EDIT: So we've gotten a couple comments from people that've tried making this dish and... not really liking it :/ Part of that lays on me, I think - I thought it was interesting to compare this to a Western mashed potato (where you use floury potatoes, not waxy), but in evoking the Western mash I think I might've screwed up the expectations management game a little bit. When you sit down to take a bite of this, maybe it's best that you don't think of mashed potatoes. Instead, get your brain ready for something like fufu, or a rice cake, or mochi. I think it'll be a lot more enjoyable that way. Second, if I was making this dish for a group of Westerners, I'd probably top it with chili oil. Something like a Lao Gan Ma san ding (i.e. the Lao Gan Ma with the crispy fried tofu in it). It's not authentic or anything (vaguely inspired by the Shaanxi variant)... but during testing, that's how I (Chris) liked eating the test batches. Third, if a chewy fufu-esque mashed potato served cool doesn't strike your fancy, there's other great Yunnan mashed potato dishes! You could try Yunnan Grandma's Mashed Potatoes, which're like almost universally beloved by... everyone: ua-cam.com/video/A0D4j41mS8s/v-deo.html
What does the trick is not the amylose, it's the amylopectin; amylose is a long chain that contributes less to thickening, whereas the amylopectin part of starch branches out a lot, and contributes significantly more to thickening. It's analogous to pectin, in this sense, and you'll likely find yourself more familiar with that term. Sticky rice is *extremely* rich in amylopectin, which is what makes it so sticky. Amylopectin is also what gives "waxy" starchy products this distinct trait. (Not talking about protein-rich starchy products.)
#4 Conceptually, just as for mochi, I doubt a dough hook in a stand mixer would work for this recipe because it lacks enough surface area (they're designed for much stiffer fare like ... wait for it ... dough). I suspect what you'd need is a metal cake batter paddle, kinda like a bread machine set for no-bake knead only except much bigger. You'd also need to up-size your batch to give the paddle enough purchase to do its job of braying those a-pectins and avoid the pitfall of adding too much liquid. Just thinking aloud. Mochi would probably burnout a residential grade stand mixer, but your a-pectin fortified mash might actually work. I may try it.
@Molly Lane Make a little cake with it, coat it and deep fry it... it'll be dissimilar enough to anything resembling 'mashed potato' that ppl won't bat an eye ;)
@@ChineseCookingDemystified I could just see the conversation in my head: "What is it?" "It's deep fried, it's good." "That doesn't answer my question." "... It's good."
@@ChineseCookingDemystified Considering that it's so waxy, then if you can get the amylopectin to set, you'd be able to bake it kind of like a bread too. You'd just need some baking soda in there...
his voice fills me with a visceral rage. idk why, but i cant stand the way he speaks. i appreciate his recipes, and the food ive made with them is stellar but i just cant get past. how he talks like this. every time he makes a video.
Living in the US and my Mom never makes western food since that's always me and my Dad's job. A few years ago she decided to make mashed potatoes using yukon golds, ended up using a hand blender (the one with blades), and created a chewy stretchy sticky potato dish accidentally. She was so upset about it, but unbeknownst to us, made a Yunnan Western mashed potato fusion.
@Papa Jose Here I was, thinking how long it was before someone made the fufu reference. Definitely one of my favorite foods, and some restaurant made it in Hong Kong using rice flour, so it was really familiar and acceptable to the Chinese palate! To a mochi fan, that's like allowing a free-for-all for a meal. Bliss.
My mom made this accidentally once when using an immersion blender with mashed potatoes. But actually it was really good because it was loaded mashed potatoes
Shane Black right? I don’t have mortar and pestle, and I don’t even know where to start looking for that specific potato (that is probably freaking expensive). But I just cooked some sticky rice, throw in together with the typical Yukon gold and bam, chewy potato. I’m so happy!!!!
So interesting that a phenomenon that would be considered a disaster in one cuisine (I've actually done this to mashed potatoes on accident by putting them in a food processor...) is the desired outcome in another. These look amazing and simple, I'm gonna have to try them! Is there any sauce I could serve with it?
Totally. Up in Shaanxi they serve a very similarly made potato with chili oil. And I (Chris) was scarfing down test batches with our leftover chili crisp from our Lao Gan Ma vid, it was... tasty. Now that we've gone over the science of the technique, perhaps in a future vid we could talk about variants. Another version in Yunnan mashes cucumber into it too, which's also quite cool.
@@fajarsetiawan8665 Yea, that ice cream really threw me off the first time. And I'm used to all sorts of textured things (and desserts). Whole wide world out there, for sure.
