Tried making this for a friend potluck supper. Started too late with 3 one pound russet potatoes from my garden. By the time we had to leave they were mostly cooked lol Through them together and even with little chunks of hard potato it the best mashed potatoes I’ve ever had lol
Why do the shorts never mention the specific Type of potato he uses? A stronger flavored potatoe is used to counterbalance how much butter is used. I need to know what type of potato he uses.
Any spud . Peel , quarter and boil . Into kitchenaid . Wire whisk with salt , whole milk and butter until smooth . Add sour cream and mix on high for 30 seconds . Serve hot . For 4th Michellain Star use Creme fraiche instead of sour cream .
Here is the reels concept Chef. Michelin star chef, particularly Joël Robuchon, are known for their incredibly smooth and creamy mashed potatoes, often using a 2:1 potato-to-butter ratio. Their technique involves using a potato ricer or food mill to achieve a perfectly smooth puree, drying out the potatoes before adding butter and milk, and using a whisk to incorporate air for a light, fluffy texture.
imagine spending years and thousands of dollars in a french culinary school just to learn that the difference between a home chef and a professional chef is the courage to make a recipe with twice as much butter than the main ingredient
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Bro eats mashed potatoes weird as hell.
Tried making this for a friend potluck supper.
Started too late with 3 one pound russet potatoes from my garden. By the time we had to leave they were mostly cooked lol
Through them together and even with little chunks of hard potato it the best mashed potatoes I’ve ever had lol
You messed these up so bad, you roast the potatoes not boil, and you use cream not milk
😅 chokha
So mashed butter with potatoes?
Why do the shorts never mention the specific Type of potato he uses? A stronger flavored potatoe is used to counterbalance how much butter is used. I need to know what type of potato he uses.
How would you make these ahead of time? Don’t have time thanksgiving morning 😅😅
Brooooo no cold butter. Room temp and hot milk
now do 4 Michael star potato’s
I like some texture in my mashed potatoes.
same at home
That is potato flavored buttercream.
If these were 1/2 butter they’d be soup.
The strainer part is a huge pain in the ass to do
Big patatoes are more delicious
Any spud . Peel , quarter and boil . Into kitchenaid . Wire whisk with salt , whole milk and butter until smooth . Add sour cream and mix on high for 30 seconds . Serve hot . For 4th Michellain Star use Creme fraiche instead of sour cream .
Not cold butter, room temperature butter and milk has to be warm
This process, I imagine the potatoes would be cold after this?
I guarantee Michelin Star mash potatoes don’t include milk. Crème Fraiche, heavy cream, or sour cream maybe.
Hi , a homeless man i know ,went to my local college and earned 29 certificates vs Joël Robuchon: 31 Michelin Stars. My goddess. Lol.
So what is the recipe, you have no measurements
That chef used a very specific type of potatoes. Unless you use those, you won't get that flavor.
Bro I can’t even make box mash potatoes
What about cheese
Over an hour?? I’ll pass.
Here is the reels concept Chef. Michelin star chef, particularly Joël Robuchon, are known for their incredibly smooth and creamy mashed potatoes, often using a 2:1 potato-to-butter ratio. Their technique involves using a potato ricer or food mill to achieve a perfectly smooth puree, drying out the potatoes before adding butter and milk, and using a whisk to incorporate air for a light, fluffy texture.
You didn’t add butter to potatoes,
You added potatoes to butter huge difference
imagine spending years and thousands of dollars in a french culinary school just to learn that the difference between a home chef and a professional chef is the courage to make a recipe with twice as much butter than the main ingredient
That mash was worth the heart attack
Add some garlic bro
Spend a little over an hour making them or mix water with powder 🤔 I know my choice