How to Make Perfect Garlic Mashed Potatoes | Chef Jean-Pierre
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- čas přidán 22. 05. 2021
- 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: chefjeanpierre.com/recipes/ga...
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PRODUCTS USED BY CHEF:
❤️ Potato Ricer: chefjp-com.3dcartstores.com/D...
❤️ Wusthof Paring Knife: chefjp-com.3dcartstores.com/s...
❤️ Garlic Olive Oil: chefjp-com.3dcartstores.com/G...
❤️ Lasagna Pan: chefjp-com.3dcartstores.com/s...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/s...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
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✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
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✴️DESSERT RECIPES: • Dessert Recipes | Chef...
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✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - Zábava
![Creamy Mashed Potatoes Recipe [10/10 Slaps like crazy] || How to make Creamy Mashed Potatoes](http://i.ytimg.com/vi/0ZB_2yp2UZM/mqdefault.jpg)
Since I started watching Chef Jean-Pierre every day is butter than the last.
🤣😮🤣
LMFAO!
Get out
Butter is better than not enough butter ;)
@@colinsouthern LOL!
that butter bowl had a truly powerful presence.
It’s for emotional support!
Next to Chef it's my favorite character...
lol
Hell yeah like a fat cop on a free donut 🤣😂🤣😂
I want to jump into it
I used to think I was the ace cook in the family, but since my daughter started using Chef Jean Pierre recipes I’m afraid I don’t compare to her cooking. I’m kind of jealous that she now gets ALL the compliments. Jealous and darn proud. If anything this chef is an incredible teacher.
Thank you 🙏
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!
🙏🙏🙏
Thats way i love his recepies. Every time i want to cook for my boss i have to watch his you tube 😁😁 thank you chefffff JP 🙏
0:21 The moment I saw that bowl of butter, I knew this was gonna be delicious.
That with some sausages and caramelised onyo! 😋
We always put caramelized onyo on our mashed potatoes! It's delicious!
Thank you for teaching an 87 year old the trick in making superb mashed potatoes; a bit late in the day but at long last after these many years of adult life and raising a large family, I have actually learned the 'art' from you. I love your videos. Jean
❤Beautiful, heartfelt comment❤
Here in Scotland we always put the potatoes back in the pot after draining then on the heat again for a moment to dry the potatoes out. They are very dry that way and still hot for mashing. Could be a Scottish thing ?. I love watching you cook 😁 it's 3 am and I keep say " just one more " . Lol . Can't stop watching .
I'm French & Cherokee and do the same. Seems like the longer they sit on burner after draining the fluffier they become. Of course burner has been turned off or I use the warming element since I have electric stovetop.
Only one thing smoother than the potatoes. The chef standing over them. Thank you
i would just like chef jean pierre to know that every video I watch , the like button is clicked FIRST then , I watch. Never disappointed....not once.
Same here!
Me too, because you may as well just do it up front. Chef JP is reliably informative and entertaining so you know you're gonna like it.
Same here. I know every video is gonna be great Ova Dare. He is my new goto. Thank you Chef
Me too
I totally agree! I thought of that a few videos ago and I'm glad you feel that way too... I'm sure there are thousands who feel the same.
Folks, this is a lesson about subtlety. This is merely garlic scented mashed potatoes, not “in your face” garlic with mashed potatoes. Simple, sublime and exquisite. Thank you chef JP for this Sunday gift.
A good alternative version is adding red potatoes in addition to the yellow potatoes, leaving the skin on the potatoes, white pepper instead of black and adding a little bit of shredded cheddar cheese. 👍👍
@@luckyrockmore2796 Like Chef JP says - make it how YOU like it.
This is the first time I see mashed potatoes without milk... I will definitely try it! Thank you chef.
Me too. Who knew?
Same here. I thought the video skipped that part. The ricer makes all the difference. Mahalo Chef JP
Same here. We always use either cream or milk. Will definitely give it a try!
