to find in South Africa and might as well cost an arm,a leg and a kick in the teeth 😩.

    Lebohang MntamboLebohang MntamboIl y a jour
  • I followed this recipe down to a T. I got the Ratte potatoes, I cooked them skin on, I used the highest quality butter and milk I could find and used the exact same ratio as in the recipe, I steamed the mash before I gradually added the butter and milk and of course I put them through a sieve at the end. But I still only get a flavour, that can at most be described as "good", more like "alright", but definitly not "phenomenal". Any ideas what I did wrong, or what I could do better?

    GoodFellaGoodFellaIl y a 4 jours
  • Amazing!!Congratulation Alex!sciappò

    The Italian FooderThe Italian FooderIl y a 4 jours
  • kharba9 liya l'anglais dyali had lahmar hada

    UN3SSUN3SSIl y a 4 jours
  • My potatoes are baked; so they never see water.

    Kevin McNamaraKevin McNamaraIl y a 4 jours
  • Browning the butter has always worked good for me.

    HordmoHordmoIl y a 4 jours
  • Alex. I hate to disappoint you but I do not like the French style of mashed potatoes. I like mine mashed with just butter, but mashed not turned into baby food. Having said that I love your channel and I love your enthusiasm. Continue et bon courage!

    corydorascorydorasIl y a 5 jours
  • music is so loud i, cant

    Matthew BardenMatthew BardenIl y a 5 jours
  • You need a tamis!!!

    J RedJ RedIl y a 6 jours
  • never ever have i made mash out of floury potatoes

    no proper or real nameno proper or real nameIl y a 6 jours
  • "Did I ever tell the definition of insanity"

    americana_incarnateamericana_incarnateIl y a 6 jours
  • How to make the perfect mashed potatoes. Add so much salt and butter than you achieve the addictive quality of fast food.

    Patrick WisePatrick WiseIl y a 7 jours
  • Minute 10:40... Your bewilderment is so sweet

    MsWakarimasenMsWakarimasenIl y a 7 jours
  • Hello Alex, congrats et thanks for the quality of your content on youtube ! You do a great job, but in this mash potatoes case, it would have been interesting to seek the very best products, to point out and remind people that you can't make good food without good products... no secrets ! For example, you could have used Jersey cow's milk (OMG!), some farm butter, and early (rattes) potatoes. The result would have been even more incredible, I'm sure. Still, keep going !!

    M57 StudioM57 StudioIl y a 8 jours
  • Clearly this dude doesn't know about Aunt Fee.

    TurdFurgeson571TurdFurgeson571Il y a 8 jours
  • Can we expect a potato series in some time? Or at least an aligot recipe?

    FeelicitasYFeelicitasYIl y a 8 jours
  • I should be sleeping but instead im watching a french man going crazy while trying to cook mashed potatoes

    kingm 2231kingm 2231Il y a 9 jours
  • ha bien j'ai attendu la fin pour en voir un bon résultat de cette fameuse purée de RATTE et oui de bon ingrédients pour un mythe français. J'ai eu la chance de rencontrer ce maitre. un très bon souvenirs

    richard moutonrichard moutonIl y a 11 jours
  • That’s potato purée

    Yesenia RoblesYesenia RoblesIl y a 11 jours
  • “I am going to amp up the butter.” “I am not getting a big potato flavor.” Things that make you go hmmm...

    PlayaSinNombrePlayaSinNombreIl y a 11 jours
  • The story telling is just top notch

    GwenilamaliceGwenilamaliceIl y a 11 jours
  • This puree might be good, but did you ever try Laonai Yangyu (Grandmas potatoes) from Yunnan province in China? The sour note of pickled mustard leaves, the slight tingle of sichuan pepper and a generous helping of homemade garlic/chili oil. Blew my mind the first time i tried it, and still does.

    HenryHenryIl y a 11 jours
  • Try mash with duck fat and freshly pressed garlic. It tastes like heaven.

    realfilrealfilIl y a 12 jours
    • realfil but does it taste like potato?

      PlayaSinNombrePlayaSinNombreIl y a 11 jours
  • It is all about the right way to stir and butter and milk (animal protein). Greetings.

    Dominik MauerDominik MauerIl y a 12 jours
  • "chef I hope i'm making you proud up there! T_T" ...anyway here's an ad! :D

    Pontus ErikssonPontus ErikssonIl y a 12 jours
  • The 3 star pomme purée seem too “runny”/thin. I like them a bit thicker

    Frank DFrank DIl y a 12 jours
  • I'm not going to watch the video. I've just come to say that he's mashing potato. The end.

    uzzie88uzzie88Il y a 12 jours
  • I'm a french man watching another french man, who's teaching me how to make the perfect mashed potatoes, even though I know I will never make anything close to that and just buy my purée premade "just add milk and heat it up". I feel like I'm wasting my life right now. And I'm loving it.

    Guss De BlodGuss De BlodIl y a 12 jours
  • Great work, Alex!