Culantro (aka shadow beni) is usually pretty easy to find at places where Jamaican foods are sold (sometimes oriental markets or specifically carribbean ones)
It's available at many Vietnamese grocers too. I know it's not too much harder to find than much of the stuff we call for on this channel, but it could definitely take up a separate trip (because AFAIK Chinese supermarkets abroad usually won't carry it)
Nova White wow, that’d be interesting. Would it be crunchy on the outside, and chewy on the inside? Maybe it would be something entirely different, still would be interesting.
Hawaiian also make this using taro..they call it paiai to be made into poi (fermented version). They steam taro and pound it like crazy on wooden board. End up looking as smooth and as stretchy as bread dough.
As a Peace Corps volunteer in Wenjiang I have to say I deeply appreciate your videos as a way to learn Chinese cooking especially sourcing ingredients in foods I like. Much appreciated!
As an asian i also have hard time trying to enjoy mashed potatoes with too much butter. Btw culantro is quite common in vietnamese cooking so i guess you might find it in viet stores in the west.
Made this and loved it. I added turmeric because I felt it could benefit from being yellow, and sprinkled fried crushed peanuts on at the end because they were around. As a glutinous food lover this was pretty amazing.
So appreciate the details about potatoes and starch profile. As a university student in Beijing 30+ years ago, I became obsessed with Chinese cooking and was I'm sure a bit of a pest in the wei xue sheng kitchen and was blessed to be taught to make man tou, shui jiao, various chao cai and have been making Chinese style dishes for my family and friends ever since. I'm looking forward to adding Yun Nan pounded potatoes to my recipe box. Thank you for all the effort you put into your cooking channel. Xin Nian Kuai Le!
Reminds me of a street food I had on my trip to France, called aligot. They achieve the consistency by adding a lot of cheese as well as garlic. I recommend you try it if you get the chance.
I love how informative and authentic your videos are and I expect nothing less. It has given me confidence in chinese cooking I didn't have before. I am not a long time fan, but I have clear expectations of what this channel teaches and it's perfect in my opinion.
So just a tip for anyone who wants to try this with floury potatoes and rice, if the mortar and pestle is taking a while I found that a hand blender got a very similar consistency to the dish in the video. I don't know if it was 100% correct, but after 35 mins of the traditional way it was good enough for me! I loved the texture, kind of reminded me of a cassava fufu.
Funny enough. In the name of this recipe, potato is specifically called "洋芋", which translates literally to foreign taro. It is because taro is native in Asia while potato is imported. (As a matter of fact, potato was introduced from Peru to the rest of the world in 16th century.) I doubt this recipe is originated from pounded Taro in this case as well.
Honestly Chef John going "one pound of European Butter!" was like the whole reason I ended up doing that little butter compilation. I just *had* to include that somehow
Literally the only channel I am subscribed to for food. So much thought went into this seemingly simple dish. Also, thank you for making people less scared of msg.
I once accidentally made something like this when I put some Yukon gold potatoes in a good processor thinking it would speed up with mashing process. Though I damaged my poor little processor, I was delighted at the unexpected consistency of the potatoes. I didn’t add anything in it...just tore off pieces to eat like fufu. Loved it. Can’t wait to try this recipe out, though I can’t say for sure it will beat pairing the sticky potatoes with fiery curry, but I’m willing to try. Thanks for posting. As always, it’ll your videos are a lesson in cuisine and customs, and I enjoy both aspects.
I've always loved super waxy potatoes. When people say this mash or French fires are so fluffy and light, I'm like NO! I want sticky, waxy, ooey and gooey potatoes! 🤤🥔💕🥔🤤 This recipe is right up my alley. I actually made exactly this, but with what I think the world calls taro root. It was heavenly! 🥰
There is a version of "mashed potatoes" that is the central / southern version from France: aligot, which is basically a mix of cheese and potatoes and becomes smooth and elastic, super tasty!
It reminds me of a dish my auntie would make. She was raised on a res and knew a bunch of “forgotten” culture. She would pound potatoes until it got super sticky and pan fry them. She would dust them with chilli and sour plum chutney and they were a good winter warmer. It had a crunchy crispy outer layer and a super chewy rich middle.
Traditionally it would have used mong which is a type of water-yam local to my hometown. However due to pollution and over development it’s considered extinct.
