I still prefer Bocuse's recipe: 1 kg Potatoes, 250 g Butter, 200-250 ml milk. That's also similar to my German grandma's recipe. She was a heavy butter and egg user😂
i hope somebody can help me with a question, where im from we peel the potatoe , cook it, and mash it right away while its still hot, but ive been seeing this thing where they cook it and then peel it. have tried this way but cant help to get my hands fucking burn, i guess they let it cool for a bit but then ,,, its even harder to get a nice textura because of that, hope someone can share me some advice , thanks
Made this type of mash for my kids once. Potatoes pressed through a sieve with an unholy amount of butter. It was like crack to them. They went insane for it. I use it as leverage these days.
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Mash potatoes are pretty good have them like once a week
Potato-butter 👍 Yum!
Essentially buttery mash …
Funny I just made this. Granted, with less butter but still
Looks fucking disgusting tbh
He used la ratte potatoes
Sooooo potato butter soup
Michelin sells fucking tyres
Needs more butter
Looks Iike its something to be seen in a nursing home
There is some mashed potato in your butter😮
GLOOPY???? ive heard quite a few adjectives but that's a new one.
Everything that is delicious has loads of butter
too loose for me
33% Butter? That's rookie numbers for any Hollandaise.
3:16 what a change of pace cuz yall have said it damn near every video the past couple of months 😂
“It’s so buttery”
This is my surprised face 😑
I still prefer Bocuse's recipe: 1 kg Potatoes, 250 g Butter, 200-250 ml milk. That's also similar to my German grandma's recipe. She was a heavy butter and egg user😂
Call me crazy but im a fan of a more firm mashed potato
Needed more butter
And a cartouche…
Needed more butter
And a cartouche…
"push down without scraping" proceeds to scrape TF out of it
People dont get fat because of what they eat….
They get fat because of the amount of what they eat…
i hope somebody can help me with a question, where im from we peel the potatoe , cook it, and mash it right away while its still hot, but ive been seeing this thing where they cook it and then peel it. have tried this way but cant help to get my hands fucking burn, i guess they let it cool for a bit but then ,,, its even harder to get a nice textura because of that, hope someone can share me some advice , thanks
Made this type of mash for my kids once. Potatoes pressed through a sieve with an unholy amount of butter. It was like crack to them. They went insane for it. I use it as leverage these days.
It's a butter purée with potato flavour 😂
Way to overcomplicate mashed potatoes = Michelin
Personally way too much butter for my taste
Look I like this show but, if it’s 50% better then it’s not a potato dish some butter dish
I can’t wait