@@wad316 Cooking my arms and legs?? "Sorry, at this rate this is really all you're good for. A fresh, nutritious ingredient... I'll enchance your flavour with seven stock pots"
he absolutely despises every minute of what he's doing. it's a man who's reached the pinnacle and gambled it all on hookers crawling back to suck off the money nip
@@bigboat8329 there is no real recipe because he wants you to truly learn. Not just be able to follow directions. He is describing the texture, he shows everything you need to know. Now, it is up you to recreate the dish in a manner that suits you. The whole point of no recipe is to convey the message that you can adjust the dish however you like to get it to your liking. Clearly that point was lost on you.
I mean, we all use chicken and beef stock, and in my experiences the stock pots are much better because you can adjust how watered down your stock becomes. The pots allow for a wider range of options than just liquid stock.
Alice The Assistant: Marco, the stock pot is your choice. *Marco now violently shaking and foaming at the mouth.* Marco: It isn't your choice Alice, it isn't. The stock pots just take over you.
I’ve been trying to make a specific restaurant carrot soup for a while now. I decided to see if Marco had a video but only found an article. I made it. It didn’t have stock pot in the recipe. I added 1 1/2 cubes of vegetable stock pot as I thought he would. It was my choice. It turned out terrific and 10 out of 10 times it would be chosen over the non stock pot carrot soup. And yes, you really need to pour over that much olive oil to roast the carrots.
Some may consider this selling out. I think doing a tv show could also be seen as selling out. The point is he is sharing his cooking skills and I appreciate it.
The selling out point is the fact that he's paid to use Knorr products in his recipes when he almost certainly wouldn't otherwise. Other TV chefs are not paid to include certain ingredients in their TV show recipes. Sure, Jamie Oliver did adverts for Sainsbury's, and Heston puts his name on some Waitrose products, but neither of them use ingredients they're paid to promote in their TV recipes.
Is a doctor selling out for not performing surgery unless paid? He is a *chef* -- and behold here he is cooking food, for pay. If he wasn't doing it for money, he would by definition not be a chef. And a monkey understands: these are recipes deliberately selected to include the ingredient (stock) they're advertising. What's the problem? He's not recommending putting stock in every recipe, or saying it cures cancer. In fact I haven't even once heard him say you exclusively *need* Knorr's brand at all.
Marco has a very calm energy in his cooking videos which is contrast to the likes of jamie oliver or gordan ramsey which is why i prefer watching marcos videos. Hes much more simplistic and old school which i like. He knows what matters and what doesnt and he makes it seem so easy
@@quicktoreason2722 Never put yourself down. You're more than average. You're bright like the star such as is every human to grace this wonderful earth. Now fuck off.
Notice he literally didn't even add salt? That almost makes me believe he actually DID add stockpots to this for seasoning and the editor got rid of that scene. ;)
I watched this because he was once was asked "Ricer or masher" and he said "neither" and I wonder what he used. Little did I know he used a food mill. Genius. Every thing he does is genius. I never thought about baking the potatoes for mashed potatoes. To hate on him is like hating Einstein for using a slide rule in his videos because he is sponsored and paid by the company that makes the slide rule.
I love the way of just baking potatoes as if you're making a jacket potato and then squeezing them out the skin. Much easier than peeling the potatoes first.
I swear man I have been coming back to MPW and these Knorr videos for years. Anytime I am having a tough time deciding work/life-related stuff I end up here. But that is my choice.
Makes it seem so simple. I guarantee I could follow this exactly and still it wouldn't come close to the quality and flavor this man can create without thinking.
So if you want some mash with your dinner, wrap your potatos in foil, bake them on salt. Let them cool. Scoop the potato out, put it through a sieve, then a drum sieve, then mix it with hot milk and butter, then season. Don't wait until your hungry to start doing it...