Your content is great! Refreshing to see a well spoken explanation! So many cooking video people repeat themselves to lengthen the video but you don’t! I’m gonna try making these
We made your mashed potatoes last week and we loved it. The look, taste and feel is like the African fufu - eat it with your hands, as a scoop for soup/stew ;-) In my country (the Netherlands) potatoes are sold in all kinds of varieties, but to make it easy, retail divides them in the "crumbly" type and the "non-crumbly" (waxy). Typically, the crumbly is used for mashed potato, the "does not crumble" for french fries. Very nice to find out that the "non-crumbly" potato makes such a delicious mashed potato. The pounding is good exercise, too :-). Thanks a lot for your efforts to explain. Much appreciated!
I first saw this video months ago as it popped up in my recommended and thought, cool, that’s very interesting. Then promptly forgot about it. I was reminded of it a couple of hours ago when I was grating boiled potatoes by hand for my fritters and ended up with a gooey, yellow mass that was quite reminiscent of a booger. I have absolutely no idea what variety of potato I manager to grow in my garden but they seem like the perfect candidate to try this recipe out with and I know what I’m making tomorrow lol. Cheers!
Ich könnte auch schreien, wenn ich amerikanische Kartoffelbreirezepte sehe. Da gehört für einen sehr großen Topf vielleicht ein halbes Päckchen Butter rein (und etwas Milch).
@@NightaYuu bei uns kommt auch relativ viel Milch rein. Wir machen aber auch oft stampf, also, nur grob zerkleinert Kartoffeln mit Lauchzwiebeln, Speck oder weiterem dazwischem. Ähnlich wie im Video, nur klumpig und nicht kleber.
I'm from the Midwest, I've never had mashed potatoes like they were claiming. My family makes light, fluffy, smooth mashed potatoes. Half butter is odd and disgusting.
@@ChineseCookingDemystified basically. Mashing waxy potatoes. Pretty cool to see another dish using the technique, though aligot takes advantage of the gumminess to keep the melted cheese emulsified rather than breaking.
What a genius dish. I feel like I've gotta try my hand at it one of these days. It can be really tough to get decent cheese here in China... there's a Brazilian dude that I know here that makes Buffalo Mozzarella from the water buffalo milk here in Shunde, you think that'll work? Edit: Random insane idea. What about aligot, topped with fresh Durian? I was really impressed by how well Durian pizza worked, I think it could be an interesting combo
@@ChineseCookingDemystified You could try the mozzarella, but the moisture content is probably far too high to make an aligot correctly. Aligot really requires a tomme style cheese for both the flavor and texture they provide the potatoes, not to mention they're... pretty dry.
@@ChineseCookingDemystified Being interested in the question, I did a little research, and while some say half the amount of cheese to potatoes, perhaps half of which would be gruyere, half mozzarella, wikipedia suggests that there is such a thing as mozzigot which is aligot made with mozzarella and basil. I would go with that version if I had a good source of Mozzarella di Buffala!
Loved the food chemistry explanations. That my favorite part of cooking videos and I'm really glad that y'all went deep with it. Alton Brown would be proud.
in rural montana we use around 10 potatoes, more or less a cup of milk and two tea spoons of butter, .......lol what cootcanoe puts a pound or makes half the ratio butter?!
From rural Minnesota, I agree that is a scary amount of butter. I literally didn't know people recommend that much for real, only people exaggerating how much they add for effect. Bringing that to Thanksgiving is like telling your dad "I hope you have a heart attack." Don't normal people add extra butter at the table? Some people skip the butter and only add at table.
Very similar idea, but Fufu is even firmer/more elastic. God I love fufu, gotta remind ourselves to swing over to Guangzhou soon and grab some Nigerian food
YESSS!!! 😄🎉🎉🎉💖😀 I LOVE waxy potatoes and sticky rice! Normally ill use a hand mixer to make my potato mash gooey but im the only one in my family who loves it like that and not all fluffy and light 😊 This mash is right up my alley what with all those yum-o chillies and herbs too Mmmmm-M!!! 💞😄💞
Usually i flat out refuse to make mashed potatos if we only have waxy ones because i like my mash fluffy and loose. Maybe i will try it with those again now and stomp a bit more beyond that yucky chunky wallpaper glue texture i get after only a few minutes
Really reminiscent of fufu, always appreciate similar dishes. Humans really are the same everywhere. Give fufu a try if you have the opportunity. Also, one to one butter to potato seems rather "rich" ;) In Denmark and Germany we just add a splash of milk. I feel the nice thing about mashed potatoes is that they are lighter than solid cooked potatoes.
Interesting, I've never seen how Chinese made this kind of mashed potatoes before. This looks so good, thanks for sharing and telling about this recipe, you guys! 😀👍
EDIT: So we've gotten a couple comments from people that've tried making this dish and... not really liking it :/ Part of that lays on me, I think - I thought it was interesting to compare this to a Western mashed potato (where you use floury potatoes, not waxy), but in evoking the Western mash I think I might've screwed up the expectations management game a little bit.
