This is Michelin-level mashed potato made at home — smooth, silky, deeply flavoured, and built around potato science, not just butter.In this video, we break down how chefs actually make mash in professional kitchens, using temperature control, starch management, and proper finishing technique to get a result you simply can’t achieve by boiling and mashing.
Most mashed potato recipes focus on adding more butter.This method focuses on choosing the right potato, controlling moisture, setting starch correctly, and emulsifying fat in the right order — which is why it tastes better, feels lighter, and stays perfectly smooth.
If you’ve ever wondered:
Why restaurant mash tastes different
Why your mash turns gluey or dull
How chefs get that glossy, silky texture
How to make perfect mash without special equipment
This video explains it clearly and practically.
VIDEO CHAPTERS
00:00 – The Best Mash on the Internet?
00:08 – Picking & Pricking the Potatoes
01:59 – Potatoes into the Oven
02:33- Choosing the Right Kit
03:23 – Potatoes Out of the Oven
04:16 – Scooping the Insides
05:11 – Ricing the Potatoes
07:00 – Infusing the Liquid
08:27 – Passing the Potatoes
09:22 – Final Mix
11:31 – Is This the Ultimate Mash?
39 Comments
Yukon Gold makes the best oven fries in the world. My god
so potato flavoured mashed butter…?
Thoughts on how to best reheat it? Taking it to a dinner party and pairing it with Julia’s Boeuf Bourguignon for New Years dinner
Now let's see Paul Allen's Mash.
"It's not the butter." – Proceeds to add almost the same amount of butter as potatoes.
Also he used 22 dishes/utensils through the video, that man does not wash his own dishes.
I can't express how much I love these chefs and this channel. It's so refreshing to have simple, professional, but funny videos lead by two brilliant and easygoing chefs. There's no extra music, long intros/outros, etc. I know my way around a kitchen but I learn so much from you two and continue to be inspired by your techniques. Keep it up guys, big love from Canada <3
"The secret isn't butter!"
Indeed you also add 1/2 liter of heavy cream to it, next to 1/2 liter of milk.
Give 1 knife tip of your mash to any lactose intolerant human being and he/she will have an hour long bathroom visit.
Did he say "backpacking potatoes"? I had to rewind it three times and turn CC on and still didn't catch it
It's crime
would this same technique work with sweet potatoes?
To those claiming this is a puree not a mash, a mash is made by crushing a substance into a pulp, sometimes with the addition of liquid, a puree is a smooth cream of liquidized or crushed fruit or vegetables. Spot the non-difference!
Please be a shit ton of pepper pls pls pls. It’s been so long since last time they said that 🙁
Mash it up ! Rude bwoy
That's not mashed potato. It's potato paste. I'm sure it's delicious, and it is a very 'chef' way to do it, but it's not mash. Mashed potatoes should be boiled not baked, and should have some texture remaining. This is more along the Dauphinoise side of preparing potatoes.
Perfect is subjective. Because I like the country style mashies. Where there is still some chunks in it.. Skin and all
I made this. Followed the recipe exactly. They taste fine….just fine. Pretty much like very good twice baked potatoes. And this is really what they are. Not worth the work. I’m so sad.
I feel very sorry for my husband who cleans up after me, even though I do try to clean as I go. This takes a ton of stuff.
So it’s butter with a little bit of milk and potatoes.
Oh the humble mash potato…
I don't think you guys used enough kitchen tools. You could have tossed those roasted skins and milk into a blender then tossed the whole she-bang into the potatoes.
While I totally trust the Fallow chefs, I needed to roast my potatoes longer but my oven/stove sucks. Keep that in mind if you have a lame/old/weak oven. Other than that, another delicious recipe from our boys! Very potatoey!
…..
After having read a bunch of comments, tough crowd. High end food requires a bit of butter. At least this recipes uses 1/3-1/2 the amount of butter as Robuchon, and those potatoes are pretty damn delicious!
Nah it cannot taste better if it's that soupy
I used to think that the more butter I put into my mashed potatoes the better they would be. But I see now now this treatment would produce fabulous mashed potatoes. Thanks for the lesson. God Save the UK!
I'd have never thought that sweetness was a desirable quality in mashed potatoes 🤯
The way it’s plated reminds me of the paint steak scene from Dennis the Menace lol. Or at least what I imagined it to look like on Mr. Wilson’s grill.
Rubbish for fries? Did I hear that correctly? Yukon Gold make fantastic fries!
lol @ rabid Canadians. Yukon Gold was developed for deep frying? But it's pretty versatile. It is disease resistant as well from my limited understanding. My baba had a farm south of Winnipeg Manitoba and she and gigi grew what she called "netted gems" and "russett". Near the end she was throwning purple potatoes into the ground to see how they came out. She was so proud of them, they were from PEI.
Brings me back to 1989 when I did my Cooks apprenticeship, thank you so much
Cant speak to taste but that plating makes it look like a boiled chicken breast. Ugliest plating i have ever seen. Like a raw pot pie.
I always find restaurant mash too smooth, prefer homemade with that slight bit of texture still from the potatos
The secret is there's more butter, milk, and cream than the mashed potato itself.
unnecessarily complicated. just use a blender and butter^butter
I personally really like my mash with lumps and skins in it, so this probably won't be for me. I do appreciate the craftsmanship though. Might try it.
Almost no butter in there tho
Talking while doing the whole video…must have gotten a lot of his saliva into the food. Just saying. It takes some self awareness and some responsibility for the eaters to make a video like this…regardless of how the food looks appetizing.
By the color it looks like a potatoey butter
My son broke the potato ricer. I can never have mash again 😢
Am I the only one who likes their mash mash just mashed and not so smooth/pureed? Having worked in a hospital, puree just looks gross to me.
Hear me out… Adding mayo…. Stop yelling at me…. Just try it
In Canada we tend to use Yukon Golds for baked potatoes and red potatoes for mashed. Obviously not a rule, but the golds bake up better. Also, yes, one of the biggest secrets to stellar mashed potatoes is GARDEN potatoes. Try to get local produce whenever possible. The taste difference is huge.