You obviously have never tasted watery mash ? Horrible I had it the other day in some Cafe . Marco knows what he is talking about & doing he is old school Chef the best 👌
@@patriciaoreilly8907 I'm sure Marco's mash is heavenly but whenever I've been too heavy handed with the milk mine goes too sloppy.Also I used to cut the potatoes really small so they'd boil quicker which can lead to watery mash.I've found it's better to leave them big.Lots of butter,lots off pepper,dash of milk is how I like mine. Edit.Scrolling down the comments someone mentioned 'ricer or masher'.Brilliant tip from John Torode I saw in an old episode of Masterchef was to use a fork.You'll be amazed at the perfect lump free consistency if you've never tried it.
He left behind the pretentious gastronomy, he played the game and he won. After that, he realized it is about the people, the real people, not the institutions. There are two kinds of gastronomy for Marco: The pretentious one which means sacrifice and appearences, and the real one, which means joy, friends, family, tradition. I choose the second one too.
I was waiting for the stock pots to come out... or the chicken cubes (or beef's nice - it's your choice!) Or at least the bottle of Touch of Taste. I was so sure he would come out with a surprise ingredient in the last few seconds. Marco, you've failed us, and you've failed Knorr!! I thought everything was better with two or three stock pots.
Yep, you bake potatoes on rock salt quite a large potion aswell. The salt goes into the spud and also draws out the moisture. You can rub a tiny bit of oil over the skins and bake at a low heat 140 degree ish.
Drops it in whole. His lust is such that he can't even open them anymore. The plastifoil lid getting stuck in his throat counts as autoeroticism to him. He is an animal, ever knorring at the bit.
I mean he named the other dishes the mashed potatos are for, notice all of them he has a recipe for on youtube where knorr stock pots are used. He's just drawing them in with the mash potato as its simple. Big brain.
I'm literally here to see how stock pots can be used in mashed potatoes.
@SwenglishGamer It's your choice...
@SwenglishGamer such confidence.
Same haha
I’m an American and just getting into Marco. Can someone explain this to me? Thanks!
Same
Use potatoes, or don't, it's your choice really.
Use knorr's potato stock cubes!
At home it’s not a professional kitchen. It’s about eating. For les than $10
If you do use potatoes, mash them, or don't, it's your choice really.
*mashed air*
Lol
Just imagine this dude telling you he's not angry, just disappointed.
He always have that aura anyway
Thats why Gordon Ramsay cried.
Right before he calmly breaks your arms and legs then goes back to cooking
@@wad316 Cooking my arms and legs?? "Sorry, at this rate this is really all you're good for. A fresh, nutritious ingredient... I'll enchance your flavour with seven stock pots"
😂
“You can make mashed potatoes with potatoes, or no potatoes at all. It’s your choice.”
I love the fact that there is no music, no cut scenes, it's just a man who loves his job doing what he knows best. It is somewhat artistically special
Lots of olivol and stock pots too
and always looking at the wrong camera
Funny how loud music throwing knives and acting like a jackass makes you a "great chef"
He's promoting stock products though. This isn't made out of passion
he absolutely despises every minute of what he's doing. it's a man who's reached the pinnacle and gambled it all on hookers crawling back to suck off the money nip
Just mash Knorr Stock Pots. Remove from the plastic, or don’t. It’s your choice.
Again, there is no real recipie.
@@bigboat8329 there is no real recipe because he wants you to truly learn. Not just be able to follow directions. He is describing the texture, he shows everything you need to know. Now, it is up you to recreate the dish in a manner that suits you. The whole point of no recipe is to convey the message that you can adjust the dish however you like to get it to your liking. Clearly that point was lost on you.
In theory, you wouldn’t eat plastic.
@@DaveDVideoMaker Some people like plastic. Some don't. Don't like it? Don't put it in. It's as simple as that
Strictly speaking, eating plastic is harmful to living organisms including us humans. Why would you want to add plastic to your dish? It's weird.
Cameraman says cut ! .... the staff clap ... Marco starts to sweat and shake ... before aggressively adding 6 stock pot cubes to the mash!!
