Ep 26: Mashed Potatoes from the Wood Fired Oven
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- čas přidán 9. 05. 2022
- It's easy to make creamy mashed potatoes by baking them first in the oven. I've found it adds more depth to the flavor, and then you scoop them out and mix with milk, cream and plenty of butter
The ingredients are:
6 russet potatoes
1 cup cream
1 cup milk
Some garlic confit, that’s optional but I think add a nice subtle flavour to the dish
200g Butter cut into cubes
Salt and Pepper
And some chopped chives - Jak na to + styl
Good to have you back. I used your videos as part of my research before buying a wood burning oven. There was no way I was going to buy an oven just for pizza and bread! Keep up the videos. I know its a lot of work, but keep going. The videos are appreciated, useful and entertaining to those of us with a love for cooking in this manner.
Thank for the generous feedback Doug
Hey Clive, I know it’s just potatoes but damn… I wish I had a spoon! I just love your videos. I find myself watching them over and over again.
Thank you!
Cheers Mark!
Thank you so much for these videos - the quality is superb! I'm about to build my own wood fired oven and it's all your fault! 😁
I plead guilty
😂😂 the project will consume you but speaking from experience it’s the most fulfilling and create experience.
Keep focused on the end game….a cooking and eating experience like no other.
Good luck 👍
Welcome back, we have missed you.
Thank you. More to come
Simple but awesome as always. Thank you. Glad to see you back.
Many thanks
Awesome to see you again. Your videos are so relaxing and inspiring. Thank you for what you do!
Many thanks Sonny
Clive, another great video, have watched them all over and over again implementing the techniques! Keep them coming
! Thank you!
Thanks Eric
Thanks for sharing the subtleties which bring a dish from good to great.
Thank you!
The smoothest, best tasting mashed potatoes on the planet.
Yes!
Outstanding Clive... I love your cooking style and that amazing oven.
Thank you!
Welcome back. I’m watching this as I make mashed potatoes on the stove like a putz
😄
Magnificent! Thanks for sharing. Best to you and yours... and pats for the pup.
Thanks John
Just glorious Clive…. Well done 🙂
Cheers Mark
Thank you for your time. Awesome oven! I’m on the floor insulation now!!
Many thanks. Great to hear about your oven.
OMG, just when I was about to nod off this come through. I know what I’ll be dreaming about ! Thanks Clive.
Cheers Larry
Great job Clive! Another great recipe and beautifully presented food.
Thanks David!
There are many cooking, baking etc..channels on youtube, BUT your content is AMAZING !
Thanks Wassim
Dry roasting as you are, probably also cooks off a bit of the water inside allowing the resulting a drier mash to absorb the cream, milk and butter without becoming too soupy. Deliciously executed sir.
I think you're right
Thanks for the video! A must try!
Let me know how it goes
Looks so good, truly inspiring...
Can't wait to start my own wood fired oven... Thank you...💪🏼 💪🏼 💪🏼
You can do it!
I envy your dinner guests!
Thanks, Richard
😄
Hello chef, I admire your work with food in the wood oven. Watching you cooking brings great memories of my grandma cooking in her wood oven in Ukraine. Thank you so much. Looking forward for more potato recipes.
Thanks so much Vitaliy
Ok so a video of mashed potatoes just made my mouth water. How's that even possible? Keep up the good work
Thanks Jamie
Yeah Wood Fired Oven Chef to the rescue when the NBA playoffs are boring the hell out of me! Keep it coming Clive!
Thank you! The Premiere League is pretty exciting at the moment.
There’s Truffle! Another wonderful video, thanks Clive.
Thanks Robert
Great video, impeccably presented as usual Clive! Will definitely be trying mashed potatoes at some point this week. No nonsense just great information on how to prepare and cook. Never done mash like this so definitely giving it a try and the confit garlic! Superb!
Carlo
Thanks Carlo
One of the BEST mashed potatoes recipes on the net 👏👏👍
Wow, thank you!
JUST AN ARTIST!
Thank you!
Awesome again Clive🔥🔥🔥🔥🔥
Thanks Ross
So good to see you again. This is just in time as the weather in Chicagoland has finally begun to warm up. We'll be lighting the oven for the first time this year, this week and I just added mashed potatoes to the menu. People always love my mashed potatoes and can't figure out why they are so good. It's the cream, milk and butter tell them. (To rolled eyes and sad faces, butter? Cream?) I make them with a ricer also, takes more time but sooo worth the effort. We truly only eat mashed potatoes about 4 times a year so we don't worry about calories. Can't wait for the rest of the potato dishes.
Thanks Renee. How much mashed potato you eat during the year is proportional to the amount of cream and butter 😄
Nicely down. Thanks for the video
Thanks for watching!
Delicious! Thank you
Thanks Greg
the best Chef .
Thank you
Wonderful video! Now I'm craving potatoes for breakfast. 🥰
Thanks Dennis!
