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33 Comments
Not enough salt.
the french are obsessed with putting butter in everything
Him explaining why he does what he does makes this video extreme dopeness incarnate
i like how he explains the why
"To start mash potato" – proceeds to make potato-flavoured butter
Everything was spot on, but I add fresh cracked pepper and freshly grated nutmeg. Nutmeg in mashed potatoes is so good.
Is this man french by any chance?
Sounds so french I feel like going on a strike
Pepper
I add a whole egg and nutmeg to my mash.
EVERYTHING under the ground you start with cold water…the rest with warm/hot water…it’s that simple 😊
You can cut them as small as you want, they only absorb water if youre an idiot and cook them to long
You will lose a lot of starch if you peal and cut before cooking. Would 10/10 not do that.
He is the father of onio
Someone said potato
Potetou❤
Wow what next how to slice bread ?
without pepper and nutmeg? hmmmmm
As a german, I must add
"Muskatnuss Herr Müller!!!"
Potatoes do NOT absorb water…ever.
So cold water is getting hotter much quicker that hot wter?
The ricer is a huge deal
work on your english
too lumpy
you can add as much butter as you like. it's your choice.
I'm surprised he's not returning potatoes back to dry pot and leaving it on small fire for a minute or little bit more, just to dry potatoes.
like ok boiling potatoes but wouldnt it be the same to cook em in a steamy oven?
Put the potatoes in cold water. Come back two days later. Perfectly cooked.
I've never seen a chef who knows how to make mashed potato. This is potato soup.
The Alsatian accent of Pierre Koffmann is just soft yet strong
A Mix of French and German
I'm sitting in my lounge on my couch 🛋 listening to how he says potato 🥔 very A-peeling
poteto
He’s speaking French just with English words.