HAHAHAHA one of the best stock pot comments Ive read so far on his videos ... and that means something!
I mean, we all use chicken and beef stock, and in my experiences the stock pots are much better because you can adjust how watered down your stock becomes. The pots allow for a wider range of options than just liquid stock.
Holy shit, this is the funniest stock pot comment I’ve seen
Alice The Assistant: Marco, the stock pot is your choice.
*Marco now violently shaking and foaming at the mouth.*
Marco: It isn't your choice Alice, it isn't. The stock pots just take over you.
And a shot of skag in his arm.
3mins for mashed potato. Heston is on day 3 for his mashed potato recipe.
lol
Hestons way is the only way... Best mash
Haha
Tbf baking the potatoes was only mentioned here
This cracked me up real good
There are three cameras in that room, and Marco always decides to talk at the one that's turned off.
It's his choice
They edited the clips where he's not looking at that camera
So many use this technique now and I find it annoying.
Because most of the world can't handle even simulated eye contact with this madman
that seperatea him from cringy chefs that cooks on TV
Came expecting a meme, learnt how to make the perfect mashed potatoes. Win win
My first thought when I saw this in my feed was “THERES NO WAY HE ADDS A STOCK POD TO THIS”
or not, his choice.
I had to watch it to find out, I could not leave it
Lol same thought I had.
It’s for a pie... there will be twice as many pods in the stew to make up for it...
At the end of the day, stock pots or not, he is still one of the best chefs in the world
What I like about him is the philosophical stuff he says. Dude some stuff he says literally explode my brain.
I’ve been trying to make a specific restaurant carrot soup for a while now. I decided to see if Marco had a video but only found an article. I made it. It didn’t have stock pot in the recipe. I added 1 1/2 cubes of vegetable stock pot as I thought he would. It was my choice. It turned out terrific and 10 out of 10 times it would be chosen over the non stock pot carrot soup. And yes, you really need to pour over that much olive oil to roast the carrots.
that's true, when I roast carrots they always absorb the oil in my pan so if the oil is too little the carrots are just gonna burn and turn black
It was your choice.
Little tip, add 13 knorr stock pots before the milk, gives it that that little stocky kick that you need when making really great mash
The thumbnail looks like my mom waiting for ten years old me to come home after 7pm
Hahaha or 20 year old me at 3am coming in steaming
Scott Kemp some things just dont change hahaha
My favourite mashed potato recipe is I take five stock pots and boil them in a litre of water. Then I just drink that.
It's amazing how something so simple can be done so elegantly
And without a stock pot
Marco once said that being a great chef is about doing lots of little things well.
@@ryanspencerlauderdale687 he said that about perfection you tard! x
Marco is a genius.
Y
No Stock Pots???? B-Blasphemy!!
From Genshin Impact to Marco Pierre
It's your choice really
I went to the store the other day and asked for knorr stockpot in a marco voice... don't judge...
You literally pretend to be a woman for a living, don't make smarmy remarks about someone doing a sponsor
Dont you have nothing else to say or you part of bandwagon kiddos?
Some may consider this selling out. I think doing a tv show could also be seen as selling out. The point is he is sharing his cooking skills and I appreciate it.
Selling out would mean sacrificing your principles for money. Marco has always advocated that cooking should be easy and not a chore.
The selling out point is the fact that he's paid to use Knorr products in his recipes when he almost certainly wouldn't otherwise. Other TV chefs are not paid to include certain ingredients in their TV show recipes. Sure, Jamie Oliver did adverts for Sainsbury's, and Heston puts his name on some Waitrose products, but neither of them use ingredients they're paid to promote in their TV recipes.