When you sit down to take a bite of this, maybe it's best that you don't think of mashed potatoes. Instead, get your brain ready for something like fufu, or a rice cake, or mochi. I think it'll be a lot more enjoyable that way.
Second, if I was making this dish for a group of Westerners, I'd probably top it with chili oil. Something like a Lao Gan Ma san ding (i.e. the Lao Gan Ma with the crispy fried tofu in it). It's not authentic or anything (vaguely inspired by the Shaanxi variant)... but during testing, that's how I (Chris) liked eating the test batches.
Third, if a chewy fufu-esque mashed potato served cool doesn't strike your fancy, there's other great Yunnan mashed potato dishes! You could try Yunnan Grandma's Mashed Potatoes, which're like almost universally beloved by... everyone: ua-cam.com/video/A0D4j41mS8s/v-deo.html
Enjoy your break! Catch you after the holidays!
What about Idaho potatoes? For your detail information, you deserve a "like" from me! Thank you very much and have a great holiday season!
@Tennis Fan IIRC Idaho potatoes are basically Russets.
What does the trick is not the amylose, it's the amylopectin; amylose is a long chain that contributes less to thickening, whereas the amylopectin part of starch branches out a lot, and contributes significantly more to thickening. It's analogous to pectin, in this sense, and you'll likely find yourself more familiar with that term. Sticky rice is *extremely* rich in amylopectin, which is what makes it so sticky. Amylopectin is also what gives "waxy" starchy products this distinct trait. (Not talking about protein-rich starchy products.)
#4 Conceptually, just as for mochi, I doubt a dough hook in a stand mixer would work for this recipe because it lacks enough surface area (they're designed for much stiffer fare like ... wait for it ... dough). I suspect what you'd need is a metal cake batter paddle, kinda like a bread machine set for no-bake knead only except much bigger. You'd also need to up-size your batch to give the paddle enough purchase to do its job of braying those a-pectins and avoid the pitfall of adding too much liquid. Just thinking aloud. Mochi would probably burnout a residential grade stand mixer, but your a-pectin fortified mash might actually work. I may try it.
Most recipes : don't overwork it or it gets gummy
This recipe : murder them
I want to try this, but I know I can't serve this to anyone or they'd cry over my "sins" against potatoes.
@Molly Lane Make a little cake with it, coat it and deep fry it... it'll be dissimilar enough to anything resembling 'mashed potato' that ppl won't bat an eye ;)
@@ChineseCookingDemystified I could just see the conversation in my head:
"What is it?" "It's deep fried, it's good." "That doesn't answer my question." "... It's good."
@@ChineseCookingDemystified I've had this coated with sesame seeds and it was delicious
@@ChineseCookingDemystified Considering that it's so waxy, then if you can get the amylopectin to set, you'd be able to bake it kind of like a bread too. You'd just need some baking soda in there...
The Way I make chewy mashed potatoes is by adding a lot of cheese. Your way sounds less cheesy, but much healthier.
For some creamy richness.
Isn’t that basically pommes aligot?
At that point it's just mashed potato flavored cheese innit?
J.R. Spingly Right, because eating a bunch on unhealthy foods would totally increase your life span
J.R. Spingly Yeah, but do you really expect someone to eat a crap ton of burgers, chips, and soda and somehow live up past 80-90?
I can clock that chef john’s voice miles away.
Exactly what i thought lol
its the spoken comma that gives him away
his voice fills me with a visceral rage. idk why, but i cant stand the way he speaks. i appreciate his recipes, and the food ive made with them is stellar but i just cant get past. how he talks like this. every time he makes a video.
And I Mark Weins hand and feet lol!
🎶Aaaand as alwaayyyys, eeeenjooooyyy🎶
Living in the US and my Mom never makes western food since that's always me and my Dad's job. A few years ago she decided to make mashed potatoes using yukon golds, ended up using a hand blender (the one with blades), and created a chewy stretchy sticky potato dish accidentally. She was so upset about it, but unbeknownst to us, made a Yunnan Western mashed potato fusion.
phew thankfully it wasnt the blender WITHOUT blades, that was a close one though
@Papa Jose Here I was, thinking how long it was before someone made the fufu reference. Definitely one of my favorite foods, and some restaurant made it in Hong Kong using rice flour, so it was really familiar and acceptable to the Chinese palate! To a mochi fan, that's like allowing a free-for-all for a meal. Bliss.