Every time you say friends I feel a little bit joy 🤩.
6:17 I love how his enthusiasm jumps through the roof the moment he mentions butter compared to other ingredients
I paused the clip and invited my wife to watch that part again and again...! What a great guy...
@@aakoksal come here honey! Jean pierre is talking about budder again!
I never would have thought a basic side dish like mashed potatoes could be turned into something so elegant! Chef, you explain not only the "how" but the "why" things are done. You are not only an amazing chef, but a teacher. Many people jealously guard their knowledge. You willingly and freely share things with us. When you say "friends" it makes me feel as though I was there with you learning the subtle points of your craft. You bring us all up to your level with your down to earth approach.
Thank you!
Thank you Joe! I am glad you enjoy our video, for a retired Chef this opportunity to share my 50 years experience in the kitchen is an amazing activity! Thanks!😀
Yes, Thank you, Chef Jean Pierre!
😊😊😊😊😊😊😊
My sweet husband (resting in peace) loved mashed potatoes and suffered through mine - I never got them right. Now I see I made Gorilla glue because I used a beater. I'm excited to make excellent, creamy potatoes in honor of him. Thank you so much for sharing your talents and transforming cooks everywhere. Merry Christmas!
Let us just take a minute to appreciate how wholesome Chef Jean-Perre is. His attitude, his clear love for what he does and his lively personality always makes me happy.
👏🏽👏🏽👏🏽
Agree! His personality is both entertaining and admirable
YES, I TOO LOVE HIS SENSE OF FUN!
What a GREAT way to put it - "wholesome." Fabulous!
I have been unable two find the potato ricer like yours that pushes the potatoes out on all sides . Where can I get one ?
I worked my way through college as a “cook”, cleaned as I worked. Less mess later….unfortunately, I was ‘closing cook’, so I had to deal with day cooks’ leftover mess. Later on, as a research scientist, I kept a clean lab as I worked through my experiments…..later, as physician, now MD, PhD, I had to ‘repair’ some trauma mess…..never forgot my cooking experience & love to cook now, especially if my kids around. I now know why my Italian Mom and Bohemian Dad got so much satisfaction when their kids ( my bro’s & sis’s) enjoyed their ‘signature specialties’. Mom’s Italian dishes and sauces and Dad’s Bohemian soups and stews…..
Sounds like a nice warm family.
Grrr dirty cooks 😄
The chefs taught me to roast the garlic for mashed potatoes. But I can't believe that I never thought about boiling the garlic with the potatoes! Thanks JP, I'm learning something new about cooking each video!
Is the taste the same though? I'm sitting here debating which way to go. Looovvveeeeee my roasted garlic.
Just found your channel Chef. Let me just say, absolutely the most genuine and knowledgeable chef I have seen on CZcams, and I've seen quite a few. It's clear you have lots of knowledge that's actually come from hours and hours of practice, and your old school knowledge + the fact that you're still aware of contemporary cooking tutorials that exist on tiktok on youtube and try to make your content better and more valuable is just incredible to see. And love your attitude!!!
Thank you! 😀
Two videos in one week. Thank you god.
I think it is only because last week there was no upload, because they evidently were busy moving to this studio. I love the usual only every Thursday - makes me not feel overwhelmed!
Plus it gives Chef J-P more time to prepare but also be relaxed. Each vid is a lot of work - my husband had a channel for a of couple years and BELIEVE me, it is WAY more work than it looks - which you never think when the video are terrific (because they seem so seamless and natural) - but those are the vids that DID take a lot of work. The bad vids are bad because a lot of time was NOT spent making them.
I have to say I'm watching these videos with a smile every time.
Same
What I love about this is it is a clear product of passion, it's not about likes or ad revenue or whatever manifestation of 21st century entertaining you can pick. This is a guy who loves what he does, showing other people how to do it. Absolutely amazing.