Deplorable Citizen ua-cam.com/video/pYjRlTYTqkg/v-deo.html here's a video of jamie oliver using patak's curry sauce for that sweet $$$
Is a doctor selling out for not performing surgery unless paid? He is a *chef* -- and behold here he is cooking food, for pay. If he wasn't doing it for money, he would by definition not be a chef. And a monkey understands: these are recipes deliberately selected to include the ingredient (stock) they're advertising. What's the problem? He's not recommending putting stock in every recipe, or saying it cures cancer. In fact I haven't even once heard him say you exclusively *need* Knorr's brand at all.
If you don’t think this is selling out you’re an absolute fool.
“How many times have you had cream potatoes that were all wet?” Not once Marco... not even once.
Lol
Marco has a very calm energy in his cooking videos which is contrast to the likes of jamie oliver or gordan ramsey which is why i prefer watching marcos videos. Hes much more simplistic and old school which i like. He knows what matters and what doesnt and he makes it seem so easy
You realise this is the guy that made gordan cry, right?
@@adnansharif89 gordan wasnt up to scratch so it cokking u abuse the chef until he gets it right. Its the only industry where abuse is acceptable
That's because hes a fucking psycho. He's not exactly normal himself.
@@adnansharif89 He didn't make Gordon cry. Gordon made himself cry. That was his choice.
WHERES MY KINGFISH!! HARRY!
I’m with you Marco. Butter and milk makes the perfect mashed potatoes.
And most importantly,the potatoes must be baked.
I love the comments on MPWs videos 😂 but massive respects to him, he's a legend
When does the stock pot come in?
mex herr old joke ........
Knoors egg yolk stock pot
No thats bang out of order he did it to season your dad! Hahahahahha
@@quicktoreason2722 Never put yourself down. You're more than average. You're bright like the star such as is every human to grace this wonderful earth. Now fuck off.
@Andres Porras Listen buddy, stck pot or no stock pot. This guy is a genius. And you know it.
Notice he literally didn't even add salt? That almost makes me believe he actually DID add stockpots to this for seasoning and the editor got rid of that scene. ;)
Maybe he used salted butter
I think this it the first MPW video I've seen without a Knorr product used. Impressive.
You think he dropped the potato skin at 1:12 accidentally? There’s a stock pot in there I guarantee it
D C his crackling video!
Ive tested about every method for mash. Baked then into a food mill = superb. Best I've found.
I watched this because he was once was asked "Ricer or masher" and he said "neither" and I wonder what he used. Little did I know he used a food mill. Genius. Every thing he does is genius. I never thought about baking the potatoes for mashed potatoes. To hate on him is like hating Einstein for using a slide rule in his videos because he is sponsored and paid by the company that makes the slide rule.
Aight Marco, let me break out my fine tammy drum sieve for my mashed potatoes 😂
I love the way of just baking potatoes as if you're making a jacket potato and then squeezing them out the skin. Much easier than peeling the potatoes first.
'I did not mash the patato, the patato mashed itself. That was it's choice.'
Marco Pierre White on cereal "Start with cornflakes, add just enough milk...and two stock pots"
TheNinjaBlade77 lmao!!!
@@F1Oversteer how about you do that on yourself first and then let me know? 😂
i like the natural flavour of the stock pots. really adds flavour to the cereal, but that's just my opinion.
"Your choice.."
FAIL!!!!
When his hand said ☝️👌☝️👌✊ I felt that 😔
Simply the best Chef on this planet. Calm eloquent and not running around like a complete hyper coked up toss pot shouting and swearing
Yeah. He’s always been a clam man who doesn’t cuss or belittle people lmfao
Marco:
Great mentor. Thanks for the wise advice, Marco. My deep respect. 😊
NO WAY HE FINALLY DID A RECIPE WITHOUT STOCK POTS
You can still add a stockpot, it's your choice.
Smash {or Sainsbury's own version of it) + 1 tbsp butter + 50/50 mix hot water & milk + 1 tsp garlic powder + 1 tsp onion powder = delicious mash in 3mins. Job done!
He is amazing. Love him
Thank you Chef Marco Pierre White, I will have to try both ways. You make it look so easy and to be honest these steps are.