@@jewsaregenocidalhores just in case someone mistakes a handmixer and handblender if they wanted to try it out 😉😉 🤙
I've fired so many apprentices over this.
Literally the worst thing ever. Mash shouldn't be chewy, period.
@@Hankvdb sounds like you did them a favour. Food is about discovery and experimentation, Boomer.
My mom made this accidentally once when using an immersion blender with mashed potatoes. But actually it was really good because it was loaded mashed potatoes
my dad does mashed potatoes like that and i love it!!
natti patatti how does he do that?? I want to try
I did it too
Did the same with a food processor.
I did the same thing 😂
Really appreciate you guys going the extra mile to explain the science behind waxy starches! I got Good Eats vibes from today's episode.
this gives me NileRed vibes but for cooking omg
its the voice 😔
I actually got here because of a recommendation in NileRed's diamond water video lol
i was just watching a video of his 😂
Juan Manuel Pintor SAME
OMG yes 😄
2:36
Single dudes as soon as the house is empty
Dylan Thomas lmaooo
I want to like your comment more than one time. It’s bothering me.
I hate the fact I found that funny
@@wooyoungsponytailisholy5260 i got you fam
I started laughing meniacally on a train full of people, and now I'm on my way to an asylum
Nobody:
Chef John: oNE POUND OF EUROPEAN BUTTER
I love how they showed that adding just a small bit of sticky rice to potatoes more popular in America you can still get the same texture.
Shane Black right? I don’t have mortar and pestle, and I don’t even know where to start looking for that specific potato (that is probably freaking expensive). But I just cooked some sticky rice, throw in together with the typical Yukon gold and bam, chewy potato. I’m so happy!!!!
5:48 chili seed went "wee!"
So interesting that a phenomenon that would be considered a disaster in one cuisine (I've actually done this to mashed potatoes on accident by putting them in a food processor...) is the desired outcome in another. These look amazing and simple, I'm gonna have to try them! Is there any sauce I could serve with it?
Totally. Up in Shaanxi they serve a very similarly made potato with chili oil. And I (Chris) was scarfing down test batches with our leftover chili crisp from our Lao Gan Ma vid, it was... tasty.
Now that we've gone over the science of the technique, perhaps in a future vid we could talk about variants. Another version in Yunnan mashes cucumber into it too, which's also quite cool.
Same as the Persian/Turkish ice cream with that chewy stretchy structure as opposed to Western smooth creamy ice cream. I mean, to each their own.
@@fajarsetiawan8665 Yea, that ice cream really threw me off the first time. And I'm used to all sorts of textured things (and desserts). Whole wide world out there, for sure.
By not on accident.
@@fajarsetiawan8665 wow, how is that done?
“That can also help us understand the humble potato a bit better” *Bless this man*
Culantro (aka shadow beni) is usually pretty easy to find at places where Jamaican foods are sold (sometimes oriental markets or specifically carribbean ones)
It's available at many Vietnamese grocers too. I know it's not too much harder to find than much of the stuff we call for on this channel, but it could definitely take up a separate trip (because AFAIK Chinese supermarkets abroad usually won't carry it)
Culantro is my fave herb
Ive seen it canned/pickled, too
Chinese Cooking Demystified Yes.
Culantro is ubiquitous for my culture, albeit we use it in anything brothy and cooked. We only use cilantro raw.
Half way through I thought I was watching an edible chem video from NileRed, they almost have the same voice
right!!
Oh my god
Me too omg
I'd like to try frying that.
Oh dang I'ma go this!
Nova White wow, that’d be interesting. Would it be crunchy on the outside, and chewy on the inside? Maybe it would be something entirely different, still would be interesting.
Oooh, if you freeze, dredged, and then fry it, would you get a cheese-pull-esque sort of deal??
@@SmartyPoohBear ohhh. Freeze em up for a bit, flour them... man
America.
Hawaiian also make this using taro..they call it paiai to be made into poi (fermented version). They steam taro and pound it like crazy on wooden board. End up looking as smooth and as stretchy as bread dough.
Wow. I love how you guys broke it down into a science. Highly appreciated 10/10
Nobody:
UA-cam algorithm: CheWY POtaTos
Exactly I don’t even know why I got recommended this
I’m not complaining tho. Beats the other trash in my recommendations
Big assumption that everybody wants smooth puréed-like potato’s. This comment sponsored by chunky thick potato gang
Fair counterpoint. Tbh I think all can exist, on an equal plane...
As a Peace Corps volunteer in Wenjiang I have to say I deeply appreciate your videos as a way to learn Chinese cooking especially sourcing ingredients in foods I like. Much appreciated!
