Every time I see "Michelin star" food I become less impressed with it. It always looks worse than what I could make for myself with way less money and effort
😂😂 you can water down a soup with that…mate that made me laugh so hard no sound came out… had me falling off my chair mouth wide opened crying with laughter 😅😅 🎉🎉🎉
once worked with some michelin chefs and the potato’s had to be cut in 1/4 inch slices, layed flat in a vaccum bag, sous vide, rinsed and scrubbed by hand, then mashed
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What. What did I just watch?
I read and heard mashed potatoes, but I saw some sort of pasta blob made from potato starch?
😧
THE FUCKIN FRENCH
I love the artery joke but arteries are redirecting traffic hilarious and also I'm delicious
Only want a masher to mash my spuds I prefer boiled spuds more though
the potatoes need their electrolytes….lol….absolutely agree
Just normal mash potatos will do.
You can JAZZ them up with SALTED butter, creme fresh, cream, spring onions even diced onion.
But you don't need to PUREE them 8 x
Every time I see "Michelin star" food I become less impressed with it. It always looks worse than what I could make for myself with way less money and effort
Those are Thrice Puréed Potatoes……….nothing to do with “mashing”. They look like thickened PVA glue, and prob taste as bad 😳😂🤣👎
I like em, chunky, skins on, kerrygold irish butter SALTED. Salt, pepper.
And not French 😅
😂😂 you can water down a soup with that…mate that made me laugh so hard no sound came out… had me falling off my chair mouth wide opened crying with laughter 😅😅 🎉🎉🎉
Cubed????? They're feckin rectangles!!!
That was shit what is he doing just mash the potatoes with some butter
I could have sworn that was just butter in the first few seconds
Brilliant!!!
The potatoes need their electrolytes 😅😅😅😅
once worked with some michelin chefs and the potato’s had to be cut in 1/4 inch slices, layed flat in a vaccum bag, sous vide, rinsed and scrubbed by hand, then mashed
its a butter puree ,,, wheres the skins and some cheese … Im out.
Potatoes for rich old farts who have no teeth
I'd have a sip of those…
this makes sense as to why most chefs are overweight despite knowing all about nutrients in their ingredients lmao.
Fu in french