I just found you and I am in LOVE !!!!! I have already made your beef stock, beef bourguignon and last night, I made your beautiful Frittata. You are amazing and I found out that I am actually doing everything right in the kitchen. Thank You
Never would have thought, just put garlic in and boil with the potato's. Brilliant. Thank you Chef.
"The tik-tac-tok" lolololol
I know. That is hysterical!😂😂
Impossible not to learn something or love this America loving guy! What a treasure! Thank you, Sir!
Thank you! 😍
"Butter makes it better"!! I live in New Zealand where we have beautiful creamy butter. I cringe when I see people using margarine. Love your passion for cooking/baking/creating. It's all thumbs up.
What on earth did we do to deserve a second video from the best chef on the planet. Thank you Chef! I wish everyone had your love and passion for cooking because I did not realize how much I was beginning to miss it with other cooking CZcams videos!! Merci beaucoup from Canada 🇨🇦!
Canada Here Too....... Love all your videos Chef Jean Pierre. Merci.
I AM FROM CANADA 2 , BUT I AM IN THE STATES MARRIED AN AMERICAN...HE IS FUN, JUST FOUND HIM TODAY!
Russell Moran…what did we do? We watched him and then became addicted 😃
@@dreamitable You just found him today and married him? that's quick!
.... I agree. He reminds me of the way Emeril used to be. Here is a pro, showing us how it's done, the right way. He has passion, humor, and when done right, we have a nice dish to serve our family/friends. I really like this guy.
Thank you for covering some of the basic dishes. Things like mashed potatoes seem so straight forward that it’s easy to think there’s nothing much to learn. You have permanently changed the way I make mashed potatoes!
Good morning Sheila👋
Thanks my sister,for me i like
I like how he cooks
God bless you my sister
Have you tried this method?
Today is my first day I watch I liked the way you teaching me thank you before I didn't know.
I like watching and learning with you it feels like I am learning with a family member teaching me
Mom's method was to drain the potatoes, put them back into the pan and back on the heat for just a few seconds while shaking. Just a few seconds drives off a surprising amount of moisture.
I like butter and just a little Half and Half.
No need to do this. If you drain the potatoes just after you cooked them, the temperature will do the rest and evaporate most of the water. Just left them in the pot for a 1-2 minutes. Done. :)
@@nedrin Yes, there is. It simply works better.
@@oldad6207 If you work fast, the pan is still hot (especially if it is sitting on an electric burner). Actually, if you shake/toss them well in the colander and immediately just pour them in the mixing bowl, they are still steaming enough that they completely dry out quickly. The potatoes and water are still at the boiling point so the steam evaporates quickly. Just pouring them from the colander to the pan/bowl allows a lot of steam to escape. Try it, but work quickly. Your mom probably got more benefit from the pouring and shaking than from the hot pan. A few seconds and a little toss in the bowl and they will also be dry.
Besides, you really want to avoid directly heating the potatoes after boiling because it starts to toughen the edges and that interferes with the crumble for the mashing.
@@kremove I use gas.
As soon as the video starts I just start grinning. This show is so comforting to me.
I'm already a pretty good cook, but after watching Chef Jean-Pierre I am now a GREAT cook!!!! Thank you Chef! I love cooking with you and learning from you.
........... Yes. He shows the tricks of the trade. These little tricks add up when cooking say a big Holiday meal. I have also started using his clean as you go, even when making one dish. Cleaning in little stages adds up to a whole lot less mess. I used to cook, cook , cook, then look at a pile of stuff in the sink. No more. Clean as you go. It just makes life in the kitchen easier.
Everytime Chef Jean-Pierre turns towards the butter with that big grin he immediately radiates pure happiness :D
Oh yeah another video so shorty after the last one? I LOVE IT
Between you and chef John I'm learning so much
Thanks to your advice, I bought the potato ricer. I can't beleive that this tool makes the WHOLE difference versus the potato masher or the electric hand mixer. Now, my mashed potatoes are exquisite and just the way I like it. It took your knowledge to teach me this simple procedure. Keep'em coming !