As an asian i also have hard time trying to enjoy mashed potatoes with too much butter. Btw culantro is quite common in vietnamese cooking so i guess you might find it in viet stores in the west.
Even as a westerner I don't like them so fatty. They should be potatoes first, the rest only to enhance and enrich the outcome.
Made this and loved it. I added turmeric because I felt it could benefit from being yellow, and sprinkled fried crushed peanuts on at the end because they were around. As a glutinous food lover this was pretty amazing.
I came for a good and interesting potato recipe. I left with a feast of knowledge.
So appreciate the details about potatoes and starch profile.
As a university student in Beijing 30+ years ago, I became obsessed with Chinese cooking and was I'm sure a bit of a pest in the wei xue sheng kitchen and was blessed to be taught to make man tou, shui jiao, various chao cai and have been making Chinese style dishes for my family and friends ever since. I'm looking forward to adding Yun Nan pounded potatoes to my recipe box.
Thank you for all the effort you put into your cooking channel.
Xin Nian Kuai Le!
Reminds me of a street food I had on my trip to France, called aligot. They achieve the consistency by adding a lot of cheese as well as garlic. I recommend you try it if you get the chance.
I love how informative and authentic your videos are and I expect nothing less.
It has given me confidence in chinese cooking I didn't have before.
I am not a long time fan, but I have clear expectations of what this channel teaches and it's perfect in my opinion.
*Potato science is the peak of humanity.*
So just a tip for anyone who wants to try this with floury potatoes and rice, if the mortar and pestle is taking a while I found that a hand blender got a very similar consistency to the dish in the video. I don't know if it was 100% correct, but after 35 mins of the traditional way it was good enough for me! I loved the texture, kind of reminded me of a cassava fufu.
This reminds me of how Poi is made.. they just pound Taro to create a sticky mash like that.
Funny enough. In the name of this recipe, potato is specifically called "洋芋", which translates literally to foreign taro. It is because taro is native in Asia while potato is imported. (As a matter of fact, potato was introduced from Peru to the rest of the world in 16th century.) I doubt this recipe is originated from pounded Taro in this case as well.
Chef Joël Robuchon also used the waxiest French potato (la Ratte) for his pomme purée. Culinary science truly transcends culture :)
Hearing Chef John's voice surprised me lol
Edit: omg your illustration is true gold, love it
Honestly Chef John going "one pound of European Butter!" was like the whole reason I ended up doing that little butter compilation. I just *had* to include that somehow
Chef John would detest this video because no cayenne
loved the science behind the texture presentation
He sounds like a Chinese binging with babish
For some reason i was hearing more of a Bingeing with Ben Shapiro voice lmao
lol
if a chinese chef john and a chinese binging w/ babish combined, they would become the person in the video
Even the outro music lmaoo
Literally the only channel I am subscribed to for food. So much thought went into this seemingly simple dish. Also, thank you for making people less scared of msg.
most recipes: remember not to pound to much!
this recipe: *_MUDAMUDAMUDAMUDAAA_*
:moyai: ORA
Yare yare daze
I once accidentally made something like this when I put some Yukon gold potatoes in a good processor thinking it would speed up with mashing process. Though I damaged my poor little processor, I was delighted at the unexpected consistency of the potatoes. I didn’t add anything in it...just tore off pieces to eat like fufu. Loved it. Can’t wait to try this recipe out, though I can’t say for sure it will beat pairing the sticky potatoes with fiery curry, but I’m willing to try. Thanks for posting. As always, it’ll your videos are a lesson in cuisine and customs, and I enjoy both aspects.
Love the drawings & detail on starch. Very Alton Brown-esque
I've always loved super waxy potatoes.
When people say this mash or French fires are so fluffy and light, I'm like NO! I want sticky, waxy, ooey and gooey potatoes! 🤤🥔💕🥔🤤
This recipe is right up my alley. I actually made exactly this, but with what I think the world calls taro root. It was heavenly! 🥰
Hell yeah chef john cameo
The incredible amount of effort is what makes you guys stand out. LOVE your videos!
This Babish and Chef John’s love child
with Ben Shapiro's voice
Best video about mashing potatoes I have ever watched. Thank you!
There is a version of "mashed potatoes" that is the central / southern version from France: aligot, which is basically a mix of cheese and potatoes and becomes smooth and elastic, super tasty!
The potato drawings with their little faces had me subbing to your channel. Love it!
Chemistry Demystified
Real low budget Alton Brown vibes on this one (which is a compliment!)
