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
Are you going to add some potato to that butter????
how come your butter is ORANGE? Where do you get that from?????
Ok, so you don’t mix a bit of potatoes into butter. No, indeed, big difference, you use in stead of a ton of butter, liters of cream. 😂
Yer right… this method totally is accessible for your average home cook. :/ That being your average home cook with 100 different appliances and utensils and a few spare hours to just make mash potato.
Sorry bro but that looks like slop. A total perversion of potato hiding both the quintessential flavour and texture
Challenge accepted. I'd put my mash up against this chefs mash any day 😋
TLDR: it’s the butter
Yes the gold potatoez are great but the reds are good too i like less butter and sour cream lumpy is good😊
"i cant believe its not butter" obligatory comment
No,no,no, if I come to this guys restaurant, I’ll bring the old puke bag, I think they supply them on airplanes!
This how I make mashed sweet potato. They are so moist you must dry somewhat to get a good mash
5:48 from the top right into the bottom 😮
Looks like instant mash to me.
Talk about the emperors new clothes🙄🙄🙄
My arteries had hardened by the end of the video.
I followed the recipe preparation apart from the strainer thing which I thought would be overkill. My own personal twist on spice compensation and ratio. Wife was totally happy. This consistency is ace!
180 C or F for the temperature?
Amazing, it's taken the coloration of butter
So unfortunate. I exist since many years ago. They want to enslave the genius. Basically they want to control me. Forcing me to the corner. Love is a sin for many people. They get marry because something else. Why I'm still single? They want more money. Money buy love.
I always tell my guests if they are too much of a wuss to eat some potato skins, they can eat elsewhere! The skin is what contains most of the flavor and minerals. Glad you were still able to add in the flavor of the skins at least
Looks tremendous chef, I'll make it for my wife next time!
This was devineamazinglyteriffic , i don't mind mentioning i even ate the potato skins left over in the cream.
Has anyone cooked them this way using this temp because this did not work.
I know everyone is making fun for the amount of butter being used, but on a serious note, I can confirm a few of the techniques described in the video indeed makes the "best mash", they are the same techniques I learned here in the States. You don't need to go to such extremes as shown in the video but these key points were mentioned and where the most emphasis should be.
1. You don't need the salt bed but you MUST bake the potato. Bake until JUST fork tender. Over baking them makes them gummy and boiling them makes them water logged.
2. You can use any dairy product(s) at any ratio you wish: milk, cream, sour cream, and/or butter. The trick is to heat the the dairy product until hot (not boiling but past warm). Yes, that means melt the butter.
3. While potatoes are hot, start scooping out the potatoes
4. Mix the HOT dairy into the potatoes BY HAND. You can use a fork, masher, ricer, sieve, food mill, etc. You don't need to be as gentle as in the video but DO NOT use a machine to mix because it is easier to over work the potatoes which will make them gummy.
All the steps above are important but if you wish to be lazy, the one and only tip you should follow, at the very least, is step 1.
Yukon potatoes being from Canada? What's next, Yorkshire puddings being from England?
How much of that is potato?
calories in one scoop of mashed butter scares me …
it looks like potato mousse or yogurt, yes it's incredible and it amazes with the technique but it doesn't look appetizing to me. it's like it lacks soul, sorry if that's a dumb commoner take.
You spelled blended potatoes wrong.
its butter an its always gonna be butter no mater how you like them smooth chunky its butter
No. Just now. Potatoes should like like potatoes, not a glob of butter 😂
I thought u were gonna smoke those potatoes when you covered it in serand wrap
Don't be a douche , use a cartouche
Honestly looks gross. I like some potato texture in my mashed potatoes.
"The more flavor you can get in there, from the potato, the better."
Yes, so fuck with it less. Don't turn it into some bizarre, chemical paste, and it taste like potatoes.
This mashed actually looks disgusting to me.
Everybody’s taste of course is different. But I find ultra smooth mashed potatoes off putting. It has a weird mouth feel for me.
I prefer mashed to be messed with as little as possible. I don’t like ricer texture. It’s a one note texture.
When mixed by hand. I use a large spaced whisk. Broken up and then whisked as little as possible You get different grain sizes. Thus different flavors and textures.
Lumps off putting?
Not for me.
Oh yeah. Be generous with the butter and heavy cream without being over powering. And again. One note. A pinch of salt and a little garlic powder (not fresh). And it is better than any restaurant mash I care for.
I love your channel. Both of you have a great way of showing us how to do things better. Please never stop doing this. Your learning journey is an inspiration.
To be perfectly honest, I never thought that I would ever be a fan of a British cooking channel. That out of the way if I ever come to London I will make sure to pay your restaurant a visit.
Greetings from Austria.!
Is Canada not American as well?
Would love to know the amount of calories in their dishes per serving aha
That is not mashed potatoes, that's wallpaper paste. Way too dense.
Sous vide has become very accessible and affordable for home use, and sadly there aren't any good videos on the Heston / Modernist Cuisine method on YouTube. The Modernist Cuisine method just uses a Ziploc bag filled with water and potatoes, so no need for vacuum sealing. You should do them!
Another good video would be the best way to do a fluffy mash. Bonus if you can come up with a good way to do this that can be partially made ahead.