Thant is just awesome to hear Mario! Thank you! 😍
Cannot agree, Mario! This was billed as a recipe and not an Ad for a potato ricer! Yet so many of the Chef's "friends" have posted back with raves about this recipe.
Well, IMO, there is no recipe!
Why not include a recipe, Chef? You know, something like - use this many Yukon Gold potatoes, peeled (demonstrated), then halved (demonstrated) or quartered, then added to this much cold water (demonstrated, maybe with an explanation about why to use cold water and not warm water or, gasp!, hot water, and then maybe a discussion about whether or not to salt the water!).
Then there could have been some chat about how long to cook the potatoes, and whether or not you cover your pot so the water will come to a boil sooner rather than later, or maybe a quick anecdote about whether or not a "watched pot never boils"! And then maybe the Chef could demonstrate how to determine if the potatoes have attained that "fork tender" status that he covets.
This is an excellent Ad for anyone in the market for a Potato Ricer but not for the home cook looking to make great mashed potatoes with butter (how much? salted or unsalted?) and garlic (the Chef did suggest adding 1 clove of garlic for each potato that you cook in the pot, but me thinks that that be not nearly enough if you want to "taste" that garlic in your mashed potatoes! And you should!)
Start by adding 2x that amount, and use medium size cloves of garlic that you have examined closely for signs of damage or rot. Also avoid using garlic cloves that have an obvious center stalk. This garlic has started to sprout. Use it for stocks and stews. You want the firm cloves from tight bulbs to yield that wonderful garlicky yum to your potatoes and butter. IMO, of course! Happy cooking!
@@ChefJeanPierre you could of put the butter through the potato smasher too lol.
BEST cooking channel on CZcams! Thank you for the lesson Chef! Your the best!
To love what you're doing,is the difference between a job an work. Putting the heart an soul into everything is what makes a difference.
I agree. My mom was an AMAZING cook. Watched her do it all my life, and sometimes helped; but I've NEVER been able to duplicate any of her stuff. Came to the conclusion her secret ingredient was LOVE. She loved to grocery shop (ugh). She was like a kid in a candy store in the grocery store, especially in the produce section. Guess it had a lot to do with her growing up in the Great Depression. I remember fondly the one time she made stuffed breast of veal. Have never had it since then. It was out of this world. Now I LOVE watching Chef Jean-Pierre. Watch the videos all day, then finally, too hungry, I go to the kitchen and whip up a peanut butter and jelly sandwich. LOL
I agree! I teach piano making money doing what I love. This Chef is a great teacher!
"It's all about the tongue"
Chef knows the good things in life
Lol Absolutely no fucks given
Taste
I laughed so hard when he said that. Probably it's his French side taking over :D
I LMAO when he said that! 👅
@@A3racada3ra yeh! more like "taste this on your tong and taste this on your tong". lol
And there it is!!! The secret I was missing all this time about mashed potatoes! Using a potato ricer then a smoothing action instead of a potato masher to "mash" the potatoes! You used only butter and no cream during the mashing process which is also key. I will definitely be trying this! Thanks again Jean-Pierre!
You can never go wrong with butter and salt!
Recipies on a sunday, I'm thankfull.
I watch a lot of youtube cooking, but Chef JP is the only person I actually try making recipes from
I just spend 12 minutes watching Chef mash potatoes with butter. His charisma made me do it.
Love making mash potatoes with my ricer. Never tried cooking the garlic with the potatoes before... brilliant tip.
You can find ricers online, but I got mine at an antique mall for $10. I see them there all the time.
I just recently bought a potato ricer, and it has been sitting in a drawer waiting for the perfect recipe. Thank you for posting the perfect recipe that I've been waiting for. You somehow knew I needed this video.
The ricer is key in making Italian Gnocchi too! Give it a try. You will love them. I taught my kids a little song as I made them... "roll me over, pound me out, make a dimple for the sauce, now my name is Gnocchi!"
