How to Make Perfect Garlic Mashed Potatoes | Chef Jean-Pierre

Every recipe I watch on your channel is a culinary gem. Thank you so much.

Chef, I do love watching your channel, but...why are you so shouting?
It's a bit disturbing 😊

Best and easiest mashed potatoes I've ever made. The ricer wasn't cheap but I think it was worth it. Thanks, chef.

Thought u wanted to HV a conversation.with me

You really don't like foil

Even in this tough economy you are making me want to buy a potato masher.

This video was weak..

Ok .. Ihis recepty is just ok but not Perfect ...we in Poland use fresk dill to give flavour to potatos
IT makes diferences..😅

❤❤❤❤

No offense to you, Chef, and I do love you, but we like our mashed potatoes rustic with some bite. Have you a rustic-mashed potatoes recipe?

So much fun to watch this amazing chef. He is very inspiring.

Can i freeze mash potato?

Where is the recipe link???"

Beautifully butter fully

The only problem with this one, Chef, is that I don't like my mashed potatoes to be creamy. I like them with texture, including some lumps.

Chef Jean, I'm interested in finding a culinary mentor. Mentorship is important.

Chef Jean, I'm thinking of getting your cookbook with the course. I have a dvd player that might play older DVDs. That would complement my culinary school studies.

I bought a food mill and I love that tool!! I like to use it for sweet potatoes when making a casserole with them. They come out so creamy and never have those fibrous strings in my casserole. And it came with 2 different sizes of discs. Easy to clean too.

I use a fork to mash my mashed potatoes 😂😂😂😂😂

This is the first time I think chef is incorrect or let me say I like mash potatoes made differently. I don't like it totally creamy like drinking soup, lol... got to smash them and use a hand mixer, ah so good with little lumps, yum.

Chef in a previous video you roasted the garlic first wrapped in tin foil in the oven. I have used that method for years with success. Is this your preferred method now?

I am attending culinary school. And your videos are a great help.

What was that thing he use for the potato

So simple! Thnks Chef!

“Butter. Surprise. 😜 yeh Butter.

Thank you for teaching me. I had no idea about this method. What a great chef!

I love all your dish and i love butter too 👍👍👍 thank you for the recepies ❤️❤️❤️

Chef, I'm making 25 lbs of Yukon Gold this Sunday. One clove per potato?

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

You can tell this guy is a jerk when hes not in front of a camera

I keep learning! I do this to premarket my mashed potatoes for Holidays....but this year, I used a hand mixer and wondered why they were gummy. 😂 NO MORE! Thx Chef

I've never heard you say whether you use unsalted butter or salted butter. I believe your using unsalted butter. Please clarify.
Thanks
I've learned alot from your videos. A few more of your tutorials on cooking and I won't need my wife anymore. Lol. JK

Got to get a ricer. What about a sprinkle of cheddar? Mmm!

Try jello thru the potato ricer for a fancy dessert or salad base.

Outrageously GOOD TEACHER !!!!

Merci beaucoup chef Jean Pierre ! J’aime toutes tes recettes !! ❤️

Mason pierre! Mason!

So I made these for Thanksgiving Dinner…..they were a big hit, everyone loved them. I used the ricer apparatus and that is the way to go, super smooth potatoes with no lumps!

REMEMBER TO WARN EVERYONE THAT GREEN POTATOES WILL MAKE PEOPLE SICK!!!

Why in the world are you constantly apologizing for using butter???
It's butter!!!
It's been used in cooking since before Biblical times.
The only knuckleheads that complain about butter are in those crazy diet cults, members of which are all stupid!!!
Make the butter!!!
Use the butter!!!
Eat the butter!!!
It does great things to food!!!
And it's not artificial!!!

I don't agree with putting no plastic on food in general, but surely not on hot food and absolutely not in the oven.
Plastic leaches chemicals into your foods, and when it gets warm it will leach even more chemicals, and when it gets hot it seriously leaches chemicals into the food because it's near the stage of melting!!!

I am addicted to mashed potatoes. If I don't have mashed potatoes, let's just say there will be a riot.

No cream or milk? Really? OK, I'll try it out it Chef. Thank you and Happy Thanksgiving!

I look and I made it for thanksgiving 👍🏻👍🏻👍🏻❤❤

Well here we go again for thanksgiving AGAIN!! SPECIAL REQUEST FROM LAST YEAR!!! Thank you sir!!!

About to make a large batch of mashed potatoes for the family for Thanksgiving, this is so helpful. I'll make sure I buy a ton of butter!

More butter. Bacon bits. Sour cream. Chives and cheese

I liked when chef said: Butter is magical ingredient 😂😂😂. I like butter ❤❤❤

Chef, you are such a great instructor of favor town of food ! Just love your videos ! I am going to try your ricer this Thanksgiving ❤️‍🩹😇💕❤️🙏🏼!

Yukan Gold, never seen them for sale in the UK ? They look a very waxy type of potato and make for a very thick and clammy type of mash in this video. I have tried a ricer but prefer using my masher, followed by , whipping up the potato using my heavy large strong fork ( not the light type you use for eating a meal ) adding butter and milk, plus salt and black pepper to taste. Been doing it like this from when my mum taught me when I was 11 years old, 76 years old now and a lot quicker and easier than that made by Chef Jean-Pierre. ' Strange he uses no milk plus garlic is more of a continental taste, not to my taste. Plus my potato mash comes out nice, light and fluffy, Far better varieties for mashing in the UK are the Maris Piper and King Edward which are brilliant for baking and mashing. All in all, an interesting video, but prefer my way with with far quicker and better results, so not for me thanks !

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Why not tin foil?