It reminds me of a dish my auntie would make. She was raised on a res and knew a bunch of “forgotten” culture. She would pound potatoes until it got super sticky and pan fry them. She would dust them with chilli and sour plum chutney and they were a good winter warmer. It had a crunchy crispy outer layer and a super chewy rich middle.
Traditionally it would have used mong which is a type of water-yam local to my hometown. However due to pollution and over development it’s considered extinct.
Are these potatoes served cold, or room temperature? I can't imaging they would stay hot after 15 minutes of pounding.
Your content is great! Refreshing to see a well spoken explanation! So many cooking video people repeat themselves to lengthen the video but you don’t! I’m gonna try making these
So pounding the amilopectins into a mass is like making felt but on a microscopic level?
I've tried this dish, and it was simply amazing. Thanks for the recipe.
Oh wow, I was expecting rice flour or tapioca starch to be used in this recipe. Didn’t know it was just the type of potato itself.
We made your mashed potatoes last week and we loved it. The look, taste and feel is like the African fufu - eat it with your hands, as a scoop for soup/stew ;-) In my country (the Netherlands) potatoes are sold in all kinds of varieties, but to make it easy, retail divides them in the "crumbly" type and the "non-crumbly" (waxy). Typically, the crumbly is used for mashed potato, the "does not crumble" for french fries. Very nice to find out that the "non-crumbly" potato makes such a delicious mashed potato. The pounding is good exercise, too :-). Thanks a lot for your efforts to explain. Much appreciated!
The texture of this really weirds me out but I'd still like to try it
Hi I'm chinese and i really appreciate your commitment to both the execution and science behind the dish!
I usually use a hand blender to achieve this consistency!
Maybe one of the best and most educational videos y'all have put out!
“Pounding the waxy potato”
I definitely prefer this chewy mashed potato rather than the mushy western one. Love how it’s loaded with spices and aromatics, that’s always a win 🏅🏆
I only put in like a tablespoon of butter in my mashed potatoes.
But I like to throw in chives & cheese.
Good job for actually researching into the potatoes and not just taking things at face value
When someone puts 3 sticks of butter in a dish I question if they even like the ingredients.
I first saw this video months ago as it popped up in my recommended and thought, cool, that’s very interesting. Then promptly forgot about it.
I was reminded of it a couple of hours ago when I was grating boiled potatoes by hand for my fritters and ended up with a gooey, yellow mass that was quite reminiscent of a booger. I have absolutely no idea what variety of potato I manager to grow in my garden but they seem like the perfect candidate to try this recipe out with and I know what I’m making tomorrow lol. Cheers!
Wtf im from Germany and we are putting like.. 30 parts totaos and 1 part butter, half n half is insane, that can't be even healthy anymore
Ich könnte auch schreien, wenn ich amerikanische Kartoffelbreirezepte sehe. Da gehört für einen sehr großen Topf vielleicht ein halbes Päckchen Butter rein (und etwas Milch).
@@NightaYuu bei uns kommt auch relativ viel Milch rein. Wir machen aber auch oft stampf, also, nur grob zerkleinert Kartoffeln mit Lauchzwiebeln, Speck oder weiterem dazwischem. Ähnlich wie im Video, nur klumpig und nicht kleber.
Yeah, the American mashed potato is disgusting! By any chance, do you have a link for a good german mashed potato video?
Same for Russia! I was shocked ™ when I saw these american recepies...
I'm from the Midwest, I've never had mashed potatoes like they were claiming. My family makes light, fluffy, smooth mashed potatoes. Half butter is odd and disgusting.
If only us Irish could have been this creative with our food
if my mom heard the word “msg” she would scream
And rightfully so, MSG used over long periods of time is far more dangerous to the heart than rock salt. 😆
DuploBone Not really, check this. ua-cam.com/video/E-POAKKH5IM/v-deo.html
Yet fast-food in America uses tons of it. Potato chips and Doritos. Or how about Cheetos. All have MSG.
Karen alert
Love the explanation of _why_ some potatoes work better.
Makes me think of aligot
Never made it myself, this is kinda akin to a cheese-less aligot, yeah?
@@ChineseCookingDemystified basically. Mashing waxy potatoes. Pretty cool to see another dish using the technique, though aligot takes advantage of the gumminess to keep the melted cheese emulsified rather than breaking.
What a genius dish. I feel like I've gotta try my hand at it one of these days. It can be really tough to get decent cheese here in China... there's a Brazilian dude that I know here that makes Buffalo Mozzarella from the water buffalo milk here in Shunde, you think that'll work?