@@theoldbigmoose I got one of those king size potato ricers I use to make Gnocchi.
I will be using it tomorrow for this.
What a nice Sunday surprise!!!!
Hello 👋👋
I will never go back to whipping my potatoes upon learning to rice them after watching an Iron Chef on the Food Network. MORE butter for my mashed potatoes, please! 😋
🙏🙏🙏❤️
Best Show on the Internet!
Thank you so much 😊
"oh baby this is a mash potatoes" love this guy :)
8:19
8:19 if anyone needs
Wonderful Sunday Surprise, just was pondering dinner, Garlic Mash it is. Best Wishes to Jean and his staff.
Every recipe I watch on your channel is a culinary gem. Thank you so much.
Everything Has to be Clean...
An overstated view from a Great Chef!!!
I meant Under stated...
Making Mashed Potatoes has never been so Understated...
this the only channel where i hit the like button b4 the video begins
My wife only wants to cook things she can freeze for 17 years.. I'd appreciate more of those recipes, chef :)
Be careful I've heard the Chef speaking about freezing nuts!
@@smoothbeak i blocked that video in our home
@@soenekken :D
Cracks me up every time he says you can freeze it for 17 years. LMAO. Love him.
HAHA
I'm posting this on my daughter in law's FB page so her mother doesn't eff them up again this year. LOL!
I love the French. They love their ba' aah ! Chef Jean-Pierre., you are amazing. Learn something new everyday.
As a dairy processing technician. I whole heartedly agree with your stance on butter Chef JP. Love your videos keep it up.
Christmases came early this week 🥳 another classic from the master of butter!
"Used to be good I worked in Dry Wall" Then shakes his head. LMAO. I haven't been able to keep up lately, but love it when I can. Chef Jean-Pierre is one of the smartest and funniest chef's I have seen. Keep it up!
I admire his passion towards cooking. He add that flavour too in all his recipes which makes his dishes extraordinary. Love your cooking very much👌🏻👌🏻
Cooked mashed potatoes today, as u explained. Went on very well. Good appreciations recvd. Thank you chef❤️
I bet Chef's restaurants were so good, cleanliness, freshness, Chef Jean, how could it not??
You are correct! like a laboratory!!! 💓
You know what I love in my mashed potatoes? Fresh nutmeg! But not the one your grandmother gave you 54 years ago!
Yeah, nutmeg, I wonder why he is not using it here. Maybe he wants the seasoning to be in the background?
@@archie7012 Maybe he just forgot it, idk
Paprika
He didn't use it because he didn't need it. Nutmeg and 100's of other additions are good, but they compete with the flavor of the potatoes.
@@kremove No, nutmeg is very much in the background
Cream Cheese is a nice addition, too, AND the butter!
Chef Jean-Pierre I bow to your excellence as I’m a trained chef I watch you as you exude such confidence and strength it empowers me every time I have to execute a recipe. Thank You Chef
The butter bowl is my favorite character I wish they would do more with it in future episodes
Dear Chef your channel is amazing and I have made many of your dishes thanks for the great videos 🙂
You are one with the butter. Chef Jean-Pierre, you always put a smile on my face and with every video I feel like a better cook. Cheers.
Chef Jean-Piere, these mashed potatoes are the BEST. In the past, I always used a potoato ricer, but used an electric mixer with some warm milk. I never realized how gummy they were. Without the mixer and just a LITTLE butter, they were fantastic.
Such a great chef. Passion, care, humility. My ancestry is French which may be why I gravitate towards his teachings.
This sort of simple quick easy to do dishes are the best!
Most amusing and educational chef out there
Holy moly!! i never tasted mash potatoes like this, i bought a potato ricer and made it the same way you dit, it is freaking delicious. i made a beef stew on the side.