Well played, Clive! We like to place sweet potatoes in the oven next to the dying embers once we've cooked everything. After we're done eating, the yams release their natural honey and are a great rustic dessert.
Great suggestion
Where had you been mate?! A year without posting? Thrilled you're back making tasty art. 👍
Cheers Rod
I can’t take it you are making me so hungry!
😄
Thank you for sharing Chef Clive.... greetings from Indonesia..... I am 37 years old and start to learn cooking
Thanks Aby
Awesome 😋
Thanks!
Woo. I've been waiting for some more food asmr. The fire, the music and your voice is great. You should consider doing audio books in your spare time
Thanks Marten
The same with eggplants also works excellently.
Great suggestion
Yummy!
It was!
Thank you
Thanks
This will be done!
let me know how it goes
We are waiting for your for a "long time". We are messing your creativity. We love your came back and enjoy your videos.
We Moroccan people love the culinary art.w,🇲🇦❤️🫕
Thank you
Great timing, I've been working on main courses and pizza and I'm not horrible at those (had some kind comments about yougurt and spice marinated lamb indeed!), sides and deserts are the next for this season. Perfecting a day of cooking, timings etc is what I am looking to achieve. Those potatoe skins looked delicious, maybe filled with melted cheese & bacon with some fresh sour cream as a starter. Mmmmm, I'm hungry now just at the thought!. Thank you for making these videos. Great production quality. What is that background music by the way?
Thanks John. The track is called “Charango" by Mark Thomas Hannah. As far as I know it’s not available on any streaming services, and is only available to license. You can find it on CZcams though.
delicius, if you put the mash, back in the peals and sprinkel with parmesan, and lightly bake them again, its sooo god
Great suggestion Henrik
Listens to you on the PodCast and was waiting for this Potato series.
Mash is so versatile, great to prepare the spuds whilst the oven is saturating. This mash would go great with your rack of lamb 😋
The potato skins looks amazingly crispy….do you save and use the skins for anything?
Thanks. I used the potato skins as fuel 😄
Thanks
Welcome
👏👏👏...
👍🏼
If the potatoes are organic, the peels can be minced and added to the mash, for texture, and for the mash not to be like hospital food so much.
thanks for the suggestion
Clive, may I ask the brand of your potato ricer/where you sourced it?
I like the way it has a really good pan rest.
It's made by Norpro
@@TheWoodFiredOvenChef Thank you.
welcom back
👍🏼
0:49 Who makes those awesome little pinch prep bowls? Where do you get them?
They are the terracotta pinch bowls made by Now Designs
😍
😄
Lovely Clive would you used reds if you could not get russets?
Yes, I think they would make a nice mash
Those are the creamiest potatoes I've seen! So, 45 min cook time huh, I bet that's about 5 or 6 glasses of wine ;-). I want to find a cast iron grate like you have. I believe yours is no longer in production, so we'll see what others might have to offer
The Cast Iron Tuscan Grill is by Steven Raichlen. To make it more accessible for my oven I cut the legs down from 4” to 2”.
@@TheWoodFiredOvenChef Thanks! I just found it on Amazon. When I looked in the past, it wasn't available anymore. Super happy to see it in stock again.
Hey Clive - Have you ever thought of a live class? All of us in front of our wood fire ovens?
That's very kind of you to suggest Terry. Let me think on it.
A great start to the potato series! One question. If you make the mashed potato ahead of time when something else is cooking in the oven at a higher temperature, and want to rewarm it, does it work to put the pan of mashed potato near the oven opening to reheat?
Yes, I would leave it in the dish with the lid on so they don't dry out, and place it near the oven opening.
Pass the plate of potato skins to me please
😄
wonderful! a wee bit fattening but wonderful!
Thanks Doug
where did you find that ricer? it is so much nicer than mine.
I really can't remember. We've had it a very long time.
Looks good, but what happened to the cup of milk and cup of cream?
they were in the saucepan after being heated in the oven
What did you do with those lovely potato skins?
Fuel 😄
May I ask how you choose tile for in front of the door of the pizza oven?
The tile directly in front of the opening is unglazed and high fired so I knew it could withstand the heat from the oven. An alternative would be something like granite. The decorative tile is called Ceramica Alhambra, made by a company called Walker Zanger.
Is wood fired oven expensive to run?
The amount of wood you’ll use is connected to the oven’s efficiency. An oven that is well insulated will require less fuel to maintain the temperature.
I've been watching for years anf you make wonderfulI content . I think your Channel would be greatly improve if you added a taste test at the end. It's great watching but a bite into something delicious and a brief description. 😋 .
Not sure anyone wants to see me eat Daniel, but I'll give it a try. Clive
Might be worth doing just for the potato skins! You might want to poke the potatoes several times with a fork or paring knife prior to baking - if not they can explode!
Good suggestion Richard
SPEECHLESS
Thanks Christina