Hello There Friends, The Creamiest mashed potatoes that you have ever had! Making mashed potatoes is one of the easiest dishes to make in the kitchen yet so many people try to mess with it. Come and learn with me how simple it is to make these creamy mashed potatoes! Let me know what you think in the comments below!
RECIPE LINK: Potatoes, Garlic , AND LOTS OF BUTTER (No measurement 😀)
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PRODUCTS USED BY CHEF:
❤️ Potato Ricer: https://chefjp-com.3dcartstores.com/Deluxe-Jumbo-Potato-Ricer_p_686.html
❤️ Wusthof Paring Knife: https://chefjp-com.3dcartstores.com/search.asp?keyword=paring+knife
❤️ Garlic Olive Oil: https://chefjp-com.3dcartstores.com/Garlic-Olive-Oil_p_446.html
❤️ Lasagna Pan: https://chefjp-com.3dcartstores.com/search.asp?keyword=Lasagna+Pan
❤️ Instant read Thermometer: https://chefjp-com.3dcartstores.com/Stable-Instant-Read-Thermometer_p_652.html
❤️ Silicone Spatulas Set of 3: https://chefjp-com.3dcartstores.com/search.asp?keyword=set+of+3+Spatulas
❤️ Silicone Baking Mat: https://chefjp-com.3dcartstores.com/search.asp?keyword=Silicone+Baking+Mat
❤️ Laser Thermometer: https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html
❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html
❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO
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OUR CHANNEL:
https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA
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CHEF’S WEBSITE:
https://www.chefjeanpierre.com/
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CHEF’S ONLINE STORE:
https://chefjp-com.3dcartstores.com/
48 Comments
We like smashed potatoes in my family, with the skins, and we hand mash them sometimes.
Watch real chef
You don't add milk or cream to your mashed potatoes…? Wonder why not. Ned
I could eat the laptop !!!
Chef is keeping no secrets in the kitchen. He's telling the whole world the truth about cooking. I appreciate you so much, Chef. You are a culinary treasure. À votre santé!
I’ve seen some versions that were like 50% butter, but they were used more as a thick sauce or flavoured butter really it was served with a steak more like a scoop than a portion.
Chef Jean-Pierre : "No Gummy Venus de Mashpotato"
tic tac toc lol
Hi CHEF , next time try to put half glass hot milk and a little heavy cream … and a BUTTER , a lot of BUTTER !!!
OMG These are the best. My mashed potatoes are raved about but wait till I serve yours. The only difference was a little buttermilk like we southern cooks add to our cornbread. I bought myself a potato ricer for Mother's Day…best present ever. A very quick electric mixing fluffs but you're right about starchy if not careful. I'll never worry about that again. Thanks Chef!
Sorry, but there's almost NO BUTTER in this recipe.
There are 3 lbs of potatoes (if not more) in this recipe and he only 3 tablespoons of butter
when he has a bowl with several sticks of butter on it? Come on! He even makes a dirty face as if he was using a lot… Almost like a deadly sin…
I've seen winning recipes that use at least 5 times more butter, but ok, that's Chef Jean-Pierre's recipe.
I guess I'll have to try it bofore knocking it for good, or eating my own words. 🤣
I love you Jean Pierre, you are the best at the kitchen, and, (most importantly) explaining how to do all the things. And here you are cooking one of my most beloved adictions (aside from pasta and chocolates).
Thank you for making things fun and enjoyable. God bless you.
My mouth is watering
I cook for my parents all the time, i let them season there own food
I did it and it was amazing- the one time I used cooked potatoes. But I got a potato ricer that has a too big gap which is very unpractical (I chose the model because it has two separate halves like yours has). It also demands quite a bit of strength and I am tiny. So now my husband suggested I get a food mill – or a Passevite, as we call it in Switzerland (the German term is Flotte Lotte). Now I don’t know which sieve to use. Can you help me? The one with the smaller holes has a bit of a rough because prominent upper side – I am afraid to hurt the potatoes when using that. The next size is smooth but the holes are 3 mm wide. Please advise me so I don’t get glue instead of mash.
you are genious . keep making it butterr and butter and better . . . . . you know what I mean .
Jean-Pierre: "I think a little more butter is not going to hurt anyone"
My heart: "Ahem"
Chef I give you a big 👍🏼 before I even watch your video
Hopefully potatoes taste the same in hole and squished 🤣, just the experience it is different 😛
That's an excellent recipe, Chef!
Making it for a Father's Day dinner tomorrow as a side dish.
Can we add some parmigiano reggiano cheese to this mix?
Thank you.
Thanks another great video, Chef.
Love the recipe and all your videos! One problem here (hopefully corrected in a future video?) you don't explain how long to boil, whether or not to salt the water, etc. Pretty critical information to the recipe and it's missing.
Hey Chef JP, can you use water in mashed potatoes? 2 of my siblings cannot have dairy for creamy mashed potatoes. What is your suggestion?
Edit: I should have watched the video in more detail and found out that milk is not necessary. Fat in the potatoes is the key here
Melting point of plastic wrap = 220F to 250F (steam can keep it from exceeding 212F, though)
Such a great chef. Passion, care, humility. My ancestry is French which may be why I gravitate towards his teachings.
This is a great idea for those that grow garlic in the garden. An easy way to preserve what they’ve grown.
DILL OVER PARSLEY FOR POTATOES 100% ! 😀 Thank you for the recipe!
Heading to the Catering supply shop to buy a Potatoe Ricer, cannot wait to taste the difference. Love butter as well.
@chefjeanpierre Can i use Rutabaga to make this mash instead? Do you have any recipes you can share for Rutabaga or other low carb/low glycemic index foods for those of us with insulin issues?
Yum yum. But I would put some parsley and chives within the mash.
I use my food mill for a lot of things, and all mashed spuds pass through it. The difference is so huge. You watch someone WORKING their mash and know oh my I’ll have to fake it! Gummy is for sweet, gelatinous bears!
I use more butter than shown here, though. 😃 lol quite a bit more!
I know just by seeing these, and your method, they’re perfectly mashed. Gummy NO! The worst. Light, smooth, though, and so flavorful. Just right.
I’d planned a couple baked spuds tonight w/steaks; a quick meal. I had a few minutes, saw this, “relaxing!”, perfect little break!
Now craving these, instead.
❤️😀👍
Reincarnation of "The Galloping Gourmet"😂!! He loved butter too! (Yeah, I'm old, but cool 😎)😂😂😂
For Thanksgiving I boil potatoes and celery root in equal amounts by weight. They have the same consistency when cooked, but the celery root tastes like celery. From there, do everything else Chef JP does.
Made them tonight chef JP. Absolutely amazing. Top mashed potatoes. That fresh garlic made the difference. Merci Chef!
We clean up the mess i made! 😂😅! So cute really
Thank you for this great process!
Where is the sour cream
I used to be a Plasterer and that is a trade that knows how to smooth out mashed potatoes!
I make my mashed potatoes in my stand mixer with the wire whip beater with butter cream and pepper and some salt. I've never had gummy mashed potatoes only once when I used red potatoes. I love your utube videos
What if you don't have a ricer?
no milk??
do you salt the water before boiling?
Sounds delicious. I just have to leave out the garlic. Love your videos.
This guy is really fun & likeable.
Its all about the tongue!!!😋😋😋
I tried to play the Jean-Pierre drinking game. Every time he said butter I would take a shot. 4mins 23seconds into the video I was rushed to the emergency room to have my stomach pumped from alcohol poisoning! But damn they were good mashed potato’s!!
I really admier your patience and passion for teaching. ❤