I know there is a lot of ways to make Mashed Potatoes but when it comes to GARLIC Mashed Potatoes by far your recipe is the very best of all the recipes I have seen on CZcams. Being French myself ( by way of my mother being a war bride born and raised in Etampes 91150 ) I too love butter and make my own Baggett's among other things but your placing the garlic in with the potatoes to boil is fantastic and then use my ricer too. I usually place my butter in my kitchen aid soften and then put my Riced potatoes in the mixer just to combined thoroughly that takes only seconds but by hand much longer. My family Love them. I have never made them better until now and it went well with my chicken breast over home made ribbon pasta covered whit your Mushroom Sauce. WOW what a meal we had thanks to you. BRAVO CHEF
Thank you Dan😀
I love this, and no milk! I've been telling my family you don't need milk for a while now. I love your videos Chef!
This is my favorite new cooking channel. Love this chef and how he explains things. So much better than just recipes.
Every day is butter day
Love it
I am attending culinary school. And your videos are a great help.
Apprentice: How much butter Chef?
Chef: YES!
You just can’t go wrong with mashed potatoes. Such a simple food, and yet it’s still one of the most delicious. I think I’ll make a cottage pie for supper. Cheers from Canada 🇨🇦
Chef JP is the real deal. None of the pretense of so many celebrity chefs who try to impress with complicated techniques. I've learned a great deal watching his videos!
Thank you! 😀
Made these for Easter and they were fantastic! Never thought to add garlic to the boil! Such a great tip! Butter is always better!
This almost makes me give up my low carb diet. Thanks for another delicious recipe, Chef.
Hello 👋👋
Makea witha cowlaflowa 😀
Use more butter. That will definitely move the scale towards low-carb. :D
Synchronization of making a mash potatoes and main dish always was a problem for me but know I know how it can be simply resolved.
Thank you Chef!
Thank you, Chef. You are so inspirational with how much you love teaching about food.
I love this guy. The simplest things are exciting in his kitchen.
JP, your crusade to make us great cooks is commendable. Slowly slowly your tips and techniques are taking root ,, thank you
Mmmm with caramelized onyo and meatballs, some sharp course mustard or bell pepper coulis! Inspiring, Chef!
👍👍i love the consistance of stomp potatoes more, but i try yours with garlic, for sure its fantastic. 👌👌
Just cannot get over how easy you make things and fun. Cooking should not a chore but fun and entertaining. our guests love when I cook some of your recipes. The best part is I truly enjoy doing them.
What a treat! It is Sunday and we have mashed potatoes in the menu! Love it! Never thought somebody can teach with so much enthusiasm how to make this simple dish. Now I need to buy the potato ricer. I’ve been making it wrong my whole life.....😒. Thank you chef!
this chef is amazing because he explains the professional techniques that make the difference and why. He really is teaching us how to cook!! Unlike 98% of the “chefs” we see online... And, it’s french cuisine inspired so we get to learn how to do iconic french dishes - hence, the butter. 😅 Plus his character is really engaging
Thank you so much 😀
Great recipe! Thanks much.
God bless all here.
Forget the mushed potatoes... I LOVE YOU!!!! I'm only 35 seconds in, can't wait to watch this. Greetings from S. Africa
😍😍😍
I love my potato ricer! I have never thought to cook he garlic with the potatoes, that’s fantastic! As long as you’re teaching, I’m learning! 😋
My favorite chef on CZcams now. Every explanation is detailed and shows the concept and theory behind every step very clearly so people can actually know what's going on and be a better cook instead of merely following recipes and only be good at making one dish. Also mashed potato is one of my favorite dish of all time. Love this video chef!
I also note how Chef sneaks in the presentation tips. He makes sure we know how to make the dish, then quickly shows how we can make it very presentable.
These explanations are incredibly helpful. We not only learn how but also why. That makes all the difference. Thank you, as always, Chef Jean-Pierre.
It is such a delight to watch Chef Jean-Perre cook, He is an artist, entertainer , a gastronomic great and a cultural icon !!
Thank you 🙏 🙏🙏