Unintentional ASMR.
+1
Or is it?....
Or not...It’s your choice
I swear man I have been coming back to MPW and these Knorr videos for years. Anytime I am having a tough time deciding work/life-related stuff I end up here. But that is my choice.
Knorr: "It puts the Knorr Stock Pot into the recipe, or else it gets the hose again."
Pierre White: "Yes Sir, sorry Sir."
With each passing video I grow more convinced that Marco does not know what "approx" means
He forgot the knor potato stock pot
Baking my potatoes has been a game changer with mash😊
I love how his videos are short and to the point
The first and only video of him without the stock pot
They edited that part out by mistake
He brought the cocaine instead so they decided to cut the part him snorting out...
@@donbraga4863 Marco doesn't get high from cocaine. Stock pots are his drug.
Mashed baked potatoes yum! Definitely are gonna be tasty
The way he was looking when describing putting cream in the mashed potatoes? Trust me, I'll never do it.
Marco always has a look in his eyes like he has seen into the void
"And last but not least, 20 stockpots."
you can tell he's a chef because he doesn't just stick them in the microwave like i do
Lol
It is your choice 👌🏻
These mashed potatos must be sooo smooth!!
What makes him so intimidating when he's just being normal
His discipline. He's doing everything with a purpose and gives out the impression that he's very serious.
@@oanaalexia I've seen a few videos since and his life story conference (really worth watching btw)
@@stewartmcminn7773 I know, I binged everything I could find. He's a very darling human with a chill voice and encouragements to last.
*Again, there's no real recipe. In fact, there's no food at all. I just filter feed. You should try it sometime. Or don't. It's your choice.*
You can hear Gordon Ramsay in this video. Ramsay even took the “ the reason why we do this is because....., how many times have you had this & it....”
@@filipkrawczyk1677 your level of comprehension scares me lol. Read what I typed again, slowly, clap out the words 😂😂😂😂
@@monseuircandie1924 haha piss off
Me: [falls down the rabbit hole of MPW videos on UA-cam]
UA-cam: [Throws out a MPW "Mashed Potato" recommendation]
Me: [Somehow kind of nervous]
best mash i ever made for my wife
Isn't that the dude who taught Gordon Ramsay how to cook?.
Ye
s
@IfYouDisagreeYouAreWrong this is for home cooks tho. not for chefs.
Mark Hoffman from Saw takes up cooking
Makes it seem so simple. I guarantee I could follow this exactly and still it wouldn't come close to the quality and flavor this man can create without thinking.
So if you want some mash with your dinner, wrap your potatos in foil, bake them on salt. Let them cool. Scoop the potato out, put it through a sieve, then a drum sieve, then mix it with hot milk and butter, then season. Don't wait until your hungry to start doing it...
Kid: Do you like this macaroni art I did today
Marco: 2:13
"Bake them so they aren't wet"
Adds half a pint of milk.
You obviously have never tasted watery mash ?
Horrible I had it the other day in some Cafe . Marco knows what he is talking about & doing he is old school Chef the best 👌
@@patriciaoreilly8907 I'm sure Marco's mash is heavenly but whenever I've been too heavy handed with the milk mine goes too sloppy.Also I used to cut the potatoes really small so they'd boil quicker which can lead to watery mash.I've found it's better to leave them big.Lots of butter,lots off pepper,dash of milk is how I like mine.
Edit.Scrolling down the comments someone mentioned 'ricer or masher'.Brilliant tip from John Torode I saw in an old episode of Masterchef was to use a fork.You'll be amazed at the perfect lump free consistency if you've never tried it.
He bakes potato
He makes milk hot
But most important
He adds a knorr stock pot
I love how he never talks to the camera lol.
Gordon Ramsey: Is Marco allergic to salt?
MPW: It's all in the stock pot
Approx..its your choice, the Marco Paradox
The most hardcore grandma ever. “You could eat the cookie, or don’t, it’s your choice really”
Knorr beef stock pot makes mashed potatoes amazing. Seriously.