    Eva C.Eva C.Il y a 13 jours
  • Not as good as grandmas

    Alexander GarciaAlexander GarciaIl y a 13 jours
  • I bet you could get out even more of that potato flavor if you cooked the ratte potato sous vide

    Tyler MillerTyler MillerIl y a 13 jours
  • so to get the best mash you add a whole bricket of butter and buy the most expensive potatoes? Huh, would've never thought that

    ZelassinZelassinIl y a 13 jours
  • Dumb.

    Timothy MichaelsTimothy MichaelsIl y a 13 jours
  • Did he make it

    This is PatrickThis is PatrickIl y a 13 jours
  • À good way to cook your potato for a delicious purée is to cook it on the oven with rock salt ( and of course to add a ridiculous amount of salted butter we all agree on that )

    lordtarace123lordtarace123Il y a 13 jours
  • Hi Alex, first things first, I really enjoy your videos and admire your hard work and creativity. I had a sad realisation during this video that nearly all the chefs and experts you consult with or refer to are mostly men, in a lot of videos, not just this one. Not saying that's your fault, but it's a sad realisation that women just are not taken seriously or don't achieve the same success as men in this industry, even though, let's be honest, in most households it's still the women song the cooking. If you want your mashed potatoes to taste like potatoes, please consult an Irish Mammy 😉

    bewilderedminnybewilderedminnyIl y a 13 jours
  • Recette de Robuchon : rattes cuites avec la peau . Alex : patates de supermarché épluchées ... Suivre une recette est pourtant simple .

    Gold OrakGold OrakIl y a 13 jours
  • Local man goes insane after watching and consuming mash potatoes for 30 days

    hi therehi thereIl y a 13 jours
  • La Ratte = Yukon Gold American potatoes. They are the Best for mashed potatoes!!

    Lisa HendersonLisa HendersonIl y a 14 jours
  • Bake the potatoes, Marco Pierre Whites recipe! Fuller flavour

    andrew pintoandrew pintoIl y a 14 jours
  • Excellent! I enjoyed this episode very much!

    FEELING AWESOME The New Good TherapyFEELING AWESOME The New Good TherapyIl y a 14 jours
  • 11:22. Had to check I was on the right site....

    DENIED FURBALLDENIED FURBALLIl y a 14 jours
  • So, I'm a midwestern American girl and I fully understand that country cooking and French cooking are two WAY different things. But I can't wrap my head around this potato puree that Alex is making and calling it mashed potatoes. We make mashed potatoes for breakfast, lunch, supper and desert ;here in the heartland. So, we kind of know of what we speak (well for our region anyway)! Any mashed potato that's not firm enough to stack up on your plate and make a mashed potato mountain will not do. It must ... and I mean MUST be hearty enough to stand up to good old fashion milk gravy ... the life line of any midwestern or southern folks. But I do get the part about the butter. We use tons of butter in our mashed potatoes, too. They're a match made in heaven. Just my 2 cents worth!!

    Cheryl JonesCheryl JonesIl y a 14 jours
  • Every time you talk it sounds like French Garfield choking

    Jordan PetruniaJordan PetruniaIl y a 14 jours
  • Alex: I have a silver spoon with me. Crackheads: 😳😳😳

    Angelm3296Angelm3296Il y a 15 jours
  • ...and where is this recipe you speak of?

    Michael S. LauMichael S. LauIl y a 15 jours
  • Alex isn't even able to listen properly; didn't Robuchon say : skin on, then cook them? Mission failed

    Christian FischerChristian FischerIl y a 15 jours
    • How else is he gonna make the video last 12 minutes and get that juicy youtube ad money

      Bini LGNBini LGNIl y a 14 jours
  • Was it important to peel them after boiling them in the end? or it was just the potato type that mattered?

    Benjamín Palacios AbbottBenjamín Palacios AbbottIl y a 16 jours
    • Yes. When you boil with skin on they leave less flavour in the water.

      Kyeri ArtKyeri ArtIl y a 14 jours
  • least it looks like a decent sized portion

    SimpleKhajiitSimpleKhajiitIl y a 16 jours
  • I know its impossible to make the real deal but I have a challenge to push your skills to the absolute limit try making the real life equivalent to century soup from the anime toriko

    Joseph LittlepageJoseph LittlepageIl y a 16 jours
  • you forgot to hit that mash with a wrench and some dry wall.

    HeliumHeliumIl y a 16 jours
  • Qulequ’un m’explique pourquoi je regarde un francais faire de la cuisine française en anglais ?

    Kaan 42Kaan 42Il y a 16 jours
  • You literally see him using ratte potatoes in the video you nutjob

    MathMathIl y a 16 jours
  • Great video! You are so talented. Thank you for sharing your knowledge!

    Alon AbrahamAlon AbrahamIl y a 16 jours
  • am i wrong or did you just buy 4 sticks of butter for 1.94?

    the gremlinthe gremlinIl y a 16 jours
  • This guy sounds like moriarty

    mastan palurimastan paluriIl y a 16 jours
    • James moriarty?

      Sam FrancoSam FrancoIl y a 13 jours
  • When you gonna make omurice???

    Daniel CloutierDaniel CloutierIl y a 16 jours
    • Daniel Cloutier Moe Moe Kyun!

      PlayaSinNombrePlayaSinNombreIl y a 11 jours
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