Edit: Random insane idea. What about aligot, topped with fresh Durian? I was really impressed by how well Durian pizza worked, I think it could be an interesting combo
@@ChineseCookingDemystified You could try the mozzarella, but the moisture content is probably far too high to make an aligot correctly. Aligot really requires a tomme style cheese for both the flavor and texture they provide the potatoes, not to mention they're... pretty dry.
@@ChineseCookingDemystified Being interested in the question, I did a little research, and while some say half the amount of cheese to potatoes, perhaps half of which would be gruyere, half mozzarella, wikipedia suggests that there is such a thing as mozzigot which is aligot made with mozzarella and basil. I would go with that version if I had a good source of Mozzarella di Buffala!
Man I love how you guys added a scientific explanation about the waxiness, I honestly didn't know any of that!
6:16 he turns into a woman so be careful
A women?
actually he did since 1:13
🎅🤶⛄🎄🎁MERRY CHRISTMAS 🎁🎄☃️🤶 🎅
From one of your biggest fans. Safe travels. Much love and holiday spirit coming your way~
Jenn 🇨🇦
I'm so glad traditional Chinese cooking often omits dairy altogether
Loved the food chemistry explanations. That my favorite part of cooking videos and I'm really glad that y'all went deep with it. Alton Brown would be proud.
in rural montana we use around 10 potatoes, more or less a cup of milk and two tea spoons of butter, .......lol what cootcanoe puts a pound or makes half the ratio butter?!
That sounds like a horrible recipe
Same in Russia. Just seeing people putting so much butter in makes me uncomfortable.
From rural Minnesota, I agree that is a scary amount of butter. I literally didn't know people recommend that much for real, only people exaggerating how much they add for effect. Bringing that to Thanksgiving is like telling your dad "I hope you have a heart attack." Don't normal people add extra butter at the table? Some people skip the butter and only add at table.
I expected a silent ASMR video showing the process with peaceful flute mucis, but this is interesting aswell
Bro they got that babish feelin with the music at the end wtf
I didn't know this dish actually exist!
I made it for my son all the time. Thank you for sharing :D
Wohw, this is completely butter free? I wanna try
Wow, this is really fantastic and scientifically accurate content.
You guys bring another level to cooking.
When In doubt, MSG
MSG is not actually bad for your health
evi krassa never said it was. It just “helps” with the flavor
As long as it’s in moderation. Large quantities was the whole issue.
@@YouWishYouWereAndrew I'm sorry,I don't speak very good English and I thought that you were being ironic or something.ok goodbyee
ReaperWithHips i mean. I guess. In the same way that table salt is bad in large quantities as well.
THE MOST interesting recipe for mashed potatoes in a long time.
Oh and THE BEST thumbnail.
You had me at pounding.
By far the best UA-cam channel
This is like Fufu/swallow this Nigerian/West African dish.
Very similar idea, but Fufu is even firmer/more elastic. God I love fufu, gotta remind ourselves to swing over to Guangzhou soon and grab some Nigerian food
Videos like this is why I'm subscribed (for the most part :p). Would never think or come close to consider doing this with mashed potatoes.
I got one word for ya, fufu.
Harold McGee "On Food and Cooking" definitely one for every serious cook and chef's permanent library. Nicely referenced!
I feel like I'm the one getting mashed, since I'm a potato.
I liked the food scientist approach in this video! thanks for educating me
I feel like this guy has the cleanest hands in the world
YESSS!!! 😄🎉🎉🎉💖😀 I LOVE waxy potatoes and sticky rice! Normally ill use a hand mixer to make my potato mash gooey but im the only one in my family who loves it like that and not all fluffy and light 😊
This mash is right up my alley what with all those yum-o chillies and herbs too Mmmmm-M!!! 💞😄💞
Usually i flat out refuse to make mashed potatos if we only have waxy ones because i like my mash fluffy and loose.
Maybe i will try it with those again now and stomp a bit more beyond that yucky chunky wallpaper glue texture i get after only a few minutes
This one isnt for me either why am i even here
Really reminiscent of fufu, always appreciate similar dishes. Humans really are the same everywhere. Give fufu a try if you have the opportunity.
Also, one to one butter to potato seems rather "rich" ;) In Denmark and Germany we just add a splash of milk. I feel the nice thing about mashed potatoes is that they are lighter than solid cooked potatoes.
Could one make bread out of this stuff?
Holy moly I'm in love with your cutting board
Pre-lose enough weight to justify the carbs. What a good idea.
Interesting, I've never seen how Chinese made this kind of mashed potatoes before. This looks so good, thanks for sharing and telling about this recipe, you guys! 😀👍
hello this is chef John from foodwish dot com
This was a great one, keep up the work! Definitely making this to try out the texture.