I’d love to know what he’s looking at
Stock pots
All jokes aside I think adding a stockpot would be very tasty indeed!
😂😂😂😂😂
😂😂😂
My mom always used a food Mill to mash her potatoes. Used to love helping her.
He left behind the pretentious gastronomy, he played the game and he won. After that, he realized it is about the people, the real people, not the institutions. There are two kinds of gastronomy for Marco: The pretentious one which means sacrifice and appearences, and the real one, which means joy, friends, family, tradition.
I choose the second one too.
Well said! He must have gotten fed up with all the fancy foo foo french cooking, he enjoys hardy, classic, british food these days. Love it!
Even the knorr representatives think that adding _knorr stock pot_ to mashed potato is ridiculous
I was waiting for the stock pots to come out... or the chicken cubes (or beef's nice - it's your choice!) Or at least the bottle of Touch of Taste.
I was so sure he would come out with a surprise ingredient in the last few seconds.
Marco, you've failed us, and you've failed Knorr!! I thought everything was better with two or three stock pots.
I'm have so glad to have picked up on this "stock pot" chime in lol
It was Marco's choice to cry milk, not cream, into his potatoes.
Who's he looking at? I feel ignored
0:53 - Does he say "baked on salt?"
Yep, you bake potatoes on rock salt quite a large potion aswell. The salt goes into the spud and also draws out the moisture. You can rub a tiny bit of oil over the skins and bake at a low heat 140 degree ish.
@@MyScubasteve he says theyre wrapped in tin foil, so no, the salt doesnt go into the spud
This guy could present a bowl of Corn Flakes as a grand complex recipe.
Very easy, very simple. Just like the mash my mother in law used to make. I use potatoes some don’t, it’s your choice
*where's the stock pot*
Is anyone else super on edge when watching Marco's videos? Lol
Irish champ is where it's at. Mash with butter, milk and chives (or scallions depending where you're from)
The chives would spoil it, it's supposed to be smooth and fluffy not get annoying shit stuck in your teeth every mouthfull.
@@bigal2748 I get your point but chives are really good in it.
looks a great topping for a couple of stock pots
What a bunch of keyboard chefs on here....Marco could put a dirty sock in any one of his dishes and it would still be better than yours.
Jason Speth Calm your willy he doesn't need you to defend his honour.
@@meio4744 You are right. I'll calm the willy.
What a bunch of keyboard Knorr PR worriers too !
Jason Speth Totally agree. Why hate? I’m just glad he’s willing to teach me.
@@Brad_1511 Where's your michelin stars bruh
Needs a stock cube son, disappointed with ya
It was his choice lol ,!
@@adejames1960 very quick, very simple
"Brilliant" thanks for posting Marco, I watched your fish pie vid' earlier today, everything adds to my understanding....... :)
When you come to a MPW video and there is no stock pot or bouillon cube: "My disappointment is immeasurable and my day is ruined!"
was anyone else waiting for the stock pot?
no
bebop417 ur mum
Waiting to see how he gets a stock pot in to mashed potato....
duh seasoning instead of salt
Dissolve one in the heated milk. Ez
You fucking dont you stupid fuck.
How about you figure it the fuck out own your fucking own
Drops it in whole. His lust is such that he can't even open them anymore. The plastifoil lid getting stuck in his throat counts as autoeroticism to him. He is an animal, ever knorring at the bit.
Marco is the man keeps its simple a little bit of scientific commonsense no bullshit
simply amazing
No stock cube? That really makes me sad
Coming soon, the newest flavor....
.
Mashed potato stock pot
Potato with milk and butter is how I make it, depending on the dish I add a celeriac. (of course boil that along with the potatoes)
I mean he named the other dishes the mashed potatos are for, notice all of them he has a recipe for on youtube where knorr stock pots are used. He's just drawing them in with the mash potato as its simple. Big brain.