Mashed Potatoes

Just in time for your Christmas feast, Chef Jacques Pépin shares his take on Mashed Potatoes and what to make with the leftovers!

Mashed Potatoes Serves 6
· 2 pounds Yukon Gold potatoes
· 4 large garlic cloves (peeled or not; see the headnote)
· 3/4 teaspoon salt
· 4 tablespoons (1/2) stick unsalted butter
· 1 cup milk
· 1/8 teaspoon freshly ground black pepper
· Wine for Cheers!

Gratin

· Eggs
· Pepper
· Orange Cheddar

Peel the potatoes and cut into large chunks (2- to 2 1/2-inch pieces). Drop the potatoes into a pot, cover with water, and add the garlic and 1/2 teaspoon of the salt. Bring to a boil, reduce the heat, and boil gently for 22 to 25 minutes, until the potatoes are tender.

Push the potatoes through a food mill into a bowl. Add the butter and mix in thoroughly, then add the milk, mixing again until incorporated. Mix in the remaining 1/4 teaspoon salt and the pepper and serve.

Leftover Mashed Potatoes

Mix leftover potatoes with eggs, pepper, orange cheddar –into a gratin, into the oven.

I am Jacques pépin today mashed potato who doesn’t like mashed potato many many different way of doing mashed potato you can peel your potato ahead but you have to keep them in water that way they will discolor this happened to be Yukon Gold one of my favorite and this is a very

Good vegetable peeler and as you can see the long streak and you can cut that in two or in for peace and what I like to put in my mashed potato these garlic and I do one clove two clove five clove one head did front cut the end of it my aunt

Used to always put garlic in all mashed potato so yeah you want to cut the end of it crack it crack it crack it and then it will be peeled you can see that all right I put that in water without too too much water because I like to keep

Some of the water to mash the potato with it at all the nutrient taste and all that as you can see there isn’t that much water left those things are nifty here around the poorer we can put those things with the hole and it will pour but usually I just

Move the lid and throw that thing in okay and then I can do it through the food mill I can do it for five different ways I’ll use this here and I will put butter in it and probably one to three lakh 3 tablespoon of butter I have to

Pound potato here I’m a bit nice more and those two pound will serve no about six people I would say so as I say you can today truly put me on you can do different type of thing I like to do it a bit cause this way the only thing you cannot do

Put it in the food processor for the work we have what we call the potato Cordy that is like very strongly and so forth and milk the milk I just put in the microwave oven so it’s warm I have about a cup of milk here and then I like

To use a whisk to do is very food there is a famous chef in France who does karate shop was a very famous much detail they put approximately the same amount of butter than potatoes so it’s gotta be good okay let’s see salt all right this may be a dash of so you

Can have your video as fast as you want I mean I like it pretty stuff to me but basically that the types reverse potato yeah that’s my mother would do now if you have a knife roast chicken and you have the juice the gravy of the chicken

You pull that on top of it otherwise maybe a little piece of butter here on there it might be let it run good that’s it classic old style mashed potato often I have mashed potato leftover about two cup I’m going to do a gotta of potato which we call mondo mondo min

Golden mount it goes up a little bit like a so flipped so for each cup one egg or red break your egg on something flat either gooey cheese I happen to have here cheddar cheese you know so like a cup of it I need my whisk again and this we got a

Mix of course with the eggs you can do that if you have a lot of quantity you know you can do it in the food processor well the eggs here is going to get it a little softer in texture but it will set up in the oven emotionally let’s see

Whether that’s all there pepper and you put it in a gratin dish like this in the oven a good idea may be to borrow your guitar dish oh you can put a bit of oil actually you know you can flavor your mashed potato with olive oil – it’s very good

Some thyme a little bit of walnut oil or hazelnut oil is very good okay here is the cotta of potato and you can do that ahead you know ready to go into the oven maybe a bit of Parmesan cheese on top and that’s it golden potato ready to go

Into the oven like 400 degrees 30 minutes 35 minutes alright here is my cutter really really hot here I like it very Brown like it could be brown a little less but you can see the side it will be absolutely beautiful and it’s all together because of the eggs a

Little bit like a souffle they’re not holding you know you can always also and then I do put a little bit of that olive oil on the top you know and then the bottom here a potato model and the mashed potato thank you for watching